Twisted Doughnuts
There’s nothing quite like biting into a freshly made Twisted Doughnut—crispy on the outside, irresistibly soft and fluffy on the inside, and coated in a delicate layer of sugar. These classic twisted donuts are a bakery favorite around the world, loved for their light, airy texture and beautiful spiral shape.
Jump to RecipeMade with simple pantry ingredients like flour, milk, butter, yeast, and eggs, these homemade doughnuts are surprisingly easy to prepare. The dough goes through two rises, giving it a wonderfully soft crumb, while a quick fry in hot oil creates the perfect golden exterior. Finish them with granulated sugar for a traditional bakery-style treat or dust them with powdered sugar for a lighter finish.
Whether you’re making them for breakfast, brunch, a holiday gathering, or an afternoon snack with coffee, these Twisted Doughnuts are guaranteed to disappear fast.
Why You’ll Love This Recipe
- Soft and fluffy interior.
- Crispy, golden exterior.
- Easy-to-follow yeast dough.
- Beautiful twisted shape.
- Perfectly sweet with a sugar coating.
- Better than bakery donuts.
- Great for breakfast, brunch, or dessert.
Ingredients
Dough
- ½ cup warm milk (about 110°F)
- 2 tablespoons unsalted butter, melted
- 1¼ teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 1 large egg
- ¼ teaspoon salt
- 1½ cups all-purpose flour
For Frying
- Vegetable oil
Optional Coatings
- Granulated sugar
- Powdered sugar
- Cinnamon sugar
- Chocolate glaze
- Vanilla glaze
- Honey glaze
How to Make Twisted Doughnuts
Step 1: Activate the Yeast
In a mixing bowl, combine:
- Warm milk
- Melted butter
- Sugar
- Active dry yeast
Stir gently and let the mixture sit for about 5 minutes, or until it becomes foamy.
If the yeast doesn’t foam, start over with fresh yeast.
Step 2: Make the Dough
In a separate bowl, whisk together:
- Flour
- Salt
Add the flour mixture to the yeast mixture along with the beaten egg.
Mix until a soft dough forms.
If the dough seems too dry, add a small splash of warm milk.
Step 3: Knead
Transfer the dough to a lightly floured surface.
Knead for 8 to 10 minutes, or until smooth and elastic.
The dough should be soft but not sticky.
Step 4: First Rise
Place the dough in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for about 1 hour, or until doubled in size.
Step 5: Second Rise
Punch down the dough to release the trapped air.
Knead gently for about a minute.
Cover again and allow it to rise for 30 to 60 minutes until puffy.
Step 6: Shape the Doughnuts
Punch down the dough once more.
Divide it into 8 equal pieces.
Roll each piece into a rope approximately 10 inches long.
Twist each rope several times and pinch the ends together to create the signature twisted shape.
Arrange the doughnuts on a lightly floured tray.
Allow them to rise for 30 minutes.
After about 15 minutes, gently flip each doughnut so they rise evenly on both sides.
Step 7: Fry
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Carefully lower a few doughnuts into the hot oil.
Avoid overcrowding the pan.
Fry for about 2 to 3 minutes per side, or until deeply golden brown and cooked through.
Transfer the doughnuts to a wire rack or paper towels to drain.
Step 8: Coat and Serve
While still warm, roll the doughnuts in granulated sugar.
Alternatively, allow them to cool slightly before dusting with powdered sugar or dipping them in your favorite glaze.
Serve warm for the best texture and flavor.
Tips for the Best Twisted Doughnuts
Use fresh yeast for the best rise.
Keep the milk warm, not hot, to avoid killing the yeast.
Maintain the frying oil at 350°F for even cooking.
Don’t overcrowd the fryer, as it lowers the oil temperature.
Allow the dough to rise fully for light and airy doughnuts.
Drain well before coating with sugar.
Delicious Variations
Cinnamon Sugar Twists
Mix ground cinnamon with granulated sugar before coating the warm doughnuts.
