Twist doughnut

This recipe for twisted donuts is an easy, fun dessert recipe. Soft on the inside and crisp on the outside, they are made from yeasted dough, which is fried and rolled in sugar.

These cinnamon sugar twist doughnuts are a cross between crunchy churros and soft, fluffy beignets. Shape the dough into twists, punch out rounds, or slice them into squares.Yield: 12 doughnut twists

Korean twisted donuts, or kkwabaegi, are classic Korean donuts found at Korean bakeries and at Korean street food venders. They are soft and fluffy on the inside with a beautiful chew and perfectly golden brown on the outside, covered in cinnamon sugar. They're amazing desserts and snacks for anytime of the day!

There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter. _Note:_ Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest.

One of our favourite Christmas treats has always been freshly baked klejner, a really old recipe. As with all recipes, this has developed across the Nordic lands. In Iceland, it is slightly different from Denmark (the Danish version is small, less fluffy and more crumbly – in Iceland, much larger) and different again also from the Norwegian version. In Sweden, it is mostly popular in the south, and rarely eaten up north. Food travels and changes. It has many names: Kleinur, Klenät…

These beautiful knots are made with Gesine Prado’s Simple White Bread dough. They’re perfect for a weekend breakfast treat!