Ah, Twisted Donuts—the fun, crispy-on-the-outside, soft-on-the-inside treats that are perfect for breakfast or a sweet snack! Here’s a detailed guide for making them at home:
Ingredients (makes ~12 donuts)
- 2 ½ cups all-purpose flour
- 1/3 cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg (optional, for classic flavor)
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola)
Optional Toppings/Glaze:
- Powdered sugar
- Cinnamon sugar
- Chocolate or vanilla glaze
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- Combine Wet Ingredients:
- In another bowl, whisk together egg, milk, melted butter, and vanilla extract.
- Make the Dough:
- Gradually add wet ingredients to dry ingredients. Stir until a soft dough forms.
- Lightly flour a surface and knead briefly until smooth.
- Shape the Donuts:
- Roll dough to about ½-inch thickness.
- Cut into strips (~6 inches long, ½ inch wide).
- Twist each strip and pinch ends to secure.
- Heat Oil:
- In a deep skillet or saucepan, heat oil to 350°F (175°C).
- Fry the Donuts:
- Fry 2–3 donuts at a time for 2–3 minutes per side or until golden brown.
- Use a slotted spoon to remove and drain on paper towels.
- Add Toppings:
- While warm, dust with powdered sugar, cinnamon sugar, or dip in glaze.
Tips for Perfect Twisted Donuts
- Temperature matters: If oil is too hot, donuts burn outside and stay raw inside; too low, and they absorb too much oil.
- Twist tightly: Loose twists can unravel during frying.
- Serve fresh: Best enjoyed warm the same day, but can be reheated gently in the oven.
💡 Variation Ideas:
- Chocolate twist: Add 2 tablespoons cocoa powder to the dough.
- Maple glaze: Mix powdered sugar with maple syrup instead of vanilla glaze.
- Filled donuts: After twisting, pipe in cream, jam, or chocolate filling once slightly cooled.
If you want, I can also give a baked twisted donut version that’s lighter, easier, and still keeps the classic twist shape without frying.
Do you want me to do that?
