Judy Lange

Judy Lange

Grandma’s Goodies

Cinnamon doughnut twists

These melt in your mouth glazed goodies were adapted from a South African recipe. When you make them they never last long.

Prep time 1 hour and rising

cooktime: 5 minutes / batch

Yields: 6 dozen.


1 pkg active dry yeast

1/4 cup warm water

1 cup warm 2% milk

1/2 cup butter softened

1/3 cup brown sugar

1 tsp. White sugar

1 tsp. Nutmeg

1/2 tsp. Salt

2 tsp. Grated orange zest

5 cups all purpose flour

Oil for deep frying

Glaze :

11/2 cup sugar

1 cup water

1/2 tsp ground cinnamon


You know large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, it eggs, orange zest and two cups of flour. Beat on medium speed for three minutes or until smooth stir in enough remaining flour to form a firm dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.Place in a greased bowl , turning once to grease top. Cover and let rise in warm place until doubled, about 45 minutes.

Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13 x 6 inch rectangle. With a sharp knife, cut dough into 36, 1 1/2 inch squares.

Using a sharp knife and beginning at the bottom of the lower left square make 2 vertical cuts 1/2 inches apart. Braid the three attached strips , pinch the ends to seal. Place on a greased baking sheet. Repeat with remaining squares and dough. Cover and let rise till almost doubled, about 40 minutes.

In an electric skillet or deep fat fryer heat oil to 375 degrees. Fry doughnuts a few at a time for about one minute on each side or until golden brown. Remove with a slotted spoon to paper towels.

In a large saucepan combine glaze ingredients. Bring to a rolling boil medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath.

—Judy Lange

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