Kkwabaegi (Twisted Korean Doughnuts)

Kkwabaegi, or twisted Korean doughnuts, are a nostalgic street snack beloved by many. These doughnuts are golden, crispy on the outside, and soft and chewy on the inside, making them a perfect treat for any occasion. Whether served fresh or reheated from the freezer, they are always a hit. This recipe allows you to make kkwabaegi from scratch, giving you full control over the quality of ingredients and the fun of shaping the dough. The doughnuts are coated with a warm sugar-cinnamon mixture, adding the perfect amount of sweetness to balance the fried dough.

Making these twisted doughnuts at home means you can enjoy them fresh, ensuring they are crispy and fluffy. They are an excellent choice for a snack, dessert, or even a fun cooking project with friends or family.

Ingredients

• 3 cups all-purpose flour, plus 2 tablespoons for dusting

• 2 tablespoons butter

• 1 packet dry yeast (about 2¼ teaspoons, or 7 grams)

• 5 tablespoons white sugar

• 1 cup milk

• 1 egg

• ½ teaspoon kosher salt

• Corn oil for frying

• ½ teaspoon cinnamon powder

For the Coating:

• 3 tablespoons white sugar

• ½ teaspoon cinnamon powder

Directions

Make the Coating
In a brown paper bag, combine 3 tablespoons of sugar and ½ teaspoon of cinnamon powder. Shake the bag to mix the ingredients thoroughly, and set it aside for later use.

Make the Dough
In a small saucepan, melt the butter over medium heat. Once melted, remove the saucepan from the heat and add the milk, 2 tablespoons of sugar, and salt. Stir to dissolve everything, then crack an egg into the mixture and stir to combine. Next, add the yeast and mix well. Let the mixture sit for about 5 minutes to activate the yeast.

Transfer the mixture to a large bowl. Gradually add 3 cups of all-purpose flour, stirring with a wooden spoon until fully combined. Once it’s mixed, use your hands to knead the dough for a few minutes until it forms a smooth, cohesive lump. Cover the bowl with plastic wrap and let the dough rise for 1 to 1½ hours, or until it doubles in size.

Deflate and Knead the Dough Again
After the dough has risen, gently deflate it by pressing down with your hand. Knead it for a few minutes until smooth again. Cover the dough with plastic wrap and allow it to rise for another 30 minutes to 1 hour, until it doubles in size once more.

Shape the Doughnuts
Once the dough has risen for the second time, transfer it to a floured surface. Dust your work area with the remaining 2 tablespoons of flour. Divide the dough into 16 equal pieces. Roll each piece of dough into a rope that is about 10 inches long and ½ inch in diameter. If the dough is sticky, sprinkle a little more flour to prevent it from sticking.

When rolling the dough, use both hands, moving one upward and the other downward, to create a twist in the dough. Once the rope is long enough, bring the ends together, and let the tension naturally twist the dough into a spiral. Aim for 3 to 4 twists in each doughnut.

Place the twisted doughnuts on a floured tray or cutting board. Repeat with the remaining pieces of dough. Allow the doughnuts to rest for about 30 minutes. After 15 minutes, gently flip each doughnut over to prevent the bottoms from becoming flat.

Fry the Doughnuts
Heat about 4 inches of oil in a deep skillet over medium-high heat until the temperature reaches 350°F. Once the oil is hot, reduce the heat to medium and gently add the doughnuts one by one. Be sure not to overcrowd the skillet. Fry the doughnuts for about 5 minutes, turning them occasionally with tongs until they are golden brown and crispy on the outside.

Remove the doughnuts from the oil and place them on paper towels to drain. Immediately transfer the warm doughnuts to the brown paper bag with the cinnamon sugar mixture. Shake the bag to coat them evenly with the sugar and cinnamon. Repeat this process with all the doughnuts.

Serve
Serve the kkwabaegi while they are still warm for the best experience. The exterior should be crispy and golden, while the inside remains soft and chewy. If you have leftovers, store them in an airtight container for up to a week, or freeze them for up to a month. To reheat frozen doughnuts, allow them to thaw at room temperature or reheat them in an air fryer or toaster oven to restore their crispiness.

Variations

• For a sweeter doughnut, add extra sugar to the dough itself.

• You can substitute a portion of the all-purpose flour with glutinous rice flour for a chewier texture.

• Try different coatings like powdered sugar, matcha sugar, or chocolate glaze instead of the traditional cinnamon sugar.

• For a filled version, you can roll the dough into balls and stuff them with red bean paste before frying.

Storage and Reheating

If you have leftovers, store them in an airtight container at room temperature for up to 1 week. For longer storage, freeze the doughnuts for up to 1 month. To reheat, let them thaw at room temperature or reheat them in an air fryer or toaster oven for a few minutes to crisp up the exterior.

Conclusion

Kkwabaegi are a delicious and fun treat to make at home. They’re perfect for sharing with family and friends or enjoying as a special snack. Whether you’re following the traditional cinnamon sugar coating or trying out your own variations, these twisted doughnuts are sure to bring a smile to anyone who tastes them. Making kkwabaegi from scratch is an enjoyable experience that yields a sweet and comforting snack you can enjoy at any time.