In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy. Whisk in the egg.

In a separate bowl, whisk together flour and salt. With the mixer on low and dough hook attached, add one-third of the flour mixture.

Add another third of the flour, then mix in softened butter one tablespoon at a time. Add remaining flour and mix until combined.

Increase mixer speed to medium and knead for 3–5 minutes until smooth and soft.

Transfer dough to a greased bowl, cover, and let rise 30–45 minutes until doubled.

Gently deflate dough and divide into 12 equal pieces. Roll each piece into a 14-inch rope, twist, and braid naturally. Pinch ends to seal.

Rest shaped dough for 8–10 minutes while heating oil to 350°F.

Fry doughnut twists in batches for about 95 seconds per side until golden brown.

Mix sugar and cinnamon in a shallow bowl. Toss warm doughnuts in cinnamon sugar and serve immediately.