Instructions:
- Prepare the Dough:
- In a large mixing bowl, dissolve the yeast in the warm milk. Add a tablespoon of sugar and let it sit for about 5 minutes, or until it becomes frothy.
- Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Mix well.
- Gradually add the flour, starting with 3 cups, and mix until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it’s manageable.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until it’s smooth and elastic.
- Place the dough in a greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
- Form the Twists:
- Punch down the dough and turn it out onto a floured surface. Divide the dough into 16 equal pieces.
- Roll each piece into a long rope, about 12 inches long. Twist the ropes and then join the ends to form a twisted donut shape. Secure the ends well to ensure they don’t come apart while frying.
- Place the shaped donuts on parchment paper, leaving some space between each for them to rise. Cover with a towel and let them rise again until puffy, about 30 minutes.
- Fry the Donuts:
- Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pot, until they’re golden brown on both sides, about 2 minutes per side.
- Remove the donuts with a slotted spoon and drain them on paper towels.
- Coat the Donuts:
- Mix the granulated sugar and cinnamon in a shallow dish.
- Brush each donut with melted butter, then roll them in the cinnamon sugar mixture until well coated.
- Serve:
- Enjoy your cinnamon twisted donuts warm or at room temperature. They’re best enjoyed the day they’re made but can be stored in an airtight container for a day or two.
These cinnamon twisted donuts are sure to be a hit with anyone who tries them. The combination of soft, fluffy dough with the sweet and spicy coating makes them irresistibly delicious.
