Cinnamon Sugar Twist Doughnuts Recipe

I just tried these cinnamon sugar twist doughnuts and I feel like I’ve uncovered a hidden culinary gem. The soft, fluffy interior contrasts with a crunchy, sweet cinnamon coating for a perfect bite. I love how flexible shapes let me channel my creative side. This recipe reinvents classic comfort food.

I love sharing my take on classic treats, and these Cinnamon Sugar Twist Doughnuts never disappoint. They mix the crunch of a churro with the airy softness of a beignet.

I use 2 1/4 teaspoons of active dry yeast along with 1/2 cup warm milk and 3/4 cup warm water to get a proper rise. Then, I add 1/4 cup granulated sugar, 2 large eggs, and 1 teaspoon salt to balance the flavors before working in 4 cups of all-purpose flour and 1/2 cup melted unsalted butter.

Once the dough is smooth, I shape it into twists or cut them into rounds or squares based on your mood. I fry them in vegetable oil until they’re golden and coat them in a mix of 1 cup granulated sugar and 2 teaspoons ground cinnamon for that perfect sweet crunch.

Its a simple method that keeps nutrition in check without sacrificing taste. Enjoy your homemade treat!

Why I Like this Recipe

I love this recipe for a few really cool reasons. First off, I like that it’s super versatile. I can shape the dough into twists, rounds, or even squares—whatever I feel like each time. Second, the contrast between that crunchy cinnamon-sugar coating and the soft, fluffy inside totally gets me; it reminds me of two of my favorite treats at once. Third, I appreciate how simple the steps are even though the result feels fancy. There’s something satisfying about watching the dough rise and then frying it up to perfection. Lastly, the whole process just makes me feel nostalgic and comforted, like I’m making something really homemade and special.

These cinnamon sugar twist doughnuts are a lot like a mix between crunchy churro style and soft, airy beignets. You basically shape the dough into twists or you can even punch out rounds or slice it into squares if you want. This makes the whole recipe feel less like following a rigid formula and more like a fun experiment in the kitchen.

Ingredients

• Active dry yeast makes dough rise and is mainly carbohydrate, not packed with nutrients.
• Warm milk adds creaminess, protein, and calcium while improving texture and moisture in dough.
• Granulated sugar sweetens the twist doughnuts and provides quick energy from carbohydrates.
• Eggs contribute protein and richness, binding ingredients into a tender, flavorful dough.
• All-purpose flour is the backbone, providing structure and carbohydrates but lacking extra fiber.
• Unsalted butter adds rich flavor and moisture though it’s high in fats, so use sparingly.
• Vegetable oil is perfect for frying; it gives crunchiness, though excess use is not healthiest.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (about 1 packet)
• 1/2 cup warm milk (around 110°F)
• 3/4 cup warm water (around 110°F)
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• Vegetable oil for frying (enough to submerge the doughnuts)
• 1 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

How to Make this

1. Dissolve the yeast in warm milk and warm water with 1/4 cup sugar in a bowl, and let it sit for about 5–10 minutes until it gets frothy.

2. Beat in the eggs, salt, and melted butter into the yeast mixture until well combined.

3. Gradually add the flour, mixing it slowly and kneading for about 5–7 minutes until you have a smooth, soft dough.

4. Cover the bowl with a damp towel and let the dough rise in a warm spot for roughly 1 hour or until it doubles in size.

5. Punch down the dough, transfer it onto a lightly floured surface, and shape it into twists, rounds, or squares however you like.

6. Let your shaped dough rest for another 15 minutes to rise slightly before frying.

7. Heat the vegetable oil in a deep skillet or pot large enough to submerge the doughnuts, and test the temperature by dropping in a small piece of dough—if it sizzles immediately it’s ready.

8. Fry the doughnuts in batches, turning them over once until both sides are golden brown.

9. Remove the doughnuts with a slotted spoon and let them drain on paper towels.

10. Mix 1 cup sugar with 2 teaspoons cinnamon in a bowl, and while the doughnuts are still warm, toss them in the mixture until well coated before serving.

Equipment Needed

1. Mixing bowl for dissolving the yeast and combining ingredients
2. Measuring cups and spoons
3. Whisk or fork for beating the eggs
4. Wooden spoon or spatula to stir the mixture
5. A clean, lightly floured countertop or board for kneading and shaping the dough
6. A damp kitchen towel to cover the bowl during rising
7. Deep skillet or heavy pot for frying
8. Slotted spoon to remove the fried doughnuts
9. Paper towels for draining excess oil

FAQ

• Q: How do I know when the dough has risen enough?
  A: The dough should roughly double in size. If its not quite there, give it a bit more time in a warm spot.
• Q: Why do I have to use warm milk and water?
  A: Warm liquids help the yeast activate faster, which makes your dough rise better. Using cold liquids can slow the process down.
• Q: Can I use a different oil for frying?
  A: Yep, you can use any vegetable oil that can handle high heat. Just make sure its enough to fully cover the doughnuts.
• Q: How can I avoid my doughnuts turning out too greasy?
  A: Make sure the oil is heated to around 350°F before frying and don’t overcrowd the pan. Overcrowding drops the oil temp and makes the doughnuts soak up more oil.
• Q: What’s the best way to store any leftover doughnuts?
  A: Keep them in an airtight container at room temp for up to 2 days, and if they lose their crispness, pop them in the microwave for a few seconds to warm them up.

Cinnamon Sugar Twist Doughnuts Recipe Substitutions and Variations

• For the active dry yeast, you can try using instant yeast instead. Just remember to use a tad less since it works a bit faster.
• If you don’t have regular warm milk, almond or coconut milk warmed to about 110°F works pretty good.
• You can swap the granulated sugar for a bit of honey or even coconut sugar in the dough, but you might need to tweak the liquid a little.
• Not in a mood for eggs? Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg as a simple substitute.
• If you are short on unsalted butter, try using an equal amount of coconut oil or margarine instead.

Pro Tips

1. Make sure your milk and water are really around 110°F before mixing with the yeast so that it gets frothy properly. If it ain’t warm enough, your dough might not rise as it should.

2. When kneading the dough, try not to rush it. Knead until it looks smooth and a bit sticky but not too much. This part is crucial for getting a nice, soft texture in your doughnuts.

3. Let the dough rest just long enough after shaping so that it rises a little more. If you skip this step, your doughnuts might turn out denser and not as airy as you want them.

4. Be super careful with your oil temperature when frying. Test it with a tiny piece of dough and if it sizzles right away then the oil is ready. Too hot and you risk burning your doughnuts, too cold and they’ll absorb too much oil.