Description
Deliciously soft and fluffy homemade Cinnamon Sugar Twist Doughnuts, fried to golden perfection and coated with a fragrant cinnamon sugar blend. This recipe uses a yeasted dough that is twisted into beautiful shapes, providing a fun and impressive treat perfect for breakfast or dessert.
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
Frying & Coating
- Vegetable oil, for frying
- 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, then whisk in the egg until fully incorporated, ensuring the yeast is properly activated for a good rise.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour and kosher salt to evenly distribute the salt and prepare for mixing into the wet ingredients.
- Incorporate Flour and Butter: Attach the dough hook to your stand mixer. With the mixer on low, gradually add one-third of the flour mixture. When the dough starts coming together, add another third. Next, add the softened butter one tablespoon at a time, mixing well after each addition; the dough will be sticky at this point. Scrape down the bowl as needed. Finally, add the remaining flour mixture and continue mixing.
- Knead the Dough: Once the dough forms, increase the mixer speed to medium and knead for 3-5 minutes until the dough becomes smooth and soft. It may still stick slightly to the sides but should pull away easily. Avoid adding extra flour to maintain softness.
- First Rise: Transfer the dough to a large greased bowl, cover it tightly with plastic wrap or a kitchen towel, and let it rise at room temperature for 30-45 minutes until it has doubled in size.
- Shape the Doughnuts: Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide it into 12 equal pieces and loosely cover them with a towel. Take one piece at a time and roll it into a 14-inch rope. To twist, hold both ends and roll one hand upward while the other rolls downward, creating a natural braid. Pinch the ends to seal and place on a parchment-lined baking sheet. Repeat with remaining pieces.
- Second Rise: Allow the shaped doughnut twists to rest for 8-10 minutes at room temperature while you prepare the oil for frying.
- Fry the Doughnuts: Heat 2 to 3 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F (use a kitchen thermometer for precision). Fry two to three twists at a time, cooking each side for approximately 95 seconds or until golden brown. Transfer to a paper towel-lined baking sheet to drain excess oil. Adjust heat between batches as needed to maintain temperature.
- Prepare Cinnamon Sugar: While the doughnuts drain and slightly cool, mix together the 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 to enjoy the best texture and flavor.
Notes
- Use a kitchen thermometer to maintain the oil temperature at 350°F for perfect frying results.
- Do not add additional flour during kneading; the dough should remain slightly sticky for optimal texture.
- Letting the twists rest before frying helps them retain shape and result in a light, airy inside.
- Fry doughnuts in small batches to prevent the oil temperature from dropping too low.
- Serve immediately after coating for the best taste and freshness.
