Description

Delight in these homemade Cinnamon Sugar Twist Doughnuts, featuring a soft, yeasted dough twisted into elegant shapes, fried to golden perfection, and generously coated in a classic cinnamon sugar blend. These doughnuts offer a perfect balance of fluffy texture and sweet spice, ideal for a comforting breakfast or indulgent snack.

Ingredients

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

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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, then whisk in the egg until fully incorporated to activate the yeast and prepare the dough base.
Mix Dry Ingredients: In a separate large bowl, whisk together the flour and kosher salt to ensure even distribution of salt throughout the dough.
Incorporate Flour and Butter: Attach the dough hook to your stand mixer. With the mixer on low, gradually add one-third of the flour mixture. Once the dough starts coming together, add another one-third. Add the softened butter one tablespoon at a time, mixing well after each addition, even though the dough will be sticky at this stage. Scrape down the bowl as needed. Finally, add the remaining flour mixture and continue mixing until combined.
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 may stick slightly to the bowl sides 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 30-45 minutes, or until it doubles in size, allowing the dough to develop flavor and structure.
Shape the Doughnuts: Gently deflate the risen dough. On a lightly floured surface, divide it into 12 equal parts and loosely cover with a towel. Roll each piece into a 14-inch rope. To create the twist, hold both ends and roll one hand upward while rolling the other downward, producing a natural braid-like twist. Pinch the ends together and place on a parchment-lined baking sheet. Cover loosely and repeat with remaining pieces.
Second Rise: Allow the shaped twists to rest for 8-10 minutes while heating the oil, permitting slight puffing for a lighter texture.
Fry the Doughnuts: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil and heat over medium until the oil reaches 350°F, using a kitchen thermometer for accuracy. Fry two to three twists at a time, cooking each side for approximately 95 seconds or until golden brown. Transfer them to a paper towel-lined baking sheet to drain excess oil. Monitor and adjust oil temperature between batches to maintain consistent frying.
Prepare Cinnamon Sugar: While the doughnuts drain and cool slightly, combine the granulated sugar and ground cinnamon in a shallow dish to prepare the coating.
Coat and Serve: Toss the warm doughnut twists in the cinnamon sugar mixture until well coated. Serve immediately for optimal taste and texture.

Notes

Ensure milk is warmed to 110°F to properly activate the yeast without killing it.
Use a kitchen thermometer to maintain oil temperature at 350°F for best frying results.
Do not add extra flour during kneading to keep dough soft and tender.
Frying in small batches prevents overcrowding and temperature drop.
Serve doughnuts warm to enjoy the best texture and flavor.
Leftover doughnuts can be stored in an airtight container at room temperature for one day; reheat gently before serving.