These cinnamon sugar twist donuts are soft, fluffy, and coated in a crisp, buttery cinnamon sugar finish. They have a light bread-like texture inside with a golden exterior and just the right level of sweetness. The recipe is straightforward and suitable for confident beginners, with simple shaping and no specialist equipment needed. From start to finish, they are ready in about 1 hour 30 minutes, including proving time.

Ingredients

For the donut dough

240 ml warm whole milk
7 g instant yeast
50 g caster sugar
1 large egg
60 g unsalted butter, melted and cooled
420 g strong white bread flour
1 tsp salt

For frying

Vegetable oil, for deep frying

For the cinnamon sugar coating

100 g caster sugar
2 tsp ground cinnamon
60 g unsalted butter, melted

Method

Prepare the dough

In a large bowl, mix the warm milk, yeast, and sugar. Leave for 5 minutes until lightly frothy. Add the egg and melted butter, then stir to combine. Add the flour and salt and mix until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave to rise in a warm place for 45 to 60 minutes until doubled in size.

Shape the twists

Knock back the dough and roll it out into a rectangle about 1 cm thick. Cut into strips around 2.5 cm wide. Twist each strip gently and shape into a loose ring or stick, pressing the ends lightly to secure.

Place on a lined tray, cover loosely, and leave to rest for 15 minutes while you prepare the oil.

Fry the donuts

Heat the oil in a deep pan to 170°C. Fry the donuts in batches for 1 to 2 minutes on each side until golden and puffed. Remove with a slotted spoon and drain briefly on kitchen paper.

Coat with cinnamon sugar

Mix the caster sugar and cinnamon in a shallow bowl. Brush each warm donut lightly with melted butter, then roll generously in the cinnamon sugar mixture until fully coated.

Allow to cool slightly before serving.

Tips

Why are my donuts dense instead of fluffy?

This usually means the dough was under-proved or the oil temperature was too low. Make sure the dough has doubled in size and keep the oil at a steady heat.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough after the first rise for up to 12 hours. Bring it back to room temperature before shaping.

How do I stop the donuts absorbing oil?

Avoid overcrowding the pan and make sure the oil stays hot enough. If the oil is too cool, the donuts will soak it up.

Serving Suggestions

Serve warm with a cup of tea or coffee
Add a drizzle of vanilla glaze for extra sweetness
Pair with fresh fruit for a lighter finish

Storage

Room temperature

Best eaten on the day they are made. Store in an airtight container for up to 24 hours.

Refrigerator

Not recommended, as refrigeration dries out the donuts.

Freezing

Freeze uncoated donuts for up to 2 months. Defrost at room temperature, reheat briefly, then coat with butter and cinnamon sugar.

Nutrition

Calories: 320 kcal
Carbohydrates: 42 g
Protein: 7 g
Fat: 14 g
Saturated fat: 6 g
Sodium: 180 mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I bake these instead of frying?

Yes, but the texture will be more like a soft bread roll. Bake at 180°C for 12 to 15 minutes, then coat while warm.

Which oil is best for frying donuts?

Vegetable or sunflower oil works best due to their neutral flavour and high smoke point.

Can I use plain flour instead of bread flour?

Bread flour gives the best structure, but plain flour can be used. The donuts may be slightly less chewy.

How do I know when the oil is ready?

A small piece of dough should sizzle immediately and rise to the surface without browning too quickly