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Donut Twist

Soft, fluffy homemade donut twists fried until golden and finished with a sweet vanilla glaze. A delicious treat for breakfast, dessert, or a cozy weekend baking day.
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Prep Time 20 minutes
Cook Time 6 minutes
1 hour 50 minutes
Total Time 2 hours 16 minutes
Servings: 13 Donut twists
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • ¾ cup warm milk
  • ¼ cup granulated sugar
  • 2¼ teaspoons instant yeast
  • 1 large egg
  • 3 tablespoons butter softened
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • Vegetable oil for deep-frying
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • ½ teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Rolling surface
  • Deep pot or Dutch oven
  • Slotted spoon
  • Wire rack
  • Kitchen thermometer

Method
 

  1. Activate the yeast
  2. Combine the warm milk, sugar, and instant yeast in a bowl. Let stand for 5 minutes, until slightly foamy.
  3. Make the dough
  4. Add the egg, vanilla, softened butter, and salt. Mix well. Gradually add the flour until a soft dough forms. Knead for 8–10 minutes, until smooth and elastic.
  5. First rise
  6. Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.
  7. Shape the twists
  8. Gently press down the dough. Divide into 12–14 portions. Roll each into a 20–25 cm rope. Fold each rope in half and twist the two strands together. Pinch the ends firmly.
  9. Second rise
  10. Place the shaped twists on a lightly floured tray. Cover and let rise for 20–30 minutes.
  11. Fry
  12. Heat vegetable oil to 170–175°C (340–350°F). Fry the donuts in small batches for about 2–3 minutes per side, turning until golden brown. Drain on a wire rack or paper towels.
  13. Make the glaze
  14. Mix powdered sugar, vanilla, and 2 tablespoons of milk until smooth. Add a little more milk if needed.
  15. Glaze and serve
  16. Let the donuts cool for 5–10 minutes. Dip or drizzle with the glaze. Allow the glaze to set before serving.
    17. Use warm, not hot, milk so you
    don't damage the yeast.Don't add too much flour; a slightly soft dough creates fluffier donuts.
    The second rise helps create a lighter texture.
    Keep the frying oil around 170–175°C (340–350°F).
    For a cinnamon-sugar version, toss the warm donuts in cinnamon sugar instead of glazing.

Notes

For extra-soft and fluffy donut twists, avoid adding too much flour and keep the oil temperature between 170–175°C (340–350°F). These donuts are best served fresh. For a different flavor, replace the vanilla glaze with cinnamon sugar.