Cinnamon Doughnut Twists Recipes

CINNAMON TWISTS

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

CINNAMON DOUGHNUT TWISTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange zest and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2x6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares. , Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels. , In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath.

CINNAMON TWISTS

Steps:

• Pour the water into a small bowl, sprinkle the yeast on top and stir. Let stand until foamy, 5 minutes. Meanwhile, whisk the flour, 2 tablespoons granulated sugar and the salt in a large bowl. Work in the butter with your fingers until fine crumbs form. Make a well in the middle and pour in the yeast mixture. Stir until the mixture comes together into a shaggy dough. Turn out onto a lightly floured surface and knead a few times to bring the dough together into a ball (it will still be soft and sticky).
• Coat a large bowl with vegetable oil, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Press the dough down, cover and refrigerate overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters.
• Cut each dough quarter into 12 small squares. Sprinkle some of the red cinnamon sugar on the surface and roll each piece of dough in the sugar mixture into a 6- to 7-inch-long rope. Arrange 1 inch apart on the prepared pans, forming each rope into a horseshoe and crossing the ends.
• Bake, switching the pans halfway through, until the cookies are firm, 30 to 35 minutes. Let cool completely on the pans. (These cookies are best the day they are baked.)

DOUGHNUT TWISTS

Steps:

• Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
• Whisk together cup flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
• Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
• Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
• Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
• Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired.

CINNAMON TWISTS

Steps:

• Heat oven to 375°F.
• Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half; stir cinnamon into one half.
• Shape 1 level teaspoonful dough from each half into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet. Cool on wire rack.

3-INGREDIENT CINNAMON-SUGAR TWISTS

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
• Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
• Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
• Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).

QUICK CINNAMON TWISTS

Steps:

• Mix 2 3/4 cups flour, 1 TBS sugar, yeast and salt in bowl.
• Stir in water and 1/4 cup margarine.
• Add eggs and enough remaining flour to make soft dough, mixing well.
• Knead on floured surface for 3 minutes.
• Divide dough into 2 portions.
• Roll each portion into 12x 12 inch square.
• Brush with melted margarine.
• Mix 2/3 cup sugar and cinnamon in a bowl.
• Sprinkle 3/4 of the mixture over dough squares.
• Fold remaining dough over center.
• Cut each into 12 strips.
• Twist strips and place on greased baking sheet.
• Let rise for 15 - 20 minutes.
• Bake at 400 degrees for 12 - 14 minutes or until golden brown.
• May glaze if desired.
• Preparation time is approximate which includes kneading and rising.

CINNAMON TWISTS

Steps:

• Mix flour, butter (or marg), and baking powder like a pie crust.
• Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
• Mix well.
• Divide into 10 balls.
• Combine the sugar and cinnamon.
• Sprinkle some sugar/cinnamon mixture on counter.
• Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
• Cut into 8 wedges.
• Roll up each wedge starting at the wide end.
• Place on an ungreased cookie sheet.
• Repeat with the remaining balls of dough.
• Bake at 375°F for 20 minutes.
• Note: Each wedge will be about 1 1/2" at the wide end.
• You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
• Prep time will vary.

CINNAMON TWISTS

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.