Description
These Cinnamon Sugar Twist Donuts are soft, fluffy, and delightfully sweet, perfect for a fun breakfast treat. Made with a tender yeast dough twisted into unique shapes, fried to golden perfection, and coated in a cinnamon sugar blend, these donuts are irresistible and sure to become a 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
Instructions
- Activate yeast: Stir together the warm milk and active dry yeast in a small bowl. Let it sit for 5 minutes until it becomes foamy, indicating the yeast is activated.
- Mix wet ingredients: While the yeast activates, whisk the egg, melted butter, and vanilla in a medium-sized bowl and set aside.
- Combine dry ingredients: In the bowl of a stand mixer fitted with a hook attachment, add 3 cups of flour, sugar, salt, and cinnamon. Stir briefly to combine the dry ingredients evenly.
- Combine wet ingredients: Once the yeast is foamy, add the milk and yeast mixture to the egg mixture and whisk to combine fully.
- Make the dough: Pour the wet mixture into the dry ingredients in the mixer bowl. Stir until combined, then mix on medium-low speed until a dough forms and begins to clean the sides of the bowl. Add up to ½ cup more flour if needed to achieve this consistency.
- Knead dough: Continue kneading the dough with the mixer for 5 minutes. The dough should be soft, slightly sticky, but smooth.
- First rise: Lightly spray a large bowl with cooking spray and place the dough inside, turning it to coat with spray. Cover with plastic wrap and place in a warm spot to double in size, about 1 hour.
- Second rise: Flour a surface lightly and knead the dough by hand a few times to release air bubbles. Return the dough to the bowl, cover, and let it rise until doubled again, about 1 hour.
- Prepare dough twists: Line a sheet tray with parchment paper and set aside. Divide the dough into 16 equal pieces. Roll each piece into a thin rope shape, twist the rope by rolling your hands in opposite directions, then form a loop by bringing the ends together and twisting the doughnut around a couple of times. Pinch ends to seal.
- Second proofing: Place the twists on the prepared tray, cover with a clean towel, and let rest for 30 minutes until slightly puffed.
- Heat oil: Heat 3 to 4 inches of oil in a Dutch oven or deep fryer to 325 degrees F for frying.
- Prepare cinnamon sugar topping: In a large bowl, mix granulated sugar, brown sugar, and cinnamon for coating the donuts after frying.
- Fry donuts: Fry 3-4 donuts at a time in the hot oil for about 5 minutes total, turning occasionally, until golden brown. Remove and drain excess oil.
- Coat donuts: Immediately toss each hot donut in the cinnamon sugar mixture, ensuring an even coating.
- Keep donuts crisp: Place coated donuts on a wire rack over a sheet tray to keep them crisp while frying remaining donuts. Serve immediately.
Notes
- Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
- If the dough is too sticky, add flour gradually but avoid making the dough too stiff.
- Frying at 325°F allows donuts to cook through without burning the outside.
- Use a wire rack to cool donuts so they stay crisp instead of becoming soggy.
- For variations, try adding nutmeg or vanilla sugar to the cinnamon sugar mixture.
- This recipe yields 16 donuts, perfect for sharing or enjoying over several days.
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
