Description
These Cinnamon Sugar Twist Donuts are a delightful homemade treat featuring a soft, fluffy dough twisted into stylish shapes, fried to golden perfection, and coated in a sweet cinnamon sugar blend. Perfect for a fun breakfast or snack that’s sure to satisfy your sweet tooth.
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 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Topping
- ½ cup granulated sugar
- 3 Tablespoons light brown sugar (packed)
- 1 ½ Tablespoons ground cinnamon
- 3-4 inches oil for frying
Instructions
- Activate yeast: Stir together the warm milk and active dry yeast in a small bowl. Let it sit for 5 minutes until the mixture is foamy and yeast is activated.
- Prepare wet mix: While waiting for the yeast, whisk together the egg, melted butter, and vanilla in a medium-sized bowl and set aside.
- Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups of the flour, granulated sugar, sea salt, and ground cinnamon. Stir to mix the dry ingredients evenly.
- Combine wet ingredients: After the yeast is foamy, add the yeast mixture to the wet ingredients bowl and whisk to combine.
- Form dough: Pour the wet mixture into the dry ingredients in the stand mixer. Stir until the dough begins to come together, then turn the mixer to medium-low speed. Add up to ½ cup more flour as needed until the dough cleans the sides of the bowl.
- Knead dough: Continue kneading the dough in the mixer for 5 minutes until it becomes soft, slightly sticky, and smooth in texture.
- First rise: Lightly spray a large bowl with cooking spray, place the dough inside, and turn to coat with spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
- Deflate and second rise: Lightly flour a work surface and knead the dough briefly to remove air bubbles. Return it to the bowl, cover with plastic wrap, and let rise again until doubled, about 1 hour.
- Prepare doughnuts: Line a sheet tray with parchment paper. On a clean non-floured surface, cut the dough into 16 equal pieces. Roll each piece into a thin rope and twist by rolling your hands in opposite directions. Form the twist by bringing the ends together, pinching to seal, then twisting several times to shape.
- Second proofing: Place the formed twists on the tray, cover with a kitchen towel, and let rest for 30 minutes until slightly puffed.
- Heat oil: While the dough twists rest, heat 3-4 inches of oil in a Dutch oven or deep fryer to 325°F.
- Make cinnamon sugar topping: In a large bowl, mix together granulated sugar, brown sugar, and ground cinnamon.
- Fry doughnuts: Fry 3-4 twists at a time in the hot oil for about 5 minutes total, turning occasionally until golden brown on all sides. Drain excess oil by placing on paper towels briefly.
- Coat doughnuts: Immediately toss the hot doughnuts individually in the cinnamon sugar mixture to coat evenly. Place on a wire rack over a sheet tray to keep them crisp while frying the remaining doughnuts.
- Serve: Serve the cinnamon sugar twist donuts immediately for best texture and flavor.
Notes
- Use warm milk at about 110°F to properly activate the yeast without killing it.
- Do not add too much flour; the dough should be soft and slightly sticky for the best texture.
- If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes.
- Maintain the oil temperature around 325°F to ensure the donuts cook through without burning.
- Use a wire rack to drain fried donuts to keep them from getting soggy.
- These donuts are best enjoyed the same day they are made for optimal freshness.
Nutrition
- Serving Size: 1 donut
- 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
