Kkwabaegi (Korean Twisted Doughnuts)
ID: 060a7336...
This recipe guides you through making classic Korean twisted doughnuts, known as Kkwabaegi. They are delightfully fluffy and soft on the inside, with a perfectly golden-brown fried exterior, all finished with a sweet cinnamon-sugar coating.
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🍳 Cooking Flow
Prepare the wet dough mixture by combining warm milk, melted butter, sugar, salt, egg, and yeast; let it activate for 5 minutes. → Mix the wet ingredients with flour, knead the dough, and allow it to rise twice. → Divide the dough into 16 pieces, roll them into ropes, and twist them into shape. → Let the shaped doughnuts rise until they have doubled in size. → Deep fry the doughnuts until golden brown, then toss them in a bag with cinnamon and sugar while still warm.
Cooking Steps
Brief Cooking Order
Prepare the wet dough mixture by combining warm milk, melted butter, sugar, salt, egg, and yeast; let it activate for 5 minutes. → Mix the wet ingredients with flour, knead the dough, and allow it to rise twice. → Divide the dough into 16 pieces, roll them into ropes, and twist them into shape. → Let the shaped doughnuts rise until they have doubled in size. → Deep fry the doughnuts until golden brown, then toss them in a bag with cinnamon and sugar while still warm.
Introduction
This recipe guides you through making classic Korean twisted doughnuts, known as Kkwabaegi. They are delightfully fluffy and soft on the inside, with a perfectly golden-brown fried exterior, all finished with a sweet cinnamon-sugar coating.
Step 1
In a saucepan, melt the unsalted butter. Add the milk, sugar, and salt. Heat gently until lukewarm.
Step 2
Remove the pan from the heat. Crack one egg into the mixture and whisk until well combined.
Step 3
Add one package of yeast to the warm mixture, whisk it in, and let it sit for 5 minutes to activate.
Step 4
Pour the wet ingredients into a large mixing bowl.
Step 5
Add the flour to the bowl and mix with a wooden spoon until a dough begins to form.
Ingredients List
Important Notes
Ensure the milk mixture is lukewarm, not hot, when you add the yeast. If it's too hot, it can kill the yeast and prevent the dough from rising.
Proper proofing is key to a fluffy texture. Be patient and wait for the dough to rise as instructed, especially the final rise after shaping.
Coat the doughnuts in the cinnamon-sugar mixture while they are still warm. This helps the sugar to stick properly to the surface.
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