Introduction

Sweet twisted donuts (also called twist donuts or crullers in some regions) are a simple yeast-risen pastry shaped into a braid or twist, fried until golden and tossed in granulated sugar. They strike a great balance between a light, pillowy interior and a slightly crisp exterior — with the twist giving extra surface area for that sugary coating to cling to.

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus extra for dusting
• 2 1/4 tsp (1 packet / 7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp salt
• 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
• 2 tbsp (30 g) unsalted butter, melted (plus extra for greasing)
• 1 large egg, lightly beaten

For frying & coating

• Vegetable oil (or neutral frying oil) — enough for deep or shallow frying (about 2–3 inches in a pot)
• 1/2 to 3/4 cup granulated sugar (for coating)
• Optional: cinnamon (1–2 tsp) to mix with coating sugar

Instructions

1. Activate yeast: In a small bowl, stir warm milk with 1 tsp sugar and the yeast. Let stand 5–8 minutes until foamy.
2. Make dough: In a large bowl, whisk flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and beaten egg. Mix until a shaggy dough forms.
3. Knead: Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with dough hook for 5–6 minutes.
4. First rise: Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled (about 60–90 minutes).
5. Shape twists: Punch down dough and divide into 10–12 equal pieces. Roll each piece into a rope about 8–10 inches long. Fold rope in half and twist the two ends together into a neat braid; press ends to seal. Place on parchment-lined baking sheets, cover, and let rest 20–30 minutes (second rise).
6. Heat oil: In a heavy pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer for accuracy.
7. Fry: Fry 2–3 twists at a time (don’t overcrowd). Fry about 1.5–2 minutes per side until golden brown and puffed. Use a slotted spoon to transfer to a wire rack set over paper towels to drain.
8. Coat in sugar: While still warm but not dripping, toss each twist in granulated sugar (or sugar + cinnamon) until fully coated. Place on cooling rack to set.
9. Serve: Enjoy warm or at room temperature. Best the same day, though they keep a day or two in an airtight container.

Methods

These steps describe a classic yeast-fried method. Below are alternative approaches and small technique notes to get consistent results:

• Making richer dough: Replace 2 tbsp of milk with heavy cream and add an extra tbsp of butter for a richer crumb.
• Overnight method: After shaping, refrigerate twists overnight (covered). Fry straight from the fridge; add extra minute per side if cold.
• Temperature control: Keep oil between 340–360°F (170–180°C). Too hot → exterior burns before interior cooks; too cool → oily, dense donuts.

History

Twisted fried doughs are found in many culinary traditions. European crullers (Netherlands, Germany) and similar twisted fritters gradually evolved into various local specialties. As frying technology and sugar became widespread, sweet versions became common at fairs and bakeries worldwide. The shape likely developed both for visual appeal and to help the dough cook evenly.

Benefits

• Homemade control: You manage ingredients — fresher, no preservatives.
• Customizable: Change sugar coating, add glazes, or fill with cream/chocolate.
• Fun activity: Shaping and twisting is great to do with family or kids.

Formation (Presentation)

Arrange twists stacked or in a ring on a serving plate. For a bakery look, dust extra sugar lightly and serve with a small bowl of dipping chocolate or fruit jam. Twists also look great paired with a coffee station or brunch spread.

Lovers of This Treat

These twisted donuts appeal to:

• Kids and families who love sweet fried treats
• Bakers who enjoy hand-crafted shapes and textures
• People looking for nostalgic comfort food

Methods (again)

Quick recap of practical method tips:

• Use a dough thermometer: finished dough should be slightly warm (not hot) to touch.
• Let the first rise fully — under-proofed donuts are dense; over-proofed will collapse.
• Fry in small batches to maintain oil temperature.

Conclusion

Sweet Twisted Donuts are an approachable, rewarding recipe for home bakers. With a few pantry staples and a little time for rising and frying, you’ll have a tray of warm, sugar-kissed twists that delight friends and family.

Conclusion (again)

Whether you stick to the classic sugar coating or experiment with glazes and fillings, these twists are versatile and delicious — perfect for special weekends or to brighten an ordinary morning.

Lovers (again)

If you love warm pastries, sweet fried dough, or nostalgic bakery flavors, this recipe will quickly become a favorite. Share them fresh for the happiest reactions.