Korean Twisted Donuts Recipe

I love these donuts because their twisted shape creates plenty of golden edges while keeping the center wonderfully soft. The dough is enriched with milk, butter, and egg, giving me a tender texture and rich flavor.

I also like that I don’t need to prepare a complicated glaze. A quick coating of cinnamon sugar is enough to turn the warm fried dough into an irresistible treat.

Although the dough needs time to rise, most of that time is hands-off. I can prepare the dough, let the yeast do its work, shape the twists, and fry them shortly before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donut Dough

• 3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3/4 cup whole milk, warm
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• Neutral oil, for frying

For the Cinnamon Sugar

• 3/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Directions

I start by combining the warm milk, yeast, and about 1 tablespoon of the sugar in a small bowl. I let the mixture stand for 5–10 minutes, until the yeast looks foamy.

In a large mixing bowl, I combine the flour, remaining sugar, and salt.

I add the yeast mixture, melted butter, egg, and vanilla. I stir everything together until a rough, slightly sticky dough forms.

I transfer the dough to a lightly floured surface and knead it for approximately 8–10 minutes. I continue until my dough becomes smooth, elastic, and soft. I can also knead it with a stand mixer fitted with a dough hook.

I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for approximately 1–1 1/2 hours, or until doubled in size.

After the first rise, I gently press the air from the dough and divide it into 10–12 equal pieces.

I roll each piece into a long rope, approximately 10–12 inches long. I roll the ends in opposite directions to create tension, then lift the rope and allow it to naturally twist around itself. I pinch the ends together so the donut keeps its shape.

I arrange my shaped donuts on parchment paper, cover them loosely, and let them rise for another 25–35 minutes. They should become noticeably puffy.

While the donuts are rising, I combine the granulated sugar and cinnamon in a shallow bowl.

I pour several inches of neutral oil into a heavy pot and heat it to approximately 350°F (175°C).

I carefully lower a few twisted donuts into the hot oil, making sure I don’t overcrowd the pot. I fry them for approximately 1–2 minutes on each side, or until they’re evenly golden brown.

I transfer the fried donuts to a wire rack or paper towel-lined tray and let them cool for only a minute or two.

While they’re still warm, I roll each donut generously in my cinnamon-sugar mixture. I serve them as soon as possible for the softest, fluffiest texture.

Servings and Timing

I usually get 10–12 Korean Twisted Donuts from this recipe.

• Prep time: 25 minutes
• First rise: 1–1 1/2 hours
• Shaping time: 15 minutes
• Second rise: 25–35 minutes
• Frying time: 15–20 minutes
• Total time: about 2 1/2–3 hours
• Servings: 10–12 donuts

Variations

For classic sugar-coated kkwabaegi, I leave the cinnamon out and roll my freshly fried donuts in plain granulated sugar.

For extra cinnamon flavor, I increase the amount of cinnamon in the coating and add a small pinch directly to the dough.

For a chocolate version, I skip the cinnamon sugar and drizzle the cooled donuts with melted chocolate. I can also dip one side of each twist into chocolate.

For matcha twisted donuts, I combine granulated sugar with a small amount of matcha powder and use the mixture to coat my warm donuts.

For filled twisted donuts, I make the twists slightly thicker and pipe pastry cream, chocolate cream, or another thick filling into the cooled donuts. I keep in mind that filling them changes the traditional simplicity of the recipe.

I can also make smaller twists by dividing my dough into additional portions. I reduce the frying time accordingly and watch them closely so they don’t become too dark.

Storage/Reheating

I think Korean Twisted Donuts are at their best when I eat them freshly fried and still slightly warm. This is when the exterior is delicate and the inside is especially soft.

I store leftovers in an airtight container at room temperature for up to 2 days. I avoid refrigerating them because refrigeration tends to make yeast-raised donuts become firm more quickly.

For longer storage, I freeze cooled, preferably uncoated donuts in a freezer-safe container for up to 2 months. I thaw them at room temperature before reheating.

To refresh leftover donuts, I warm them briefly in a low oven or microwave them for about 10–15 seconds. If the sugar coating has dissolved during storage, I add a fresh coating after warming.

I avoid overheating the donuts because too much heat can dry out the soft interior.

FAQs

What are Korean Twisted Donuts called?

I know Korean Twisted Donuts as kkwabaegi. They’re yeast-raised fried donuts shaped into distinctive twists and commonly coated with granulated sugar or cinnamon sugar.

Why aren’t my Korean Twisted Donuts fluffy?

