In the bowl of a stand mixer, mix together the warmed milk, yeast, and 3 tablespoons of sugar. Let this sit for about 5 minutes. Then, whisk in the egg until well combined.

In a separate large bowl, mix the flour and kosher salt. Attach the dough hook to your stand mixer, and with the mixer on low, gradually add in one-third of the flour mixture.

When the dough begins to come together, add the second third of the flour. Add the softened butter one tablespoon at a time, mixing thoroughly after each addition. The dough will initially be sticky, so scrape down the bowl as needed.

Add the last portion of flour and increase the mixer speed to medium. Knead for about 3-5 minutes until smooth and soft, scraping the bowl's sides to help incorporate everything without adding flour.

Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise for 30-45 minutes at room temperature until it has risen to double its volume.

Once the dough is risen, gently punch it down. On a floured surface, divide it into 12 equal pieces, covering them loosely with a towel.

Work with one piece at a time, rolling it into a 14-inch strip. To twist, place your hands at either end and roll one hand upward while rolling the other downward. Pinch the ends together and place each twist on a parchment-lined baking sheet.

Let the dough rest for 10 minutes while heating oil in a heavy pot to 350°F. Use a thermometer to monitor this.

Fry 2-3 doughnut twists at a time for about 95 seconds on each side until golden brown. Transfer to a paper towel-lined plate to cool.

Mix the sugar and cinnamon in a shallow dish. Once the doughnuts are warm, coat them in the cinnamon sugar mixture and enjoy right away!