Cinnamon Doughnut Twists

By MJH

Ingredients

• GLAZE:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 teaspoon sugar
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 2 teaspoons grated orange peel
• 5 cups all-purpose flour
• Oil for deep-fat frying
• 1-1/2 cups sugar
• 1 cup water
• 1/2 teaspoon ground Tone's® Ground

Details

Servings 6
Preparation time 60mins
Cooking time 65mins
Adapted from tasteof home.com

Preparation

Step 1

In a large bowl, dissolve yeast in warm water.

Add the milk, butter, sugars, nutmeg, salt, eggs and orange peel and 2 cups flour.

Beat on medium speed for 3 minutes or until smooth.

Stir in enough remaining flour to form a firm dough.


Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down.

Divide in half.

On a floured surface, roll out one portion into a 13-1/2-in. x 6-in. rectangle.

With a sharp knife, cut dough into thirty-six 1-1/2-in. squares.

Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart.

Braid the three attached strips; pinch ends to seal.

Place on a greased baking sheet.

Repeat with remaining squares and the remaining dough.

Cover and let rise until almost doubled, about 40 minutes.

In an electric skillet or deep-fat fryer, heat oil to 375°.

Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown.

Remove with a slotted spoon to paper towels.

In a large saucepan, combine glaze ingredients.

Bring to a rolling boil over medium heat.

Remove from the heat. Dip warm doughnuts in glaze.

Place on wire racks with waxed paper underneath.