I make sure my yeast is active and give the dough enough time to rise until approximately doubled in size. I also avoid adding excessive flour because a stiff, dry dough can produce heavier donuts.

How do I keep the twisted shape from coming apart?

I create tension by rolling the ends of each dough rope in opposite directions before allowing the rope to twist around itself. I then pinch the ends securely together and let the shaped donut rise before frying.

What temperature should I use to fry Korean Twisted Donuts?

I keep my frying oil around 350°F (175°C). If my oil is too cool, the donuts can absorb excess oil, while excessively hot oil can brown the outside before the centers have fully cooked.

Can I make the dough ahead of time?

Yes. I can prepare the dough and let it rise slowly in the refrigerator overnight. I bring it closer to room temperature before shaping, then let my twists complete their second rise before frying.

Conclusion

These Korean Twisted Donuts give me a wonderfully simple combination of fluffy yeast dough and sweet cinnamon sugar. Their twisted shape creates an attractive homemade treat with golden edges and a soft, tender center.

Korean Twisted Donuts Recipe

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Soft and fluffy Korean twisted donuts, or kkwabaegi, fried until golden and generously coated in cinnamon sugar. These yeast-raised twists have a lightly crisp exterior and tender, airy center.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 15–20 minutes
• Total Time: About 2 1/2–3 hours
• Yield: 10–12 donuts
• Category: Dessert
• Method: Deep Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

• 3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons granulated sugar, divided
• 1/2 teaspoon salt
• 3/4 cup whole milk, warmed to about 105–110°F (40–43°C)
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 6 cups neutral oil, or enough for a 2 1/2–3-inch depth in a heavy pot, for frying
• 3/4 cup granulated sugar, for coating
• 1 1/2 teaspoons ground cinnamon

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Instructions

1. Combine 3/4 cup warm whole milk, 2 1/4 teaspoons active dry yeast, and 1 tablespoon of the 3 tablespoons granulated sugar in a small bowl. Let stand for 5–10 minutes, until foamy.
2. In a large mixing bowl, whisk together 3 cups all-purpose flour, the remaining 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
3. Add the activated yeast mixture, 3 tablespoons melted butter, 1 large egg, and 1 teaspoon vanilla extract. Mix until a rough, slightly sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and soft. Alternatively, knead with a stand mixer and dough hook.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until doubled in size.
6. Gently press the air from the risen dough and divide it into 10–12 equal portions.
7. Roll each portion into a rope about 10–12 inches long. Roll the ends in opposite directions to create tension, lift the rope so it twists around itself, and pinch the ends securely together.
8. Arrange the shaped donuts on parchment paper, cover loosely, and let rise for 25–35 minutes, until noticeably puffy.
9. While the donuts rise, combine 3/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a shallow bowl.
10. Pour about 6 cups neutral oil into a deep, heavy pot, or use enough oil to create a 2 1/2–3-inch depth. Heat the oil to 350°F (175°C).
11. Carefully lower 2–3 donuts at a time into the hot oil without overcrowding the pot. Fry for 1–2 minutes per side, or until evenly puffed and golden brown. Keep the oil temperature close to 350°F (175°C) between batches.
12. Transfer the fried donuts to a wire rack or paper towel-lined tray and drain for 1–2 minutes.
13. While the donuts are still warm, roll each one generously in the prepared cinnamon sugar until evenly coated. Serve warm for the softest texture.

Notes

• Six cups of frying oil is an approximate amount for a medium deep pot. The exact amount depends on the pot diameter; aim for an oil depth of 2 1/2–3 inches.
• The frying oil can be cooled completely, strained, and stored for reuse if it remains clean and has not developed an off flavor.
• Keep the frying temperature near 350°F (175°C). Oil that is too cool can produce greasy donuts, while overly hot oil can brown the exterior before the center cooks.
• For classic sugar-coated kkwabaegi, omit the cinnamon and use 3/4 cup plain granulated sugar for coating.
• For matcha sugar, replace the cinnamon with a small amount of matcha powder to taste.
• The dough can complete its first rise slowly in the refrigerator overnight. Bring it closer to room temperature before shaping and completing the second rise.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• Cooled, preferably uncoated donuts can be frozen for up to 2 months. Thaw and briefly reheat before adding a fresh sugar coating.
• Reheat individual donuts in the microwave for about 10–15 seconds or briefly in a low oven.

Nutrition

• Serving Size: 1 donut
• Calories: 290 kcal
• Sugar: 17 g
• Sodium: 125 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 25 mg