🍩 Cinnamon Sugar Twists — Full Recipe

Ingredients

For the Dough

• 3 ½ cups (440 g) all-purpose flour
• 2 ¼ tsp (7 g) active dry yeast
• ¼ cup (50 g) granulated sugar
• ½ tsp salt
• ¾ cup (180 ml) warm milk
• 1 large egg
• 4 tbsp (56 g) unsalted butter, softened
• 1 tsp vanilla extract

For Frying

• 4–5 cups vegetable oil, as needed for deep frying

For the Cinnamon-Sugar Coating

• ¾ cup (150 g) granulated sugar
• 1 ½ tsp ground cinnamon
• 1 tbsp powdered sugar, optional

Instructions

1. Prepare the dough:
   In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until slightly foamy.
2. Add the remaining sugar, egg, vanilla, softened butter, and salt. Mix well.
3. Gradually add the flour, mixing until a soft dough forms. Knead for about 8–10 minutes, until the dough becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
5. Shape the twists:
   Gently deflate the dough and divide it into equal pieces. Roll each piece into a long rope, then twist or braid it into the shape shown in the picture.
6. Place the shaped dough on a lightly floured tray, cover loosely, and let it rest for another 20–30 minutes.
7. Make the coating:
   Mix the granulated sugar and cinnamon together in a shallow bowl.
8. Fry:
   Heat the vegetable oil to approximately 350°F (175°C). Fry the twists in small batches for about 2–3 minutes per side, turning occasionally, until beautifully golden brown.
9. Remove them with a slotted spoon and place them on a paper towel-lined tray to drain excess oil.
10. Coat:
    While still warm, gently toss each twist in the cinnamon-sugar mixture until completely coated.
11. Let them cool for a few minutes and serve warm or at room temperature.

✨ Helpful Tips

• Keep the oil around 350°F (175°C) for an evenly cooked, golden exterior.
• Don’t overcrowd the pan; it can lower the oil temperature.
• The dough should be soft and slightly tacky, not overly stiff.
• For extra flavor, add a little orange or lemon zest to the dough.
• These twists are especially delicious served fresh with coffee, tea, or a glass of cold milk.

🍩 Cinnamon Sugar Twists — Full Recipe

Ingredients

For the Dough

• 3 ½ cups (440 g) all-purpose flour
• 2 ¼ tsp (7 g) active dry yeast
• ¼ cup (50 g) granulated sugar
• ½ tsp salt
• ¾ cup (180 ml) warm milk
• 1 large egg
• 4 tbsp (56 g) unsalted butter, softened
• 1 tsp vanilla extract

For Frying

• 4–5 cups vegetable oil, as needed for deep frying

For the Cinnamon-Sugar Coating

• ¾ cup (150 g) granulated sugar
• 1 ½ tsp ground cinnamon
• 1 tbsp powdered sugar, optional

Instructions

1. Prepare the dough:
   In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until slightly foamy.
2. Add the remaining sugar, egg, vanilla, softened butter, and salt. Mix well.
3. Gradually add the flour, mixing until a soft dough forms. Knead for about 8–10 minutes, until the dough becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
5. Shape the twists:
   Gently deflate the dough and divide it into equal pieces. Roll each piece into a long rope, then twist or braid it into the shape shown in the picture.
6. Place the shaped dough on a lightly floured tray, cover loosely, and let it rest for another 20–30 minutes.
7. Make the coating:
   Mix the granulated sugar and cinnamon together in a shallow bowl.
8. Fry:
   Heat the vegetable oil to approximately 350°F (175°C). Fry the twists in small batches for about 2–3 minutes per side, turning occasionally, until beautifully golden brown.
9. Remove them with a slotted spoon and place them on a paper towel-lined tray to drain excess oil.
10. Coat:
    While still warm, gently toss each twist in the cinnamon-sugar mixture until completely coated.
11. Let them cool for a few minutes and serve warm or at room temperature.

✨ Helpful Tips

• Keep the oil around 350°F (175°C) for an evenly cooked, golden exterior.
• Don’t overcrowd the pan; it can lower the oil temperature.
• The dough should be soft and slightly tacky, not overly stiff.
• For extra flavor, add a little orange or lemon zest to the dough.
• These twists are especially delicious served fresh with coffee, tea, or a glass of cold milk.