These twisted doughnuts get coated in a cinnamon sugar mixture that become the perfect late morning treat with your coffee. This recipe makes 2 doughnuts, enough to share or just for you!
This recipe was made for me. When I’m craving something sweet I’ll usually bypass making it because I really just want a bite, but this recipe makes only 2 delicious cinnamon sugar doughnuts. It was the perfect amount for the craving I had! Whenever a recipe contains yeast I automatically think it’s going to be tricky, but the dough for these doughnuts came out perfect on the first try.
A few things I’ve learned while working with yeast:
1. Getting the temperature of the water just right. To activate the yeast the water needs to be between 105 – 115 degrees F. I’ll add some water into a saucepan and attach a candy thermometer on the side. Once the water reaches 110 degrees F I’ll mix the required amount of warm water into the yeast.
2. Making sure the yeast mixture is foamy. Once I stir the warm water into the yeast, I let the mixture sit for 5 minutes. Then, I look to see if the mixture is foamy which tells me the yeast is activated.
- Active Dry Yeast
- Warm Water
- Whole Milk
- Unsalted Butter
- Egg Yolk
- Granulated Sugar
- Sea Salt
- Canola Oil
How To Make These Cinnamon Sugar Doughnuts:
You need to have a little time to make these doughnuts, but they are worth the wait! You’ll combine the warm water and active dry yeast until activated. Then combine the flour, sugar, milk, egg yolk, salt, cinnamon and yeast mixture in a stand mixture until the dough forms. Cover the bowl with plastic wrap and store in a warm place for about an hour. The dough gets divided into 2 balls, then rolled out into a rope. You twist the strands together and then let rise for 30 minutes. While dough is rising combine the cinnamon, sugar topping in a bowl and heat the oil to fry the doughnuts. These doughnuts were so good I ended up making 2 batches.
Cinnamon Sugar Doughnuts For 2
Yield: 2 Doughnuts
3/4 teaspoon active dry yeast
1 tablespoon warm water
1 cup all-purpose flour
1/4 cup whole milk
1 tablespoon unsalted butter, softened
1 large egg yolk
2 teaspoons granulated sugar
1/2 teaspoon sea salt
Pinch of cinnamon
1 quart (4 cups) canola or neutral oil for frying
A 3 quart saucepan
3/4 cup granulated sugar
1 teaspoon cinnmon
Pinch of sea salt
Mix together warm water and active dry yeast in a small bowl until yeast is dissolved. Let stand for 5 minutes until mixture is foamy.
Combine flour, whole milk, unsalted butter, egg yolk, granulated sugar, sea salt, cinnamon and active dry yeast in a stand mixture fitted with a dough hook. Begin by mixing at low speed until a soft dough forms, then increase the speed to medium-high for 3 minutes.
Sprinkle flour on top of dough to keep a crust from forming, cover bowl with cling wrap and store in a draft free place at room temperature until dough doubles, about 1 hour.
Place dough on a very lightly floured surface. Cut dough in half and roll each half into a 15-inch rope. Fold the rope in half, creating two 7.5 inch strands. Fold strands over each other, to create the twist part of the doughnut. Once you get to the end, press ends together and under to seal. Repeat with next doughnut. Then let doughnuts rest on a piece of parchment paper for 30 minutes.
While doughnuts are resting, you can make the topping. Mix together granulated sugar, cinnamon and sea salt in a shallow bowl, large enough to toss the cooked doughnut in.
Heat oil in a 3 quart saucepan and place a candy thermometer in the oil. Heat oil until it reaches 355 degrees F. Once oil is hot, carefully lower the doughnut into the hot oil and fry for 30-45 seconds. Flip the doughnut to the other side and allow to fry for another 30-45 seconds. Then rotate doughnut in oil for another 15 seconds making sure all of the doughnut is completely covered with hot oil. Carefully take doughnut out of hot oil and quickly toss in the cinnamon sugar topping making sure to coat the entire doughnut. Place doughnut on wired rack to cool.
Return oil temperature to 355 degrees F and repeat with last doughnut.
Recipe Source: http://joythebaker.com/2018/01/a-recipe-for-two-doughnuts/