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If you’re craving something delightfully sweet, crispy on the outside but soft and fluffy inside, then this Korean Twisted Donuts (Kkwabaegi) Recipe is about to become your newest obsession. These lovingly twisted, cinnamon-sugar-coated treats are a classic Korean street snack that combine simple ingredients with a magical frying technique that results in perfectly light yet satisfyingly chewy donuts. Whether you’re making them for breakfast, an afternoon snack, or a cozy weekend indulgence, this recipe invites you into the joy of homemade comfort food that feels both special and accessible.
Ingredients You’ll Need
One of the best things about Korean Twisted Donuts (Kkwabaegi) Recipe is how straightforward the ingredients are, each playing a crucial role in creating that irresistible texture and flavor. From the yeast that brings the dough to life, to the cinnamon sugar that adds the perfect finish, these essentials combine to make a snack that’s comfortingly familiar yet exciting.
- 3 cups all-purpose flour: The backbone of the dough, providing structure and chewiness.
- 1/2 cup granulated sugar: Adds sweetness to balance the cinnamon coating.
- 2 tsp active dry yeast: The magical agent that helps the dough rise and become airy.
- 1 cup warm milk (110°F): Activates the yeast and keeps the dough tender.
- 2 large eggs: Add richness and help bind the dough together.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 2 cups oil (for frying): Used for frying to get that golden, crisp exterior.
- 1/4 cup cinnamon sugar mixture (1/4 cup sugar + 1 tsp ground cinnamon): The iconic coating that gives Kkwabaegi its signature flavor and aroma.
How to Make Korean Twisted Donuts (Kkwabaegi) Recipe
Step 1: Activate the Yeast
Start by combining the warm milk and active dry yeast in a bowl. Let this mixture sit undisturbed for 5 to 10 minutes until it becomes frothy and bubbly. This step is crucial because it shows your yeast is alive and ready to puff up the dough, giving your donuts their lovely lightness.
Step 2: Mix the Dry Ingredients and Add Wet
In a large bowl, whisk together the flour, sugar, and salt for an even distribution. Make a little well in the center, then pour in the energized yeast mixture and beaten eggs. This is where the dough starts to come together, a beautiful moment as the simple ingredients begin transforming into a pliable dough.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead it for about 6 to 8 minutes. You want to work the dough until it feels smooth and elastic—this elasticity is what gives the donuts that perfect chew. Once kneaded, place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about an hour, or until it’s doubled in size.
Step 4: Shape the Donuts
After the dough has risen, punch it down gently to release any air bubbles. Roll it out into rectangles about half an inch thick, then cut into strips. Take each strip and twist it carefully into a spiral. This twisting technique not only looks visually appealing but also creates the unique chew and texture that make Korean Twisted Donuts so beloved.
Step 5: Fry and Coat
Heat your oil to 350°F (175°C) in a deep pot or fryer. Fry each twisted donut for about 3 to 4 minutes, turning to ensure an even golden brown color. Once cooked, drain the excess oil and while still slightly warm, roll each donut in your cinnamon sugar mixture. This last step coats them in that sweet, warming spice that defines the Korean Twisted Donuts (Kkwabaegi) Recipe perfectly.
How to Serve Korean Twisted Donuts (Kkwabaegi) Recipe
Garnishes
While the classic cinnamon sugar coating is divine on its own, you can add a little extra flair by sprinkling some powdered sugar for an elegant touch or dipping one end in melted chocolate for a decadent twist. Toasted sesame seeds can also add subtle crunch and an earthy note that complements the cinnamon beautifully.
Side Dishes
Kkwabaegi pairs wonderfully with a warm cup of Korean barley tea or a rich latte. If you want to create a fuller snack spread, fresh fruit or a small serving of sweetened red bean paste alongside the donuts adds a delightful contrast in textures and flavors.
