Twisted Donuts Recipe

Twisted Donuts Recipe

Ingredients

For the Donut Dough

- 400 g all-purpose flour

- 60 g granulated sugar

- 7 g instant dry yeast

- 180 ml warm whole milk

- 1 large egg

- 50 g unsalted butter, softened

- 1 tsp vanilla extract

- ½ tsp salt

- ½ tsp baking powder

- Vegetable oil, for deep frying

For the Sugar Coating

- 100 g granulated sugar

- 1 tsp ground cinnamon (optional)

Making Process

1. Prepare the Ingredients: Measure the flour, sugar, yeast, milk, egg, butter, vanilla extract, salt, and baking powder. Warm the milk to approximately 35–40°C (95–104°F).

2. Make the Dough: In a large bowl, combine flour, sugar, yeast, baking powder, and salt. Add warm milk, egg, and vanilla extract. Mix until a soft dough forms. Add the softened butter and knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1–1½ hours, or until doubled in size.

3. Shape the Twisted Donuts: Gently punch down the risen dough and divide it into 10–12 equal portions. Roll each portion into a long rope, approximately 25–30 cm. Twist the rope tightly, fold it in half, and allow the strands to twist around each other. Pinch the ends together to secure. Arrange on a lightly floured tray, cover, and let rise for another 25–35 minutes until puffy.

4. Fry the Donuts: Heat vegetable oil in a deep pan to 170–175°C (340–350°F). Carefully place the twisted donuts into the hot oil in small batches. Fry for approximately 2–3 minutes per side until evenly golden brown and cooked through. Remove and drain briefly on a wire rack or paper towels.

5. Coat with Sugar: Mix the granulated sugar and cinnamon in a shallow bowl. While the donuts are still warm, roll each twisted donut in the sugar mixture until evenly coated on all sides.

6. Serve: Arrange the freshly coated twisted donuts on a serving plate. Serve warm or at room temperature for a soft, fluffy interior and lightly crisp, sugar-coated exterior.