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 pillowy. The dough is quite simple and straightforward to make, especially if using a free-standing mixer. The dough is quite wet at the beginning, but as it kneads and the gluten strengthens, it will come together into a beautifully smooth, elastic dough.
First, you make the dough which is made up of flour, yeast, butter, sugar, milk, egg, and a pinch of salt. Then you let the dough rise until doubled in size. Then you rejoice at how yeast works it’s magic in the dough. Then you punch the dough down to deflate and you shape into fun twists.
To make the twists, divide the dough into 24 equal pieces. Take one piece and form a rope with it then using both hands, roll both ends of the rope in opposite directions until it creates some tension. Then you hold up and keep twisting with both hands in opposite directions until it forms 3-4 twists.
Press the ends to seal them together. After forming the twists, you let them rise for a few more minutes then you fry them. The frying is the easiest part. And then comes the coating with granulated sugar and the eating.
- 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
- In the bowl of a stand mixer, combine milk, yeast, and sugar then allow the 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 the flour mixture. Once the dough starts to come together, add another 1/3 of the 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 bowl as needed to ensure thorough mixing then add the remaining 1/3 of the flour mixture.
- Once the dough starts to form, increase mixer speed to medium. Knead for 3-5 minutes until the 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 then transfer the 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 it on a parchment-lined baking sheet.
- Loosely cover with a 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 saucepot.
- 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.
- Toss warm doughnuts in cinnamon sugar coating. Enjoy immediately.