Doughnut Twists (chocolate or sugar glazed)

Full recipe at the bottom…

Let’s start with the dough for the doughnuts. This is a basic recipe that can be customized a thousand different ways. It’s so easy to whip up, especially if you have a stand mixer. Begin by proofing the yeast. In the bowl of a stand mixer, combine the warm milk, yeast and sugar. Let sit until frothy and foamy.

**Note: You can totally make this by hand, you’ll just need some good ol’ elbow grease to get it done. I believe in you though and I know you can do it!**

Add the remaining ingredients and mix with the dough hook attachment until soft and somewhat sticky, but not too sticky. Knead on high for about 5 to 7 minutes. Transfer the dough to a well-oiled bowl. Cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.

**Tip: I love letting yeast breads rise in an oven, that is turned off. It’s the perfect environment for it. If you have an electric oven, turn it on for like a minute, then shut it off and keep the door closed. It’ll create a damp warm environment for the dough to rise.**

Punch the dough down and then cut it into 12 even pieces. Working with one piece at at time, making sure to keep the unused pieces covered so they don’t dry out, roll to about a 10-inch rope.

Then begin to twist the two ends together, creating a loose braid.

Seal the two end pieces together and place the twisted doughnut onto a baking sheet lined with parchment paper. This will prevent the doughnuts from sticking, making it easier to lift them off the sheet.

Cover the twists with plastic wrap, loosely, and then let rest until doubled in size, about 30 minutes. Again, in the oven would be great.

Fill a large pot halfway up, with canola, vegetable or peanut oil. Heat to about 360 degrees F, and then fry the doughnuts in batches. Fry for about 1 minute on the first side or until golden brown, flip over and continue to fry for another minute.

**Note: Attach a deep-fry or candy thermometer to the pot, in the oil, to monitor the temperature so that you can have the best fried doughnut experience. Make sure that the oil always heats back up to 360 in between batches.**

Drain the fried doughnuts on a plate or platter lined with paper towels, to soak up the excess oil, and then transfer the doughnuts to a wire rack set over a baking sheet.

In a large bowl, whisk together the powdered sugar, cocoa powder, salt, butter, milk and vanilla until smooth. Dip the doughnuts into the chocolate glaze and return to the wire rack or place on a baking sheet line with parchment paper.

Let the doughnut glaze set before eating, about 10 minutes. I know that’s a lot to ask for from you, because they’re right there staring at you, but it’s better that way. Try as hard as you can.

As with all fried doughnuts, they’re best when eaten the day of, because they’re soft and fresh. Although you can wrap them with plastic wrap or store in an airtight container, and keep at room temperature for up to 2 days. They’ll be a bit drier though, so keep that in mind.

Just in case you’re in need of more doughnut ideas and recipes, be sure to check out my doughnut section on the site! You know my love for them will never falter, so having a doughnut section is a dream come true.

 
I love this doughnut dough recipe because it’s a great base to start with and extremely versatile. Go ahead and cut them into the classic doughnut rounds with the hole in the center, and then glaze them any way you want or fill them with jelly and dust with sugar. Make your favorite doughnuts today!

If you make any recipe from the site, be sure to snap a picture, share it and tag me (@jonjon33 on IG) and tag it with #candidappetite. If you whip up a Classics post tag it with #TCAclassics! Can’t wait to see what you make!

Twists recipe we used in August of 2020 (see process on youtube):

(also try this donut recipe)

• 1 cup of whole milk
• 2 tablespoons of butter
• 1 egg
• 3 tablespoons of sugar
• 1 teaspoon of salt
• ~4 teaspoons of yeast (stir mixture a tiny bit after adding)
• 3 cups of pastry flour (try all-purpose flour next time)

Steps:

1. Mix the above ingredients (the first several only need to be lightly mixed; the yeast needs to be stirred in a tiny bit more; the flour is where the real mixing begins)
2. Cover with saran wrap and set in a warm place to rise until double in size (about 1 hour or so).
3. Then knead well, and form into balls (between 8-16)
4. Let rest, covered (in a warm place again, for about 30 mins)
5. Roll until about 10 inches long or so
6. Then roll the ends in opposite directions (to make the dough spiral a bit)
7. Then form into twists by holding the dough at both ends in one hand, then twisting into a braid in the other hand
8. Let rest, covered (in a warm place again, for about 30 mins)
9. Use this time to heat up the oil on low heat (level 3 on a stovetop) for about 30 mins
10. Fry on low heat, constantly rotating for even color
11. Remove from heat once light golden brown
12. Let rest for about 3-5 mins, add glaze

Sugar glaze recipe:

• 1/4 cup butter, melted
• 1 teaspoons vanilla
• 2 cups powdered sugar
• Enough cream or milk to thin, about 2 tablespoons (possibly more… should be the consistency of school glue)
• Tiny dash of salt

Print

Chocolate Doughnut Twists

These these The Classics: Chocolate Doughnut Twists, breakfast has never looked so good. Stop going to the donut shop and make them yourself at home!

Course Dessert

Prep Time 2 hours 20 minutes

Cook Time 20 minutes

Total Time 2 hours 40 minutes

Servings 12 doughnuts

Ingredients

Dough

• 1.25 cups warm whole milk, about 110 to 115 degrees F
• 4.5 tsp active dry yeast
• 1 tbsp granulated sugar
• 6 tbsp unsalted butter, melted and cooled
• 1 large egg
• 3.5 cups all-purpose flour
• 1 tsp salt

Chocolate glaze

• 1.5 cups powdered sugar
• 4 tbsp cocoa powder
• 2 tbsp unsalted butter, softened
• 3 tbsp whole milk
• 2 tsp vanilla extract
• pinch of salt

Sugar glaze

• 2 cups powdered sugar
• 1 tsp vanilla
• ¼ cup butter melted
• 4 tbsp milk approximately
• pinch of salt

Instructions

1. In the bowl of a stand mixer, combine the milk, yeast and sugar. Let sit in a warm spot until foamy and frothy, about 10 minutes. Add the butter, egg, 3 cups flour, and salt. Mix on high with the dough hook until the dough comes together and becomes soft and somewhat sticky. Add as much of the remaining ½ cup flour as needed to get the correct texture. Transfer to an oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.

2. Transfer dough to a well floured work surface, kneading a few times. Divide the dough into about 8-10 even pieces. Cover with plastic wrap and let rise in a warm place for about 30 minutes.

3. Working with one piece at a time, keeping the other pieces covered, roll out into about 16-inch rope. Twist, seal the end and place on a baking sheet lined with parchment paper. Continue rolling and twisting the remaining dough. One final time, cover the twists with plastic wrap and let rest in a warm spot until doubled in size, about 30 minutes.

4. Meanwhile, fill a large heavy-duty dutch oven halfway with vegetable or canola oil. Attach a candy thermometer and heat the oil to about 335 degrees F. Once hot, fry the doughnuts in batches, for about 4 minutes on each side. Drain and transfer to a baking sheet lined with paper towels to soak up the excess oil. Transfer the doughnuts to a wire rack set over a baking sheet. Continue frying the remaining doughnuts.

5. In a shallow bowl, whisk together the ingredients for the chocolate or sugar glaze (whichever you prefer). Dip the doughnuts into the glaze (or paint on with a basting brush) and return to the wire rack. Allow the doughnuts to set before eating. Doughnuts are best on the day of, but can be wrapped with plastic and kept at room temperature for up to 2 days. Enjoy!