Name: Twisted Doughnuts- Romanian Style
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 10 doughnuts
Cuisine: Romanian
Ingredients: 4 cups/17.64oz/500g all purpose flour; 1 cup/8 fl.oz./250ml milk; 2 large eggs; 1/4 cup/1.76oz/50 g granulated sugar; 3 tablespoons/40 g melted butter; 1/2 cup/60 g powder sugar; 1 teaspoon vanilla extract; 2 teaspoons/10g dried yeast; 1/4 teaspoon salt

Learn how to make these delicious twisted doughnuts- Romanian style. Easy to make, these humble, simple doughnuts are some of the best I ever had.

Twisted Doughnuts- Romanian Style

Twisted doughnuts are popular in many cuisines around the world, from Europe to Africa, Asia and both North and South America. The recipes are passed from generation to generation, and everyone loves them.

They must be extremely good and comforting if every continent around the world has a version of them. If you had them before, you know what I mean.

You can eat these doughnuts for breakfast, as a dessert or any time your family craves something sweet. My grandmother used to make these doughnuts quite often.

Any visit to her house would end up with a feast. She was particularly interested to feed her grandchildren.

Like all grandmas, she always thought that we were too thin, and that we needed extra food, obviously made by her. From crepes to pies and doughnuts, her desserts were always delicious and ready in no time.

What ingredients you need for making twisted doughnuts:

all purpose flour
milk
eggs
sugar
dry active yeast
butter
salt
vanilla

How to make these delicious twisted doughnuts- the Romanian style:

The dough for doughnuts is an yeast dough, so we will start warming up the milk and pouring it into a large bowl.

Tip: The recipe is easy to put together, so we will use only one bowl for the entire operation.

The milk has to be lukewarm, not cold from the fridge. For the ones who do not know what lukewarm means, this term refers to a liquid(water or milk) that is slightly warmed up. It should be between 98-105F or 36-40C.

If the milk is too cold, the yeast will not activate properly. If the milk is too hot, it will destroy the yeast and your dough will not rise anymore.

To the milk, we will add the yeast and granulated sugar. We will mix and allow the yeast to dissolve.

Meanwhile, melt the butter for 20 seconds increments in the microwave and allow it to cool. Add it to the milk.

Beat the eggs and add them also to the mixture. If you like a little bit of vanilla, this is the time to add it.

Add the flour and knead the dough for 10-15 minutes until you obtain a smooth, elastic dough that is just a little bit sticky. You can achieve the same results if you make the dough in a KitchenAid Mixer.

Keep the dough in the same bowl, cover it with foil and let it rise in a warm place for about 40 minutes. It should double in size.

When the dough doubled in size, sprinkle some flour on the table and place the dough on it. Split the dough in 10 pieces and roll them in your hands to make them round. Place them on the table.

Take a piece of dough and roll it into a cord. Fold the cord in half and twist it to form the doughnuts.

Press the ends together and place the doughnut back on the table. Continue the same with the rest of them.

Let them proof again on the table for 15-20 minutes, while you heat up the oil in a deep frying pan. The oil should be 340-350F.

Place the doughnuts in the heated oil and fry them on medium heat for 3-4 minutes on each side, making sure they cook all the way around.

Do not crowd them, as they will need some space to rise. When cooked, they should be golden brown. Check the inside of the first 2-3 doughnuts and make sure they are all cooked properly.

If you notice that the dough is raw inside but the doughnuts are too cooked on the outside, this is a sign that the oil is too hot. Lower the heat a little bit, to allow the doughnuts to cook all the way through. Also, if the oil is not hot enough, your doughnuts will absorb lots of oil.

Remove them from the pan and place them on paper towels to drain. While still hot, sprinkle some powder sugar on the doughnuts and serve.

I could eat few of them in just one sitting, they are so good. I am sure you are not going to be able to say no to them either.

How long will the doughnuts stay fresh?

They are the best on the day you make them, but even the next day they still taste good. Place them in an airtight container and keep them for maximum 1-2 days.

Can I keep the doughnuts longer?

