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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.

To the yeast mixture, add the remaining granulated sugar, egg, and melted butter. Whisk until well combined.

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.

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.

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.

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.

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.

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.

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.

Serve the Twisted Doughnuts warm and enjoy!


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.

To the yeast mixture, add the remaining granulated sugar, egg, and melted butter. Whisk until well combined.

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.

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.

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.

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.

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.

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.

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.

Serve the Twisted Doughnuts warm and enjoy!
