Instructions:
Prepare the Dough:
In a large mixing bowl, dissolve the yeast in the warm milk. Add a tablespoon of sugar and let it sit for about 5 minutes, or until it becomes frothy.
Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Mix well.
Gradually add the flour, starting with 3 cups, and mix until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it’s manageable.
Knead the dough on a lightly floured surface for about 5-7 minutes, or until it’s smooth and elastic.
Place the dough in a greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Form the Twists:
Punch down the dough and turn it out onto a floured surface. Divide the dough into 16 equal pieces.
Roll each piece into a long rope, about 12 inches long. Twist the ropes and then join the ends to form a twisted donut shape. Secure the ends well to ensure they don’t come apart while frying.
Place the shaped donuts on parchment paper, leaving some space between each for them to rise. Cover with a towel and let them rise again until puffy, about 30 minutes.
Fry the Donuts:
Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pot, until they’re golden brown on both sides, about 2 minutes per side.
Remove the donuts with a slotted spoon and drain them on paper towels.
Coat the Donuts:
Mix the granulated sugar and cinnamon in a shallow dish.
Brush each donut with melted butter, then roll them in the cinnamon sugar mixture until well coated.
Serve:
Enjoy your cinnamon twisted donuts warm or at room temperature. They’re best enjoyed the day they’re made but can be stored in an airtight container for a day or two.
These cinnamon twisted donuts are sure to be a hit with anyone who tries them. The combination of soft, fluffy dough with the sweet and spicy coating makes them irresistibly delicious.

Instructions:
Prepare the Dough:
In a large mixing bowl, dissolve the yeast in the warm milk. Add a tablespoon of sugar and let it sit for about 5 minutes, or until it becomes frothy.
Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Mix well.
Gradually add the flour, starting with 3 cups, and mix until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it’s manageable.
Knead the dough on a lightly floured surface for about 5-7 minutes, or until it’s smooth and elastic.
Place the dough in a greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Form the Twists:
Punch down the dough and turn it out onto a floured surface. Divide the dough into 16 equal pieces.
Roll each piece into a long rope, about 12 inches long. Twist the ropes and then join the ends to form a twisted donut shape. Secure the ends well to ensure they don’t come apart while frying.
Place the shaped donuts on parchment paper, leaving some space between each for them to rise. Cover with a towel and let them rise again until puffy, about 30 minutes.
Fry the Donuts:
Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pot, until they’re golden brown on both sides, about 2 minutes per side.
Remove the donuts with a slotted spoon and drain them on paper towels.
Coat the Donuts:
Mix the granulated sugar and cinnamon in a shallow dish.
Brush each donut with melted butter, then roll them in the cinnamon sugar mixture until well coated.
Serve:
Enjoy your cinnamon twisted donuts warm or at room temperature. They’re best enjoyed the day they’re made but can be stored in an airtight container for a day or two.
These cinnamon twisted donuts are sure to be a hit with anyone who tries them. The combination of soft, fluffy dough with the sweet and spicy coating makes them irresistibly delicious.