Description
These Cinnamon Sugar Twist Donuts are a delightful breakfast treat featuring a soft, fluffy dough twisted into unique shapes, fried to golden perfection, and coated with a sweet cinnamon sugar blend. Perfect for enjoying fresh and warm, they bring a fun twist to your morning routine.
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 vegetable oil (for frying)
For Frying
Instructions
- Activate Yeast: Stir together the warm milk and active dry yeast in a small bowl and let it sit for 5 minutes until the mixture becomes foamy and activated.
- Mix Wet Ingredients: While waiting for the yeast, whisk together the egg, melted and cooled butter, and vanilla in a medium-sized bowl and set aside.
- Combine Dry Ingredients: In the stand mixer's bowl with the hook attachment, place 3 cups of flour, granulated sugar, salt, and ground cinnamon, and stir to mix the dry ingredients evenly.
- Mix Wet with Yeast: Once the yeast is foamy, add it to the other wet ingredients and whisk to combine well. Then add the combined wet ingredients into the dry ingredient bowl.
- Form Dough: Stir the mixture to start combining, then mix on medium-low speed until the dough forms and cleans the sides of the bowl. Add up to ½ cup additional flour gradually if necessary to achieve this.
- Knead Dough: Continue kneading the dough with the mixer for 5 minutes until it is smooth but still slightly sticky. The dough should be soft and elastic.
- First Rise: Lightly spray a large bowl with cooking spray, place the dough inside, turning it to coat it with spray. Cover with plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
- Knead and Second Rise: Lightly flour a work surface and knead the dough by hand a few times to remove air bubbles, then place it back in the bowl and cover with plastic wrap. Let it rise again for 1 hour or until doubled.
- Prepare for Shaping: Line a sheet tray with parchment paper and set aside. After the second rise, divide the dough into 16 even pieces by halving repeatedly.
- Shape Twists: Roll each piece into a thin rope shape on a clean, non-floured surface. Twist the rope by rolling your hands in opposite directions, then loop the ends together, pinching tightly to seal, and make a couple more twists to form the donut shape. Place each twist on the prepared tray and cover with a clean kitchen towel.
- Rest Twists: Let the shaped twists rest for 30 minutes to puff up slightly more.
- Heat Oil: Heat 3-4 inches of oil in a Dutch oven or deep fryer to 325°F for frying.
- Prepare Topping: In a large bowl, stir together granulated sugar, brown sugar, and ground cinnamon to make the cinnamon sugar topping.
- Fry Donuts: Fry 3-4 doughnuts at a time in the hot oil for about 5 minutes total, flipping occasionally, until golden brown.
- Coat Donuts: Drain excess oil from each donut, then immediately toss individually in the cinnamon sugar mixture to coat evenly.
- Cool and Serve: Place the coated donuts on a wire rack over a sheet tray to keep them crisp, then serve immediately while warm.
Notes
- Make sure the milk is warmed to about 110°F to properly activate the yeast without killing it.
- If dough feels too sticky, add flour gradually but avoid making it too stiff to keep the donuts light and airy.
- Use a candy thermometer to maintain oil temperature at 325°F for even frying without burning.
- For a different flavor, try adding a pinch of nutmeg or cardamom to the dough.
- Store leftover donuts in an airtight container and reheat briefly for freshness, though they are best enjoyed fresh.
- Properly draining donuts after frying prevents sogginess and keeps the crust crisp.
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
