CINNAMON DOUGHNUT TWISTS
Prep Time: 1 hour + rising Cook Time: 5 minutes/batch Yields: 6 dozen
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs, orange zest and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface and 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.
3. Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13½ x 6-in. rectangle. With a sharp knife, cut dough into 36, 1½-in. squares.
4. Using a sharp knife and beginning at the bottom of the lower left square, make two
1-in. vertical cuts ½ in. apart. Braid the three attached strips, pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and remaining dough.
Cover and let rise till almost doubled, about 40 minutes.
5. In an electric skillet or deep-fat fryer, heat oil to 375°F. 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.
6. In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath. 1 pkg (¼ oz.) active dry yeast
¼ cup warm water
1 cup warm 2% milk
½ cup butter, softened
⅓ cup packed brown sugar 1 tsp sugar
1 tsp ground nutmeg
½ tsp salt
2 large eggs, lightly beaten 2 tsp grated orange zest 5 cups all-purpose flour
Oil for deep-fat frying
GLAZE
1½ cups sugar
1 cup water
½ tsp ground cinnamon