For the Dough:
- 4 cups (500 g) all-purpose flour
- 1 cup (240 ml) warm milk
- 2 large eggs, at room temperature
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons (7 g) active dry yeast
- ½ teaspoon salt
- 4 tablespoons (60 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
For Frying:
- 4–5 cups vegetable oil, or enough for deep frying
For the Sugar Coating:
- 1 cup (200 g) granulated sugar
- 1 teaspoon ground cinnamon, optional
- 1 teaspoon vanilla sugar, optional
👩🍳 Instructions
1. Activate the Yeast
Pour the warm milk into a large bowl. The milk should feel warm but not hot. Add the sugar and active dry yeast.
Stir gently and let the mixture sit for 5–10 minutes, until the yeast becomes foamy. This is a good indication that the yeast is active.
2. Prepare the Dough
Add the eggs, melted butter, vanilla extract, and vegetable oil to the yeast mixture. Whisk until everything is well combined.
Gradually add the flour and salt, mixing continuously until a soft dough begins to form.
Transfer the dough to a lightly floured work surface and knead for approximately 8–10 minutes, until it becomes smooth, soft, and elastic.
The dough should be soft and slightly tacky, but it shouldn’t be excessively sticky. Add a small amount of flour only if necessary.
3. Let the Dough Rise
Place the dough in a lightly oiled bowl and turn it once so the surface is lightly coated with oil.
Cover the bowl with plastic wrap or a clean kitchen towel.
Place it somewhere warm and allow the dough to rise for approximately 1–1½ hours, or until it has doubled in size.
4. Shape the Twisted Donuts
Once the dough has risen, gently press it down to release excess air.
Transfer it to a lightly floured surface and divide it into equal portions.
Roll each portion into a long rope, approximately 8–10 inches long.
Take the ends of the dough rope and gently twist them together to create the beautiful spiral shape shown in the recipe.
Place each twisted piece on a lightly floured tray, leaving some space between them.
Cover loosely with a clean towel and let them rest for another 15–20 minutes.
5. Heat the Oil
Pour the vegetable oil into a deep, heavy-bottomed pan.
Heat the oil to approximately 350°F (175°C).
Do not let the oil become excessively hot, because the outside can brown too quickly while the center remains undercooked.
6. Fry Until Golden
Carefully place the twisted dough pieces into the hot oil, working in small batches.
Fry for approximately 2–3 minutes per side, turning gently with a slotted spoon, until they become beautifully golden brown and evenly cooked.
Avoid overcrowding the pan because this can lower the oil temperature and make the donuts greasy.
7. Drain
Remove the golden twisted donuts from the oil and place them on a tray lined with paper towels or a wire rack.
Allow the excess oil to drain for a few moments.
8. Coat With Sugar
While the donuts are still warm, place them in a bowl containing the granulated sugar.
Gently turn them until they’re completely coated.
For extra flavor, mix the sugar with a little cinnamon or vanilla sugar before coating.
9. Serve
Arrange the finished golden twisted donuts on a serving plate.
They are especially delicious when served warm and freshly coated with sugar. The outside is lightly crisp, while the inside stays soft, fluffy, and tender. 🍩✨
⭐ Helpful Tips
- Make sure the milk is warm, not hot, when activating the yeast.
- Don’t add too much flour—the dough should remain soft and elastic.
- Give the dough enough time to rise for the best fluffy texture.
- Keep the frying temperature around 350°F (175°C).
- Fry in small batches so the donuts cook evenly.
- Coat the donuts while they’re still warm so the sugar sticks beautifully.
- These are best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.