DOUGHNUT TWISTS
In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts-perfectly crisped in oil and coated in sugar-won't last long at all. Served with a silken chocolate-brandy sauce for dipping and a cup of strong coffee, they are a classic finish to the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
- Whisk together cup flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
- Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
- Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
- Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired.
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Fahad Munir
[email protected]These doughnut twists were amazing! I'll definitely be making them again.
Uduakobong Godsaveus
[email protected]I made these doughnut twists for my family, and they were a huge hit. Everyone loved them!
Thero Matlakele
[email protected]These doughnut twists were a bit too greasy for my taste.
farabi king
[email protected]I've never made doughnut twists before, but I'm so glad I tried this recipe. They were so delicious, and they were gone in no time.
mustafa chadhar
[email protected]These were the perfect treat for my kids' birthday party. They were easy to make, and the kids loved them.
zizi Croes
[email protected]These doughnut twists were so easy to make! I'm not a very experienced baker, but I was able to make them without any problems.
Ronnie Newah
[email protected]I followed the recipe exactly, but my doughnut twists didn't turn out as light and fluffy as I expected. I'm not sure what went wrong.
Ivana Matic
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Kashifo Nadan
[email protected]I'm not a big fan of doughnuts, but these doughnut twists were amazing! They were so light and airy, and the glaze was the perfect amount of sweetness.
jeanine moore
[email protected]These were delicious! I used a chocolate glaze instead of the vanilla glaze, and they were even better.
Yeamin Khan
[email protected]I've made these doughnut twists several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Justina Oche
[email protected]These doughnut twists were a hit at my party! They were light and fluffy, with just the right amount of sweetness. The glaze was the perfect finishing touch.