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Tuesday, November 6, 2018

Cinnamon Twist Donuts

I am kind of a donut purist. I like my donuts simple. NO sprinkles, nuts, or gooey mess. Simply glazed donuts are my jam. Boring, I know. But they are my favorite. If it's made right, there is nothing better. There is another donut that, again...when made right, is so good it's almost perfect. That is the cinnamon twist. I love that it is so similar to a glazed donut. I love the cute twisty shape. I love the swirls of sweet cinnamon sugar. AND I love how easy they are to make.

This recipe, like most yeast bread, takes some patience. But, friend, you will be grateful for the end result. Short on time, You can substitute the homemade recipe for frozen bread dough using the quick thaw method on the packaging.

You will need:

1 package yeast (or one & one-half tablespoon)
1 1/2 cups warm water
1/2 cup milk
2 teaspoons salt
3 tablespoons sugar
3 tablespoons butter
5 1/2 cups flour

Dissolve yeast in warm water until foamy. Scald milk and then stir in salt, sugar, and butter. Cool until lukewarm. Add milk mixture to yeast and 4 1/2 cups flour kneading on low speed. Then add additional flour 1/2 cup at a time. when well incorporated, cover the bowl with a light towel and allow the dough to rise to double in size. next, you will punch down the dough and allow it to rest for five minutes. Once rested, form the dough into 24 rolls.

2 teaspoons cinnamon
1 cup granulated sugar

flatten the rolls out. Using a pastry brush, brush butter on the top side of each roll then sprinkle with cinnamon sugar mixture. fold rolls over and twist. Allow rolls to rise again until double in size. Fry in hot oil until golden.

2 cups powdered sugar
2 tablespoons butter

mix butter and powdered sugar. use milk to thin until it reaches a runny consistency. Drop warm donuts in glaze bowl and gently move it around until fully glazed. Remove from glaze and onto a wire rack to allow excess glaze to drip off. Allow donuts to cool a bit before eating.

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