Yields: Approx. 10–12 donuts
Prep time: 1.5 hours (including rising) | Cook time: 15 minutes
Ingredients
- 2 ½ cups All-purpose flour
- 1 packet Active dry yeast (about 2 \frac{1}{4} tsp)
- 3 tbsp Granulated sugar
- ½ tsp Salt
- 2 tbsp Unsalted butter (softened)
- 1 Large egg
- ½ cup Warm milk (around 110°F or 43°C)
- Oil for frying (Vegetable or Canola)
- Coating: Extra sugar mixed with a pinch of cinnamon (optional)
Instructions
1. Prepare the Dough
In a large bowl, whisk together the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for about 5 minutes until it becomes foamy. Add the egg, the rest of the sugar, salt, and softened butter. Stir in the flour gradually until a shaggy dough forms.
2. Knead and First Rise
Knead the dough on a lightly floured surface for about 7–10 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until it has doubled in size.
3. Shape the Twists
Punch the dough down to release air. Divide it into 10–12 equal pieces. Roll each piece into a long rope (about 10 inches).
- To Twist: Roll one end of the rope upward with one hand and the other end downward with your other hand. Lift the rope by the ends, and it will naturally twist around itself. Pinch the ends together tightly.
4. Second Rise
Place the twisted donuts on a parchment-lined tray. Cover and let them rest for another 20–30 minutes so they become light and airy.
5. Fry to Perfection
Heat about 2 inches of oil in a deep pan to 350°F (175°C). Carefully drop 2–3 donuts at a time into the oil. Fry for about 2 minutes per side until they are a deep golden brown.
6. The Finish
Remove the donuts and let them drain on paper towels for just a few seconds. While still warm, toss them in a bowl of sugar (or a sugar-cinnamon mix) until evenly coated.
Pro Tip:
For the best “Bakery Style” texture, ensure your milk isn’t too hot, or it will kill the yeast. It should feel like warm bathwater!
