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.
