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To Make the Dough. To a large bowl add flour, sugar, salt and cinnamon. Mix well. To a second bowl add warm milk, active dry yeast, beaten egg and melted butter. Mix well. Pour the wet mixture into the dry. Mix with your hands until combined. Wash your hands and oil your work surface for kneading. Knead dough for 3-5 minutes.
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Cut off a 1 inch by 2 inch piece of dough and roll into a long tube about ½ thick and 4 (ish) inchs long, then twist into shape. Place the doughnuts on a tray, cover with cling wrap and then a kitchen towel. Leave them in a warm area for 1 hour to rise. After 50 minutes, heat up your oil.
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Slice the rectangle in half, into two squares using a pizza cutter or pastry cutter. Slice each square into 12 small rectangles (make 3 vertical slices and 2 horizontal slices). Lightly grease two 12-cup muffin tins with butter or cooking spray. Mix together the granulated sugar and cinnamon in a bowl.
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For the Dough: In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes or until it becomes frothy. In a large mixing bowl, combine the warm milk, sugar, softened butter, and eggs. Add the yeast mixture and stir until well combined. Gradually add the flour and salt to the wet ingredients.
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Set over medium heat until oil reaches 180 C/350 F. Frying in batches, place two or three doughnut twists into hot oil. Fry for approximately 2.5 minutes, flipping occasionally until they are evenly golden brown. Transfer the cooked doughnuts on a paper towel lined baking sheet. Toss the warm doughnuts in the cinnamon-sugar.
These cinnamon sugar twist doughnuts are a cross between crunchy
Activate the yeast: In the bowl of your mixer combine the melted butter with the lukewarm milk and the sugar. Stir in the yeast. Whisk well and let it sit for 10 to 15 minutes to dissolve and activate the yeast. Make the dough: Add the egg, vanilla extract and salt to the bowl and whisk.
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Pour the warm milk into a large mixing bowl. Add sugar and instant yeast to the milk. Stir gently to combine and let it sit for about 5 minutes until the yeast activates, indicated by a foamy appearance. Add bread flour, melted vegan butter, salt, nutmeg, and vanilla to the yeast mixture.
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These Cinnamon Twist Donuts are the perfect way to celebrate t. If you're looking for the perfect donut to enjoy during the fall season, then look no further! These Cinnamon Twist Donuts are the.
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Place the dough in an oiled bowl, cover it with plastic wrap, and allow it to rise in a warm place until it doubles in size. Mix the sugar and cinnamon together for the topping and set aside. Heat a pan of oil to fry the donuts in. Punch the dough down to deflate it. Divide it into 12 equal portions.
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Let cool for 5 to 10 minutes while you make the glaze. In a medium bowl, whisk the powdered sugar, maple syrup, and cream to combine. You want a spoonable, thin glaze—add more cream as needed to achieve the right texture. Transfer the doughnuts to a cooling rack set on a baking sheet. Spoon the glaze over the twists, and let set for 5 to 10.
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Fry the dough twists until they are golden brown on both sides. This should take about 2-3 minutes per side. Remove the twists from the oil and drain on paper towels. In a bowl, mix granulated sugar and ground cinnamon. While the doughnuts are still warm, roll them in the cinnamon sugar mixture to coat evenly.
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In the bowl of stand mixer, combine milk, yeast, and sugar. Allow mixture to sit for 5 minutes. Whisk in egg until incorporated. In a large bowl, whisk together flour and salt. Attach dough hook attachment to stand mixer. With the mixer running on low, add 1/3 of flour mixture.
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Overview Oooh, y'all! Get ready for some seriously tasty treats! Our Cinnamon Sugar Donut Twists are going to blow you away. Soft, fluffy twists of dough, perfectly fried and then rolled in a heavenly mix of cinnamon and sugar. Is your mouth watering yet? These sugar-licious bites are up for any party! Be it birthdays, Sunday mornings, or any time your sweet tooth craves a hit, these twists.
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Coating the Twists. Melt butter in a deep plate/dish. Combine cinnamon and sugars in another deep plate/dish. Dip twists in butter, then in the cinnamon and sugar mixture. Place a couple inches apart on a prepared baking sheet. Cover with sprayed plastic wrap and let dough rest for 15-20 minutes until risen slightly.
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Cook in the air-fryer for about 6 minutes. While the donuts are cooking, whisk together the 1/2 C. sweetener and 1 1/2 Tsp. cinnamon together in a shallow dish. Once done, toss the donuts carefully in the cinnamon sugar mixture and set aside on a wire rack to cool completely. Rinse and repeat to cook the remaining donuts.
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Instructions. Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth.