Step 1: Activate the Yeast

In the bowl of your stand mixer, combine the melted butter with the lukewarm milk and sugar. Stir in the yeast and whisk everything well. Now, here’s where patience comes in let the mixture sit for 10 to 15 minutes. This gives the yeast time to activate, which means it starts bubbling up and getting frothy on top. If there’s no foam after 15 minutes, unfortunately, your yeast might be dead, and you’ll need to start over with fresh yeast. But hey, we’ve got this!

Step 2: Make the Dough

Once the yeast is activated, add the egg, vanilla extract, and salt to the bowl. Whisk everything together until smooth. Next, sprinkle the flour into the bowl and use the hook attachment on your stand mixer to knead the dough. Keep mixing until the dough pulls away from the sides of the bowl. It should feel soft and slightly sticky. Don’t worry if it feels a little messy at first it’ll come together perfectly.

Step 3: Let the Dough Rise

Transfer the dough to a clean bowl that’s been lightly sprayed with cooking spray. Give the dough another light spray too, so it doesn’t dry out while rising. Cover the bowl with plastic wrap or a clean kitchen towel and set it aside for about an hour. During this time, the dough will puff up and double in size. Once it’s risen, punch it down gently to release the air, then let it rise again for another 45 minutes to an hour. This second rise ensures extra fluffiness.

Step 4: Divide and Roll the Dough

Now comes the fun part shaping the twists! Transfer the dough to a lightly floured surface and divide it into 16 equal pieces. To prevent drying, cover the pieces with plastic wrap as you work. Take each piece and roll it into a long rope, about 12 inches in length. Here’s my tip: roll the ropes on a clean surface rather than a floured one; it makes twisting easier. Hold one end of the rope in each hand and twist it by rolling one end toward you and the other away from you. Bring the ends together to form a tight twist and seal them well. Set each twist aside on a baking sheet lined with parchment paper, cover them with plastic wrap, and let them rise one last time for 30 minutes.

Step 5: Fry the Doughnuts

When the twists have doubled in size, it’s time to fry! Heat about 3 inches of vegetable oil in a deep pan (I prefer using a Dutch oven because it heats evenly). Use a thermometer to ensure the oil reaches 350°F before adding the doughnuts. Fry the twists in batches, flipping them halfway through, until golden brown on both sides. Be careful not to overcrowd the pan it’s better to take your time than risk uneven frying.

Step 6: Coat in Cinnamon Sugar

While the doughnuts are still hot, prepare the cinnamon sugar coating. In a large Ziploc bag or paper bag, mix the sugar and cinnamon. Add a few fried doughnuts at a time, seal the bag, and shake vigorously until they’re fully coated. Repeat with the remaining doughnuts. The warmth of the doughnuts helps the cinnamon sugar stick beautifully.