Cinnamon Sugar Twist Donuts are a delightful treat that will fill your home with warmth and sweetness. These donuts evoke feelings of nostalgia and comfort, perfect for a cozy family breakfast or a treat to share with friends. With a golden exterior and a fluffy, tender interior, each bite is a heavenly experience, enhanced by the intoxicating aroma of cinnamon and sugar wafting through your kitchen. This recipe is not only easy to follow but also provides a step-by-step way to indulge in this favorite pastry without needing to visit a bakery.

Ingredients

Let’s dive into the ingredients that make these Cinnamon Sugar Twist Donuts so irresistible. You’ll need 1 cup of warm milk at 110°F to activate the yeast, giving the donuts that soft and tender texture. The recipe calls for 2 ¼ teaspoons of active dry yeast, which will help the dough rise beautifully. Include 1 large egg for richness and a bit of creaminess from 3 tablespoons of unsalted butter, melted and cooled. To sweeten things up, you’ll need 2 teaspoons of vanilla extract.

The base of our donuts requires 3 to 3 ½ cups of all-purpose flour, along with ⅔ cup of granulated sugar to achieve that lovely sweetness. You’ll also need ¾ teaspoons of fine sea salt to balance the flavors and ½ teaspoon of ground cinnamon for a warm, spicy touch. To create that delightful cinnamon sugar coating, prepare ½ cup of granulated sugar, 3 tablespoons of packed light brown sugar, and 1 ½ tablespoons of ground cinnamon.

Step-by-Step Directions

To get started, stir together the warm milk and active dry yeast in a bowl, allowing it to sit for about 5 minutes until it becomes activated and foamy. While that’s happening, whisk the egg, melted butter, and vanilla extract in another medium-sized bowl and set it aside.

Next, in the bowl of a stand mixer equipped with a hook attachment, combine 3 cups of flour, granulated sugar, sea salt, and cinnamon, stirring gently to mix the dry ingredients. Once the yeast has foamed up, add the milk mixture to the wet ingredients you previously whisked and mix well.

Pour this wet mixture into the dry ingredients and stir until it starts to combine. Then, switch the mixer to medium-low speed. The dough should begin to form and clean the sides of the bowl. If it doesn’t, add a little more flour at a time, up to ½ cup, until it does. Continue to knead the dough in the mixer for 5 minutes; the result should be a soft but slightly sticky dough.

Transfer the dough to a large bowl that you’ve lightly sprayed with cooking spray, rotating it to coat. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, which takes about 1 hour.

After the first rise, lightly flour a clean work surface and place your dough on it. Knead gently a few times to release any trapped air bubbles, then return it to the bowl, cover again with plastic wrap, and let it rise for a second time, about 1 hour.

Line a baking sheet with parchment paper and set this aside. Once the dough has risen a second time, you’re ready to make your twists. For ease, I recommend working on a clean, non-floured surface. Cut the dough in half, then continue halving until you have 16 even pieces.

Take one piece of dough, covering the others with a towel to keep them warm. Roll it out into a thin rope, and twist your hands in opposite directions to create the twist shape. Pinch the ends together to seal them well, then fold the twisted rope into a circle, forming your donut. Place this on the prepared baking sheet and repeat with the remaining pieces of dough.

After you’ve shaped all your twists, let them rest for 30 minutes; they will puff up slightly. Meanwhile, heat 3-4 inches of oil in a Dutch oven or deep fryer to around 325°F.

In a bowl, mix together the granulated sugar, brown sugar, and ground cinnamon for the topping. Once the oil is hot, add 3-4 donuts at a time to the oil, frying until they are golden brown, which usually takes about 5 minutes. Flip them occasionally for even cooking.

After removing the donuts from the oil, allow any excess oil to drip off, then toss them in the cinnamon sugar mixture while they’re still warm. Set them on a wire rack over a sheet tray to keep them crisp. Serve immediately for the best taste!

Tips & Tricks

For added flavor, try incorporating a hint of nutmeg or lemon zest into the dough. Make sure to keep an eye on the oil temperature, as too hot may burn the donuts, while too cool can make them greasy. If possible, use a thermometer for accuracy. Additionally, for a little extra indulgence, you could add a glaze or frosting after tossing in cinnamon sugar.

Serving Suggestions & Pairings

Cinnamon Sugar Twist Donuts are best enjoyed fresh out of the fryer, paired with a hot cup of coffee or a glass of cold milk. They make an excellent addition to a breakfast spread or as a delightful afternoon snack. For special occasions, consider serving them with an array of dips like chocolate or caramel sauce for an extra touch of fun!

Nutritional Information

A single Cinnamon Sugar Twist Donut typically contains about 200 calories. When considering nutrition, it’s essential to enjoy these treats in moderation as part of a balanced diet. They provide a delightful experience, but remember to account for their sweetness within your overall intake.

Storing Tips & Variations

You can store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer and then transfer them to a freezer-safe container for up to 2 months. To reheat, warm them in an oven at 350°F for about 5-7 minutes to restore some freshness.

If you’re feeling creative, try different toppings or fillings. You can fill the donuts with pastry cream, chocolate, or fruit preserves before twisting them or drizzle them with a simple icing for a different take.

Conclusion

Cinnamon Sugar Twist Donuts are delightful, straightforward to make, and perfect for sharing with those you love. Whether you’re a seasoned baker or just starting, this recipe offers a lovely way to create some wonderful memories in the kitchen. I encourage you to give it a try and savor the bliss of homemade donuts. Don’t forget to share your experiences with your friends and family!

FAQs

1. Can I use instant yeast instead of active dry yeast?
   Yes, you can substitute instant yeast. You can skip the activation step; just mix it directly with the dry ingredients.

2. What if I don’t have a stand mixer?
   No worries! You can knead the dough by hand on a clean surface. It might take a bit longer, but the results will be just as delicious.

3. Is it necessary to let the donuts rise twice?
   While it’s ideal for achieving the best texture, you can skip the second rise in a pinch. Just be aware that the texture may be denser.

4. Can I make the dough ahead of time?
   Absolutely! You can prepare the dough the night before, refrigerate after the first rise, then let it come back to room temperature before shaping and frying in the morning.

5. How can I prevent the donuts from getting too oily?
   Make sure the oil is at the correct temperature and don’t overcrowd the pan. This will help ensure they cook evenly without absorbing too much oil.

Cinnamon Sugar Twist Donuts

Delightfully fluffy and golden, these Cinnamon Sugar Twist Donuts are perfect for a cozy breakfast or a sweet treat, combining the warmth of cinnamon and sugar.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 donuts

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Donut Dough

• 1 cup warm milk at 110°F Activates the yeast
• 2 ¼ teaspoons active dry yeast For the dough rise
• 1 large egg Adds richness
• 3 tablespoons unsalted butter, melted and cooled Adds creaminess
• 2 teaspoons vanilla extract For flavor
• 3-3 ½ cups all-purpose flour Base for the donuts
• ⅔ cup granulated sugar For sweetness
• ¾ teaspoon fine sea salt Balances flavors
• ½ teaspoon ground cinnamon For spice

Cinnamon Sugar Coating

• ½ cup granulated sugar For coating
• 3 tablespoons packed light brown sugar Enhances flavor
• 1 ½ tablespoons ground cinnamon For coating

Method

 

Preparation

1. Stir together warm milk and active dry yeast in a bowl; let it sit for about 5 minutes until foamy.
2. In another bowl, whisk the egg, melted butter, and vanilla extract.
3. In a stand mixer bowl, combine 3 cups flour, granulated sugar, sea salt, and cinnamon.
4. Add the foamed yeast mixture to the wet ingredients and mix well.
5. Pour the wet mixture into the dry ingredients and mix until combined. Switch to medium-low speed and knead the dough for 5 minutes.
6. If the dough is too sticky, add more flour, up to ½ cup, until it cleans the sides of the bowl.
7. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour.

Shaping

1. After the first rise, flour a clean surface and knead the dough gently. Cover and let it rise again for about 1 hour.
2. Line a baking sheet with parchment paper. Cut the dough into 16 pieces.
3. Take one piece, roll it into a thin rope, and twist it into a donut shape. Pinch the ends together.
4. Let the shaped donuts rest for 30 minutes while you heat 3-4 inches of oil to 325°F.

Frying

1. Mix together granulated sugar, brown sugar, and ground cinnamon for the topping.
2. Fry 3-4 donuts at a time in the hot oil until golden brown, about 5 minutes.
3. Remove from oil and toss in the cinnamon sugar mixture while warm. Set on a wire rack.
4. Serve immediately.

Notes

For added flavor, consider incorporating nutmeg or lemon zest. Keep an eye on oil temperature; too hot can burn, too cool can make them greasy. Try different toppings or fillings for variation.