Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Doughnut Twists 3.3 (20) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2020 Print Rate It Share Share Tweet Pin Email Yield: 20 In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts—perfectly crisped in oil and coated in sugar—won't last long at all. Served with a silken chocolate-brandy sauce for dipping and a cup of strong coffee, they are a classic finish to the meal. Ingredients 1 tablespoon active dry yeast (from two ¼-ounce envelopes) ¾ cup whole milk or soy milk, warmed 3 ½ cups all-purpose flour, plus more for surface 6 large egg yolks ½ cup packed light-brown sugar ¼ cup granulated sugar 2 tablespoons pure vanilla extract 1 ¼ teaspoons coarse salt 1 teaspoon ground cinnamon 4 ounces (1 stick) unsalted butter or nondairy margarine Safflower oil, for deep-frying (about 8 cups), plus more for bowl 2 cups superfine sugar Chocolate-Brandy Sauce, optional Directions Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes. Whisk together cup flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon. Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine. Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more. Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes. Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired. Rate it Print