Pairs well with Twisted Doughnuts (Kkwabaegi)
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Twisted Doughnuts (Kkwabaegi)
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A beloved Korean snack or dessert, these twisted doughnuts (Kkwabaegi) are a delightful treat with a sweet cinnamon-sugar coating. Perfect for sharing and reminiscing about good memories.
02:30:00 total
Serves 16
medium
Decadent Dessert
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Ingredients
- unsalted butter - 2 tablespoons
- milk - 1 cup (lukewarm)
- sugar - 2 tablespoons
- salt - 1/2 teaspoon
- egg - 1
- yeast - watch the video to see (one package)
- all-purpose flour - 3 cups
- corn oil - 5 to 6 cups (for frying)
- cinnamon - 1/2 teaspoon
- sugar - 2 tablespoons (for coating)
Instructions
- Prepare Yeast Mixture: Melt butter over medium heat, then remove from heat. Add lukewarm milk, sugar, and salt, stirring until sugar is dissolved. Mix in one egg, then add yeast and let sit for 5 minutes.
- Make Dough: Gradually add flour to the yeast mixture, mixing until a dough forms. Let the dough rise for 1 to 1.5 hours until doubled in size.
- Shape Doughnuts: After the dough has risen, deflate and divide into 16 pieces. Roll each piece into a ball, then stretch and twist into a 12-inch rope. Twist the rope and pinch the ends to form the doughnuts.
- Second Rise: Cover the shaped doughnuts and let them rise again until doubled in size, about 20 to 30 minutes. Flip each doughnut after 10 minutes to ensure even rising.
- Prepare Coating: Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon for the coating.
- Fry Doughnuts: Heat corn oil in a large pot to 350°F, then reduce heat to medium. Fry the doughnuts until golden brown, then coat with the cinnamon-sugar mixture.
