If you have a sweet tooth and a love for delightful treats, you are going to adore this Korean Twisted Donuts (Kkwabaegi) Recipe. These beautifully twisted, soft, and fluffy donuts coated in a perfect cinnamon sugar blend are a popular street snack in Korea, known for their slightly chewy texture and deep, satisfying flavor. Trust me, once you try making these at home, you’ll see why they’ve captured the hearts of dessert lovers everywhere. Whether it’s a weekend baking project or a fun snack for friends, this recipe brings warmth and sweetness to any day.
Ingredients You’ll Need
Gathering simple ingredients might be the best part—each one plays a crucial role in creating the magic that is Korean Twisted Donuts. From the tender crumb to the golden crust, these essentials come together harmoniously.
- 3 cups all-purpose flour: The backbone of the dough, providing structure and that perfect chewiness.
- 1/2 cup granulated sugar: Sweetens the dough gently and helps with browning during frying.
- 2 tsp active dry yeast: Brings the dough to life, making it light and airy.
- 1 cup warm milk (110°F): Activates the yeast and adds richness to the dough.
- 2 large eggs: Enhances the texture and adds moisture for tender results.
- 1/2 tsp salt: Balances sweetness and enhances overall flavor.
- 2 cups oil (for frying): The key to achieving that golden, crispy exterior.
- 1/4 cup cinnamon sugar mixture: Made from 1/4 cup sugar and 1 tsp ground cinnamon, this adds the iconic sweet-spicy finish.
How to Make Korean Twisted Donuts (Kkwabaegi) Recipe
Step 1: Activate the Yeast
Start by mixing the warm milk and active dry yeast together in a bowl. Leave this mixture to sit for 5 to 10 minutes until it becomes frothy and bubbly. This step is crucial because it tells you the yeast is alive and ready to make your dough rise beautifully.
Step 2: Prepare the Dough
In a large bowl, whisk together the flour, sugar, and salt to blend the dry ingredients. Create a small well in the center and pour in the yeast mixture along with the beaten eggs. This combination will soon turn into a smooth dough that is both soft and elastic.
Step 3: Knead and Let Rise
Transfer your dough to a lightly floured surface and knead it thoroughly for about 6 to 8 minutes. You want to achieve a smooth and elastic texture. Then, place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm spot for about one hour until it doubles in size.
Step 4: Shape the Twists
After the dough has risen, punch it down gently to release any air bubbles. Roll it out into a half-inch thick rectangle, then cut the dough into strips about an inch wide. Twist each strip into a spiral shape, creating the signature look of Kkwabaegi.
Step 5: Fry to Golden Perfection
Heat your oil in a deep pot to 350°F (175°C). Carefully fry each twisted donut for 3 to 4 minutes, turning them as needed to ensure even browning. Once they develop that perfect golden crust, remove them and let cool slightly before dipping them into the cinnamon sugar coating.
How to Serve Korean Twisted Donuts (Kkwabaegi) Recipe
Garnishes
The traditional cinnamon sugar coating is irresistible, but you can also sprinkle these donuts with powdered sugar for an extra touch of sweetness or even a drizzle of honey if you prefer a glossy finish that adds a hint of natural sweetness.
Side Dishes
Korean Twisted Donuts pair wonderfully with a hot cup of tea or coffee, making them a perfect afternoon snack. For a Korean touch, try serving them alongside a warm bowl of sweet rice drink or Korean barley tea to round out the experience.
Creative Ways to Present
Looking for a fun twist? Stack the twisters in a pyramid on a nice plate and place a small bowl of dipping sauce like chocolate or caramel on the side. You could also serve them stuffed with red bean paste or cream for a decadent surprise.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last), store them in an airtight container at room temperature for up to two days. This will keep them soft and prevent the cinnamon sugar from going stale.
Freezing
Korean Twisted Donuts freeze well. Place cooled donuts in an airtight container or freezer bag and freeze for up to one month. When you want to enjoy them, just thaw at room temperature or warm slightly before serving.
Reheating
The best way to reheat is to warm them in a toaster oven or regular oven at 300°F for about 5 minutes. This will help revive the crispy outside while keeping the inside soft and tender. Avoid microwaves unless you like them a bit chewy and less crisp.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but use about 25% less. Instant yeast works faster and can be mixed directly with dry ingredients without proofing in warm milk first.
What oil is best for frying Korean Twisted Donuts?
A neutral oil with a high smoke point like vegetable, canola, or peanut oil is ideal for frying. These oils help achieve the perfect golden texture without adding extra flavor.
Can I make this recipe gluten-free?
While traditional all-purpose flour is recommended for the characteristic texture, you can experiment with gluten-free flour blends. Keep in mind the texture might be a little different, and you may need additional binding agents.
Why do the donuts need to be twisted?
The twist not only gives Kkwabaegi their distinctive look but also creates a wonderful texture contrast—crispy on the outside with a chewy, fluffy inside. It helps the cinnamon sugar cling perfectly all over.
How long does the entire Korean Twisted Donuts (Kkwabaegi) Recipe take?
From start to finish, including rising and frying, expect about 50 minutes to prepare the dough, shape, fry, and coat your delicious twisted donuts.
Final Thoughts
There’s nothing quite like the satisfying crunch and cinnamon-sugar sweetness of homemade Korean Twisted Donuts (Kkwabaegi), and I promise this recipe will become one of your kitchen favorites. Easy to make, fun to shape, and even more enjoyable to eat, these delightful treats bring a bit of Korean street food charm right into your home. Give it a try and prepare to fall head over heels for this wonderful snack!
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Korean Twisted Donuts (Kkwabaegi) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Description
Korean Twisted Donuts, known as Kkwabaegi, are soft and fluffy fried dough coils coated in a sweet cinnamon sugar mixture. These delightful treats offer a perfect balance of a light, airy texture with a slightly crisp exterior, ideal for breakfast or snack time. This recipe guides you through making the yeasted dough, frying the twisted shapes, and coating them for a deliciously sweet finish.
Ingredients
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 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; let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center to prepare for the wet ingredients.
- Combine Dough Ingredients: Add the frothy yeast mixture and beaten eggs into the well in the dry ingredients. Mix until a dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead for 6-8 minutes until it becomes smooth and elastic, which develops the gluten structure for a light texture.
- First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape Donuts: Punch down the dough to release air. Roll it out into rectangles about ½ inch thick. Cut the dough into strips and twist each strip into spiral shapes typical of Kkwabaegi.
- Heat Oil: Heat oil in a deep pot to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
- Fry Donuts: Carefully fry each twisted dough in the hot oil for about 3-4 minutes per side or until they are golden brown and cooked through. Remove and drain on paper towels.
- Coat Donuts: While still slightly warm, roll each donut in the cinnamon sugar mixture to evenly coat, allowing the sugar to stick to the surface.
Notes
- Ensure the milk is warm, not hot, to activate the yeast without killing it.
- Kneading is essential for a light, chewy texture; do not rush this step.
- Be cautious while frying; maintain the oil temperature to avoid greasy or undercooked donuts.
- Use a slotted spoon to remove donuts from oil to drain excess oil properly.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
