Ultrasoft, yeast-raised twists and doughnut holes with a sugary glaze make for a decadent breakfast treat.

Martha Stewart Living, October 1998


Recipe Summary

Makes 18 of each


Ingredient Checklist


Instructions Checklist
  • In a small saucepan set over medium heat, heat the milk until warm to the touch. Place yeast in the bowl of an electric mixer. Pour warm milk over the yeast. Sprinkle 2 3/4 cups flour over the milk, and let stand until the flour begins to crack, about 20 minutes.

  • In a medium bowl, whisk together egg yolks and sugar. Add salt and 1/4 cup flour; whisk to combine; set egg mixture aside.

  • Melt butter in a small saucepan over medium heat. Using a paring knife, scrape vanilla seeds into melted butter; add pod. Cook until butter browns, foams, and has a nutty aroma, about 3 minutes. Remove and discard pod. Pour butter over the egg mixture; whisk to combine. Stir in vanilla extract.

  • Add butter mixture to yeast mixture. Mix on low speed with paddle attachment 1 minute. Add remaining 2 tablespoons flour; combine. Increase speed to medium high; mix 1 minute more. Dough will be very sticky.

  • Lightly oil a large bowl. Sift an even layer of flour onto a clean work surface. Turn out dough, and form a ball. Place in oiled bowl, and cover with plastic wrap. Set bowl aside in a warm place, and let dough rise until doubled in size, about 1 1/2 hours.

  • Turn out dough again, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.

  • Heat the oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels.

  • Turn out dough; dust with flour. Pat dough into an 8-by-12-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Transfer holes to the floured baking pan.

  • Flour your hands, and make twists out of the rings: Lift one side of a doughnut by placing your thumb on top and your forefinger underneath; reverse placement of other hand on other side. Turn each side away from each other, forming a doughnut with two twists. Transfer twists to floured pan along with holes; set aside 10 minutes, but not longer.

  • Lift a twist at each end, pull to elongate, and carefully place in hot oil. Repeat with three more twists. Cook until golden, about 1 1/2 minutes. Using a slotted spoon, turn over, cook until evenly browned on both sides, about 1 1/2 minutes more. Transfer to the lined pan. Repeat with remaining twists.

  • Drop holes, one at a time, into hot oil; cook until completely golden brown, about 2 minutes, turning with slotted spoon as needed. Transfer to lined pan.

  • Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.

  • Coat twists and holes with white glaze. Transfer to a wire rack, and let set. Serve.