Cinnamon Twisted Donuts

Cinnamon twisted donuts

Table of Contents

INGREDIENTS:

1.5 tsp instant yeast
1 cup lukewarm water
1 tbsp brown sugar
2 cups plain flour
1/2 tsp salt
For the cinnamon-sugar coating:
1/2 cup sugar, for dusting
1 tsp of cinnamon powder, optional
Oil, for frying the donuts
Additional flour for dusting your work surface

METHOD:

In a bowl, place 1 cup of lukewarm water and brown sugar. Mix until sugar is dissolved. Add in instant yeast
and wait until the mixture creates bubbles. (This may take about 5 to 10 minutes.)
Meanwhile, in a large bowl, mix in flour and salt. When the liquid mixture is ready, add this to the dry
ingredients and mix using a wooden spoon until you get most of the flours from the bowl.
On a floured surface, knead the dough using your clean hands (or using a stand mixer or handheld mixer) for 10-
15 minutes or until dough is elastic and smooth (might come a little sticky). (If kneading using your hands, this
may take longer, depending on how hard/strong you knead. Place in a lightly greased bowl, cover using a cling
wrap. Keep in a warm place to double in size. When the dough has doubled in size, take it out to a lightly floured surface.
Divide the dough into 15 equal sizes. Shape each into a log and twist from the top, sealing both ends. Transfer
each dough to a clean plate/baking sheet. You will notice that the first few doughs are getting bigger in size –
they are ready to dive into the hot oil. (Tip: You can ask somebody to fry the donuts for you while you finish up
shaping the rest.)
Prepare a plate with a stack of paper towels and a container/plate with white sugar and
cinnamon powder.
Set aside until ready to use, but make sure it’s not too far from you.Fry the donuts in a very
hot oil. Make sure not to overcrowd the pan.
When done, place the fried donuts over a stack of paper towels for few seconds. Transfer to the prepared
container with white sugar-cinnamon mixture and roll the donuts until well coated.
Serve immediately. Best eaten on the same day Enjoy your Cinnamon twisted donuts.

Cinnamon twisted donuts

INGREDIENTS:

METHOD:

In a bowl, place 1 cup of lukewarm water and brown sugar. Mix until sugar is dissolved. Add in instant yeast

and wait until the mixture creates bubbles. (This may take about 5 to 10 minutes.)

Meanwhile, in a large bowl, mix in flour and salt. When the liquid mixture is ready, add this to the dry

ingredients and mix using a wooden spoon until you get most of the flours from the bowl.

On a floured surface, knead the dough using your clean hands (or using a stand mixer or handheld mixer) for 10-

15 minutes or until dough is elastic and smooth (might come a little sticky). (If kneading using your hands, this

may take longer, depending on how hard/strong you knead. Place in a lightly greased bowl, cover using a cling

wrap. Keep in a warm place to double in size. When the dough has doubled in size, take it out to a lightly floured surface.

Divide the dough into 15 equal sizes. Shape each into a log and twist from the top, sealing both ends. Transfer

each dough to a clean plate/baking sheet. You will notice that the first few doughs are getting bigger in size –

they are ready to dive into the hot oil. (Tip: You can ask somebody to fry the donuts for you while you finish up

shaping the rest.)

Prepare a plate with a stack of paper towels and a container/plate with white sugar and

cinnamon powder.

Set aside until ready to use, but make sure it’s not too far from you.Fry the donuts in a very

hot oil. Make sure not to overcrowd the pan.

When done, place the fried donuts over a stack of paper towels for few seconds. Transfer to the prepared

container with white sugar-cinnamon mixture and roll the donuts until well coated.

Serve immediately. Best eaten on the same day Enjoy your Cinnamon twisted donuts.