Cinnamon Doughnut Twists Recipe

4.5 2 2
Cinnamon Doughnut Twists Recipe
Cinnamon Doughnut Twists Recipe photo by Taste of Home
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Cinnamon Doughnut Twists Recipe

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4.5 2 2
Publisher Photo
These melt-in-the-mouth, glazed goodies were adapted from a South African recipe. I make them at Christmastime, and they never last long.
MAKES:
72 servings
TOTAL TIME:
Prep: 1 hour + rising Cook: 5 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 1 hour + rising Cook: 5 min./batch

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 teaspoon sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 teaspoons grated orange peel
  • 5 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 1-1/2 cups sugar
  • 1 cup water
  • 1/2 teaspoon ground cinnamon

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange peel and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2-in. x 6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares.
Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels.
In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath. Yield: 6 dozen.
Originally published as Cinnamon Doughnut Twists in Country Woman Christmas Annual 2007, p34

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 teaspoon sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 teaspoons grated orange peel
  • 5 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 1-1/2 cups sugar
  • 1 cup water
  • 1/2 teaspoon ground cinnamon
  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange peel and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2-in. x 6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares.
  4. Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes.
  5. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels.
  6. In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath. Yield: 6 dozen.
Originally published as Cinnamon Doughnut Twists in Country Woman Christmas Annual 2007, p34

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Reviews forCinnamon Doughnut Twists

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MY REVIEW
menicki User ID: 87508 168864
Reviewed Sep. 21, 2014

"These are really good, but, too many for just my husband and me, so I cut the recipe down to half."

MY REVIEW
thankG0d User ID: 3195075 94916
Reviewed Apr. 15, 2011

"The recipe for the dough was great...no need for add-ins. I will however try it next time with a little more sugar. Instead of the glaze, I shook it in a cinnamon sugar mix. My family loved it, next time I will try the glaze."

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