Ingredients
1 ½ cups whole milk, warmed to 110°F
1 Tablespoon active dry yeast, or instant yeast
3 Tablespoons granulated sugar (38 g)
1 large egg, room temperature
4 cups all-purpose flour (520 g)
2 teaspoons kosher salt
6 Tablespoons unsalted butter (84 g), softened, room temperature
Vegetable oil, for frying
½ cup granulated sugar (100 g)
1 ½ teaspoons ground cinnamon
Instructions
- In the bowl of a stand mixer, combine the warmed milk, yeast, and sugar. Let the mixture sit for 5 minutes. Add the egg and whisk until well incorporated.
- In a large bowl, whisk together the flour and salt. Attach the dough hook to the stand mixer, and on low speed, gradually add 1/3 of the flour mixture. Once the dough begins to form, add the next 1/3 of the flour. Add the softened butter one tablespoon at a time, ensuring it mixes thoroughly before adding more. Add the remaining flour mixture.
- Once the dough begins to form, increase the mixer speed to medium and knead for 3-5 minutes until smooth and soft. The dough may still stick slightly to the sides, but it should be easy to scrape from the bowl.
- Transfer the dough to a greased bowl, cover with plastic wrap or a kitchen towel, and allow it to rise for 30-45 minutes at room temperature until doubled in size.
- Punch down the risen dough, then divide it into 12 equal parts. Cover with a kitchen towel and, working with one piece at a time, stretch and roll it into a 14-inch rope. Twist the rope by rotating the ends in opposite directions. Pinch the ends together to form a doughnut twist and place it on a parchment-lined baking sheet. Repeat with the remaining dough.
- Let the twists rest for 8-10 minutes while heating the oil. Attach a thermometer to a heavy-bottomed pan, fill with 2-3 inches of vegetable oil, and heat to 350°F over medium heat. Carefully place 2-3 doughnut twists into the hot oil, frying for about 95 seconds on each side, until golden brown. Be sure to monitor the oil temperature and adjust as needed to prevent burning.
- Combine sugar and cinnamon in a shallow dish. Toss the warm doughnuts in the cinnamon-sugar mixture, coating them evenly. Serve immediately.
Notes
- These doughnuts can be shaped into twists, rounds, squares, or braids based on your preference.
- You can refrigerate the dough overnight after it rises and let it come to room temperature before shaping and frying.
- For an extra crispy texture, consider double frying the doughnuts.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 240
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
