Golden, Fluffy Dough Twists: Your New Sweet Obsession

Fluffy twists of dough fried up till golden, edges crisp but inside pillowy soft. Sugar dusted thick, melting slightly in warm cracks. That smell of oil and vanilla-ish cream teasing. You want to bite in right away or maybe a spoonful of jam to dip? The kind of treat that stops you mid-thought. Slightly messy but who cares. Sweet comfort, simple magic.

Why You’ll Crave It

• Sweet and airy with a subtle cream richness, but not too heavy
• Each bite is a little dance of crunchy, soft, and sugary
• Quickly comes together but needs a patient rest for the dough to bloom
• Great for sharing, or hiding in a napkin to eat in secret
• Simple ingredients but feels like you spent forever on it

I swear, nothing beats these fresh and warm, just out of the fryer.

What You’ll Need

• Warm water: about 25 ml (just shy of 2 tbsp), to wake up the yeast
• Instant yeast: 8 ml (around 1 ½ tsp), the quick magic starter
• All-purpose flour: 450 grams (3 ¾ cups), give or take, some for dusting too
• Granulated sugar: 80 grams (a bit over ⅓ cup), sweet but not sickly
• Heavy cream 35% fat: 200 ml (¾ cup), thick and dreamy
• Salt: 4 ml (just less than 1 tsp), balance to cut sugar
• Eggs: 5 large, for richness and structure
• Vegetable oil for frying: enough to fill your pot 5-6 cm deep
• Sugar for coating: white granulated or a mix with a pinch of cinnamon if you want to mix it up
• Optional twist: add a splash (about 30 ml) of fine orange blossom water into the dough for a floral note
• Replacement ingredient: swap heavy cream for whole milk yogurt (150 ml) to give tang and tender crumb

Easy How-To

Wake Up That Yeast

Pour warm water in a bowl, about just under 40°C—not hot or you’ll kill it. Sprinkle in yeast, stir lightly, and wait 6 or so minutes till foaming or bubbling at the edges. If it sits flat, yeast’s tired or gone bad. Start fresh.

Mix & Knead Dough

Grab a big bowl or stand mixer if you have one. Combine the flour, sugar, salt in there first, dry. Then crack in eggs, add cream (or yogurt), plus that orange blossom water if you’re feeling fancy. Pour in that waking yeast. Stir hard with a wooden spoon (or paddle + mixer combo). Dough will seem sticky at first. Knead by hand or on the mixer’s dough hook for about 6-7 minutes till smooth and elastic but not tough. If it feels too wet, sprinkle a little flour but be sparing.

Proof, Chill & Rise

Shape dough into a ball, grease bowl lightly with oil to stop it sticking. Plop dough in, cover loosely with a damp cloth or plastic wrap. Put in a cozy spot—heated room, or near a warm stove. Leave it for approx 1 hour 50 minutes, until it nearly doubles. You could let it go longer for deeper flavor but don’t rush.

Shape Your Twists

Flour a clean surface generously. Flatten dough gently into a 70 by 18 cm (about 27 by 7 inches) rectangle, around 1 cm (almost ½ inch) thick. Use a sharp knife or pizza cutter to slice into about 28 strips, each roughly 1.3 cm wide and 18 cm long. Don’t rush next step—let these strips rest 20 minutes covered with a kitchen towel to relax.

Tie and Fry

Take each strip and tie a simple, neat knot. It’s ok if not perfect, rustic charm counts here. Heat canola or vegetable oil to 175°C (about 350°F) in a deep pot or fryer. Gently drop a few knots at a time, watch for bubbling and sizzling. Flip after 3 minutes. Cook total 5–7 minutes till golden all over. Take care here—hot oil can pop. Drain on paper towels, let cool about 2 minutes before tossing in sugar.

Sweet Finish

While still warm, roll the twists in sugar—or cinnamon sugar if you want a little warmth on the finish. They soak up just a little, making sticky, sweet crumbs. Serve right away or room temp.

Good to Know

• Dough resting is non-negotiable. Skip or shorten, and you’ll lose puff and tenderness.
• Heavy cream is rich but yogurt gives a slight tang, choose your vibe.
• Tying the dough knots sloppy is fine; imperfections add character and texture.

Serving Ideas

• A ramekin of mixed berry compote, no cooking needed—just fresh smashed berries and a drizzle of honey
• Warm maple syrup for dunking, because why not?
• Spoonful of mascarpone or whipped cream, lightly sweetened, on the side

Top Tricks

• Use a candy thermometer for oil temp — too hot burns outside, too cool soaks oil inside.
• Don’t overcrowd pan; fry in batches for even cooking and crispiness.
• Let fried dough rest on paper towels briefly to drain excess oil, keeps them light.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes, but you’ll need to proof it first in warm water with a pinch of sugar for about 10 minutes before adding. Instant yeast just skips that step, so expect a bit longer about the rise time too.

Can I make the dough ahead and freeze it?

Absolutely. After mixing and kneading, shape the dough into a ball, wrap tightly in plastic wrap, and freeze for up to a month. Thaw overnight in the fridge, then let rest at room temp until it doubles in size before shaping and frying.

What if my dough is sticky and hard to handle?

Dust your hands and surface well with flour, but add it sparingly so dough stays airy and soft. A sticky dough signals more moisture, usually great once fried, but too much flour can kill tenderness.