Description
These Cinnamon Sugar Twist Donuts are a delightful breakfast treat made from a soft yeast dough twisted into fun shapes, fried to golden perfection, and coated in a flavorful cinnamon sugar blend. Perfect for a cozy morning or special occasion, these donuts are 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 Tablespoons ground cinnamon
- Oil for frying (3-4 inches, about 2-3 quarts vegetable oil)
Instructions
- Activate the yeast: Stir together the warm milk and active dry yeast in a small bowl. Let it sit for 5 minutes until it becomes foamy and activated.
- Mix wet ingredients: While waiting for the yeast, whisk the large egg, melted and cooled butter, and vanilla in a medium-sized bowl. Set aside.
- Combine dry ingredients: In the bowl of a stand mixer fitted with a hook attachment, combine 3 cups flour, granulated sugar, salt, and cinnamon. Stir these dry ingredients together to evenly mix.
- Combine wet mixtures: Once yeast is foamy, add it to the wet ingredients and whisk to combine. Then add the wet mixture to the dry ingredients in the mixer bowl.
- Form dough: Stir until ingredients begin to come together, then knead with the mixer on medium-low speed. Add up to ½ cup additional flour as needed until dough cleans sides of bowl. Continue kneading for 5 minutes until dough is soft, slightly sticky, and smooth.
- First rise: Lightly spray a large bowl with cooking spray, add the dough, and turn to coat lightly. Cover with plastic wrap and let dough rise in a warm place for about 1 hour, or until doubled in size.
- Second rise: Lightly flour a work surface and knead dough a few times to remove air bubbles. Return to bowl, cover, and let it rise again for 1 hour until puffed.
- Prepare shapes: Line a sheet tray with parchment paper. Cut dough into 16 even pieces. Roll each piece into a thin rope, twist by rolling hands in opposite directions, join ends to form a twisted ring, and pinch tightly to seal. Place twists on tray and cover. Let rest 30 minutes to slightly puff.
- Heat oil: While twists rest, heat 3-4 inches of oil in a Dutch oven or deep fryer to 325°F.
- Mix topping: In a large bowl, mix granulated sugar, brown sugar, and cinnamon for coating.
- Fry donuts: Fry 3-4 twists at a time for about 5 minutes, turning occasionally until golden brown. Drain excess oil and immediately toss each donut in cinnamon sugar mixture.
- Cool and serve: Place coated donuts on a wire rack over a sheet tray to keep crisp. Serve warm immediately for best taste.
Notes
- For extra flavor, try adding a pinch of nutmeg to the dough.
- Make sure the oil temperature stays consistent for even frying and to prevent greasy donuts.
- If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes.
- Use fresh yeast for better rise and fluffiness.
- These donuts are best enjoyed fresh but can be gently reheated in the oven next day.
Nutrition
- Serving Size: 1 serving
- 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
