Glazed Donut Twists

2 ½ teaspoons instant or bread machine yeast
1 teaspoon and ¼ cup sugar, divided
¼ cup warm water (not too hot)
1 stick (8 tablespoons) butter or margarine, softened
2 large eggs
¾ cup warm milk or soymilk
2 teaspoons fine sea salt
4 cups all-purpose flour, divided, plus more for dusting surface
canola oil, for frying

2 cups confectioner’s sugar
¼ cup milk or soymilk


Place the yeast, 1 teaspoon of sugar, and warm water into the bowl of a stand mixture fitted with the paddle attachment. Stir and allow to bubble, about ten minutes. Add butter, ¼ cup sugar, eggs, ¾ cup milk, salt, and 2 cups flour. Beat until smooth. Add in remaining 2 cups flour and mix until a soft dough forms. Cover with a damp cloth; allow to rise in a warm place for 2 hours or overnight in the refrigerator.

Line a cookie sheet with waxed paper or parchment paper. Punch the dough down. Divide the dough in half. On a lightly floured surface, roll one piece into a 9×11-rectangle. Cut widthwise into ¾” strips. Fold each strip in half lengthwise; twist 4-5 times. Pinch the ends to seal, place on prepared sheet. Repeat with remaining dough. Allow the donuts to rise while the oil heats.

Heat canola oil in a deep fryer or half way up in a large pot, to 350 degrees. Fry the donuts, a few at a time, about 40 seconds per side until golden brown, using tongs to help turn them. Drain on paper towels. Return to cookie sheet to cool slightly.

In a small bowl, combine confectioner’s sugar and ¼ cup milk. Drizzle and brush over the donut twists.