Cinnamon Donut Sticks
These twists on classic donuts are based on our Soft & Simple White Bread recipe and covered in sweet brown sugar. Enjoy them warm out of the oven for a new favourite you won’t forget.
- Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a large measuring cup. Sprinkle in yeast and stir. Let stand 10 minutes, then stir well. Add yeast mixture to large bowl.
- Heat milk to lukewarm in a medium saucepan. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
- Stir in 2 1/2 cups (625 mL) of flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured surface.
- Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes). Round up into a ball.
- Place in lightly greased bowl. Turn dough to grease top. Cover with tea towel.
- Let rise in warm place (75°-85°F/24°-29°C) until doubled in size (45 to 60 minutes).
- Punch down. Turn out onto lightly floured board, roll dough into a log and cut into 24 equal portions. Cover with tea towel and let rest for 10 minutes.
- Line baking sheet with parchment paper.
- Topping: Combine sugar and cinnamon in a bowl. Place melted butter in a separate bowl.
- Roll each piece to 12” (30cm). Dip each piece into melted butter and then coat with brown sugar mixture. Twist 2 pieces together, pinching together at each end. Place on prepared baking sheet about 3” (7.5 cm) apart. Cover with tea towel. Let rise 40-45 minutes until almost doubled in size.
- Preheat oven to 400°F (200°C).
- Bake in preheated oven 15 to 18 minutes until golden. Remove from baking sheet and cool on wire cooling rack.
- Replace Robin Hood Best for Bread Homestyle White Flour with Robin Hood Best For Bread Whole Wheat or Multigrain.
- Baked twists can be frozen. Wrap cooled twists individually and freeze for up to 3 weeks. Defrost and reheat at 325°F (160°C) for 10 to 12 minutes. If reheating from a frozen state, heat for 15 to 18 minutes.
|Serving Size per recipe||1 Twist (115 g)|