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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.

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

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

Find it online: https://thefamilycooking.com/korean-twisted-donuts-recipe/