Description
Delight in these homemade Cinnamon Sugar Twist Doughnuts, a perfect sweet breakfast or dessert treat. Crispy on the outside and soft on the inside, these twisted doughnuts are coated with a fragrant cinnamon sugar blend for an irresistible flavor.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For Frying and Coating
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in the warm milk and let sit for 5–10 minutes until foamy, signaling the yeast is active.
- Make Dough: In a large mixing bowl, mix together the sugar, melted butter, egg, and yeast mixture. Gradually stir in the flour and salt until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape Doughnuts: Punch down the dough to release air. Roll it out to about 1/2 inch thickness. Cut into strips approximately 6 inches long and 1 inch wide, then twist each strip gently.
- Second Rise: Arrange the twisted strips on a parchment-lined tray, cover, and allow them to rise again for 30 minutes until puffy.
- Heat Oil: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C), ensuring enough depth for frying doughnuts.
- Fry Doughnuts: Fry the twisted doughnuts in batches for 1–2 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Drain and Coat: Remove the doughnuts and drain on paper towels to remove excess oil. While still warm, toss them in a mixture of cinnamon and sugar until fully coated.
- Serve: Serve the cinnamon sugar twist doughnuts warm for the best taste and texture.
Notes
- For a quicker version, refrigerated biscuit dough can be used to skip the rising time.
- Doughnuts are freshest the day they’re made but can be reheated in a 300°F oven for a few minutes to refresh texture.
- Ensure oil temperature remains steady at 350°F to prevent oily or unevenly cooked doughnuts.
Nutrition
- Serving Size: 1 twist
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
