Description

These Cinnamon Sugar Twist Doughnuts are light, fluffy, and irresistibly sweet treats. Made from a yeasted dough that’s rolled, twisted, and deep-fried until golden brown, then coated in a fragrant cinnamon sugar mixture for the perfect balance of spice and sweetness. Ideal for breakfast or a special dessert, these doughnuts combine the classic flavors and textures of traditional doughnuts with a fun twisted shape that’s as delightful to make as it is to eat.

Ingredients

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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

For Frying

Vegetable oil, for frying (2 to 3 inches deep in a heavy-bottomed pot)

Cinnamon Sugar Coating

½ cup granulated sugar (100g)
1 ½ teaspoons ground cinnamon

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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, indicating the yeast is active. Then whisk in the egg until fully incorporated.
Mix Dry Ingredients: In a separate large bowl, whisk together the flour and kosher salt to evenly distribute 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 wet ingredients. As the dough begins to come together, add another third of the flour. 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 sides of the bowl as needed. Finally, add the remaining flour and continue mixing to combine.
Knead the Dough: Increase the mixer speed to medium and knead the dough for 3-5 minutes until it becomes smooth and soft. The dough might still stick slightly to the bowl but should be manageable and easy to scrape off. Avoid adding extra flour to keep the dough tender.
First Rise: Transfer the dough to a large greased bowl, cover with plastic wrap or a clean kitchen towel, and allow it to rise at room temperature for 30-45 minutes, or until it has 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 them with a towel. Take one piece at a time and roll it into a 14-inch rope. Twist the rope by holding both ends and rolling one hand upward while rolling the other downward, letting the dough naturally braid. Pinch the ends together to secure the twist and place it on a parchment-lined baking sheet. Loosely cover the shaped twists and repeat with the remaining pieces.
Second Rise: Allow the shaped dough twists to rest and slightly rise for 8-10 minutes while you prepare for frying.
Fry the Doughnuts: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil and heat it over medium until it reaches 350°F, using a kitchen thermometer for accuracy. Fry two to three doughnut twists at a time, cooking each side for approximately 95 seconds or until they are golden brown and cooked through. Remove the doughnuts with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil. Keep an eye on the oil temperature and adjust as necessary between batches.
Prepare Cinnamon Sugar: While the fried doughnuts drain and 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 flavor and texture enjoyment.

Notes

Ensure the milk is warmed to around 110°F to properly activate the yeast without killing it.
Do not add extra flour during kneading to keep doughnuts light and soft.
Use a kitchen thermometer to maintain oil temperature at 350°F for even frying and proper cooking.
Fry in small batches to prevent oil temperature from dropping too much and doughnuts absorbing excess oil.
Consume doughnuts soon after frying for optimal freshness and crispness.
Store any leftovers in an airtight container and reheat briefly in a low oven or air fryer for best texture.