If you have a sweet tooth and adore comforting fried treats, then you are going to fall head over heels for this Korean Twisted Donuts (Kkwabaegi) Recipe. These delightfully soft, fluffy dough twists are coated in cinnamon sugar, offering just the right balance between sweet and tender with every bite. They capture the essence of Korean street food, bringing an irresistible aroma and cozy crunch that’s perfect any time of day. Making Korean Twisted Donuts (Kkwabaegi) at home is easier than you might think, and once you try them, they’ll quickly become a beloved classic in your recipe collection.
Ingredients You’ll Need
This Korean Twisted Donuts (Kkwabaegi) Recipe keeps things simple with ingredients you likely already have in your kitchen. Each one plays a crucial role — from the flour providing structure to the cinnamon sugar that gives it that classic finish.
- 3 1/2 cups all-purpose flour: The backbone of the dough, ensuring a perfect chew and tenderness.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to the dough itself.
- 2 1/4 teaspoons instant yeast: Helps the dough rise to an airy, fluffy perfection.
- 1/2 teaspoon salt: Enhances flavor and balances the sweetness.
- 1/2 cup warm milk: Keeps the dough moist and tender while activating the yeast.
- 1/2 cup warm water: Works together with milk for the perfect dough consistency.
- 2 tablespoons unsalted butter, melted: Adds richness and a lovely soft texture.
- 1 large egg: Binds the dough and provides structure and softness.
- Vegetable oil for frying: The frying medium that gives the donuts their golden, crispy exterior.
- 1/2 cup granulated sugar (for coating): Mixed with cinnamon to provide that signature sweet crust.
- 1 teaspoon ground cinnamon (for coating): Adds warmth and irresistible spice to the coating mix.
How to Make Korean Twisted Donuts (Kkwabaegi) Recipe
Step 1: Prepare and Mix the Dough
Start by whisking together the dry ingredients: flour, sugar, yeast, and salt in a large bowl. This ensures the yeast is evenly distributed so your donuts rise properly. Next, pour in the warm milk, warm water, melted butter, and the egg. Mixing these together will form a sticky, soft dough — don’t worry if it feels wet; that’s exactly what gives the donuts their soft texture.
Step 2: Knead Until Smooth and Elastic
Turn your dough out onto a lightly floured surface and knead it by hand for 8 to 10 minutes until it feels smooth and just a bit springy. If you have a stand mixer with a dough hook, use this for about 6 minutes for convenience. Proper kneading develops the dough’s gluten, giving your donuts that irresistible chew.
Step 3: First Rise
Place the kneaded dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 to 1 1/2 hours, until it has doubled in size. This step is key for that light, airy texture typical of Korean Twisted Donuts (Kkwabaegi).
Step 4: Shape the Donuts
Once risen, punch down the dough gently to release air bubbles. Divide the dough into 12 equal pieces for perfectly sized donuts. Roll each piece into an 8-inch rope and then twist it into that classic spiral shape, pinching the ends to seal well. This twisting is what makes the doughnut so fun visually and texturally.
Step 5: Rest Before Frying
Place the twisted doughnuts on a parchment-lined baking sheet. Cover lightly with a towel or plastic wrap to prevent drying out, and let them rest for 30 minutes. This secondary rise allows the dough to relax and puff up just a bit, ensuring a tender bite.
Step 6: Fry to Golden Perfection
Heat 2 to 3 inches of vegetable oil in a deep pan to 325°F (165°C). Carefully fry the doughnuts in batches, about 2 to 3 minutes on each side, until they turn a golden brown. It’s important to maintain the temperature so the donuts cook through without absorbing too much oil. Drain them on a wire rack to keep them crisp.
Step 7: Coat with Cinnamon Sugar
Mix the 1/2 cup granulated sugar with the 1 teaspoon of ground cinnamon in a shallow bowl. While the donuts are still warm but not too hot to handle, roll each one generously in the cinnamon sugar mixture. This final touch adds that classic sweet and slightly spicy exterior that will have you coming back for more.
How to Serve Korean Twisted Donuts (Kkwabaegi) Recipe
Garnishes
While traditional Korean Twisted Donuts are best enjoyed simply coated in cinnamon sugar, you can elevate them with a dusting of powdered sugar or even a light glaze drizzle. A sprinkle of toasted sesame seeds can add a subtle nuttiness without overpowering the classic flavors.
Side Dishes
Pair your Kkwabaegi with a warm cup of Korean barley tea or a mild black tea to balance the sweetness. They also make an amazing complement to a bowl of hot, sweet red bean porridge for an authentic Korean dessert experience.
