Cinnamon Sugar Twist Donuts

These cinnamon sugar twist donuts are soft, fluffy, and lightly crisp on the outside, with a warm cinnamon sweetness running through every bite. They are made from a simple yeasted dough that twists easily and fries beautifully, then finishes with a generous coating of cinnamon sugar. This recipe is straightforward and well suited to confident beginners who want to try homemade donuts. From start to finish, allow about 1 hour and 45 minutes, including proving time.

Ingredients

For the donut dough

• 240ml whole milk, warm
• 7g fast-action dried yeast
• 50g caster sugar
• 1 large egg
• 60g unsalted butter, melted and cooled slightly
• 450g plain flour
• 1 tsp salt

For frying

• Vegetable oil or sunflower oil, for deep frying

For the cinnamon sugar coating

• 150g caster sugar
• 2 tsp ground cinnamon

How to Make Cinnamon Sugar Twist Donuts

• Prepare the dough: Pour the warm milk into a large bowl and stir in the yeast and sugar. Leave for 5 minutes until lightly frothy. Add the egg and melted butter, then mix gently.
• Mix and knead: Add the flour and salt and mix to form a soft dough. Turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
• First prove: Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 1 hour, or until doubled in size.
• Shape the twists: Knock back the dough and roll it out to about 1cm thickness. Cut into strips about 2cm wide and 15cm long. Twist each strip several times and pinch the ends lightly to hold the shape.
• Second prove: Place the twisted donuts on a lined tray, cover loosely, and leave for 20 minutes until slightly puffed.
• Heat the oil: Heat the oil in a deep pan to 170°C. Test with a small piece of dough. It should rise steadily without browning too quickly.
• Fry the donuts: Fry the twists in batches for about 2 to 3 minutes on each side until golden and cooked through. Remove with a slotted spoon and drain briefly on kitchen paper.
• Coat in cinnamon sugar: Mix the caster sugar and cinnamon together in a shallow bowl. While the donuts are still warm, roll them generously in the mixture.

Tips

Why are my donuts greasy?

The oil may be too cool. Keep the temperature steady at around 170°C so the donuts cook quickly without absorbing excess oil.

How do I keep the twists neat while frying?

Pinch the ends firmly after twisting and avoid overcrowding the pan. Gentle handling helps them hold their shape.

Can I make the dough ahead?

Yes. After the first prove, cover and refrigerate overnight. Let the dough come back to room temperature before shaping.

Serving Suggestions

• Serve warm with a cup of tea or coffee
• Add a light drizzle of vanilla glaze for extra sweetness
• Pair with fresh fruit for a balanced treat

Storage

Room temperature

These donuts are best eaten on the day they are made. They will keep in an airtight container for up to 24 hours.

Refrigerator

Refrigeration is not recommended as it can dry out the donuts and affect their texture.

Freezing

Freeze the fried but uncoated donuts for up to 2 months. Defrost fully, warm gently, then coat in cinnamon sugar before serving.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 10g
• Saturated fat: 4g
• Sodium: 220mg

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

FAQs