Ingredients:

  • 500g all-purpose flour
  • 240ml whole milk, warmed to 110°F
  • 7g instant yeast
  • 50g granulated sugar
  • 60g unsalted butter, melted
  • 1 large egg, room temperature
  • 5g fine sea salt
  • 150g granulated sugar for coating
  • 1.5 tbsp ground Saigon cinnamon
  • 0.125 tsp ground nutmeg
  • 1 liter vegetable oil for frying

Instructions:

  1. In a stand mixer bowl, combine warm milk (110°F), 50g sugar, and instant yeast. Let sit for 5 minutes until a foamy cap forms, then whisk in melted butter and the egg until emulsified.
  2. Add all-purpose flour and sea salt. Using a dough hook, knead on medium-low speed for 6–8 minutes until the dough is supple, slightly tacky, and clears the sides of the bowl.
  3. Cover the bowl and place in a warm, draft-free spot. Let the dough rise for 45 minutes or until doubled in size.
  4. Punch down the dough and divide into 12 equal pieces (approx. 75g each). Roll each piece into a 10-inch rope, then fold and twist to create the helix tension shape.
  5. Heat oil in a heavy-bottomed Dutch oven to 350°F (175°C). Fry the twists in batches for 2 minutes per side until deep golden brown.
  6. In a shallow bowl, whisk together the 150g sugar, Saigon cinnamon, and nutmeg. Toss the hot donuts immediately in the mixture to ensure full adhesion.