Amish Cinnamon Sugar Fried Dough Twists

These Amish-inspired treats start with a soft, buttery yeast dough that fries into golden spirals with fluffy centers and lightly crisp edges. A brush of melted butter helps the cinnamon sugar settle into every twist. Serve them warm for a cozy breakfast, a community gathering, or an afternoon treat.

Quick Recipe Version (TL;DR)

• Yield: 12 twists; 12 servings
• Prep Time: 35 minutes active, plus 1 hour 25 minutes rising
• Cook Time: 20 minutes
• Total Time: Approximately 2 hours 20 minutes

Quick Ingredients

• Dough: 1 cup (240 ml) whole milk, 2 1/4 teaspoons (7 g) active dry yeast, 1/4 cup (50 g) granulated sugar, 1 large egg, 4 tablespoons (56 g) unsalted butter, 3 1/2 cups (420 g) all-purpose flour, and 1 teaspoon (6 g) fine salt.
• For shaping: 1 tablespoon (8 g) all-purpose flour for dusting.
• For frying: Approximately 3 quarts (2.8 liters) neutral oil, enough for a 2-inch depth in a large, heavy pot.
• For coating: 4 tablespoons (56 g) melted unsalted butter, 3/4 cup (150 g) granulated sugar, and 1 tablespoon (8 g) ground cinnamon.

Do This

• 1. Warm the milk to 105–110°F (41–43°C). Stir in the yeast and 1 teaspoon of the measured dough sugar; let stand for 5 minutes until foamy.
• 2. Mix in the remaining dough sugar, egg, melted butter, flour, and salt. Knead for 8–10 minutes until soft and elastic.
• 3. Cover and let rise in a warm spot for approximately 60 minutes, until doubled.
• 4. Roll into a 12-by-16-inch rectangle. Cut twelve strips, each 12 inches long and 1 1/3 inches wide. Twist each strip along its length, then loosely coil into a spiral.
• 5. Cover and let rise for 25 minutes. Meanwhile, heat the frying oil to 350°F (177°C).
• 6. Fry 3 twists at a time for approximately 2 minutes per side, until golden and cooked through. Drain briefly on a rack.
• 7. Mix the coating sugar and cinnamon. Brush the warm twists with melted butter, coat in cinnamon sugar, and serve fresh.

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Why You’ll Love This Recipe

• Wonderful texture: Lightly crunchy, cinnamon-speckled edges surround a soft, fluffy interior.
• Simple pantry ingredients: No specialty flour, doughnut cutter, or deep fryer is needed.
• Made for sharing: One batch makes a dozen generously sized twists.
• Worth making fresh: The warm butter and cinnamon sugar make these especially inviting straight from the kitchen.

Grocery List

• Produce: None needed.
• Dairy: Whole milk, unsalted butter, and 1 large egg from the refrigerated section.
• Pantry: All-purpose flour, granulated sugar, active dry yeast, fine salt, ground cinnamon, and neutral frying oil such as canola or vegetable oil.

Full Ingredients

For the Yeast Dough

• 1 cup (240 ml) whole milk, warmed to 105–110°F (41–43°C)
• 2 1/4 teaspoons (7 g) active dry yeast, or 1 standard packet
• 1/4 cup (50 g) granulated sugar, divided
• 1 large egg, at room temperature
• 4 tablespoons (56 g) unsalted butter, melted and cooled until just warm
• 3 1/2 cups (420 g) all-purpose flour, spooned and leveled if measuring by volume
• 1 teaspoon (6 g) fine salt
• 1 tablespoon (8 g) additional all-purpose flour, for lightly dusting the work surface

For Frying

• Approximately 3 quarts (2.8 liters) canola or vegetable oil, or enough to reach a depth of 2 inches in a large, heavy pot

For the Cinnamon Sugar Coating

• 3/4 cup (150 g) granulated sugar
• 1 tablespoon (8 g) ground cinnamon
• 4 tablespoons (56 g) unsalted butter, melted

Step-by-Step Instructions

Step 1: Wake up the yeast

Pour the warm milk into a large mixing bowl. Check that it measures 105–110°F (41–43°C): comfortably warm, not hot. Stir in the yeast and 1 teaspoon taken from the measured 1/4 cup of dough sugar. Let stand for 5 minutes, until a foamy layer forms on top.

If the mixture shows no bubbling or foam after 10 minutes, start again with fresh yeast and correctly warmed milk before adding the other ingredients.

Step 2: Mix and knead the dough

Whisk the remaining dough sugar, egg, and 4 tablespoons melted butter into the yeast mixture. Add the 3 1/2 cups flour and the salt. Stir with a sturdy spoon until a shaggy dough forms.

Knead by hand on a lightly floured surface for 8–10 minutes, or use a stand mixer fitted with a dough hook on low speed for 6–8 minutes. The finished dough should be smooth, elastic, and slightly tacky, but not wet or paste-like. Use the measured dusting flour sparingly; adding too much flour makes the twists heavier.

Step 3: Let the dough rise until doubled

Shape the dough into a ball and place it in a large bowl lightly wiped with a little of the measured frying oil. Turn once to coat the surface, then cover with a clean towel or reusable bowl cover.

