Indulge in the delectable delight of homemade Cinnamon Sugar Twist Doughnuts! These heavenly treats boast a fluffy texture and a perfect balance of sweetness and spice. Whether enjoyed as a morning pick-me-up or a delightful dessert, these doughnuts are sure to become a favorite in your household. Join me in the kitchen as we embark on a journey to create these irresistible twists of cinnamon-infused joy!
In our cozy kitchen, the aroma of freshly baked goods often fills the air, but there’s something truly magical about the scent of cinnamon sugar twist doughnuts wafting through the house. It’s a scent that instantly brings smiles to the faces of my husband and our little family.
I still remember the first time I made these doughnuts. As the dough rose and I carefully twisted each strip, my husband and daughter eagerly waited by the stove, eyes wide with anticipation. The moment those golden-brown twists emerged from the bubbling oil, they couldn’t resist sneaking a taste. From that day on, these doughnuts became a cherished tradition in our home, enjoyed on lazy weekend mornings and special occasions alike.
Now, whenever I whip up a batch, it’s like a little celebration in our kitchen. We gather around the table, dipping warm doughnuts into cinnamon sugar, savoring each delightful bite. It’s not just about the taste; it’s about the memories we create together, one delicious doughnut at a time.
Why This Recipe is a Must-Try: Why This Cinnamon Sugar Twist Doughnuts Recipe Stands Out:
- Fluffy and flavorful dough: Made with a blend of whole milk, yeast, and just the right amount of sugar, these doughnuts boast a light and airy texture that’s simply irresistible.
- Perfect twist technique: Learn the art of twisting dough like a pro, creating beautifully braided twists that add a touch of elegance to your homemade treats.
- Cinnamon sugar coating: The final touch of sweetness and spice elevates these doughnuts to new heights of deliciousness, making them a crowd-pleasing favorite for all ages.
Ingredients:
Doughnuts:
- 355 ml (1 ½ cups) whole milk, warmed to 110°F
- 1 tablespoon active dry yeast or instant yeast
- 38 g (3 tablespoons) granulated sugar
- 1 large egg, at room temperature
- 520 g (4 cups) all-purpose flour
- 2 teaspoons kosher salt
- 84 g (6 tablespoons) unsalted butter, softened, at room temperature
- Vegetable oil, for frying
Cinnamon Sugar:
- 100 g (½ cup) granulated sugar
- 1 ½ teaspoons ground cinnamon
Directions:
- In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy. Then whisk in the egg until well incorporated.
- In a separate large bowl, whisk together the flour and salt. Attach the dough hook to the stand mixer. With the mixer on low speed, add 1/3 of the flour mixture. Once the dough starts to come together, add another 1/3 of the flour mixture. Gradually add the softened butter, one tablespoon at a time, mixing well after each addition.
- Increase the mixer speed to medium and knead the dough for 3-5 minutes until smooth and soft. The dough may still stick to the sides of the bowl but should be easy to scrape down.
- Transfer the dough to a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rest at room temperature for 30-45 minutes until it doubles in volume.
- Gently deflate the risen dough and divide it into 12 equal parts on a lightly floured surface. Working with one piece at a time, stretch and roll the dough into a 14-inch rope.
- To form the twist, place your hands on each end of the rope and roll one hand upward while rolling the other hand downward simultaneously. This will create a twisted effect. Pinch the ends together and place the twisted dough on a parchment-lined baking sheet. Repeat with the remaining dough.
- Allow the dough to rest for 8-10 minutes while heating the oil. Attach a kitchen thermometer to a heavy-bottomed saucepan and fill it with 2 to 3 inches of oil. Heat the oil to 350°F.
- Carefully place two or three doughnut twists into the hot oil, being careful not to overcrowd the pan. Fry for 95 seconds on each side until golden brown. Transfer the cooked doughnuts to a paper towel-lined baking sheet.
- In a shallow dish, combine the granulated sugar and ground cinnamon for the coating. Toss the warm doughnuts in the cinnamon sugar mixture until evenly coated. Serve and enjoy immediately.
Notes:
- Be cautious not to overcrowd the pot while frying the doughnuts to ensure even cooking.
- Monitor the oil temperature closely with a thermometer to prevent the doughnuts from burning or becoming undercooked.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Simply reheat them in the oven before serving for a warm and crispy texture.
