Gedrehte Donuts, or “twisted donuts,” are a delightful treat! They’re basically a lighter, often less sweet dough that’s twisted into shape before frying, and then typically dusted with powdered sugar or glazed. They’re a bit like a cross between a cruller and a classic donut.

Here’s a recipe for gedrehte Donuts that should give you that lovely crispy exterior and soft interior:

Gedrehte Donuts (Twisted Donuts)

This recipe makes about 12-15 donuts, depending on size.

Ingredients:

• For the Dough:
  • 350g (about 2 ¾ cups) all-purpose flour, plus more for dusting
  • 50g (¼ cup) granulated sugar
  • 1 packet (7g or 2 ¼ teaspoons) active dry yeast
  • 125ml (½ cup) warm milk (around 40°C / 105°F)
  • 50g (¼ cup) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla extract (optional)
  • Pinch of salt
  • Zest of ½ lemon (optional, but adds a lovely freshness)
• For Frying:
  • About 1 liter (4 cups) vegetable oil or neutral frying oil (like canola or sunflower)
• For Dusting/Glazing:
  • 100g (about 1 cup) powdered sugar (confectioners’ sugar) for dusting
  • OR for a simple glaze: 150g (1 ¼ cups) powdered sugar mixed with 2-3 tablespoons milk or lemon juice

Equipment:

• Large mixing bowl
• Rolling pin
• Sharp knife or pastry wheel
• Deep pot or Dutch oven for frying
• Slotted spoon or spider
• Paper towels for draining
• Cooling rack
• Small sieve for dusting

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm milk and 1 teaspoon of the granulated sugar.
   • Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Prepare the Dough:
   • In a large mixing bowl, combine the flour, remaining granulated sugar, salt, and lemon zest (if using).
   • Add the activated yeast mixture, melted butter, beaten egg, and vanilla extract (if using) to the flour mixture.
   • Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth, elastic, and no longer sticky. (If using a stand mixer, knead on medium speed for about 5-7 minutes).
3. First Rise:
   • Lightly grease the mixing bowl with a little oil. Place the dough in the bowl, turning it once to coat.
   • Cover the bowl with plastic wrap or a clean kitchen towel.
   • Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
4. Shape the Donuts:
   • Gently punch down the risen dough.
   • Turn the dough out onto a lightly floured surface. Roll it out to a thickness of about 5-7 mm (¼ inch).
   • Using a sharp knife or a pastry wheel, cut the dough into strips about 2 cm (¾ inch) wide and 10-15 cm (4-6 inches) long.
   • Take each strip and gently twist it several times to create a spiral. You can also form a simple knot.
   • Carefully place the twisted donuts onto a baking sheet lined with parchment paper, leaving some space between them.
5. Second Rise:
   • Cover the shaped donuts loosely with plastic wrap or a clean kitchen towel.
   • Let them rise again in a warm place for 30-45 minutes, or until visibly puffy. This second rise is important for a light texture.
6. Fry the Donuts:
   • In a deep pot or Dutch oven, heat the vegetable oil to 170-175°C (340-350°F). If you don’t have a thermometer, you can test the oil with a small piece of dough; it should sizzle gently and float to the surface within a few seconds.
   • Carefully lower 2-3 gedrehte Donuts into the hot oil at a time, being careful not to overcrowd the pot.
   • Fry for about 2-3 minutes per side, turning once, until they are golden brown and puffed up.
   • Using a slotted spoon, remove the fried donuts and place them on a plate lined with paper towels to drain excess oil.
7. Finish and Serve:
   • For Powdered Sugar: While the donuts are still warm, dust them generously with powdered sugar using a small sieve.
   • For Glaze: If you prefer a glaze, let the donuts cool slightly. Whisk together the powdered sugar and milk/lemon juice until smooth. Dip one side of each donut into the glaze, or drizzle it over them.
   • Serve warm and enjoy! They’re best eaten fresh.

Tips for Success:

• Don’t Overcrowd the Pan: This can lower the oil temperature and result in greasy donuts.
• Maintain Oil Temperature: Too low, and they’ll be oily; too high, and they’ll burn outside before cooking inside.
• Freshness is Key: Gedrehte Donuts are truly best enjoyed the day they’re made.