Twisted doughnuts are yummy and easy to make dessert. These twist doughnuts fry up crispy on the outside. While the outside has a nice crunch, the interior of the doughnut is light, fluffy, and pillow. The twisted doughnuts will slightly deflate with each bite, but it’ll bounce back to its original shape in a few seconds.
Ingredients
- 1 1/2 cups whole milk, warmed to 110°F
- 1 Tablespoon active dry yeast, or instant yeast
- 3 Tablespoons granulated sugar
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 2 teaspoons fine sea salt
- 6 Tablespoons (3 oz) unsalted butter, softened, room temperature
- vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- In the bowl of stand mixer, combine milk, yeast, and sugar. Allow mixture to sit for 5 minutes. Whisk in egg until incorporated.
- In a large bowl, whisk together flour and salt. Attach dough hook attachment to stand mixer. With the mixer running on low, add 1/3 of flour mixture.
- Once the dough starts to come together, add another 1/3 of flour mixture.
- Add softened butter one tablespoon at a time, mixing well after each addition. At this point, the dough will be sticky.
- Scrape down the bowl as needed to ensure thorough mixing. Add remaining 1/3 of flour mixture.
- Once the dough starts to form, increase mixer speed to medium. Knead for 3-5 minutes until dough is smooth and soft.
- Dough may still stick to the sides of the bowl, but it should be easy to scrape using a spatula or dough scraper.
- Transfer dough to a large greased bowl. Cover with plastic wrap or kitchen towel and allow the dough to rest for 30-45 minutes at room temperature until dough has doubled in volume.
- Gently deflate the risen dough. Working on a lightly floured surface divide dough into 12 equal parts.
- Loosely cover the dough with a kitchen towel. Working with one piece at a time, stretch and roll dough into a 14-inch stripe.
- To form twist, place hands on ends of the rope. Roll one hand upward while simultaneously rolling another hand downward. This will cause the dough to twist.
- Pick up the twisted dough in the center of the rope. The tension in the twisted dough will naturally braid together.
- Pinch end seam together and place on a parchment-lined baking sheet. Loosely cover with kitchen towel and repeat with remaining dough.*
- Allow dough to rest for 8-10 minutes while oil heats up. Attach kitchen thermometer to a heavy bottomed sauce pot.
- Fill the pot with 2 to 3 inches of oil. Set over medium heat until oil reaches 350°F.
- Carefully place two or three doughnut twists into the hot oil. Do not overcrowd the pot.
- Cook for 95 seconds on each side, until golden brown. Transfer cooked doughnuts on a paper towel lined baking sheet.
- Combine sugar and cinnamon in a shallow dish. Set aside until ready to coat cooked doughnuts.
- Toss warm doughnuts in cinnamon sugar coating.
