Description
These Cinnamon Sugar Twist Donuts are a delightful breakfast treat featuring soft, twisted doughnuts fried to a golden brown and coated in a sweet cinnamon sugar blend. Perfectly fluffy inside with a crisp exterior, they are sure to become a family favorite.
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 - 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 vegetable oil (for frying)
Frying Oil
Instructions
- Activate the Yeast. Stir together the warm milk and active dry yeast in a small bowl. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Mix Wet Ingredients. While waiting for the yeast, whisk the egg, melted and cooled butter, and vanilla in a medium-sized bowl until combined.
- Combine Dry Ingredients. In the bowl of a stand mixer fitted with a hook attachment, add 3 cups of the flour, granulated sugar, fine sea salt, and ground cinnamon. Stir around a few times to mix the dry ingredients evenly.
- Combine Wet Ingredients. Add the foamy yeast mixture to the wet ingredients bowl and whisk to combine thoroughly.
- Mix Dough. Pour the combined wet ingredients into the dry ingredient mixture. Stir gently until just combined. Then, turn the mixer to medium-low speed to knead the dough. Add up to ½ cup more flour 1 tablespoon at a time if the dough is too sticky and doesn’t clean the sides of the bowl.
- Knead Dough. Once the dough starts to clean the sides of the bowl, continue kneading with the mixer for 5 minutes. The dough should be soft, slightly sticky, and smooth.
- First Rise. Lightly spray a large bowl with cooking spray, place the dough inside, and turn it to coat. Cover with plastic wrap and set in a warm place for about 1 hour until doubled in size.
- Deflate and Second Rise. Lightly flour a clean surface and knead the dough gently by hand to release air bubbles. Return it to the bowl, cover again, and let it rise for another 1 hour until puffed up.
- Prepare for Shaping. Line a sheet tray with parchment paper and set aside.
- Shape the Twists. On a clean, non-floured surface, cut the dough into 16 equal pieces. Working with one piece at a time (keeping the rest covered), roll it into a thin rope shape. Twist the rope by rolling hands in opposite directions, bend the twisted rope ends together, pinch firmly to seal, then twist the shape a couple more times to form the final doughnut twist. Place twists on the prepared tray and cover with a clean kitchen towel.
- Final Rest. Let the dough twists rest for 30 minutes to slightly puff up more before frying.
- Heat Oil. Heat 3-4 inches of vegetable oil in a deep fryer or Dutch oven to 325 degrees Fahrenheit.
- Prepare Topping. In a large bowl, combine the granulated sugar, brown sugar, and cinnamon for the coating.
- Fry Donuts. Fry 3-4 doughnuts at a time in the hot oil for about 5 minutes total, flipping occasionally until golden brown on all sides. Let excess oil drain briefly.
- Coat Donuts. Immediately toss each hot doughnut in the cinnamon sugar mixture until evenly coated.
- Cool and Serve. Place coated doughnuts on a wire rack set over a sheet tray to keep the bottoms crisp. Serve immediately for best taste and texture.
Notes
- Ensure the milk is warmed to about 110°F to properly activate the yeast without killing it.
- If dough is too sticky to handle, add flour gradually, but do not add too much to keep the dough light and fluffy.
- Use a deep-frying thermometer to maintain a consistent oil temperature for even cooking.
- Do not overcrowd the fryer; frying 3-4 doughnuts at a time helps maintain oil temperature.
- Serving immediately is recommended to enjoy the contrast of a crispy outside and soft inside.
- You can substitute light brown sugar with dark brown sugar for a richer flavor in the cinnamon sugar coating.
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
