Sugar Twisted Donuts

Okay so two back to back dessert recipes doesn’t really follow the theme of healthy cooking, but I actually made these last week and it took me a while to write the blog. So to keep with the all work no play statement on the cookie blog, don’t make these until next weekend (LOL). So why am I making so many sweets? They are delicious…no really, I get these moments where I need to challenge myself and ever since I tasted the donuts from “Mojo” Donuts, I had to learn how to make one. My donut is just a plain donut but I plan to build on it, I just can’t be making them all the time.

surprisingly the recipe was not as hard as you would think. It is a little time-consuming since you have to let the dough rise twice, but it’s worth it. I made the donuts into twists, but you can definitely roll out the dough and make them look like a classic donut or you can make a lot of donut holes. This is a great recipe to make for the kids after school or for a birthday party or even sleep over.

Ingredients – makes 16 twisted donuts

*Flour – 3 cups, all-purpose
*Butter – 3 tablespoons
*Milk – 1 cup, whole
*Sugar – 2 tablespoons, white sugar
*Salt – 1/2 teaspoon
*Egg – 1 large
*Yeast – 1 pack (2 1/4 teaspoons)

*Sugar – 2 tablespoons
*Cinnamon – 2 tablespoons

  • Add the butter to a medium pot on medium heat and melt then remove from the heat
  • Add the milk, sugar and salt to the pot and stir until dissolved
  • Add the egg to the milk mixture and beat well then add the yeast and mix again
  • Let the mix sit for about 5 minutes and then add to a large bowl
  • Add the flour with the milk mixture and mix into a dough. The dough will be sticky, but just knead it a bit and then let stand for about an hour so the dough will rise
  • Knead again and then let stand covered for another 30 to 40 minutes
  • When you knead the dough it should be less sticky and smoother. Knead well so it’s into a ball and then start splitting the dough into halves.
  • After the first half, split each half into other halves until you have 16 balls. Take each ball and roll out, starting in the middle until each one is about 8 inches long
  • Make sure to tighten them up (like a telephone cord you need to untangle and then lift each side and it will twirl together
  • Pinch the ends together so they do not come apart when you fry them
  • You can continue to make them smaller if you want to make smaller sizes or roll them out and cut them into classic donut shapes
  • In a larger skillet with canola oil on medium high heat (thermometer should read 350 degrees) then lower the heat to medium to keep it steady
  • While the oil gets hot, add the sugar and cinnamon to a brown paper bag and have handy
  • Add about 3 donuts at a time and cook until golden brown on one side (about 2 minutes) and then flip and do the same on the other side
  • remove from the grease and let stand to drain (about 1 minute)
  • While you place the others in the pan to cook, place the first 3 in a brown bag with the cinnamon sugar mixture and shake until they are coated
  • Served warm is the best way



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