These homemade twisted doughnuts are an upgrade from the ones found in cardboard boxes. They are twisted, yeasty, and raised. Served with chocolate sauce these are soft light and airy.
Table of Content
It's donut season here, and while my kids' favorite are jam-filled doughnuts, these work great as a chocolate treat. Most people are daunted by the thought of making these deep-fried treats. But, the truth is making doughnuts is as easy as making bread!
Why make these doughnuts?
- It starts with a simple process of making sweet bread dough with yeast.
- Also, they are definitely more affordable to make at home than to buy. And if you have kids, then you know one donut is just never enough!
- Most of the ingredients are simple pantry staples or easy to find.
- Also, these deep-fried cream-filled donuts are made with a variety of fillings from pastry cream, strawberry cream, raspberry cream, and blackberry, as well as cream cheese and chocolate cream.
- Leftovers keep in the freezer for a month so double up!
Timeline and process
- Doughnut dough - 20 minutes
- Rise - 60 mins (up to 24 hours in the fridge)
- Shape - 20 mins
- Proof - 45 minutes ( up to overnight in the fridge)
- Deep fry - 20 mins
- Cool - 10 mins
- Sauce - 5 mins
- Dust with cinnamon sugar - 10 mins
Ingredients and substitutes
- Flour - Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour, but, if possible, at least use 50% bread and 50% all-purpose.
- Yeast - I am using active dry yeast but you can also use the same amount of instant dry yeast. Alternatively, you can also use 21 grams of fresh baker's yeast.
- Sugar - This is a sweet dough so I've used sugar but you can also use honey.
- Milk - Makes a rich dough but it also gives a deep golden color to the donuts when deep frying. And if you like light-colored, deep-fried donuts, use water instead of milk.
- Eggs - Add stability to the dough and make it easy to work with. And if you want to make these eggless, use ½ cup of milk instead of eggs.
- Oil - I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Twisted donuts recipe
Dough
- Dry ingredients - In a bowl, combine flour, salt, and grated nutmeg.
- Yeast - In a bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
- Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated, making sure to scrape the bottom and sides of the bowl. Then, knead for 8 to 10 minutes on medium speed.
Pro tip - Avoid adding too much flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.
- Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough.
Pro tip - If kneading by hand, the dough will take about 15 to 20 minutes to become soft smooth and elastic. You may need about ½ cup of flour for dusting your work surface. - Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
- Divide - Once double in volume, invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.
Pro tip - Always make one or two mini doughnuts for the purpose of testing the oil temperature.
- Shape - Roll each portion into a smooth ball, then into a long rope of about 15 cm long. Twist the rope in opposite directions. Then, pick it up and let it naturally twist onto itself creating a twisted loop.
Pro tip - Twisting the rope in opposite direction is what is important. Only then, when you pick it up it will naturally twist onto itself. - Tray - After you roll all the balls, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.
Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries (and not a ball shape). - Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume.
Pro tip - The fridge-cold dough is easier to handle but takes longer to proof.
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.
Pro tip - You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot, the donuts will get too dark or stay uncooked inside. - Test oil - Add a mini doughnut ball to test the oil. They should rise up in 30 seconds. Once the oil is ready, add two or three doughnuts at a time
Pro tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot. - Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown.
Pro tip - Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff. - Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
- Sauce - In a micro-safe bowl, add the chocolate, light corn syrup, and butter. Heat until melted into a smooth sauce.
- Dust with powdered sugar if desired.
Tips for Success
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold.
- Rise and proof - Don't make haste. Give the dough enough time to rise before you shape or cut the donuts. Similarly, don't make haste to fry them before they are doubled in size.
- Method 1 - Shape the dough into smooth balls. Otherwise, you will have donuts with lots of cracks.
- Method 2 - Roll the dough thick so they puff nicely. If the dough is too thin, you will have flat donuts.
- The temperature of the oil – The temperature of 325 ° F is a guide. The heat should be enough to have a slight simmer but not too hot so the donuts become very dark brown in color.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon, it means the oil is too hot. And if it takes too long, it means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So, find a balance on how many doughnuts per batch works with your settings.
- Fill the donuts only after they are cooled completely. Otherwise, the pastry cream filling will melt making a very messy donut.
Troubleshooting
- My dough did not rise - This could have two reasons. First, check the yeast expiry date. Second, the liquid ingredients in the dough were too hot.
- Why are my donuts flat? The most common reason for this is when you use the roll and cut method. Keep the dough thick about ¼ inch thick at least. Otherwise, they will be quite flat.