Chocolate Glazed Doughnuts
Dip cooled doughnuts in a rich chocolate glaze.
Vanilla Glazed Twists
Finish with a smooth vanilla icing for bakery-style donuts.
Lemon Sugar Doughnuts
Add lemon zest to the sugar coating for a bright citrus flavor.
Filled Twisted Doughnuts
Pipe pastry cream, jam, or chocolate hazelnut spread into the center after frying.
Maple Glazed Doughnuts
Top with a homemade maple glaze and chopped toasted pecans.
What to Serve with Twisted Doughnuts
These homemade doughnuts pair perfectly with:
- Fresh coffee
- Espresso
- Cappuccino
- Hot chocolate
- Chai tea
- Cold milk
- Fresh fruit
- Yogurt
- Whipped cream
- Chocolate dipping sauce
They’re ideal for weekend breakfasts, brunches, holidays, birthdays, bake sales, or afternoon coffee breaks.
Storage Instructions
Store cooled doughnuts in an airtight container at room temperature for up to 2 days.
Reheat for a few seconds in the microwave or warm them briefly in a 300°F oven.
Freeze uncoated doughnuts for up to 2 months.
Thaw at room temperature and warm before coating with sugar or glaze.
TWISTED DOUGHNUTS
Ingredients
- 1/2 cup warm milk
- 2 tbsp melted unsalted butter
- 1¼ tsp active dry yeast
- 3 tbsp sugar
- 1 large egg
- 1/4 tsp salt
- 1.5 cups all-purpose flour
- Vegetable oil for frying
Directions
- Mix warm milk, melted butter, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy.
- Mix flour and salt. Add the yeast mixture and the whisked egg. Stir and knead until a soft dough forms. If it feels dry, add a splash more milk.
- Cover the dough and let it rest in a warm spot for 1 hour, until it doubles in size.
- Press down the dough to release air bubbles. Knead until smooth. Cover again and let it rise for another 30 to 60 minutes.
- Knead again to remove air pockets. Divide into 8 pieces. Roll each piece into a rope about 10 inches long. Twist the rope and pinch the ends together to hold the shape.
- Place the twisted dough on a floured tray. Let them rise for 30 minutes. After 15 minutes, gently flip each one so they puff up evenly.
- Heat oil in a deep pan to 350°F, then lower the heat slightly. Carefully place the donuts in the oil, don’t overcrowd. Fry for about 5 minutes, flipping gently with tongs until golden brown and crispy.
- Drain the donuts. While warm, coat in sugar. Or let them cool and dust with powdered sugar.
Frequently Asked Questions
Why didn’t my dough rise?
Your yeast may have expired, or the milk may have been too hot or too cold. Fresh yeast and warm milk are essential for a good rise.
Can I make the dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping and continuing with the second rise.
Can I bake these instead of frying?
Yes, although the texture will be different. Bake at 350°F (175°C) for about 12–15 minutes, then brush with melted butter before coating with sugar.
How do I know when the oil is ready?
Use a thermometer to maintain 350°F (175°C). If the oil is too cool, the doughnuts absorb excess oil; if it’s too hot, they brown before cooking through.
Can I freeze the dough?
Absolutely. Freeze the dough after the first rise. Thaw overnight in the refrigerator, then bring it to room temperature before shaping.
Can I use instant yeast?
Yes. Instant yeast can be mixed directly with the flour and doesn’t require proofing first, although many bakers still prefer to bloom it to confirm it’s active.
Recipe Summary
Prep Time: 20 minutes
Rise Time: 2 hours
Cook Time: 15–20 minutes
Total Time: Approximately 2 hours 40 minutes
Servings: 8 twisted doughnuts
These Twisted Doughnuts are soft, fluffy, and perfectly golden with a lightly crisp exterior and a sweet sugar coating. Made from a simple yeast dough and fried until beautifully puffed, they’re a classic homemade treat that’s perfect for breakfast, dessert, or sharing with family and friends. Once you try them fresh from the fryer, you’ll never want store-bought doughnuts again.
