These syringe-shaped donut pies range between crispy churros and smooth, fluttering beignets. shape the dough into rings, squeeze balls or cut them into squares. The original dough recipe yields a dozen donut jewelry and a dozen or so donut holes. instead of rubbing the dumplings, I divided the dough into 12 portions to roll out the braids.
The dough is pretty easy to make. With the help of a constant mixer, mixing the dough is a breeze. but, even if you do not have a mixer, it is possible to mix and mix manually. these twisted donuts are crispy on the door. Outside, it reminds me of Chinese tongue donut sticks (youtiao).
Although it has a nice crunch outdoors, the inside of the donut is light, fluffy and pillowy. The donut will barely blow out with each piece, but it will be better in its original form in seconds.
INGREDIENTS
donuts:
- 1 1/2 cups whole milk, heated to 110 ° F
- 1 active dry yeast spoon or instant yeast
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 4 cups universal flour
- 2 teaspoons of fine sea salt
- 6 teaspoon (3 oz) non-fat butter, softened, room temperature
- vegetable oil for frying
Cinnamon Sugar:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
INSTRUCTIONS
donuts:
- In a bowl of a stand mixer mix milk, yeast and sugar. Allow the mixture to stand for 5 minutes. Whisk in the egg until combined.
- Whisk flour and salt in a large bowl. Attach the dough hook connector to the mixer. With a mixer that works retail, add 1/3 of the flour mixture. When the dough begins to collect, add another 1/3 of the flour mixture. Add the softened butter one tablespoon at a time, stirring well after each addition. At that point, the dough will be sticky. Dry the bowl as needed to ensure thorough mixing. Add the remaining 1/3 of the flour mixture.
- Once the dough begins to form, increase the mixer speed to medium. Knead for 3-5 minutes until the dough is smooth and soft. The dough can still be glued to the sides of the bowl, but it should be easy to scrape with a spatula or dough scraper. (Do not add extra flour)
- Transfer the dough to a large greased bowl. Cover with plastic wrap or kitchen towel and allow the dough to rest for 30-45 minutes at room temperature until the dough doubles in volume.
- Roll out the dough slightly. Working on a lightly floured surface, divide the dough into 12 equal parts. Cover the dough lightly with a kitchen towel. Working one piece at a time, roll and roll the dough into a 14-inch strip.
- To form a twist, place your hands on the ends of the rope. Move one hand up while simultaneously rolling the other hand down. This will cause the dough to curl. Pick up a twisted dough in the middle of the rope. The tension in the curled dough will naturally knit together. Twist the end of the seam and place on a parchment lined baking sheet. Cover lightly with a kitchen towel and repeat with remaining dough.
- Allow the dough to stand for 8-10 minutes while the oil is heating. Attach the kitchen thermometer to a heavy-bottomed saucepan (such as a Dutch oven or cast iron skillet). Fill the pot with 2 to 3 inches of oil. Set over medium heat until oil reaches 350 ° F.
- Carefully put two or three donut rings in hot oil. Do not overfill the pot. Cook for 95 seconds on each side, until golden brown. Transfer the cooked donuts to a baking sheet with a paper towel. NOTE: The oil temperature will change when you add the raw donuts to the pot. Monitor the temperature of the oil with a thermometer to ensure that the donuts do not burn or heat.
Cinnamon Sugar:
- combine sugar and cinnamon in a shallow bowl. Set aside until ready to coat the cooked donuts.
- Put warm donuts in a coat of cinnamon sugar. Enjoy now.
- Based on a recipe from https://www.thelittleepicurean.com/2018/03/cinnamon-sugar-twist-doughnuts.html
source https://kitchenstronger.blogspot.com/2019/04/cinnamon-sugar-twist-doughnuts.html
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