Description
Enjoy these delicious Cinnamon Sugar Twist Doughnuts, made from a soft, homemade yeast dough twisted into unique shapes and fried to golden perfection. Coated in a sweet cinnamon sugar blend, these doughnuts are perfect for breakfast, brunch, or a delightful treat any time of day.
Ingredients
Scale
Dough:
- 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
- Vegetable oil, for frying
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 it becomes foamy, indicating that 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 ensure even distribution.
- Incorporate Flour and Butter: Attach the dough hook to your stand mixer. With the mixer on low speed, gradually add one-third of the flour mixture. Once the dough starts coming together, add another third. Then add the softened butter one tablespoon at a time, mixing well after each addition. The dough will be sticky at this stage. Scrape down the bowl as needed. Finally, add the remaining flour mixture and continue mixing.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 3-5 minutes until it becomes smooth and soft. It may still stick to the sides of the bowl but should be easy to scrape off. Avoid adding more 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 30-45 minutes, or until doubled in size.
- Shape the Doughnuts: Gently deflate the risen dough and divide it into 12 equal parts on a lightly floured surface. Loosely cover with a towel. Working with one piece at a time, roll each into a 14-inch rope. Twist by holding both ends and rolling one hand upward while rolling the other downward, creating a natural braid by pinching the ends together. Place twists on a parchment-lined baking sheet and loosely cover.
- Second Rise: Allow the shaped twists to rest for 8-10 minutes while you heat the frying oil.
- Fry the Doughnuts: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil and heat over medium until it reaches 350°F. Fry two to three twists at a time, cooking each side for 95 seconds or until golden brown. Transfer to a paper towel-lined baking sheet to drain excess oil. Monitor and adjust the oil temperature between batches for consistent frying.
- Prepare Cinnamon Sugar: While doughnuts are draining and cooling 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 well coated. Serve immediately for the best flavor and texture.
Notes
- Use a kitchen thermometer to maintain the oil temperature at 350°F for ideal frying results.
- Do not add extra flour while kneading; the dough should remain slightly sticky for the best texture.
- Twisting the dough ropes gently creates a beautiful braided shape without deflating them too much.
- Serve doughnuts warm for a soft texture and the best flavor.
- Store leftovers in an airtight container at room temperature and reheat gently before serving.
