Description
These Cinnamon Sugar Twist Doughnuts are soft, fluffy, and perfectly twisted fried doughnuts coated with a sweet cinnamon sugar mixture. Made from a yeast dough, these doughnuts are hand-shaped into elegant twists, fried until golden brown, and then generously coated in cinnamon sugar for a deliciously classic 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
For Frying
- 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 foamy, then whisk in the room temperature egg until fully incorporated.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour and kosher salt thoroughly.
- 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. When the dough begins to form, add another one-third. Add the softened butter one tablespoon at a time, mixing well after each addition—the dough will be sticky. Scrape down the bowl as needed. Add the remaining flour mixture and continue mixing.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 3 to 5 minutes until it becomes smooth and soft. The 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 pieces and loosely cover with a towel. Working one piece at a time, roll each into a 14-inch rope. To create the twist, hold both ends, roll one hand upward and the other downward to twist, then pick up the rope in the center allowing the tension to form a natural braid. Pinch the ends together and place on a parchment-lined baking sheet. Repeat with remaining dough.
- Second Rise: Let the shaped twists rest for 8 to 10 minutes while you preheat the frying oil.
- 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 accuracy). Fry two to three twists at a time, cooking for about 95 seconds per side or until golden brown. Transfer fried doughnuts to a paper towel-lined baking sheet to drain excess oil. Monitor and adjust oil temperature as needed 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 well coated. Serve immediately for optimal flavor and texture.
Notes
- Use a kitchen thermometer to accurately gauge oil temperature for perfect frying results.
- Do not add extra flour during kneading; dough should remain slightly sticky but manageable.
- If yeast does not foam during activation, yeast may be expired or milk temperature may be too hot or too cold.
- Allow doughnuts to cool slightly before coating in cinnamon sugar to prevent melting of coating but still ensure it adheres well.
- These doughnuts are best enjoyed the same day for optimal freshness and texture.
