Directions 12 steps | 155 Minutes
Measure and prep all ingredients.
In the bowl of a standing mixer or a large bowl, whisk together the bread flour, glutinous rice flour, salt, sugar and instant yeast.
Stir in the whole milk and grapeseed oil until a shaggy mass forms. (See notes 1.)
Using a dough hook or your hands, knead the dough on medium-low speed for about 6 minutes. Cover the bowl with a kitchen towel and let rest for 8 minutes. Using a dough hook or your hands, knead the dough on medium-low speed for about 6 minutes. Cover the bowl with a kitchen towel and let rest for 8 minutes.
Remove the kitchen towel and knead the dough until a smooth and elastic dough forms and the dough starts to pull away from the bowl, about 8-10 minutes. If the dough continues to stick to the edges of the bowl, add about one to two tablespoons of bread flour. Remove the dough from the stand mixer and shape it into a smooth round ball. Place the dough in a greased bowl and cover with plastic wrap. Place the bowl in a warm area and let the dough rise until nearly doubled in size, about 45 - 60 minutes.
Prepare a sheet pan lined with parchment paper or a silicone mat. Set it aside. On a lightly floured surface, remove the dough from the bowl and deflate it by gently pushing it down. Divide the dough into fourteen equal portions and roll into a smooth ball, seam side down.
Cover the dough balls loosely with plastic wrap.
On a lightly floured surface, take one dough ball and roll it into a 10-inch rope, making sure the dough does not break. Hold both ends of the rope and twist in the opposite direction, creating a twist pattern. Hold both ends of the rope up into the air and let the dough coil itself into a twist. Twist a couple of more times with your hands until the doughnut is completely twisted. Place the twisted doughnut onto the prepared sheet pan. Cover loosely with plastic wrap and continue twisting the remaining balls of dough. (See notes 2-3.)
Let the twisted dough rise in a warm place for 15 minutes. Remove the plastic wrap and gently flip the doughnut so it rises evenly without a flattened side. Replace the plastic wrap and let rise for another 15 minutes.
While the dough is rising, make the cinnamon sugar. In a shallow bowl, whisk together the granulated sugar, muscavado sugar and ground cinnamon until well combined. Set aside. (See notes 4.)
In a large Dutch oven or a heavy-bottomed pot, add at least four inches of oil. Heat the oil over medium-high heat until the temperature reaches 355°F. Place three to four doughnuts in the hot oil, one at a time, making sure that they do not touch. Deep-fry, flipping them occasionally until golden brown and cooked through on all sides, about 2-3 minutes. Lift the fried doughnut from the oil, letting the excess drip off.
Transfer the fried doughnuts into the shallow bowl with the cinnamon sugar. Toss to coat evenly and transfer to a serving plate. Repeat with the remaining doughnuts. Donut twists are best served warm. Enjoy!
- If the dough is too dry and breaks when stretched, add more milk until the dough is pliable, about 1-2 tablespoons.
- Because of the addition of glutinous rice flour, the dough may initially look too wet but will hydrate over time between the kneading and resting steps, resulting in a bouncy dough.
- If the dough does not roll out on the first try, roll out the dough into 4-inch ropes first. Roll the dough out a second time into 10-inch ropes.
- Another way to visualize the twist is to rotate clockwise on one end while rotating counterclockwise on the other.
- Alternatively, you can place the cinnamon sugar mixture into a brown paper bag and shake the fried doughnuts to evenly coat them.