Cinnamon Doughnut Twists Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1/3 cup butter or margarine, cut in pieces | ||
| Eggs | 2 | |
| All purpose flour | 5 1/4 Cup (16 tbs) | |
| 1 1/2 to 2 quarts salad oil for frying | ||
| Sugar | 1 Cup (16 tbs) | |
| Ground cinnamon | 4 Teaspoon | |
Directions
In a large bowl, dissolve yeast in water; let stand until bubbly.
Meanwhile, in a medium-size pan, combine milk, the 1/2 cup sugar, salt, the 1/2 teaspoon cinnamon, and butter.
Heat over medium heat to about 110° (butter does not need to melt completely).
Add milk mixture, eggs, and 2 cups of the flour to yeast mixture.
Beat until well blended and smooth.
With a heavy-duty mixer or spoon, mix in 3 more cups of the flour until smooth (dough will be soft and sticky).
Cover and let rise in a warm place until almost doubled (about 1 hour).
Beat dough with a spoon to expel air.
Turn dough out onto a well-floured board (dough will be very sticky).
Roll dough around to coat all over with flour so it won't stick to board.
With a floured rolling pin, roll dough into a rectangle 1/2 inch thick, 8 inches wide, and 18 inches long.
With a floured knife, cut dough crosswise into 1-inch strips.
To form each twist, fold one strip in half crosswise and, grasping folded end in one hand and loose ends in other hand, twist in opposite directions.
Press two loose ends together to seal.
Leave uncovered on floured board to rise (if room is warm), or transfer to floured pans and let rise in a warm place, uncovered, until almost doubled (about 20 to 30 minutes).
To fry doughnuts, pour about 1 1/2 to 2 inches of salad oil into a deep frying pan or 5-quart pan and heat to 350° on a deep-frying thermometer.
Gently add doughnuts, a few at a time, and fry, turning often until golden brown (about 3 minutes total).
Lift from oil with a slotted spoon; drain on paper towels.
Mix the 1 cup sugar and the 4 teaspoons cinnamon together in a bag.
Add warm doughnuts, 1 or 2 at a time, and shake to coat.
Meanwhile, in a medium-size pan, combine milk, the 1/2 cup sugar, salt, the 1/2 teaspoon cinnamon, and butter.
Heat over medium heat to about 110° (butter does not need to melt completely).
Add milk mixture, eggs, and 2 cups of the flour to yeast mixture.
Beat until well blended and smooth.
With a heavy-duty mixer or spoon, mix in 3 more cups of the flour until smooth (dough will be soft and sticky).
Cover and let rise in a warm place until almost doubled (about 1 hour).
Beat dough with a spoon to expel air.
Turn dough out onto a well-floured board (dough will be very sticky).
Roll dough around to coat all over with flour so it won't stick to board.
With a floured rolling pin, roll dough into a rectangle 1/2 inch thick, 8 inches wide, and 18 inches long.
With a floured knife, cut dough crosswise into 1-inch strips.
To form each twist, fold one strip in half crosswise and, grasping folded end in one hand and loose ends in other hand, twist in opposite directions.
Press two loose ends together to seal.
Leave uncovered on floured board to rise (if room is warm), or transfer to floured pans and let rise in a warm place, uncovered, until almost doubled (about 20 to 30 minutes).
To fry doughnuts, pour about 1 1/2 to 2 inches of salad oil into a deep frying pan or 5-quart pan and heat to 350° on a deep-frying thermometer.
Gently add doughnuts, a few at a time, and fry, turning often until golden brown (about 3 minutes total).
Lift from oil with a slotted spoon; drain on paper towels.
Mix the 1 cup sugar and the 4 teaspoons cinnamon together in a bag.
Add warm doughnuts, 1 or 2 at a time, and shake to coat.
Chef