If you want to keep them longer(why would you, though?), place them in an airtight container in the refrigerator for up to a week. Warm them up for 30 seconds in the microwave and enjoy them.

Can I store the dough in the refrigerator overnight?

Believe it or not, you can store yeast dough in the refrigerator. The rising will slow down but it will not stop, so your doughnuts will continue to rise.

Dough that is fully risen can go directly from the refrigerator to the fryer. If the yeast dough is not completely risen by the next day, take it out of the refrigerator and let it come up to room temperature.

As it warms up, the dough will rise more quickly, and can be cooked as soon as the rising is done.

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Enjoy!

Suggestions for more doughnuts(or donuts) recipes:

Banana Doughnuts

Easy yogurt drop homemade doughnuts

Yield: 10 doughnuts

Twisted Doughnuts- Romanian Style

Best Twisted Doughnuts- Romanian Style- a recipe of a delicious dessert that everyone loves.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

4 cups/17.64oz/500g all purpose flour
1 cup/8 fl.oz./250ml milk
2 large eggs
1/4 cup/1.76oz/50 g granulated sugar
3 tablespoons/40 g melted butter
1/2 cup/60 g powder sugar
1 teaspoon vanilla extract
2 teaspoons/10g dried yeast
1/4 teaspoon salt

Instructions

Start by pouring the lukewarm milk in a big bowl.
Add the dried yeast and granulated sugar.
Mix everything really well until the yeast is dissolved.
When the yeast is dissolved, add the melted but cool butter, eggs and vanilla extract.
Using a whisk, stir everything well.
Add the flour and salt and mix well until you obtain a dough. The dough will be sticky.
Start kneading the dough for 10-15 minutes until you obtain a smooth, elastic dough that is just a little bit sticky.
If the dough is too sticky, just add a little bit of flour, if it is too dense, add a little bit of milk. However, add little by little and knead until you get the right consistency.
Keep the dough in the bowl but cover it with foil and let it rise in a warm place for about 40 minutes, or until it doubles in size.
When the dough has proofed, sprinkle some flour on the table and place the dough on it.
Split the dough in 10 pieces and roll them in your hands to make them round. Place them on the table.
Take a piece of dough and roll it into a cord. Fold the cord in half and twist it to form the doughnut.
Press the ends together and place the doughnut back on the table.
Continue the same with the rest of them.
Let them proof again on the table for 15-20 minutes, while you heat up the oil in a deep frying pan.
Place the doughnuts in the heated oil and fry them on medium heat for 3-4 minutes on each side, making sure they cook all the way around. Do not crowd them, as they will need some space to rise. When cooked, they should be golden brown.
Remove them from the pan and place them on paper towels to drain.
While still hot, sprinkle some powder sugar on the doughnuts and serve.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 346 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 65mg Sodium: 160mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 8g

Comments

Nela says
January 12, 2020 at 5:58 pm
Total fail! My donuts were raw on the inside of twist since the oil didn’t get to it. I had the oil temp at 350 and they cooked pretty fast therefore they didn’t get that golden color but darker. I like the dough, next time I will not make it into twists.
- The Bossy Kitchen says
  January 13, 2020 at 5:28 pm
  Hi Nela, I assume you used a thermometer to measure the temperature of the oil. However,it sounds to me that the oil was too hot. That is the reason they cooked outside too fast and remained raw in the middle. When you see that happening with the first 2-3 doughnuts, you need to lower the heat a little bit. All doughnuts are fried at 350F, but you can always control the temperature of the oil, by lowering or increasing the heat. As you say, the dough is good and there is nothing wrong with the recipe. Try again and see if you can do what our grandmothers used to do: place a small piece of dough in the oil. If the dough rises to the surface right away, the oil has the right temperature.Keep in mind that if the oil is not hot enough, your doughnuts will absorb a lot of oil. It has to be somewhere in the middle. I hope you give this recipe a second chance as it is a very good one.

Twisted Doughnuts- Romanian Style

Twisted Doughnuts- Romanian Style

What ingredients you need for making twisted doughnuts: