Twisted Doughnuts
Twisted Doughnuts
Ingredients
For the Dough
- 1 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For Frying and Coating
- 4 cups vegetable oil, for deep frying
- 1/2 cup granulated sugar, for coating
- 1 teaspoon ground cinnamon, optional, for coating
Instructions
- 1
In a large bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
To the yeast mixture, add the remaining granulated sugar, egg, and melted butter. Whisk until well combined.
⏱️ 3 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be slightly sticky but manageable.
⏱️ 10 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour to 1 hour 30 minutes, or until doubled in size.
⏱️ 90 min
- 5
Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll the dough into a rectangle about 1/2 inch thick. Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide and 6-8 inches long. Twist each strip several times to create a spiral effect.
⏱️ 15 min
- 6
Place the twisted doughnuts on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30 minutes, or until visibly puffy.
⏱️ 30 min
- 7
While the doughnuts are rising for the second time, heat the vegetable oil in a large deep pot or Dutch oven over medium heat to 350°F. If you don't have a thermometer, test the oil by dropping a small piece of dough; it should sizzle and turn golden brown in about 30 seconds.
⏱️ 10 min•🌡️ 350
- 8
Carefully place 3-4 twisted doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to flip them and remove them from the oil.
⏱️ 10 min
- 9
Transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil. While still warm, combine the 1/2 cup granulated sugar and ground cinnamon (if using) in a shallow dish. Roll each doughnut in the sugar-cinnamon mixture until evenly coated.
⏱️ 5 min
- 10
Serve the Twisted Doughnuts warm and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Twisted Doughnuts
Ingredients
For the Dough
- 1 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For Frying and Coating
- 4 cups vegetable oil, for deep frying
- 1/2 cup granulated sugar, for coating
- 1 teaspoon ground cinnamon, optional, for coating
Instructions
- 1
In a large bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
To the yeast mixture, add the remaining granulated sugar, egg, and melted butter. Whisk until well combined.
⏱️ 3 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be slightly sticky but manageable.
⏱️ 10 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour to 1 hour 30 minutes, or until doubled in size.
⏱️ 90 min - 5
Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll the dough into a rectangle about 1/2 inch thick. Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide and 6-8 inches long. Twist each strip several times to create a spiral effect.
⏱️ 15 min - 6
Place the twisted doughnuts on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30 minutes, or until visibly puffy.
⏱️ 30 min - 7
While the doughnuts are rising for the second time, heat the vegetable oil in a large deep pot or Dutch oven over medium heat to 350°F. If you don't have a thermometer, test the oil by dropping a small piece of dough; it should sizzle and turn golden brown in about 30 seconds.
⏱️ 10 min•🌡️ 350 - 8
Carefully place 3-4 twisted doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to flip them and remove them from the oil.
⏱️ 10 min - 9
Transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil. While still warm, combine the 1/2 cup granulated sugar and ground cinnamon (if using) in a shallow dish. Roll each doughnut in the sugar-cinnamon mixture until evenly coated.
⏱️ 5 min - 10
Serve the Twisted Doughnuts warm and enjoy!