- My donuts are very dark brown - Often, the temperature of the oil is the main culprit. Keep the heat to medium and adjust it from medium to medium-low as necessary. Remember, the donuts need to be cooked inside as well, which means the oil outside must not be too hot. I use 325F as a guide for my donuts.
- My filling is spilling out of the donut - If you fill the donuts while they are still warm, the heat will melt the filling. This will make the filling ooze out of the filling. It can be quite messy. Also, cooled pastry cream is more delicious. So, wait for the donuts to cool completely.
more donut recipes
How long will these donuts keep?
Donuts are best eaten fresh the day they are made. But you can keep them for a day or two. It is best to keep them in a paper bag rather than plastic as plastic makes them soggy. You can also freeze cooled donuts for months in the freezer.
What else can you serve with these donuts?
Chocolate sauce is the most commonly served but the options are endless from fruit purees to caramel sauce, dulce de leche, and others.
Printable Recipe
Twisted Doughnuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 897kcal
Adjust Servings Here: 10 Doughnuts
Description
These homemade twisted doughnuts are an upgrade from the ones found in cardboard boxes. They are twisted, yeasty, and raised. Served with chocolate sauce these are soft light and airy.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 500 g (4 cups) All-purpose flour
- ¼ teaspoon Nutmeg (freshly grated)
- 7 g (1 teaspoon) Salt
- 240 g (1 cups) Warm milk ((110 F))
- 100 g (2 large) Egg
- 7 g (2¼ teaspoon) Instant dry yeast
- 30 g (2 tablespoon) Sugar
- 30 g (2 tablespoon) Butter
- 1 teaspoon Vanilla extract
For Deep-frying
- 4 cups (1 l) Vegetable oil for deep frying (4 cups)
Chocolate sauce
- 1 cup (120 ml) Chocolate ( Dark, semi-sweet, or bitter-sweet)
- 2 tablespoon Light corn syrup
- 2 tablespoon Unsalted butter
Instructions
Dough
- Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.500 g All-purpose flour, ¼ teaspoon Nutmeg, 7 g Salt
- Yeast - In a bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.240 g Warm milk , 100 g Egg, 7 g Instant dry yeast, 30 g Sugar, 1 teaspoon Vanilla extract
- Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.Pro tip - Avoid adding too much flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.30 g Butter
- Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough. Pro tip - If kneading by hand, the dough will take about 15 to 20 minutes to become soft smooth and elastic. You may need about ½ cup of flour for dusting your work surface.
- Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
- Divide - Once double in volume, invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.Pro tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Shape - Roll each portion into a smooth ball then into a long rope of about 15 cm long. Twist the rope in opposite directions. Then, pick it up and let it naturally twist onto itself creating a twisted loop. Pro tip - Twisting the rope in opposite direction is what is important. Only then, when you pick it up it will naturally twist onto itself.
- Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying. Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries (and not a ball shape).
- Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume. Pro tip - The fridge-cold dough is easier to handle but takes longer to proof.
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.Pro tip - You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.4 cups Vegetable oil for deep frying
- Test oil - Add a mini doughnut ball to test the oil. They should rise up in 30 seconds. Once the oil is ready, add two or three doughnuts at a time.Pro tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
- Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown. Pro tip - Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff.
- Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
- Sauce - In a micro-safe bowl, add the chocolate, light corn syrup, and butter. Heat until melted into a smooth sauce.1 cup Chocolate
- Dust with powdered sugar if desired.2 tablespoon Light corn syrup
Recipe Notes & Tips
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide.
To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm. - The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
Nutrition Information
Calories: 897- kcalCarbohydrates: 29- gProtein: 3- gFat: 86- gSaturated Fat: 7- gCholesterol: 19- mgSodium: 126- mgPotassium: 57- mgFiber: 0- gSugar: 7- gVitamin A: 95- IUVitamin C: 0.7- mgCalcium: 18- mgIron: 1.3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Alex
Looks amazing like all of your recipes, thank you!
Would it be possible to just bake these instead of frying?
You have a recipe for baked doughnuts, would this work for them?
Thanks
Alex
Veena Azmanov
Hey, Alex Yes, you can bake these but of course, the donuts baked are similar to baked bread if you know what I mean... Its not the same but yes you can!
Amy Liu Dong
This is one of my kid's favorite treats.
I made this and they really love it!
Veena Azmanov
Thank you, Amy.
Lori | The Kitchen Whisperer
These are so scrumptious with a hot cup of tea! These were such a great addition to our Sunday brunch!
Ann
There is just something about homemade doughnuts! These doughnuts turned out delicious! My family loved them!
Tristin
These donuts were so much easier to make than I thought they were going to be thanks to your great step by step photos!