Sugar-Dusted Doughnuts

Table of Contents

Components:

Regarding the doughnuts:

One packet of 2 1/4 teaspoons active dry yeast
Half a cup of warm (110°F or 43°C) milk
1/4 cup of sugar, granulated (for the dough)
Two large eggs and half a teaspoon of salt
Half a cup of softened unsalted butter
Three tablespoons of all-purpose flour (plus more for dusting)
Half a teaspoon of vanilla extract
Oil made from vegetables (for frying)

For the Sugar Coating with Cinnamon:

One cup of sugar granules
Two tablespoons of cinnamon powder

Directions:

First, get the dough ready.
Get the Yeast Active:
Combine the yeast, warm milk, and a pinch of sugar in a small basin. After dissolving the yeast with a stir, leave it for five to ten minutes until it foams.
To make the dough, put the flour, sugar, and salt in a big bowl. Add the vanilla extract, eggs, and softened butter. Stir the dough until it begins to come together after adding the activated yeast mixture.
Knead the Dough: Place the dough on a surface dusted with flour and knead it for five to seven minutes, or until it is elastic and smooth. If the dough becomes too sticky, add a little more flour.
To allow the dough to rise, put it in a bowl that has been lightly oiled and cover it with a fresh kitchen towel. Let it rise in a warm location for one to one and a half hours, or until it has doubled in size.

Shape the doughnuts in step two.
Roll Out the Dough: Punch the dough down to expel any remaining air once it has risen. On a floured surface, roll it out to a thickness of about 1/2 inch.
Cut the Doughnuts: Cut out doughnut shapes using a doughnut cutter or two circular cookie cutters, one larger for the outside and one smaller for the middle. Collect the leftover dough, reroll them, and cut more doughnuts.
Twist the Doughnuts: To make a “twisted” shape, carefully twist the two ends of each doughnut. Arrange the twisted doughnuts on a parchment paper-lined baking sheet.
Second Rise: Place a towel over the shaped doughnuts and allow them to rise for around half an hour, or until they are puffed.

Fry the doughnuts in step three.
Warm up the oil:
Heat two to three inches of vegetable oil in a Dutch oven or deep pot over medium heat. About 350°F (175°C) should be reached by the oil. Dropping a tiny piece of dough into the oil will allow you to check the temperature; it should sizzle and rise to the top right away.
Cook the doughnuts:
Avoid packing the pot too full as you carefully drop the twisted doughnuts into the boiling oil. Fry until golden brown and crispy, 1 to 2 minutes per side. To drain any extra oil, lay the doughnuts on a dish lined with paper towels after removing them from the oil using tongs or a slotted spoon.

Step 4: Sprinkle with powdered sugar
Get the cinnamon sugar ready:
Combine the cinnamon and granulated sugar in a small bowl.
Cover the doughnuts:
Roll the doughnuts in the cinnamon sugar mixture till completely coated while they are still warm. Before rolling them in the sugar, you can dip them in melted butter if you want a thicker coating.

Step 5: Offer
Savor the deliciously crispy and sweet Twisted Sugar Doughnuts while they’re still warm! They go well with hot cocoa or a cup of coffee.

Advice:
Avoid Packing the Oil Too Full: To guarantee that the doughnuts cook uniformly and are golden brown on both sides, fry them in small batches.
Doughnut Hole Option: You may make little doughnut holes and cook them the same way if you have extra dough after cutting out the doughnuts.
Make Ahead: After the first rise, the dough can be chilled and made the night before. Simply shape and fried the doughnuts the following day.

Savor these cinnamon sugar-filled, light, and fluffy twisted sugar doughnuts!