The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Growing up, my favorite donut was a cinnamon twist! I have fond memories of picking out donuts with my dad after church on Sunday and these twisted beauties were always my go-to, aside from traditional glazed.
Now that I’m an adult, I decided to make this treat at home, and I kicked things up a notch by adding Jameson whiskey.
I never thought I would actually make donuts as an adult, but here we are. The dough recipe is actually quite similar to beignets, which I LOVE. See below for the simple steps.
- Cook time:
- Prep time:
- Total time:
- 14 Donut Twists
For the Dough
- 3 cups all-purpose flour
- 1/4 cup Heinen's granulated sugar
- 1/2 tsp. salt
- 1 tsp. Heinen's ground cinnamon
- 1 cup Heinen's milk, warmed
- 1 package active dry yeast
- 1 large Heinen's cage free egg, beaten
- 1/4 cup Heinen's butter, melted
For the Glaze
- 1 cup Heinen's butter, melted
- 1 Tbsp. Jameson Irish whiskey
- 1 tsp. vanilla extract
- 1/3 cup Heinen's milk, warmed
- 1 cup Heinen's powdered sugar
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.
- Transfer dough to a greased bowl. Seal with plastic wrap and allow to proof for an hour.
To Form the Donuts
- Once the dough has proofed, roll it out into a long strip, about 2 feet.
- Cut into 14 equal sections. (See image 1 above.)
- Roll each section into a ball. (See image 2 above.)
- Stretch each ball into a sphere so that you can roll it into a thin rope. (See images 3 and 4 above.)
- Delicately use your finger to pin the dough rope in half. (See image 5 above.)
- Keeping your finger in the center, cross one end of the dough rope over the other, to form a ribbon shape. (See image 6 above.)
- Continue the twisting in a tight formation and press the ends together with your other thumb. (See image 7 above.)
- Smooth out each end so you cannot see where they were pushed together. You want it to look seamless. (See image 8 above.)
- Place the twists on a baking tray and spray with vegetable oil. Cover wit plastic wrap and allow to proof for 30 minutes. (See image 9 above.)
- Fill a large shallow pan/pot with 2 inches of vegetable oil. Once your oil reaches 350°F, delicately add the twists, about 4 at a time. Cook for about 2 minutes, flipping throughout. Once they develop a golden brown color, they’re done! (See images 10 & 11 above.)
- Remove from the oil and place on a paper towel-lined tray to soak up excess oil. (See image 12 above.)
To Glaze the Donuts
- For the glaze, combine melted butter, Jameson, vanilla extract, warm milk and powdered sugar. Whisk until until smooth.
- Dip and roll each twist in the glaze. Once glazed, set them on a tray-lined rack to allow excess glaze to drip into the tray.
- Enjoy right away!