5 Cups Of All Purpose Flour 2 tbsp For Dusting 2 tbsp Butter 1 Packet Of Dry Yeast Use 2 ¼ tsp 1 Cup Of Milk 1 Egg ½ tsp Kosher Salt Corn Oil For Frying 5 tbsp White Sugar ½ tsp Cinnamon Powder
Prepare a brown paper bag, combine 3 tbsp of sugar and cinnamon powder, seal, shake, and set aside for coating your doughnuts later.
Warm a small saucepan over low to medium heat, melt butter, then remove it from heat and mix in milk, 2 tablespoons of sugar, and kosher salt until well combined.
Crack an egg into the saucepan, stir, add yeast, let sit briefly, then transfer to a large mixing bowl, and combine with 3 cups of all-purpose flour using a wooden spoon.
Once the mixture is thoroughly combined, knead the dough by hand, shape it into a round, and cover with plastic wrap to allow it to double in size, typically taking 1 to 2 hours.
Deflate the dough, knead to smoothness, then cover and let it rest for 30 minutes to 1 hour for another rise.
Unwrap the dough, knead briefly, dust a cutting board with 2 tbsp of flour, divide the dough into 15 pieces, and roll each piece into a rope-like structure on the floured board. If sticky, dust with more flour.
Roll the dough while twisting between your hands, then hold from above, bring ends together, and let natural tension form 3 to 4 twists for optimal results.
Arrange twisted dough on a floured tray, allowing 30 minutes for expansion; flip each gently after 15 minutes to ensure even roundness and prevent flattening.
Heat corn oil to 350°F in a skillet, cautiously add doughnuts by hand to avoid overcrowding and preserve shapes.
Fry the doughnuts for 5 to 7 minutes, flipping occasionally, until golden and crispy; then remove, draining excess oil on a rack or paper towels.
Coat the doughnuts by placing them in the brown paper bag with the sugar and cinnamon mixture, shaking 4 to 5 times; repeat for all doughnuts, then serve hot and enjoy!