Homemade Donut Twists Soft Yeast Dough And Cinnamon Sugar
These homemade donut twists are made with a light and airy yeast-raised dough, twisted for texture and fried to golden perfection. Rolled in warm cinnamon sugar or finished with a quick vanilla glaze, they’re the ultimate comfort treat made right in your kitchen. Perfect for breakfast, dessert, or a cozy weekend baking project, these soft, pillowy donuts rival any bakery version.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (110°F/45°C)
- 1 large egg
- 3 tbsp unsalted butter, softened
- Vegetable oil, for frying
- ½ cup granulated sugar (for coating)
Instructions
- In a small bowl, combine warm milk and yeast. Let it sit for about 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, egg, and softened butter.
- Knead the dough for about 8–10 minutes until smooth and elastic. You can use a stand mixer with a dough hook or knead by hand.
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it into equal pieces (about 10–12). Roll each piece into a rope, then twist two ropes together and pinch the ends to seal.
- Place the twisted donuts on a baking sheet lined with parchment paper. Cover and let rise again for about 30 minutes.
- Heat vegetable oil in a deep pan to 325–350°F (165–175°C). Carefully fry the donuts a few at a time, turning until golden brown on all sides.
- Remove and drain on paper towels. While still warm, roll each donut in granulated sugar to coat.
Notes
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Ensure your milk is between 105°F and 115°F for proper yeast activation.
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Don’t skip the second rise—it’s key for soft, fluffy donuts.
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Use a thermometer for consistent frying results.
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Glaze or sugar-coat while donuts are still warm for the best coverage.
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For a flavor twist, experiment with different spice blends or glazes.