Whiskey Cinnamon Twist Donuts
CINNAMON TWISTS DONUTS WITH WHISKEY BUTTER GLAZE
One of my favorite donuts growing up was a cinnamon twist. My dad used to take us after Sunday mass across the street to pick out donuts and that was always my go-to aside from regular glazed donuts.
This time around, as an adult, I kicked it up a notch, with 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.
Dough Ingredients and Instructions
In a large bowl, add and mix together
3 cups AP flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
In a secondary bowl, add in
1 cup warm milk
1 package active dry yeast
1 large egg, beaten
1/4 cup melted butter
Mix well.
Pour the wet mixture into the dry and mix with hands until combined.
Wash your hands of the dough that is stuck to fingers, and then oil your work surface for kneading.
Knead dough for 3-5 minutes.
Transfer to a greased bowl and plastic wrap seal it to prove for an hour.
So let’s get right into it with these dough rolling and forming steps.
Step 1.
Once your dough has proved, you will need to roll it out into a long strip, almost 2 feet long.
Step 2.
Cut into 14 sections as shown above in the first square.
Step 3.
Roll each cut section into a ball.
Step 4.
Start to stretch out each sphere to where you can roll it out into a thin rope that looks like picture 4.
Step 5.
Delicately use your finger to pin the dough rope in half like seen in picture 5.
Step 6.
Look a side around your finger, as seen in picture 6, like you are making an awareness ribbon.
Step 7.
Continue the twisting in a tight formation and press the ends together with your other hands thumb.
Step 8.
Combine the pushed ends to where you can’t see where it was pushed together so it looks seamless.
Step 9.
Spray the twists on a tray with vegetable spray, and cover it with plastic wrap to proof for 30 minutes.
Step 10.
Fill a large shallow pan/pot with about 2 inches of vegetable oil. These do not take long! Once your oil is at 350°F, start to delicately place the twists, about 4 at a time, and they only cook for about 2 minutes, flipping them throughout. Once they get to that golden brown color, they’re done!
Step 11.
For the glaze, melt 1 cup of butter, add 1 tablespoon of Jameson, 1 teaspoon vanilla extract, 1/3 cup warmed milk and 1 cup powdered sugar together and whisk until no clumps are there/ smooth.
Step 12.
Dip and roll each twist in the glaze, and set them all on a tray lined rack so they can have the excess drip into the tray.
Step 13.
Eat them right away!
