Description
These Cinnamon Sugar Twist Doughnuts are light, fluffy, and perfectly golden-fried treats twisted into elegant rope shapes. Coated generously in a fragrant cinnamon sugar blend, they deliver a delightful crunch followed by a soft, airy bite. Made from a yeasted dough, these doughnuts require two rises and are deep-fried to perfection, making them a perfect homemade indulgence for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 ½ cups whole milk, warmed to 110°F
- 1 Tablespoon active dry yeast or instant yeast
- 3 Tablespoons granulated sugar (38g)
- 1 large egg, room temperature
- 4 cups all-purpose flour (520g)
- 2 teaspoons kosher salt
- 6 Tablespoons unsalted butter (84g), softened, room temperature
For Frying
- Vegetable oil, for frying (about 2 to 3 inches depth in pot)
Cinnamon Sugar Coating
- ½ cup granulated sugar (100g)
- 1 ½ teaspoons ground cinnamon
Instructions
- Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active. Then whisk in the egg until fully incorporated.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour and kosher salt to evenly distribute the salt throughout the flour.
- Incorporate Flour and Butter: Attach the dough hook to your stand mixer. On low speed, gradually add one-third of the flour mixture to the wet ingredients. When the dough begins to come together, add another third of the flour. Add softened butter one tablespoon at a time, mixing well after each addition; note the dough will be sticky at this stage. Scrape the bowl as needed. Add the final third of the flour mixture and continue mixing until fully combined.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 3 to 5 minutes until it becomes smooth and soft. Dough may still stick slightly to the bowl but should be easy to scrape off. Avoid adding extra flour.
- First Rise: Transfer the dough to a large greased bowl, cover with plastic wrap or a kitchen towel, and let it rise at room temperature for 30 to 45 minutes, or until doubled in size.
- Shape the Doughnuts: Gently deflate the risen dough. On a lightly floured surface, divide the dough into 12 equal portions and loosely cover with a towel. Working one piece at a time, roll each into a 14-inch rope. To twist, hold both ends and roll one hand upward while the other rolls downward, creating a natural twist. Pick up the rope in the center and let the tension form a braid. Pinch the ends together and place on a parchment-lined baking sheet. Loosely cover and repeat for remaining pieces.
- Second Rise: Allow the shaped twists to rest for 8 to 10 minutes while heating the frying oil.
- Fry the Doughnuts: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil and heat over medium until the oil reaches 350°F (use a thermometer for accuracy). Fry two to three doughnut twists at a time, cooking each side for approximately 95 seconds or until golden brown. Drain on a paper towel-lined baking sheet to remove excess oil. Maintain oil temperature between batches.
- Prepare Cinnamon Sugar: While the doughnuts drain and cool slightly, combine granulated sugar and ground cinnamon in a shallow dish.
- Coat and Serve: Toss the warm doughnut twists in the cinnamon sugar mixture until thoroughly coated. Serve immediately for optimal taste and texture.
Notes
- Make sure your milk is warmed to around 110°F to activate the yeast properly without killing it.
- Do not add extra flour during kneading unless dough is extremely sticky; the dough should remain slightly tacky for soft doughnuts.
- Use a kitchen thermometer when frying to maintain the correct oil temperature, which ensures even cooking and avoids soggy doughnuts.
- If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
- Serve doughnuts warm for the best flavor and texture; they are best eaten the day they are made.
