Homemade Twisted Sugar Doughnuts
Ingredients
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3 ½ cups All-purpose flour (approx. 500g)
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1 cup Milk (warm)
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2 tsp Dry yeast
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3 tbsp Sugar (plus extra for coating)
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2 tbsp Butter (melted)
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1 Egg (room temperature)
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A pinch of salt
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Oil for frying
Instructions
1. Prepare the Yeast Mixture
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In a small bowl, combine the warm milk, sugar, and dry yeast.
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Stir gently and let it sit for about 5–10 minutes until it becomes frothy.
2. Mix the Dough
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In a large mixing bowl, whisk the egg and melted butter together.
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Add the yeast mixture to the egg and butter.
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Gradually stir in the flour and salt. Mix until a dough forms.
3. Knead and Rise
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Turn the dough onto a floured surface and knead for about 8 minutes until it is smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. Shape the Twists
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Punch the dough down and divide it into small, equal-sized balls.
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Roll each ball into a long rope (about 10 inches).
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Fold the rope in half and twist the two strands together, pinching the ends to seal them.
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Place the twists on a tray and let them rest for another 15 minutes.
5. Fry to Golden Perfection
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Heat oil in a deep pan over medium heat.
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Carefully drop the twists into the oil (do not overcrowd the pan).
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Fry for about 2–3 minutes per side until they are a deep golden brown.
6. The Sugar Coating
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While the doughnuts are still hot, toss them immediately in a bowl of granulated sugar (or a sugar-cinnamon mix) until evenly coated.
Pro Tip for Texture
To ensure the center is fully cooked without burning the outside, keep your oil at a steady medium heat. If the oil is too hot, the outside will darken before the inside is fluffy.