Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.

Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and 1/2" inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.making twisted donuts.

Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs. You can add as much tension as you like, but I think the best looking twisted doughnuts has 3- 4 twists in it.
Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
Let the doughnuts expand for about 30 minutes.

15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.

Add as many pieces to the oil as your skillet will allow, enough so the doughnuts can sit in the oil without pushing against each other.
Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.

#Coating_the_doughnuts:

Strain the cooked doughnuts. Put them in the paper bag or deep bowl with the sugar cinnamon mixture. Shake a few times until they are evenly coated. This is best done when the doughnuts are still warm. Repeat this with all the doughnuts until they are all cooked and coated.
Serve hot.