Cinnamon Doughnut Twists

If you have roughly 1 hour and 15 minutes to spend in the kitchen, Cinnamon Doughnut Twists might be an awesome lacto ovo vegetarian recipe to try. This recipe serves 72 and costs 9 cents per serving. One serving contains 186 calories, 1g of protein, and 16g of fat. This recipe from Taste of Home has 144 fans. A mixture of active yeast, eggs, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very reasonably priced morn meal. With a spoonacular score of 12%, this dish is rather bad. Cinnamon Doughnut Muffins, Cinnamon Twists, and Cinnamon Twists are very similar to this recipe.

Servings: 72

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange peel 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 13-1/2-in. x 6-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. Yield: 6 dozen. Originally published as Cinnamon Doughnut Twists in Country Woman ChristmasAnnual 2007, p34 Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, dissolve yeast in warm water.

2. Add the milk, butter, sugars, nutmeg, salt, eggs and orange peel and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

5. Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2-in. x 6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares.

6. 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.

7. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes.

8. 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.

9. Remove with a slotted spoon to paper towels.

10. In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat.

11. Remove from the heat. Dip warm doughnuts in glaze.

12. Place on wire racks with waxed paper underneath.

Nutrition Information:

covered percent of daily need