First made these when I was 16 1993 Yummy
- Carbohydrate 363.41931520466 g
- Cholesterol 95.5578125121731 mg
- Fat 78.8879397985665 g
- Fiber 10.0557334450308 g
- Protein 42.7491144211539 g
- Saturated Fat 25.3034191691965 g
- Serving Size 1 1 Dozen (834g)
- Sodium 414.314416737017 mg
- Sugar 353.363581759629 g
- Trans Fat 5.13469829308251 g
- Calories 2332 calories
Step-by-step
- Dissolve yeast in warm water in a large bowl.
- In a saucepan, combine the milk, sugar, salt, cinnamon and butter.
- (Cut the butter into small pieces for easier melting.).
- Heat to 110F or lukewarm but not too hot for the yeast mixture.
- Add milk mixture with the eggs and 2 cups flour to the dissolved yeast.
- Beat until smooth.
- Beat in the remaining flour.
- The dough will be soft and sticky.
- Let rise for about 1 hour.
- Stir down.
- Turn dough out onto a well-floured surface.
- Roll in flour to coat.
- Gently roll into an 8 by 24-inch rectange.
- With a sharp, floured knife cut into 1-inch crosswise strips.
- Bring ends of strips together and twist strands loosely.
- Let rise on floured board or pan for 20 to 30 minutes until almost doubled.
- Heat 1-inch oil in a skillet to 350F Fry on both sides, about 3 minutes total.
- Drain.
- Coat in sugar and spice mixture.
Golden-brown fried dough coated in a fragrant blend of cinnamon, nutmeg, and sugar yields a crisp exterior and a pillowy interior. Producing these laminated-style twists at home requires minimal specialized gear, making it an efficient project for any budget-conscious kitchen.
- Water temperature matters during the initial yeast activation step; keep it between 105 degrees Fahrenheit and 115 degrees Fahrenheit to prevent killing the microorganisms.
- Cut the butter into small cubes before warming it with the milk to ensure it melts evenly without scalding the dairy.
- Maintain frying oil at 350 degrees Fahrenheit using a heavy-bottomed skillet and a clip-on thermometer to prevent the dough from absorbing excess grease.
- Drain the freshly fried dough on a wire rack set over paper towels rather than flat plates to retain the crisp crust without soggy bottoms.
Pair these spiced pastries with black coffee or unsweetened black tea to balance the rich sugar coating. Serve them immediately after the final coating step while the thermal contrast between the warm interior and the spiced crust remains intact.
