Eating a hot cinnamon twist donut fresh out of the oil and coated with sugar was...Oh, I don't know...ONE OF THE BEST EXPERIENCES I'VE EVER HAD!
And they were really quite easy to make. Even twisting them was fun! I just cut big donut rings, stretched them out a bit and turned them twice. Simple.
They came out chewy and fluffy at the same time! I planned on giving these away, but somehow they never made it out of my kitchen. Sorry guys!
(adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker)
1 cup of very warm water (around 105° F)
1 tbsp granulated sugar (proofing) + 1/2 cup (dough) + 1 cup (coating at the end)
3 tbsp active dry yeast
1/2 tsp baking powder
1/2 tsp ground mace
1 tsp ground cinnamon
1 1/2 tsp kosher salt
4 cups bread flour, sifted
1/4 cup unsalted butter, cubed
2 large eggs
1/2 tsp vanilla extract
lots of canola oil for frying - enough to fill your pot 2" deep
- Boil some water, make yourself a cup of tea, then pour 1 cup of the hot water into the bowl of your mixer fitted with the paddle attachment. Dissolve the 1 tbsp sugar in the hot water, pop in your thermometer and do some "mise-en-placing" (getting your wet and dry ingredients together (see next two steps)) while you wait for the water to cool to about 105° F.
- In a large bowl, combine the 1/2 cup sugar, 1/2 tsp baking powder, 1/2 tsp ground mace, 1 tsp ground cinnamon, 1 1/2 tsp of kosher salt and 4 cups of bread flour. Whisk it all together to aerate and combine.
- In a small bowl, combine 1/2 tsp vanilla extract and the cubed butter to 2 large eggs and set that on deck to wait for its shining moment.
- Now at this point, the temperature of your hot water and sugar mixture should be close to 105° F, so spoon in the 3 tbsp of yeast into the mixer bowl and give it a few slow whirls with the paddle attachment to combine.
- After 5 minutes the yeast should be nice and bubbly. Flip on the mixer at low speed and add the eggy wet ingredients. It will take about a minute or so to break up the butter.
- Next, add the dry ingredients, a cup at a time. After about half of the dry ingredients, switch to the dough hook and add the rest of the dry ingredients, again at a cup at a time. Continue working the dough with the dough hook for about 2 minutes until the dough picks up all of the little crumbs at the bottom.
- If you're ready for a break, wrap the dough tightly in plastic wrap and throw it in the fridge for up to 2 hours, but not too long or the dough will develop a yeasty, beery taste. Otherwise, if you are ready to charge it, proceed to the next step!
- Roll the dough out to 1/2" thick and use your 4" round cutter to cut rounds and your 1.5" cutter to cut out the holes in the center. Re-roll the scraps and holes to make more rings.
- Twist each ring twice and arrange them flat on a couple of floured cookie sheets about 2" apart.
- Construct a proofing chamber in your oven by placing a 9”x13” roasting pan on the bottom rack. Pour boiling water into it to fill it to about half way. Pop in the donuts on the top rack, uncovered and let them rise for 45 minutes.
- Next, take out a big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 350° F. You'll feel like the world’s most talented multi-tasker when the temperature hits 350° F right around the time that the dough is finished rising.
- Fry time! Using the metal spatula, carefully transfer the donuts from the cookie sheet into the oil. They only need to be in the oil for about a 30-40 seconds on each side, so the frying process will be really fast.
- When the donuts have cooled completely, toss them in sugar or cinnamon-sugar. Enjoy!