Twisted Doughnuts with Cinnamon Sugar
Golden, crispy twisted doughnuts with a fluffy interior, coated in sweet cinnamon sugar. These bakery-style braided doughnuts are easier to make than they look.
Ingredients
Dough
- 1.5 cups whole milk warmed to 110°F
- 1 tablespoon active dry yeast can substitute with instant yeast
- 3 tablespoons granulated sugar 38g
- 1 large egg room temperature
- 4 cups all-purpose flour 520g
- 2 teaspoons kosher salt
- 6 tablespoons unsalted butter softened to room temperature, 84g
- vegetable oil for frying
Cinnamon Sugar Coating
- 0.5 cup granulated sugar 100g
- 1.5 teaspoons ground cinnamon adjust to taste
Instructions
- In a stand mixer bowl, combine warm milk (110°F), yeast, and 3 tablespoons sugar. Let sit for 5 minutes until the mixture becomes foamy and bubbles form on the surface. This means the yeast is activated.
- Whisk the egg into the yeast mixture until fully incorporated with no streaky egg whites visible.
- In a separate bowl, whisk together flour and salt to ensure even distribution.
- Attach the dough hook to your stand mixer. With mixer on low speed, add one-third of the flour mixture. Once it starts clumping together, add the second third of flour.
- Add the softened butter one tablespoon at a time, waiting for each piece to fully incorporate before adding the next.
- Add the final third of flour. Increase mixer speed to medium and knead for 3-5 minutes until the dough pulls away from the bowl sides and develops a smooth, satiny appearance.
- Transfer dough to a greased bowl and lightly coat the surface with oil. Cover with plastic wrap or a clean kitchen towel. Let rise at room temperature for 35-45 minutes, or until doubled in size.
- Gently press down the risen dough to release gases. Divide into 12 equal portions on a lightly floured surface. Cover portions with a kitchen towel while working.
- Take one portion and roll it between your palms and the work surface into a 14-inch rope with even thickness throughout.
- Hold both ends of the rope. Roll your right hand forward and left hand backward simultaneously to create tension. Lift the rope by both ends and bring them together - the dough will naturally spiral. Give it 1-2 more deliberate twists for a tighter braid. Pinch the ends together firmly.
- Place twisted doughnuts on a parchment-lined baking sheet and cover loosely. Let rest for 8-10 minutes.
- Attach a candy thermometer to a heavy-bottomed pot or Dutch oven. Fill with 2-3 inches of vegetable oil. Heat over medium heat to exactly 350°F.
- Carefully slide 2-3 twists into the hot oil without crowding. Fry for 95 seconds, then flip gently with a spider strainer or slotted spoon. Fry for another 95 seconds until golden brown.
- Transfer fried doughnuts to a paper towel-lined baking sheet to drain. Monitor and adjust heat between batches to maintain 350°F oil temperature.
- Mix cinnamon and ½ cup sugar in a shallow dish. While doughnuts are still warm (but not scorching hot), toss each one in the cinnamon sugar mixture until completely coated.
Notes
Storage: Store in an airtight container at room temperature for up to 24 hours. Reheat in a 300°F oven for 5 minutes to restore crispiness.
Temperature Tips: Use an instant-read thermometer for milk (110°F) and a candy thermometer for oil (350°F) to ensure success.
No Stand Mixer? Make dough by hand - mix in a large bowl and knead on a work surface for 10-12 minutes until smooth and elastic.
Coating Variations: Try powdered sugar, cardamom sugar, vanilla bean sugar, cocoa cinnamon sugar, or nutmeg sugar instead of traditional cinnamon sugar.