Whisk Dry Ingredients:

In a big bowl, whisk together salt, bread flour, sugar, and instant yeast until uniform.

Add Milk and Egg:

Create a depression in the dry mixture. Pour in the milk and crack the egg into it. Blend using a wooden spoon or spatula until a ragged dough emerges; it will be sticky initially.

Knead Dough:

Transfer the dough onto a lightly floured work surface. Knead by pressing the dough away with your palm, folding it over, rotating, and repeating. Continue for roughly 10 minutes.

Incorporate Butter:

Slowly work the softened butter into the dough, kneading another 6-8 minutes until the dough feels smooth, elastic, and slightly sticky.

First Rise:

Set the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and allow to rise in a warm spot for about 1 hour, or until doubled in volume.

Divide Dough:

After rising, deflate the dough by punching it down. Split into 16 equal portions, each around 52 grams.

Shape Strands:

Shape each portion into a long strand, roughly 12 inches long.

Twist Doughnuts:

Technique 1: Twist the two ends in opposite directions—one forward, one backward—to build tension. Lift by the ends; the dough will coil naturally. Guide it into a neat twist.

Alternate Twist:

Technique 2: Form a 12-inch rope with ends slightly thicker than the middle. Cross the ends over each other to create spirals, pressing them together firmly. Aim for three loops to produce an elongated twisted doughnut.

Proof Doughnuts:

Arrange the twisted doughnuts on a parchment-lined baking sheet. Cover with a towel and let proof for 20-30 minutes until puffy.

Mix Cinnamon Sugar:

Combine sugar and cinnamon in a wide bowl or plate; set aside.

Heat Oil:

Fill a deep fryer or heavy pot with oil to a depth of about 2 inches. Heat to 350°F (175°C). Without a thermometer, test with a dough scrap: it should ascend slowly with steady small bubbles.

Fry Doughnuts:

Gently lower the doughnuts upside down into the hot oil, one by one. Fry each side for 2-3 minutes until light golden brown.

Drain Excess Oil:

Using a slotted spoon, lift the doughnuts from the oil and place on a paper-towel-lined plate to drain.

Coat in Cinnamon Sugar:

While still warm, roll the doughnuts in the cinnamon-sugar mixture.

Serve Immediately:

Serve immediately for the best texture—spongy, airy inside with a crisp exterior.