TWISTED DOUGHNUT RECIPE

INGREDIENTS:

MAKE THE COATING FIRST

1. Add 2-3 tablespoons sugar and cinnamon powder to a brown paper bag. Shake to mix well. Set aside.

MAKE THE DOUGH

2. Fully melt the butter in a small saucepan over medium heat.

3. Remove from the heat and add milk, sugar, and salt.

- Mix well until everything is well dissolved.

- Crack an egg into the saucepan and mix well.

4. Add the yeast and stir.

- Let it stay for 5 minutes.

- Transfer to a large bowl.

- Add 3 cups flour and mix well with a wooden spoon.

5. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump.

- Cover with plastic wrap.

- Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.

6. Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth.

- Cover with plastic wrap again and let it stay for 30 minutes to 1 hour until it doubles in size again.

7. Uncover the dough and knead it for a few minutes.

- Put 2 tablespoons of flour on the corner of your cutting board to use for dusting.

8. Divide the dough into 16 equal pieces. divided

- Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter.

9. If it’s sticky, sprinkle some flour on the area you’re working in.

10. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.

11. Take the dough off the board, hold it aloft, and bring the ends together.

12. Let the doughnuts expand for about 30 minutes.

- Minutes in, gently flip each doughnut over with your hands so the bottom fry until it is golden brown