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
Scale
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.
