Twisted Donuts: the fun, delicious dessert recipe you can’t miss

Total time: 50 Min + Rising time
Difficulty: Low
Serves: 8 people
By Cookist

This recipe for twisted donuts is an easy, fun dessert recipe. They are made from yeasted dough, which is fried and rolled in sugar. The yeasted dough gives you that typical donut flavor we all love so much, while the sugar on the outside adds sweetness and a bit of crunch.

Almost every region in the world has its own ‘twist’ (no pun intended!) on the fried dough for dessert. Depending on where you’re from, you might recognize them as kkwabaegi (Korean twisted donuts), mahua (from China) or shakoy (Filipino-style twisted donut). You’ll love how easy it is to make these twisted donuts!

How To Twist The Dough

Twisting the dough is not nearly as complicated as it looks! Roll each piece of dough in a thin rope of about 12 inches. (It will work better on a non-floured surface).

There are two ways to twist the dough. The first way is to bend the rope so that both ends face you. Start by bringing the right end over the left, then continue until you get to the end.

The other way might be a bit easier. Roll the two ends of a dough rope in opposite directions. Roll one side of the dough away from you and the other towards you. Now, when you carefully lift the dough, it will automatically twist around itself to form a twisted donut.


Make sure to use a neutral oil suitable for frying at higher temperatures. Canola oil, peanut oil, sunflower oil, or corn oil will be suitable. If you want to reuse the oil, allow it to cool, and strain it. You can use it a few more times for more batches of donuts.

Don’t make your oil too hot, otherwise, the donuts will burn before the dough is cooked through. Use a thermometer to heat the oil to about 350°F. The oil should also not be too cold, otherwise, the donuts will absorb too much oil, making them oily.

Make sure not to skip the proofing (rising) steps. Allowing the dough to rise properly will create a light and fluffy donut, instead of a dense one.

There are many ways to customize this recipe according to your liking. Use vanilla sugar, cocoa sugar, or cinnamon sugar instead of granulated sugar.

The donuts can also be glazed with an icing glaze. Whip up a quick and easy glaze icing by whisking together 2 cups of confectioners’ sugar, 2 tbsp butter, 1 tsp vanilla extract, and up to 4 tsp milk.

How To Store and Reheat Twisted Donuts

The donuts are best served fresh, but leftovers can be stored at room temperature (in an airtight container) for up to 3 days. Reheat leftovers in the Airfryer (if you prefer them crunchy), or in the microwave (if you prefer a fluffier texture).

250 ml (1 cup)
Dry yeast
7 g
30 g (2 tbsp)
450 g (3 1/4 cups)
1 tsp
50 g (3 tbsp)
granulated sugar, for coating


Add the almond milk, sugar, yeast, and egg to a large mixing bowl and mix to combine.

Add in flour and salt.

Use your hands to mix the ingredients and knead until the dough is smooth and elastic. Cover the bowl with a clean kitchen towel and rest for 20 minutes.

Add the butter and use your hands to work it into the dough.

Cover again and allow the dough to rise for another hour.

Punch down the dough then roll it out on a floured surface.

Use a pizza cutter to slice the dough into 1-inch strips.

Braid the dough by twisting the two ends around each other.

Place the twists on a large baking sheet, then pinch the ends together to seal them.

Carefully drop the twisted dough into the hot oil.

Use two forks to carefully flip over the donuts to fry the other side until golden brown. Fry until the donuts are golden brown and cooked through.

Coat the twisted donuts with granulated sugar. Enjoy!


If you don’t have a thermometer, check the temperature by using a small piece of bread. Once you think the oil is ready, drop a piece of bread in the oil. If it bubbles slightly and turns golden, it’s ready to use. If it bubbles too rapidly, the oil might be too hot. If it doesn’t bubble at all, allow the oil to heat up more.

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