Description
Warm, golden Korean twisted donuts kkwabaegi dance with sweet nostalgia from street markets straight to your kitchen. Crispy outside and tender inside, these playful twists bring Korean street snack magic right to your plate.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 2 large eggs
- 1 cup vegetable oil
- ½ cup warm milk
Leavening and Sweetening:
- 2 teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Seasoning:
- ½ teaspoon salt
Optional Topping:
- Powdered sugar
Instructions
- Pour ½ cup warm milk at 110°F into a mixing bowl. Dissolve ¼ cup granulated sugar completely, then sprinkle 2 tsp active dry yeast on top. Allow the yeast to activate and become frothy for 5 minutes.
- Whisk 3 cups all-purpose flour with ½ tsp salt and 1 tsp ground cinnamon in a separate large bowl. Crack 2 large eggs into the dry ingredients.
- Pour the activated yeast mixture into the flour blend. Mix thoroughly until a shaggy dough forms, ensuring no dry flour remains.
- Transfer the dough to a lightly floured surface. Knead for 6-7 minutes until the texture becomes smooth and elastic. The dough should feel soft but not sticky.
- Lightly grease a clean bowl with vegetable oil. Place the kneaded dough inside and cover with a damp kitchen towel. Let it rise in a warm area for 60-70 minutes until the volume doubles.
- Deflate the risen dough by gently pressing down. Roll out to a ½-inch thickness on a floured surface. Slice into 2-inch wide strips.
- Twist each dough strip into a spiral shape, stretching slightly as you turn. Pinch the ends to seal the spiral shape.
- Heat 1 cup vegetable oil in a deep pot to exactly 350°F. Use a thermometer to maintain precise temperature.
- Carefully lower two twisted donuts into the hot oil. Fry for 2-3 minutes per side until they turn golden brown and achieve a crispy exterior.
- Remove donuts with a slotted spoon and drain excess oil on paper towels. While still warm, roll in cinnamon sugar or dust with powdered sugar.
Notes
- Ensure the milk is warm but not hot to activate the yeast without killing it.
- Let the dough rise in a draft-free spot to help it develop a soft, airy texture.
- When twisting the donuts, roll the dough strip gently to create an even, beautiful spiral.
- For a gluten-free version, substitute the wheat flour with a cup-for-cup gluten-free blend and add a binding agent like xanthan gum.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5-6 minutes
- Category: Donuts
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 8
- Calories: 340
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg