- 🍩✨ Twisted Donuts Recipe
> Soft and chewy on the inside, golden and slightly crisp on the outside, and rolled in sugar — these twisted donuts are a beloved treat in many Asian bakeries!
—
🕒 Prep Time: 20 min
⏱️ Proofing Time: 1 hour
🍳 Frying Time: 10–15 min
🍽️ Yields: 12 medium-sized twisted donuts
—
📝 Ingredients:
Dough:
2½ cups (310g) all-purpose flour
2 tsp instant yeast
1/2 cup (120ml) warm milk
1/4 cup (60ml) warm water
1 large egg (room temp)
1/4 cup (50g) granulated sugar
1/4 tsp salt
2 tbsp (30g) unsalted butter, softened
For frying:
Neutral oil (vegetable/canola) — enough for deep-frying
For coating:
1/2 cup granulated sugar
Optional: 1 tsp cinnamon powder (for cinnamon-sugar twist)
—
🍳 Instructions:
1. Make the Dough:
In a large bowl, mix warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy (skip this step if using instant yeast).
Add egg, salt, and flour. Mix into a rough dough.
Add softened butter and knead until smooth and elastic (about 8–10 min by hand or 5 min in a stand mixer).
2. Let It Rise:
Cover the dough with a damp towel or plastic wrap.
Let it rise in a warm spot until doubled in size (about 1 hour).
3. Shape the Donuts:
Punch down the dough. Divide into 12 equal pieces.
Roll each piece into a rope about 8–10 inches long.
Fold the rope in half and twist the two strands together. Pinch the ends to seal.
4. Second Rise:
Place twisted donuts on a parchment-lined tray.
Cover and let rise for 20–30 minutes until puffy but not over-proofed.
5. Fry the Donuts:
Heat oil in a deep pan to 325–350°F (165–175°C).
Fry 2–3 donuts at a time for 2–3 minutes per side, until golden brown.
Remove and drain on paper towels.
6. Sugar Coating:
While still warm, roll each donut in sugar or cinnamon sugar.
Serve warm!
—
❓ FAQ – Twisted Donuts
🕰️ Do I have to proof the dough twice?
Yes. The first proof gives the dough structure and flavor, and the second rise makes the twists light and fluffy when fried.
🧈 Can I use oil instead of butter?
Yes, substitute 2 tbsp of vegetable oil for butter. The flavor will be slightly different but still delicious.
🥚 Can I make this eggless?
Yes. Replace the egg with:
3 tbsp yogurt or
1 tbsp flaxseed meal + 3 tbsp water (let sit 5 min)
🍞 Why are my donuts dense or hard?
This can happen if:
The dough was under-kneaded.
The yeast was expired or the dough wasn’t given enough time to rise.
The oil was too hot, frying the outside too quickly and leaving the inside raw.
🧊 Can I freeze the dough?
Yes. After shaping into twists, freeze them on a tray. Once frozen, transfer to a zip-top bag. Thaw and allow them to rise again before frying.
🥶 Can I freeze the fried donuts?
Yes. Let them cool, skip the sugar coating, and freeze. Reheat in an oven or air fryer and toss in sugar before serving.
🧁 Can I bake them instead of frying?
You can, but the texture will be more bread-like. Bake at 350°F (175°C) for 15–18 minutes and brush with melted butter before coating in sugar.
🧂 Can I add fillings?
Not with the twist version — but you can use the same dough to make filled round donuts (jam, custard, chocolate, etc.).
🌾 Can I make it gluten-free?
Yes, with a 1:1 gluten-free baking flour blend, but the texture may be less stretchy. Avoid over-kneading, and use xanthan gum if needed.
—
🌟 Optional Add-Ins & Variations:
Cinnamon-Sugar: Mix 1 tsp cinnamon with sugar for coating.
Stuffed Twist: Roll the rope of dough around a chocolate stick or jam strip before twisting.
Korean-Style Mochi Donuts: Replace part of the flour (up to 1/3) with glutinous rice flour for a chewy texture.
—
🧡 Serving Tips:
Best eaten fresh and warm!
Serve with coffee, milk, or Korean-style milk tea.
Add a dusting of powdered sugar for a more bakery-style finish.