Ingredients
Doughnuts:
- 1 ½ cups whole milk, warmed to 110°F
- 1 Tablespoon active dry yeast or 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 (84g), softened, room temperature
- Vegetable oil, for frying
Cinnamon Sugar:
- ½ cup granulated sugar (100g)
- 1 ½ teaspoons ground cinnamon
Instructions
- Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let the mixture sit for 5 minutes until foamy, then whisk in the egg until fully incorporated.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
- Incorporate Flour and Butter: Attach the dough hook to your stand mixer. With the mixer on low, gradually add 1/3 of the flour mixture. When the dough starts coming together, add another 1/3. Add the softened butter one tablespoon at a time, mixing well after each addition (the dough will be sticky at this stage). Scrape down the bowl as needed. Add the final 1/3 of the flour mixture and continue mixing.
- Knead the Dough: Once the dough forms, increase the mixer speed to medium. Knead the dough for 3-5 minutes until it becomes smooth and soft. It may still stick to the bowl sides but should be easy to scrape off. Do not add more flour.
- First Rise: Transfer the dough to a large greased bowl, cover with plastic wrap or a kitchen towel, and let it rise at room temperature for 30-45 minutes, or until doubled in size.
- Shape the Doughnuts: Gently deflate the risen dough. On a lightly floured surface, divide it into 12 equal parts and loosely cover with a towel. Working with one piece at a time, roll each into a 14-inch rope. To create the twist, hold both ends and roll one hand upward while rolling the other downward, causing the dough to twist. Pick up the rope in the center and let the tension create a natural braid. Pinch the ends together and place on a parchment-lined baking sheet. Loosely cover and repeat with remaining dough.
- Second Rise: Allow the shaped twists to rest for 8-10 minutes while you heat the oil.
- Fry the Doughnuts: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil and heat over medium until the oil reaches 350°F (use a kitchen thermometer for accuracy). Fry two to three twists at a time, cooking each side for 95 seconds or until golden brown. Transfer to a paper towel-lined baking sheet to drain excess oil. Monitor and adjust the oil temperature between batches.
- Prepare Cinnamon Sugar: While the doughnuts drain and cool slightly, combine the granulated sugar and ground cinnamon in a shallow dish.
- Coat and Serve: Toss the warm doughnut twists in the cinnamon sugar until well coated. Serve immediately for the best taste and texture.
Notes
- These doughnuts are best enjoyed within one day of frying for maximum freshness.
- For a different twist shape, roll the dough into a 14-inch strip, fold in half, and braid together to create at least four twists; the instructions above yield a tighter braid.
- Be sure not to add extra flour—sticky dough yields fluffier doughnuts.
- Monitor oil temperature throughout frying to prevent burning or undercooking.
- You can reheat leftovers in the oven to crisp them up slightly, though fresh is always best.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 twist
- Calories: 325kcal
- Sugar: 13g
- Sodium: 407mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 34mg