Cinnamon Sugar Twist Donuts Made Easy in Your Pressure Cooker
These Cinnamon Sugar Twist Donuts are soft, warm, and deliciously coated in spiced sugar, made effortlessly in your pressure cooker for a fun twist on a classic treat.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Pressure cooker With trivet for steaming
Ingredients
Main Ingredients
- 1 cup warm milk 110°F
- 2 ¼ teaspoons active dry yeast
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla
- 3 – 3½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¾ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar for coating
- 3 tablespoons light brown sugar packed, for coating
- 1½ tablespoons ground cinnamon for coating
Instructions
Instructions
- In a large bowl, stir the warm milk and yeast together and let stand until foamy, about 5 to 10 minutes.
- Whisk in the egg, melted butter, and vanilla into the foamy yeast mixture.
- Stir together 2 cups of the flour with sugar, salt, and cinnamon. Add wet ingredients and mix to combine.
- Add remaining flour in parts until dough forms and pulls away from the bowl, soft and slightly sticky.
- Knead dough on a floured surface for about 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- Punch down dough, roll out to ½-inch thick, and cut into 1x6 inch strips. Twist and pinch ends.
- Place twists on a parchment-lined tray, cover with a towel, and let rise again for 30 minutes.
- Prepare cinnamon sugar mixture by combining granulated sugar, brown sugar, and cinnamon in a bowl.
- Place twists into pressure cooker on a trivet above water. Cook using instructed pressure settings.
- Quick release when done. Remove donuts and immediately roll in cinnamon sugar coating.
- Serve warm and enjoy!
Notes
You can make the dough in advance and refrigerate up to 3 days. Keep twists layered between parchment if storing. Donuts can be frozen and reheated on demand.