Description
Delight in these homemade Cinnamon Sugar Twist Doughnuts, featuring soft, perfectly fried dough twisted into elegant shapes and generously coated in a cinnamon sugar blend. This recipe uses a stand mixer for an easy dough preparation and frying for a golden, crispy exterior with a tender, fluffy inside—ideal for a sweet breakfast treat or afternoon indulgence.
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 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.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
- Combine Ingredients: Attach the dough hook to your stand mixer. On low speed, gradually add one-third of the flour mixture to the yeast mixture. Once the dough starts to form, add another third of the flour. Then add the softened butter one tablespoon at a time, mixing well after each addition. Scrape down the bowl as needed. Finally, add the remaining flour mixture and continue mixing.
- Knead Dough: Increase the mixer speed to medium and knead for 3 to 5 minutes until the dough becomes smooth and soft but slightly sticky. Avoid adding more flour even if the dough sticks to the bowl sides.
- First Rise: Transfer the dough to a large greased bowl, cover with plastic wrap or a towel, and let it rise at room temperature for 30 to 45 minutes until it doubles in size.
- Shape Twists: Gently deflate the dough and divide it into 12 equal pieces on a lightly floured surface. Working with one piece at a time, roll each into a 14-inch rope. Twist by rolling one hand upward and the other downward, then pick up the rope at the center letting tension form a natural braid. Pinch the ends and place the twists on a parchment-lined baking sheet. Loosely cover and repeat with remaining pieces.
- Rest Shaped Dough: Let the shaped twists rest for 8 to 10 minutes while heating the oil.
- Heat Oil: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil and heat over medium until it reaches 350°F, using a kitchen thermometer for accuracy.
- Fry Doughnuts: Fry two to three twists at a time for about 95 seconds per side or until they turn golden brown. Remove and drain on paper towels. Maintain the oil temperature between batches.
- Prepare Cinnamon Sugar: While the doughnuts cool slightly, mix granulated sugar and ground cinnamon in a shallow dish.
- Coat and Serve: Toss the warm doughnut twists in the cinnamon sugar until fully coated. Serve immediately for the best flavor and texture.
Notes
- Make sure the milk is warmed to about 110°F to activate the yeast without killing it.
- Do not add extra flour beyond the recipe; the dough should be slightly sticky for the best texture.
- Use a kitchen thermometer to ensure the oil is at the correct frying temperature to prevent greasy or undercooked doughnuts.
- Work with one dough piece at a time when shaping to prevent drying out the others.
- Serve the doughnuts immediately after coating for optimal crispness and flavor.
