Description
These Cinnamon Sugar Twist Donuts are a delightful homemade treat featuring soft, twisted doughnuts fried to golden perfection and coated in a sweet cinnamon sugar mixture, perfect for breakfast or a sweet snack.
Ingredients
Scale
Dough
- 1 cup warm milk (110°F)
- 2 ¼ teaspoon active dry yeast
- 1 large egg
- 3 Tablespoons unsalted butter (melted and cooled)
- 2 teaspoons vanilla
- 3 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¾ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
Topping
- ½ cup granulated sugar
- 3 Tablespoons light brown sugar (packed)
- 1 ½ Tablespoon ground cinnamon
- 3-4 inches of oil for frying (such as vegetable or canola oil)
Frying
Instructions
- Activate Yeast: Stir together the warm milk and the yeast and let it sit until activated and foamy, about 5 minutes.
- Mix Wet Ingredients: While waiting for the yeast to activate, whisk together the egg, melted butter, and vanilla in a medium-sized bowl and set aside.
- Combine Dry Ingredients: Place 3 cups of the flour, granulated sugar, salt, and cinnamon in a stand mixer bowl with the hook attachment and stir a few times to mix evenly.
- Mix Wet and Dry Ingredients: Once the yeast is foamy, add it to the wet ingredients and whisk to combine, then add this wet mixture to the dry ingredients in the mixer.
- Form Dough: Stir until ingredients start to combine, then mix on medium-low speed. If dough doesn’t clean sides of the bowl, add up to ½ cup more flour until it does.
- Knead Dough: Once sides are cleaned, continue kneading with the mixer on for 5 minutes until dough is smooth and slightly sticky.
- First Rise: Lightly spray a large bowl with cooking spray, add the dough, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Second Rise: Lightly flour a work surface and knead dough a few times to remove air bubbles, return to bowl, cover, and let rise for another hour.
- Prepare Twists: Line a sheet tray with parchment paper. After the second rise, cut dough into 16 equal pieces. Roll each piece into a thin rope, twist by rolling hands in opposite directions, then pinch ends together and twist more to form the donut shape.
- Rest Twists: Place twists on prepared tray, cover with a towel, and let rest for 30 minutes to puff slightly.
- Heat Oil: Heat 3-4 inches of oil in a deep fryer or Dutch oven to 325°F.
- Mix Topping: In a large bowl, stir together granulated sugar, brown sugar, and cinnamon.
- Fry Donuts: Fry 3-4 donuts at a time, turning occasionally until golden brown, about 5 minutes total.
- Coat Donuts: Drain excess oil from donuts and immediately toss each in the cinnamon sugar mixture.
- Cool and Serve: Place coated donuts on a wire rack over a sheet tray to keep crisp and serve immediately.
Notes
- Use warm milk not exceeding 110°F to properly activate yeast without killing it.
- For best results, fry donuts in batches to avoid overcrowding and uneven cooking.
- Twists can be made on a non-floured surface for easier shaping and cleaner presentation.
- Store leftover donuts in an airtight container for up to 2 days; reheat in an oven to refresh crispness.
- Substitute all-purpose flour with bread flour for a chewier texture if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- Sugar: 18 g
- Sodium: 137 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 18 mg