Creative Ways to Present
To wow your guests, serve the donuts piled high in a rustic basket lined with gingham cloth for a playful street food vibe. You could also offer a variety of dipping sauces like honey butter, chocolate ganache, or even a lightly spiced whipped cream to experiment with textures and tastes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Korean Twisted Donuts in an airtight container at room temperature for up to two days. They will stay soft but might lose some of their freshly fried crispness. To help maintain that texture, place a paper towel in the container to absorb excess moisture.
Freezing
If you want to save some for later, freeze the donuts individually on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will keep well for up to one month. Freezing right after frying and coating helps preserve the best texture.
Reheating
To revive your stored or frozen Korean Twisted Donuts, reheat them in a preheated oven at 350°F (175°C) for about 5 to 7 minutes. This brings back the warmth and helps refresh the crunch of the coated surface. Avoid microwaving as it can make them soggy.
FAQs
Can I make the dough without instant yeast?
Yes, you can substitute active dry yeast but you will need to activate it in warm water before mixing with the dry ingredients. The rising time may be slightly longer, so be patient to achieve that soft, airy dough.
What if I don’t have cinnamon?
While cinnamon is traditional and adds a lovely warmth, you could try rolling the donuts in powdered sugar alone or even a mix of sugar and nutmeg for a different but tasty coating. The cinnamon does enhance the authentic flavor greatly though.
Can I bake these instead of frying?
These donuts are best fried to achieve their classic golden crisp crust and tender inside. Baking will lead to a different texture, more like a bread twist, but you could try it if you prefer less oil. Reduce oven temperature to 375°F and bake for about 15-20 minutes until golden.
How do I know when the oil is ready for frying?
Use a cooking thermometer to maintain oil temperature at 325°F (165°C). If you don’t have one, drop a small piece of dough in the oil — it should sizzle and rise to the surface quickly but not brown immediately.
Is this recipe suitable for vegetarians?
Absolutely! The ingredients include dairy and eggs but no meat, making the Korean Twisted Donuts (Kkwabaegi) Recipe perfect for a vegetarian diet.
Final Thoughts
Once you try this Korean Twisted Donuts (Kkwabaegi) Recipe, you’ll understand why it’s a beloved Korean street food treat. Its soft, fluffy texture paired with that sweet cinnamon sugar coating is pure comfort in every bite. Whether for a special occasion or a casual snack, these donuts are sure to bring joy and smiles. So roll up your sleeves, get twisting, and enjoy this delightful homemade treasure with friends and family!
Print
Korean Twisted Donuts (Kkwabaegi) Recipe
- Prep Time: 25 minutes (plus 2 hours rising)
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 donuts
- Category: Dessert, Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Twisted Donuts, known as Kkwabaegi, are a delightful treat featuring soft, twisted dough fried to golden perfection and coated in a sweet cinnamon sugar mixture. These popular Korean snacks are perfect for dessert or a tasty afternoon bite, boasting a tender texture with a crispy exterior.
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 tablespoons unsalted butter, melted
- 1 large egg
Frying and Coating
- Vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt until combined. Add the warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a sticky dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for about 6 minutes.
- First Rise: Place the kneaded dough into a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.
- Shape the Donuts: Punch down the risen dough to release air. Divide it into 12 equal pieces. Roll each piece into an approximately 8-inch long rope. Twist the rope and pinch the ends together to seal, forming the signature twisted donut shape.
- Second Rise: Arrange the shaped donuts on a parchment-lined baking sheet. Cover lightly with a towel and let rest for 30 minutes to allow them to puff slightly.
- Heat the Oil: Pour 2 to 3 inches of vegetable oil into a deep pan and heat to 325°F (165°C). Use a thermometer to ensure accurate temperature for even frying.
- Fry the Donuts: Fry the donuts in batches, cooking each side for 2 to 3 minutes until they turn golden brown and are cooked through. Avoid overcrowding the pan to maintain oil temperature.
- Drain Excess Oil: Remove the donuts with a slotted spoon and place them on a wire rack to drain excess oil while still hot.
- Coat in Cinnamon Sugar: In a shallow bowl, combine the granulated sugar and ground cinnamon. While the donuts are still warm, roll them thoroughly in the cinnamon sugar mixture to coat evenly.
- Serve: Serve the donuts fresh for best texture and flavor. Optionally, reheating briefly in the oven can restore softness if eaten later.
Notes
- For extra softness and developed flavor, let the dough rise overnight refrigerated before shaping.
- These donuts are best enjoyed the day they are made, but can be reheated briefly in the oven to regain freshness.
- Maintain oil temperature carefully to ensure the donuts cook evenly without absorbing too much oil.
- You can substitute whole milk for part of the water for a richer dough if desired.
