Cinnamon Twists
Make a batch of these popular cinnamon-and-sugar-coated twists for a leisurely Sunday morning breakfast with friends or neighbors. Serve them warm, accompanied by fresh fruit, yogurt and a choice of coffee or tea.
Ingredients
For the donuts:
- 1 cup (8 fl. oz./250 ml) warm whole milk (110° to 120°F/43° to 49°C)
- 2 1/4 tsp. (1 package) active dry yeast
- 3 Tbs. vegetable shortening, melted and cooled slightly
- 1 egg
- 1/4 cup (2 oz./60 g) sugar
- 2 tsp. salt
- 3 cups (15 oz./475 g) all-purpose flour, plus more for dusting
- Canola oil for greasing and frying
For the cinnamon-sugar:
- 2/3 cup (5 oz./155 g) sugar
- 2 tsp. ground cinnamon
- Pinch of salt
Directions
Pour the warm milk into a small bowl, sprinkle the yeast on top and stir gently. Let stand in a warm spot until foamy, 5 to 10 minutes.
Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt and 1 1/2 cups (7 1/2 oz./235 g) of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 1/2 cups flour, increase the speed to medium and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3 to 4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel and let the dough rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough, turn it out onto a well-floured work surface, and roll out into a 12-by-8-inch (30-by-20-cm) rectangle about 1/2 inch (12 mm) thick. Cut the dough into 8-by-1 1/2-inch (20-by-4-cm) rectangles, then cut each rectangle in half lengthwise, leaving 1/2 inch (12 mm) at the top connected. Fold the left strip over the top of the right, then overlap the strips 2 more times. Pinch the ends together to seal. Transfer to a well-floured baking sheet, cover lightly with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
Meanwhile, make the cinnamon-sugar: In a small bowl, stir together the sugar, cinnamon and salt. Spread the mixture out on a large plate or a baking sheet. Set aside.
To fry the twists, set a cooling rack or a baking sheet lined with paper towels near the stove. Fill a large, deep pot halfway with oil. Heat over medium-high heat until it registers 325°F (160°C). Adjust the heat to maintain the temperature. Working in small batches, carefully place the twists in the oil. Fry, turning once, until lightly golden brown and cooked through (cut one open to test), 3 to 4 minutes per side. Using a slotted spoon, transfer to the cooling rack or prepared baking sheet. Let cool for 5 minutes, then toss the twists in the cinnamon-sugar mix. Serve warm. Makes about 8 twists.
Adapted from Williams Sonoma The Doughnut Cookbook, (Weldon Owen, 2016)
