I make these soft and fluffy twist donuts whenever I want something light, airy, and just slightly chewy with a golden crust and sweet coating. They remind me of classic bakery-style twists—simple ingredients, straightforward steps, and always a comforting treat.
Why You’ll Love This Recipe
I love how these donuts come together with basic pantry staples yet taste like something from a specialty donut shop. The dough rises beautifully, fries up tender inside with a crisp exterior, and holds a sugar or cinnamon-sugar coating perfectly. I also enjoy how easy they are to twist and shape, making them a fun baking project.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 1/4 cups all-purpose flour
2 1/4 tsp instant yeast
1/2 cup warm milk
1/4 cup warm water
1/3 cup sugar
1 large egg, room temperature
3 tbsp unsalted butter
1/2 tsp salt
Oil, for frying
For coating:
1/2 cup sugar (or cinnamon sugar)
2 tbsp melted butter
Directions
I start by combining the warm milk, warm water, sugar, and instant yeast in a bowl and let it sit for a few minutes until the yeast begins to activate.
I mix in the egg, softened butter, and salt, then gradually add the flour until a soft dough forms.
I knead the dough for about 8–10 minutes until smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
Once risen, I punch down the dough and divide it into equal pieces.
I roll each piece into a rope and twist two ropes together to form the classic donut twist shape.
I let the shaped donuts rest for 20–30 minutes for a second rise.
I heat oil in a deep pan to 350°F (175°C) and fry the twists in batches until golden brown on both sides.
While warm, I brush each donut lightly with melted butter and roll it in sugar or cinnamon sugar.
Servings And Timing
This recipe typically makes 10–12 donut twists.
Prep time: about 20 minutes
Rising time: about 1 hour 30 minutes total
Cooking time: 10–12 minutes
Variations
I sometimes coat the donuts in powdered sugar for a softer finish.
I create a glaze with milk and powdered sugar for a classic glazed twist.
I add a pinch of nutmeg to the dough for a nostalgic bakery flavor.
I sprinkle cinnamon into the dough for a lightly spiced twist.
I fill the twists with custard or chocolate by piping into the center after frying.
Storage/Reheating
I store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them for up to 2 months. I reheat them in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for about 5 minutes to refresh their softness.
FAQs
How do I know the dough has been kneaded enough?
I check if the dough stretches without tearing and feels smooth and elastic—this means the gluten has developed properly.
Can I bake these instead of frying?
I can bake them at 350°F (175°C) for 12–15 minutes, though they won’t be as airy or crisp as fried donuts.
Why did my donuts turn out dense?
If the dough doesn’t rise fully or too much flour is added, the donuts may become dense. I make sure the dough stays soft and the yeast is active.
Can I prepare the dough the night before?
Yes, I refrigerate the dough after the first rise and shape/fry it the next day after letting it come back to room temperature.
What oil works best for frying?
I use neutral oils with high smoke points like canola or vegetable oil to keep the flavor clean.
Conclusion
I love making these soft and fluffy donut twists because they deliver warm, nostalgic comfort with minimal effort. Their light texture, gentle sweetness, and beautiful shape make them perfect for breakfast, snacks, or sharing with friends and family.
These Soft and Fluffy Twist Donuts are light, airy, slightly chewy, and coated in sugar for a nostalgic, bakery-style treat. Fried to golden perfection, they’re a fun and rewarding homemade pastry perfect for breakfast or dessert.
Total Time:2 hours
Yield:10–12 donut twists
Ingredients
3 1/4 cups all-purpose flour
2 1/4 tsp instant yeast
1/2 cup warm milk
1/4 cup warm water
1/3 cup sugar
1 large egg, room temperature
3 tbsp unsalted butter
1/2 tsp salt
Oil, for frying
For coating:
1/2 cup sugar (or cinnamon sugar)
2 tbsp melted butter
Instructions
In a bowl, combine warm milk, warm water, sugar, and instant yeast. Let sit for a few minutes until foamy.
Mix in egg, softened butter, and salt. Gradually add flour until a soft dough forms.
Knead the dough for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Punch down the dough and divide into 10–12 equal pieces.
Roll each piece into a rope, then twist two ropes together to form a donut twist.
Let shaped donuts rest for 20–30 minutes for a second rise.
Heat oil to 350°F (175°C). Fry donuts in batches until golden brown on both sides.
While warm, brush with melted butter and roll in sugar or cinnamon sugar.
Notes
Make sure the dough is soft but not sticky to ensure light donuts.
Do not overcrowd the oil while frying—work in small batches.
Dough can be made ahead and refrigerated after the first rise.
Use powdered sugar or glaze for a different finish.