Creative Ways to Present
Presentation can elevate your Korean Twisted Donuts to a party favorite. Try threading them on skewers for a playful “donut kebab,” or cut smaller bite-sized twists to serve as finger food at gatherings. For an indulgent dessert, serve with a side of vanilla ice cream and a drizzle of honey or caramel on top.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Twisted Donuts (Kkwabaegi) can be stored in an airtight container at room temperature for up to 2 days. To keep them from becoming soggy, avoid stacking them directly on top of each other. A simple paper towel layer in between helps absorb excess moisture and maintains their crispiness.
Freezing
If you want to enjoy these donuts later, freeze them before coating in cinnamon sugar. Place the twisted shapes on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. They can last up to a month frozen, which is perfect for planning ahead or a last-minute sweet treat.
Reheating
To refresh the texture, reheat Korean Twisted Donuts by warming them in a preheated oven at 325°F (165°C) for about 5 to 7 minutes. This method helps regain their crisp exterior without drying out the inside. Avoid microwaving, as it can make donuts rubbery or soggy.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used, but reduce the amount slightly and skip the proofing step with warm milk. Mix it directly into the dry ingredients, then add the wet ingredients as directed.
What if I don’t have cinnamon sugar?
If you’re out of cinnamon sugar, you can easily make your own by mixing granulated sugar with ground cinnamon, as in this recipe, or try rolling the donuts in powdered sugar or a simple sugar glaze for a different but tasty finish.
Can these donuts be baked instead of fried?
While frying is traditional and gives the best texture, you can bake them at 375°F (190°C) for about 15-20 minutes until golden. Keep in mind the texture will be less crisp and more bread-like, but still delicious.
How do I know when the oil is at the right temperature?
The ideal temperature for frying Kkwabaegi is 350°F (175°C). Use a deep-fry thermometer for accuracy, or test by dropping a small piece of dough in the oil—it should bubble and float to the surface steadily without burning immediately.
Can I add flavor variations to the dough?
Absolutely! Feel free to add vanilla extract, nutmeg, or even a hint of citrus zest to the dough. These additions can bring exciting new notes while keeping the heart of the Korean Twisted Donuts (Kkwabaegi) Recipe intact.
Final Thoughts
There’s something truly heartwarming about frying up these Korean Twisted Donuts (Kkwabaegi) Recipe in your own kitchen. The process is simple, the ingredients are humble, and the results are incredibly satisfying—a perfect balance of sweet, soft, crispy, and chewy. Whether you’re new to Korean snacks or a seasoned fan, I hope you’ll give this recipe a try and enjoy every delicious twist and turn along the way.
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Korean Twisted Donuts (Kkwabaegi) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Description
Korean Twisted Donuts, known as Kkwabaegi, are soft, slightly sweet, and perfectly twisted fried doughnuts coated in a fragrant cinnamon sugar mixture. This popular Korean street snack is crispy on the outside and fluffy on the inside, making it a delightful treat perfect for breakfast or an anytime snack.
Ingredients
Dough
- 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 and 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, then let it sit for 5-10 minutes until it becomes frothy, which indicates the yeast is active and ready to use.
- Prepare dough mixture: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the yeast mixture along with the beaten eggs.
- Knead the dough: Knead the dough on a floured surface for 6-8 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour until it doubles in size.
- Shape the donuts: Punch down the risen dough to release air, then roll it out into rectangles about ½ inch thick. Cut the dough into strips and twist each strip into a spiral shape to form the donuts.
- Fry the donuts: Heat oil in a deep pot to 350°F (175°C). Fry each twisted donut for approximately 3-4 minutes until they turn golden brown and crispy. Remove and drain on paper towels.
- Coat with cinnamon sugar: While still slightly warm, toss the fried donuts in the cinnamon sugar mixture to coat evenly. Serve warm or at room temperature.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast without killing it.
- Use a deep pot and monitor oil temperature carefully to avoid greasy donuts.
- You can store leftover donuts in an airtight container and reheat briefly for best texture.
- The cinnamon sugar mixture can be adjusted for sweetness and spice per your preference.
- For a softer crust, fry donuts for slightly less time; for crunchier texture, fry a bit longer but monitor closely.
