Twisted Donuts

Soft and fluffy dough fried to crispy golden perfection and rolled in cinnamon sugar. These are the perfect twisted donuts, a staple at any Asian bakery.

What are twisted donuts?

Twisted donuts or doughnuts are typically made from a yeast-raised dough and rolled in sugar. These donuts are a common sweet treat in many Asian countries and are called numerous names.

Whether it is mahua (麻花) from China, kkwabaegi (꽈배기) from Korea, shakoy from the Philippines, or sakubei (索餅) from Japan, they are the same delicious fried donut!

At times these can be made with glutinous rice flour for a chewy mochi-like variation. However, the most common version is made with regular flour. The result is super soft and fluffy donuts with a lightly crispy exterior, and a crunchy sugar coating.

Tips for the perfect dough

The dough for these donuts is fairly simple, however, there are a couple of tips that can help you achieve the lightest and softest dough!

Make sure your yeast is alive

• I use instant yeast in this recipe for a quick and easy dump and mix dough. If you keep yeast in your pantry for long periods of time it can lose its activity as the yeast cells begin to die. Make sure your yeast is active before starting the recipe.
• You can test this by mixing it with some lukewarm milk or lukewarm water with a dash of sugar. If it is active you’ll notice the liquid becoming foamy after 5-10 minutes.
• If you want to use active dry yeast you can as well, but mix it into the water and milk and let it activate for 10-15 mins before adding it to the dry ingredients.

Use lukewarm water/milk

• The temperature of your liquids is very important when making these. If the liquid isn’t warm enough the yeast will take a lot longer to activate, and if the liquid is too hot it will kill the yeast.
• The mixture of milk and water should be at blood-temperature, meaning the same temperature as your body. If you place your finger in the liquid you shouldn’t be able to feel it.
• This means that it is the same temperature a your blood and the perfect temperature for activating your yeast.

Mix until smooth

• When you first mix your dough together it will be rough and slightly lumpy. As you continue to knead the dough it will become smoother and more elastic. This is the process in which gluten is developing.
• Gluten is essential when making any kind of bread product as it is what gives it structure. If you don’t develop gluten your donuts won’t be able to rise to their full potential and will most likely turn out dense and oily.
• You can check whether your dough is ready or not via the windowpane test. If you stretch the dough between your fingers, you should be able to stretch it into a thin sheet without tearing. The sheet of dough should be thin enough to pass light like a windowpane.

Let your dough rise

• Make sure you give your dough enough time to rise. Once you’ve made your dough cover it in plastic wrap and let it double in size.
• Once the dough has been shaped it should be proofed again. Let to rise until almost doubled.
• You can check whether the dough is ready or not by lightly pressing it with your finger. The dough is ready if your finger leaves a dent that springs back slowly, leaving a small indent behind.

How to twist the dough

Since these are called twisted donuts, the dough should be twisted before frying!

1. The key to twisting the dough is rolling the two ends of a piece of dough in opposite directions. Roll one side of the dough away from you and the other towards you. This creates tension in the dough.

2. When you lift the twisted dough up by its two ends you’ll notice that it turns by itself into that twisted shape. You can then give it a little assistance to form the perfect shape for twisted doughnuts.

3. If you want all your donuts to look the same make sure you divide the dough into 12 equal pieces. This ensures that the donuts turn out the same size with a similar number of swirls. 

Tips for frying donuts

Donuts are all about frying! Here are a few tips to help you fry to golden brown perfection.

Transfer the donuts to the oil carefully

After you have proofed your donuts they will be full of air. This helps them fry up light and fluffy. If you move them into the oil too quickly or roughly you can release that air and cause your donuts to end up deflated and dense.

If you aren’t sure of your ability to move them carefully you can cut the baking paper the donut has been proofing on into rectangles. Each donut should be sitting on a separate rectangle.

Lift the donut by lifting the edges of the baking paper and place the whole assembly into the oil. As the donut fries the baking paper will slide off and you can remove it.

Control the temperature

The optimal temperature at which you should be frying your donuts is 285F / 140C – 300F/150C. This way the dough will be cooked at the same time the exterior turns golden brown.

If the temperature is too high the exterior of the donut will fry faster than the inside, leaving it raw.

If the temperature is too low, the oil will begin to absorb into the dough, and you’ll have a very oily donut.

I highly recommend using a thermometer, but if you don’t have one you can check the temperature of the oil by frying a small piece of white bread. If the bread bubbles lightly and turns a light golden brown it’s at the perfect temperature.

Make sure you adjust the temperature accordingly as you fry, adding donuts to the oil will lower the temperature of the oil. While the temperature will increase as you continue to fry all the donuts.

Drain the donuts on a wire rack or paper towel

Draining the donuts is very important as it will remove the excess oil. Excess oil can make the donut feel more greasy or soggy.

After you fry each donut place it on your wire rack or paper towel and let it drain as you fry your next batch.

Once you have fried all your batches roll them in cinnamon sugar. Draining the oil will prevent the sugar from forming clumps as the donut is rolled in it, giving it an even coat.

Tips for Perfect Twisted Donuts

Use Bread Flour for Chewier Donuts

If you want your donuts to have a slightly chewier texture, try using bread flour instead of all-purpose flour. The higher protein content in bread flour can make a noticeable difference.

Proof Dough in a Warm Environment

To help your dough rise faster, place it in a slightly warm oven (turned off) with a bowl of hot water underneath. It creates the perfect warm and humid environment for proofing.

Test Oil Temperature Without a Thermometer

No thermometer? No problem! Just drop a small piece of dough into the oil. If it sizzles and floats to the surface quickly, your oil is ready for frying.

Add a Hint of Flavor

You can add a splash of almond, vanilla, or lemon extract to your dough for an extra layer of flavor. It’s a small change but makes a big impact.

Use the Windowpane Test Every Time

A quick stretch test reveals if your dough is ready for proofing. Pull a small piece gently between your fingers. If it forms a thin, almost transparent sheet without tearing, your gluten is well developed. This guarantees a soft yet bouncy texture once fried.

Chill Before Twisting

After your first proof, chill the dough for fifteen to twenty minutes before shaping. The slight firmness makes it easier to twist without sticking or tearing. It also helps maintain clean, elegant spirals that hold their shape during frying.

Proof in a Cozy Spot

Yeast loves a warm and slightly humid environment. If your kitchen runs cool, place your dough inside a turned-off oven with a mug of steaming water. This gentle environment encourages even rising without drying the dough surface.

Oil Matters More Than You Think

Use canola or peanut oil for their neutral flavor and high smoke point. These oils help achieve that delicate golden hue while keeping the flavor pure. Avoid olive oil, which can darken too quickly and overpower the light sweetness of the dough.

Let the Donuts Cool Before Coating

Rolling donuts in sugar while piping hot causes condensation, making the coating patchy. Allow them to cool for two to three minutes, then roll while still warm to create an even, crisp sugar finish.

For an Extra Tender Crumb

Add a teaspoon of vinegar or lemon juice to the liquid ingredients. The acidity relaxes the gluten strands slightly, producing a tender, feathery interior. This tiny trick enhances softness without altering flavor.

Keep the Oil Consistent

When frying several batches, monitor oil temperature carefully. Each new batch of dough will lower the heat, so adjust your flame to maintain a steady range of 350°F to 375°F. Stable heat ensures even color and prevents greasiness.

Exciting Variations to Try

Matcha Twisted Donuts

Add a tablespoon of matcha powder to your dough or glaze for a trendy and earthy green tea twist.

Savory Twisted Donuts

Why not try a savory version? Add grated cheese and herbs to the dough, and serve with a garlic butter dip. Perfect for those who prefer less sweetness.

Stuffed Twists

Surprise your family or friends by filling the twisted donuts with cream, custard, or jam before frying. It’s like finding a little treasure in each bite!

Vanilla Bean Glazed Twists

Drizzle with a glaze made from vanilla bean paste and powdered sugar. The subtle specks of vanilla add both fragrance and visual charm, turning each twist into a bakery-style centerpiece.

Chocolate Marble Twists

Knead a few tablespoons of cocoa powder into half the dough and twist the two colors together before frying. The marbled effect creates a striking contrast of bittersweet cocoa and buttery dough.

Honey Butter Twists

Brush the warm donuts with melted butter mixed with honey and a pinch of sea salt. The glaze sinks into the grooves, forming a glossy finish with hints of caramel.

Coconut Sugar Twists

Replace cinnamon sugar with toasted coconut flakes and light brown sugar. This tropical variation adds crunch and a fragrant sweetness that pairs beautifully with tea or coffee.

Strawberry Glazed Twists

Blend freeze-dried strawberries into icing sugar with a little milk to form a pastel pink glaze. The fruity tang complements the yeasty aroma and delivers a gentle burst of color.

Black Sesame Twists

Add ground black sesame seeds to the dough and dust the fried donuts with sesame sugar. The nutty flavor and soft gray color create a refined, minimalist twist that feels both modern and traditional.

