📝 Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- 2¼ teaspoons (7 g) active dry yeast
- ½ cup (100 g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) warm whole milk
- 4 tablespoons (55 g) unsalted butter, melted
- 1 teaspoon vanilla extract
For Frying
- 4–6 cups vegetable oil, or enough for deep frying
For the Sugar Coating
- 1 cup (200 g) granulated sugar
- 1 teaspoon ground cinnamon, optional
👩🍳 Full Instructions
1. Activate the yeast
Pour the warm milk into a large mixing bowl. Add the yeast and 1 tablespoon of the sugar. Stir gently and let it sit for 5–10 minutes. The mixture should become slightly foamy.
2. Prepare the dough
Add the eggs, melted butter, vanilla extract, remaining sugar, and salt. Whisk until everything is well combined.
Gradually add the flour, about ½ cup at a time, mixing after each addition. Once the dough becomes thick, transfer it to a lightly floured surface.
3. Knead the dough
Knead for approximately 8–10 minutes, until the dough becomes smooth, soft, and elastic. It should feel slightly tacky but should not be extremely sticky.
If necessary, add a small amount of flour, one tablespoon at a time. Avoid adding too much flour because it can make the doughnuts heavy.
4. First rise
Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for approximately 1–1½ hours, or until it has doubled in size.
5. Shape the twisted doughnuts
Gently press the air out of the dough and transfer it to a lightly floured surface.
Roll the dough into a large rectangle, approximately ½ inch thick. Cut it into long strips.
Take each strip and gently roll it between your hands to make it slightly longer. Twist the strip and bring the ends together to create a beautiful twisted shape. Press the ends gently so they stay together.
Place the shaped doughnuts on a lightly floured tray.
6. Second rise
Cover them loosely with a clean towel and let them rest for 15–20 minutes. This short second rise helps create a lighter and fluffier texture.
7. Heat the oil
Pour the vegetable oil into a deep, heavy-bottomed pot. Heat it to approximately 350°F (175°C).
Use a kitchen thermometer if possible. Maintaining the correct temperature is important: oil that is too hot can brown the outside too quickly, while oil that is too cool can make the doughnuts greasy.
8. Fry the doughnuts
Carefully place a few twisted doughnuts into the hot oil. Do not overcrowd the pot.
Fry for approximately 2–3 minutes per side, turning gently with a slotted spoon, until they become beautifully golden brown on all sides.
9. Drain
Remove the doughnuts from the oil and place them on a plate lined with paper towels. Allow excess oil to drain for a few seconds.
10. Add the sugar coating
While the doughnuts are still warm, place them in a bowl of granulated sugar and gently toss until completely coated.
For extra flavor, mix the sugar with 1 teaspoon of cinnamon before coating.
✨ Serving
Serve these twisted doughnuts warm or at room temperature with coffee, tea, hot chocolate, or a glass of cold milk. They are crispy and golden on the outside, soft and fluffy inside, and covered with a delicious layer of sugar.
💡 Helpful Tips
- Make sure the milk is warm, not hot, so you don’t damage the yeast.
- Don’t add too much flour; a soft dough produces lighter doughnuts.
- Keep the frying temperature around 350°F (175°C).
- Fry in small batches to prevent the oil temperature from dropping.
- Coat the doughnuts while they’re still warm so the sugar sticks beautifully.
- For the best texture, enjoy them fresh on the day they’re made.