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
Scale
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.