Creative Serving Suggestions

Ice Cream Sandwiches

Cut the donuts in half and use them as buns for a scoop of your favorite ice cream. Add a drizzle of caramel or chocolate sauce for extra indulgence.

Donut Skewers

Thread small twisted donuts onto skewers with fruit pieces and marshmallows. It’s a fun and festive treat for parties or gatherings.

Breakfast Companion

Serve your twisted donuts alongside scrambled eggs and crispy bacon for a delicious sweet-and-savory breakfast spread.

Coffeehouse Pairing

Serve warm twisted donuts with strong brewed coffee or espresso. The slightly bitter coffee contrasts beautifully with the cinnamon sugar, enhancing every bite.

Dessert Board Centerpiece

Arrange an assortment of twisted donuts with bowls of chocolate ganache, lemon glaze, and fruit preserves. Invite guests to dip and decorate their own—an interactive dessert experience that feels sophisticated yet playful.

Ice Cream Sandwich Twists

Slice each donut horizontally and place a scoop of ice cream inside. Press gently, freeze for ten minutes, and drizzle with caramel or chocolate sauce for a luxurious frozen treat.

Brunch Platter Addition

Combine savory and sweet elements by pairing donuts with smoked bacon and scrambled eggs. The buttery dough provides balance to the salty flavors, making a complete and indulgent breakfast.

Afternoon Tea Companion

Serve the donuts alongside jasmine tea or green tea for a light, fragrant pairing. The floral notes cut through the sweetness, making the combination elegant and refreshing.

Donut Trifle Cups

Layer torn donut pieces with whipped cream and fruit compote in glass jars. Each spoonful delivers a mix of creamy, airy, and crisp textures reminiscent of a café dessert.

Common Mistakes to Avoid

Overproofing

Allowing the dough to rise for too long can cause the structure to collapse once fried. The donuts absorb oil and lose their signature lightness. Proof only until doubled in size, no further.

Overcrowding During Frying

Adding too many donuts at once lowers oil temperature, leading to greasy results. Fry three to four twists per batch and maintain consistent spacing for even cooking.

Using Reheated Oil

Old or reheated oil can leave a stale flavor. For best results, use fresh oil each time or strain and store it properly for one reuse only.

Ignoring the Resting Step

After kneading, allow the dough to rest before shaping. This rest period relaxes gluten and prevents tearing, helping each twist stay smooth and defined.

Coating Too Early

Applying sugar or glaze before the donuts cool slightly can cause it to melt away. Wait until they are warm, not hot, for a uniform, beautiful finish.

Storing Without Airflow

Cooling donuts on a flat surface traps steam, making the bottoms soggy. Place them on a wire rack instead to maintain crispness all around.

Cinnamon Sugar Twisted Donut Recipe

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Soft and fluffy dough fried to crispy golden perfection and rolled in cinnamon sugar. These are the perfect twisted donuts, a staple at any Asian bakery. 

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 donuts 1x
• Category: Donut
• Method: Intermediate
• Cuisine: Asian

Ingredients

Units MUS Scale 1x2x3x

Dough

• 400g All purpose flour (3 1/3 cup)
• 125ml Lukewarm water
• 125ml Lukewarm milk
• 25g White sugar (2 tbsp)
• 8g Instant yeast (1 tbsp)
• Pinch of salt
• 45g Unsalted butter (3 tbsp)
• Neutral oil for frying

Cinnamon Sugar

• 200g White sugar (1 cup)
• 2 tsp Ground cinnamon

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Instructions

1. Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook
2. Add the lukewarm milk and water and mix until smooth
3. Add the butter and mix on medium speed until smooth and elastic, it will take up to 15 mins
4. Place the dough in a large oiled bowl and cover with cling wrap
5. Place in a warm place for 60 mins, or until doubled in size
6. Remove from the bowl and roll into a large rectangle (approx 20cm x 30cm)
7. Trim the edges and cut into 12 long strips
8. Twist the two ends of a strip in opposing directions to build tension
9. Lift the dough by the two ends and let it twist naturally, then tighten the twist with your hands to form the perfect shape
10. Pinch the two ends of the dough together and place on a baking sheet lined with baking paper
11. Cover with cling wrap to proof for 30 mins, or until almost doubled in size
12. Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 280F / 140C – 300F/150C
13. Carefully transfer 3 donuts to the oil and fry for 2-3 mins per side, or until golden brown
14. Remove from the oil and drain on a wire rack or paper towel
15. Repeat with the remaining donuts 
16. Combine the sugar and cinnamon in a shallow dish
17. Add the drained donuts to the sugar and roll to coat
18. Enjoy!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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