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Cinnamon Sugar Twist Doughnuts: A Heavenly Combination of Churros and Beignets

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Few things rival the satisfaction of biting into a freshly fried doughnut, especially one coated in a generous layer of cinnamon sugar. These Cinnamon Sugar Twist Doughnuts bring together the best elements of two beloved treats—crunchy churros and soft, pillowy beignets. Shaped into elegant twists, these doughnuts are a feast for the eyes and the palate. Perfect for breakfast, a mid-afternoon snack, or a decadent dessert, these homemade delights are a labor of love well worth the effort.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 doughnuts 1x

Ingredients

Scale

For the Doughnuts:

  • 1 ½ cups whole milk, warmed to 110°F
    This creates the perfect environment for the yeast to activate, ensuring your doughnuts rise beautifully. Warm but not hot milk is crucial for proper activation.
  • 1 tablespoon active dry yeast or instant yeast
    Yeast is the key to airy, fluffy doughnuts. It works its magic by creating carbon dioxide, which helps the dough rise.
  • 3 tablespoons granulated sugar (38 g)
    A touch of sweetness in the dough balances the flavors.
  • 1 large egg, room temperature
    Eggs enrich the dough, adding moisture and structure.
  • 4 cups all-purpose flour (520 g)
    The foundation of the doughnut, providing structure while keeping the texture tender.
  • 2 teaspoons kosher salt
    Enhances the overall flavor and balances the sweetness.
  • 6 tablespoons unsalted butter (84 g), softened
    Adds richness and a tender crumb.
  • Vegetable oil, for frying
    Neutral in flavor, this oil ensures even frying without overpowering the doughnut’s taste.

For the Cinnamon Sugar Coating:

  • ½ cup granulated sugar (100 g)
    The base of the coating that caramelizes slightly on the warm doughnuts.
  • 1 ½ teaspoons ground cinnamon
    Provides that classic warm spice, transforming simple sugar into a flavorful coating.

Instructions

Preparing the Dough

Begin by combining the milk, yeast, and sugar in the bowl of a stand mixer. Let the mixture sit for about 5 minutes, allowing the yeast to bloom. This step is essential for creating light and airy doughnuts. Once the yeast is activated, whisk in the egg until fully incorporated.

In a separate large bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture, one-third at a time. With the dough hook attachment running on low, mix until the dough begins to come together. As you add the second portion of flour, introduce the softened butter one tablespoon at a time. This method ensures the butter is evenly distributed, resulting in a cohesive, buttery dough.

Finish with the last portion of flour, kneading the dough on medium speed for 3-5 minutes until it is smooth and slightly sticky. Transfer the dough to a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise for 30-45 minutes until it doubles in size.

Shaping the Twists

Gently deflate the risen dough and divide it into 12 equal portions on a lightly floured surface. Working with one piece at a time, roll the dough into a 14-inch strip. To create the twist, place one hand at each end of the strip. Roll one hand upward and the other downward, allowing the dough to twist naturally. Pick up the twisted dough by its center, letting the tension create a tight braid, and pinch the ends together. Place each twist on a parchment-lined baking sheet and cover loosely with a kitchen towel.

Frying to Perfection

While the dough rests, heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F. Fry the doughnuts in small batches, cooking each twist for about 95 seconds on each side until golden brown. Use a thermometer to monitor the oil’s temperature, ensuring the doughnuts cook evenly. Transfer the fried twists to a paper towel-lined baking sheet to drain excess oil.

Coating in Cinnamon Sugar

Combine the granulated sugar and cinnamon in a shallow dish. Toss each warm doughnut in the cinnamon sugar mixture until fully coated. The warmth of the doughnuts helps the sugar adhere, creating a slightly caramelized coating that enhances the flavor and texture.

Notes

  • Monitor Oil Temperature: Maintaining the oil at a steady 350°F is crucial. Too hot, and the doughnuts will burn on the outside while remaining undercooked inside. Too cool, and they’ll absorb excess oil, resulting in a greasy texture.
  • Don’t Overcrowd the Pan: Frying too many doughnuts at once lowers the oil temperature, affecting their ability to cook evenly. Stick to 2-3 doughnuts per batch.
  • Shape with Care: Practice makes perfect when it comes to shaping the twists. If you find the twisting method challenging, try rolling the dough into strips, folding them in half, and twisting the two ends together.
  • Serve Fresh: These doughnuts are best enjoyed warm and freshly coated. If you must store leftovers, reheat them briefly in a 300°F oven to revive their texture.
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://paularecipes.com/cinnamon-sugar-twist-doughnuts-a-heavenly-combination-of-churros-and-beignets/