Twisted Donuts – Super soft, fluffy, easy to make, and very delicious. Not everybody has about 2 hours a day to make doughnuts but trust me, it’s worth it and the good news is, it can be a plan-ahead recipe. Just read along.
If you have a stand mixer, this is so easy to make. These doughnuts can be rubbed with sugar or cinnamon and served with tea, coffee, or served as it is. This recipe has many positive feedbacks on youtube and trust me it will become your favorite, just make sure you read the comments HERE
- Stand mixer or hand mixer with a dough hook. Can also be mixed manually as I did.
- Parchment paper: Cut into squares to place donuts on it so that they can easily be carried and fried.
- Dough cutter
- Deep wok or pot for deep frying.
Important Recipe Tips
- The Yeast: In this recipe, instant yeast is used. I cannot determine how much time you will need to proof the dough because, proofing depends on many factors like the temperature of the area the dough will be resting, if it’s instant or active dry yeast, and if the yeast is fresh or old. I usually warm up my oven and place dough inside and it takes about 1 hour 3 minutes – 2 hours.
- Mix the water with yeast and sugar before bringing the other ingredients because, sugar and warm water activates the yeast. If using active dry yeast, wait for 5 minutes for it to proof before bringing in the other ingredients.
- When frying, oil should be at least 3 inches deep.
- To fry, oil isn’t supposed to be boiling. If using a thermometer, temperatures should be 350 degrees F, if no thermometer, drop a small portion of dough inside the oil, if it doesn’t fry immediately, it means the oil isn’t hot enough. If the dough turns brown immediately, means the oil is too hot.
- Drop the doughnuts using the paper into the oil. Be gentle to avoid splashes.
- If you want to top the doughnuts with sugar or cinnamon, apply it while the doughnuts is still hot, meanwhile if you are using glaze, wait till the doughnuts cools.
Can this recipe be a Plan Ahead?
Yes! Place dough in the refrigerator overnight after mixing and let in proof. Make sure it comes to room temperature before shaping and frying.
Now let’s make the best Doughnuts ever.
- 3 cups All-purpose flour
- 1 cup Warm milk
- ¼ cup Melted butter unsalted
- 1 tsp. Salt
- 4 tbsp. Sugar
- 2 ½ tsp. Instant yeast
- 1 tsp. Vanilla extract for flavor
- 1 Large egg
- In a mixing bowl, add warm milk, sugar, and instant yeast. Whisk using a hand whisker until most of the sugar dissolves.
- Add vanilla extract, melted butter, and egg at room temperature. Mix until perfectly combined.
- Then add all-purpose flour and salt. Mix using your hands until a perfect dough is formed.
- Transfer the dough to a lightly greased pan, apply a thin oil coating on the dough ball, cover it with a clean kitchen towel, and leave it to proof for 1 hour.
- After one hour, press the dough to reduce bubbles and cut it into 10 doughnuts.
- Roll them into small golf size balls then shape the dough into long sausage shapes.
- Now shape them into knots or plaited shapes and place each doughnut on a separate piece of parchment paper to easily carry them. I suggest you watch the video for the exact twisting tutorial.
- Cover the doughnuts with a clean kitchen towel and leave to proof for the second time for 30 minutes.
- Pour oil into a pan over medium heat. Once the oil is hot, add the doughnuts carefully and fry until golden brown, then flip and continue to fry until completely golden brown.
- Once the doughnuts are ready, remove them from the oil and coat them with a mixture of sugar and cinnamon.
- Enjoy the super soft twisted doughnuts.