Let rise in a draft-free spot at approximately 75–80°F (24–27°C) for 60 minutes, or until doubled in volume. A cooler kitchen may require an additional 15–30 minutes. Judge by the dough’s size rather than the clock alone.

Step 4: Cut strips and form loose spirals

Gently press down the risen dough to release large air bubbles. On the lightly floured work surface, roll it into a 12-by-16-inch rectangle, approximately 1/4 inch thick. If the dough springs back, cover it and let it relax for 5 minutes before continuing.

With the 16-inch edge facing you, mark twelve equal sections along that edge. Cut straight across the rectangle to make twelve strips, each approximately 12 inches long and 1 1/3 inches wide.

Lift one strip and gently twist its ends in opposite directions to create a loose rope-like twist. Lay it down and curl it into a loose, flat spiral about 3 inches across. Tuck the outer end underneath and pinch it lightly to secure. Repeat with the remaining strips. Leave a little breathing room between the coils so the centers can expand and cook evenly.

Step 5: Proof the twists and prepare the frying station

Arrange the twists on a lightly floured tray, leaving at least 2 inches between them. Cover loosely and let rise for 25 minutes, until visibly puffy. A gentle fingertip indentation should slowly spring back rather than disappear immediately.

Meanwhile, pour the oil into a heavy 8-quart pot to a depth of 2 inches, without filling the pot more than halfway. Attach a frying thermometer and heat over medium heat to 350°F (177°C). Set a wire rack over a rimmed baking sheet nearby. In a shallow bowl, mix the 3/4 cup sugar with the cinnamon, and melt the coating butter in a separate bowl.

Step 6: Fry until puffed and golden

Using a wide, lightly floured spatula, carefully lower 3 twists into the oil, placing each one away from you to limit splashing. Fry for approximately 2 minutes on the first side, then turn carefully with a spider strainer or tongs and fry for another 2 minutes.

The twists should be puffed and deep golden brown, with no pale, doughy-looking seams in the center. If checking with an instant-read thermometer, the thickest part should reach approximately 190°F (88°C). Keep the oil between 345°F and 355°F (174–179°C), adjusting the heat as needed.

Transfer the twists to the rack and drain for 30–60 seconds. Return the oil to 350°F (177°C) before adding the next batch. Four batches take approximately 20 minutes, including brief temperature recovery between batches. Never leave the hot oil unattended.

Step 7: Brush with butter and coat in cinnamon sugar

While each batch is still warm, lightly brush the tops, bottoms, and exposed sides with melted butter. Turn the twists in the cinnamon sugar, spooning the mixture into the creases so they are evenly coated. Shake off any loose excess.

Coat each batch while the next one fries, keeping the coating station safely away from the hot pot. The butter should form a thin film rather than soak the twists.

Step 8: Serve warm

Arrange the twists on a platter and serve as soon as they are comfortable to handle, ideally within 15 minutes of frying. They are delicious on their own with coffee, tea, or a cold glass of milk. Avoid stacking them while very hot, since trapped steam can soften the crisp edges.

Pro Tips

• Weigh the flour if possible: The 420 g measurement gives a reliably soft dough. Flour packed into a measuring cup can make the dough dry.
• Keep the spirals loose: Tight coils can brown outside before their centers cook. A relaxed shape leaves room for expansion.
• Watch the oil temperature: Cool oil makes greasy twists; overly hot oil browns them before the middle is ready. A thermometer is especially helpful here.
• Fry a test twist: Cook one first if you are unsure about your shaping or stove temperature, then check that its center is fluffy rather than gummy.
• Coat while warm: Briefly draining before buttering keeps the coating flavorful without making it oily.

Variations

• Vanilla cinnamon twists: Add 1 teaspoon (5 ml) vanilla extract with the egg for a gentle bakery-style flavor.
• Cinnamon-cardamom twists: Use 2 teaspoons ground cinnamon and 1 teaspoon ground cardamom in the coating instead of the full tablespoon of cinnamon.
• Instant yeast option: Substitute 2 1/4 teaspoons (7 g) instant yeast. Mix it directly with the flour, then add the warm milk, sugar, egg, butter, and salt. Skip the yeast-foaming step and follow the same visual cues for both rises.

Storage & Make-Ahead

Room temperature: These twists are best freshly fried. Once completely cool, store leftovers in an airtight container at room temperature for up to 1 day. Reheat on a rack set over a baking sheet in a 350°F (177°C) oven for 5–7 minutes. The sugar may melt slightly, but the edges will regain some crispness.

Freezing: Freeze completely cooled twists in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature for approximately 45 minutes and reheat as directed above.

Overnight dough: After kneading, place the dough in a lightly oiled bowl, cover securely, and refrigerate at 40°F (4°C) or below for 8–12 hours instead of completing the warm first rise. The next day, let it stand at room temperature for 45–60 minutes. If it has not doubled, allow more time before shaping. Shape as directed, then let the twists become puffy, usually 45–60 minutes for chilled dough, before frying. The overnight option changes the total recipe time.

Nutrition (per serving)

Calories: 350 kcal | Carbs: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Fiber: 1g | Sugar: 18g | Sodium: 210mg | Cholesterol: 38mg

Estimated per twist, including the butter-sugar coating and absorbed frying oil. Actual values vary with oil absorption and how much coating adheres.