Cinnamon Sugar Donut Twists

[maybetoday]

CINNAMON SUGAR DONUT TWISTS




Prep: 40 mins Cook: 20 mins Rising Time: 2 hrs Total: 3 hrs Serves: 16


INGREDIENTS

Donuts

▢2 tablespoons butter unsalted, melted

▢1 cup milk lukewarm

▢⅔ cup sugar granulated

▢2¼ teaspoons active dry yeast (1 packet)

▢1 large egg

▢1 teaspoon vanilla extract

▢½ teaspoon salt

▢3 cups all-purpose flour

▢vegetable oil for frying


Cinnamon Sugar

▢½ cup sugar granulated

▢2 teaspoons cinnamon ground


INSTRUCTIONS

Activate the yeast: In the bowl of your mixer combine the melted butter with the lukewarm milk and the sugar. Stir in the yeast. Whisk well and let it sit for 10 to 15 minutes to dissolve and activate the yeast.


Make the dough: Add the egg, vanilla extract and salt to the bowl and whisk. Add the flour to the bowl and using the hook attachment mix until the dough comes clean from the sides of the bowl. The dough should be a soft and slightly sticky dough.


Let the dough rise: Place the dough in a bowl that’s sprayed with cooking spray. I also like to spray the dough with some cooking spray so that it doesn’t dry out. Cover with plastic wrap or a clean kitchen towel and let rise for an hour. The dough should double in size.

Punch and let the dough rise: Punch the dough to release the air and knead it a couple times with your hands, place the dough in a bowl again and cover it back. Let it rise a second time for another 45 minutes to an hour until it doubles again.


Divide and roll the dough: Transfer the dough to a lightly floured surface and divide it equally in 16 pieces. Cover them with plastic wrap so they don't dry as we make twists.


Make the twists: Form each piece of dough into a 12-inch rope. I prefer to do this over clean surface, I find it harder to twist on a floured surface. As you roll each rope, start twisting it by rolling one end toward you and the other end away from you. Lift the rope and bring the two ends together. It should already start to twist but twist it one or two more times until it forms a tight twist. Seal the the two ends together well, so they don't open up during frying.


Cover and let rise: Cover the twists with plastic wrap and let them double in size again for another 30 minutes.


Fry donuts: Add about 3 inches of oil to a deep frying pan, I used a Dutch Oven. Before frying the donuts make sure the oil is hot, it needs to be 350°F. Fry the donuts, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.


Coat donuts in cinnamon sugar: In a large Ziploc bag or paper bag combine the sugar and cinnamon. Add a few hot donuts to the bag at a time and shake well to make sure the donuts are covered in cinnamon sugar. Repeat with remaining donuts.

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