Description
Korean Twisted Donuts, known as Kkwabaegi, are soft, sweet, and delightfully twisted fried dough snacks coated in cinnamon sugar. These fluffy treats are perfect for breakfast, dessert, or any time you crave a warm, homemade pastry with a crispy exterior and chewy interior.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp active dry yeast
- 1 cup warm milk (110°F)
- 2 large eggs
- 1/2 tsp salt
Frying & Coating
- 2 cups oil (for frying)
- 1/4 cup cinnamon sugar mixture (1/4 cup sugar + 1 tsp ground cinnamon)
Instructions
- Activate Yeast: Combine warm milk and active dry yeast in a bowl and let sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active and ready for use.
- Mix Dry Ingredients and Incorporate Wet: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture along with the beaten eggs, combining until a dough starts to form.
- Knead the Dough: Transfer the dough to a floured surface and knead vigorously for 6-8 minutes until it becomes smooth, elastic, and no longer sticky. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour until it doubles in size.
- Shape the Donuts: Punch down the risen dough to release air. Roll it out on a floured surface into rectangles about ½ inch thick. Cut the dough into strips and twist each strip into spiral shapes to form the characteristic twisted donuts.
- Fry the Donuts: Heat oil in a deep pot to 350°F (175°C). Fry the twisted donuts in batches for 3-4 minutes until they turn golden brown and crisp on the outside. Remove and drain excess oil on paper towels.
- Coat with Cinnamon Sugar: While the donuts are still slightly warm, toss them in the cinnamon sugar mixture to evenly coat. Serve warm for the best taste and texture experience.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Use a thermometer to maintain oil temperature for even frying.
- Dough can be refrigerated after the first rise for up to 24 hours to develop flavor; bring back to room temperature before shaping.
- For a lighter coating, adjust the cinnamon sugar mixture to taste.
- Ensure the oil is hot enough before frying to prevent greasy donuts.
