Description
These Cinnamon Sugar Twist Doughnuts are irresistibly soft, fluffy, and coated in a sweet cinnamon sugar blend. Made from a yeast dough that’s kneaded and left to rise twice, the doughnuts are fried to golden perfection and twisted for a fun and elegant shape. Ideal for breakfast or a delightful snack, these homemade doughnuts offer the perfect balance of tender crumb and crunchy, cinnamon sugar-coated exterior.
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
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 it becomes foamy, signaling that the yeast is active. Whisk in the egg until fully incorporated to enrich the dough.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour and kosher salt to ensure even distribution of 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 yeast mixture. When the dough begins to come together, add the next third of the flour. Incorporate the softened butter one tablespoon at a time, mixing well after each addition; the dough may be sticky at this point. Scrape down the bowl as needed. Add the final third of the flour mixture and continue mixing until well combined.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 3-5 minutes until it is smooth and soft. The dough might still stick slightly to the sides of the bowl but should be easy to scrape off. Avoid adding extra flour to maintain the dough’s tender texture.
- First Rise: Transfer the dough to a large greased bowl. Cover it with plastic wrap or a clean kitchen towel and let it rise at room temperature for 30 to 45 minutes, or until the dough has doubled in size.
- Shape the Doughnuts: Gently deflate the risen dough. On a lightly floured surface, divide the dough into 12 equal portions and lightly cover with a towel. Working with one piece at a time, roll each into a 14-inch rope. Twist each rope by holding both ends; roll one hand upward while rolling the other downward, creating a natural braid. Pinch the ends together and place the shaped twists onto a parchment-lined baking sheet. Loosely cover and repeat with the remaining dough.
- Second Rise: Let the shaped twists rest for 8 to 10 minutes while heating the oil.
- Fry the Doughnuts: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil and heat over medium heat until it reaches 350°F (use a kitchen thermometer for accuracy). Fry two to three doughnut twists at a time, cooking each side for about 95 seconds or until golden brown. Transfer them to a paper towel-lined baking sheet to drain excess oil. Adjust the oil temperature as necessary between batches to maintain consistent frying conditions.
- Prepare Cinnamon Sugar: While the doughnuts cool slightly, combine the granulated sugar and ground cinnamon in a shallow dish, mixing thoroughly.
- Coat and Serve: Toss the warm doughnut twists in the cinnamon sugar mixture until they are fully coated. Serve immediately for the best texture and flavor experience.
Notes
- Use a kitchen thermometer to maintain oil temperature at 350°F for perfect frying results.
- Do not add extra flour during kneading to keep doughnuts tender and light.
- Twisting the dough and allowing it to rest before frying helps develop a beautiful shape and texture.
- Cooling briefly before coating prevents excess sugar from dissolving into the doughnuts.
- These doughnuts are best enjoyed fresh for optimal taste and texture.
- Substitute unsalted butter with salted butter by reducing added salt accordingly if desired.
