Description
Kkwabaegi (Twisted Korean Doughnuts) are soft, fluffy, and slightly chewy doughnuts twisted into spirals and coated in cinnamon sugar. Crispy on the outside and tender inside, they’re a beloved Korean street snack that’s both nostalgic and irresistibly delicious when served warm.
Ingredients
- 3 cups all-purpose flour, plus 2 tbsp for dusting
- 2 tbsp butter
- 1 packet dry yeast (2¼ tsp or 7 g)
- 5 tbsp white sugar
- 1 cup milk
- 1 egg
- ½ tsp kosher salt
- Corn oil for frying
- ½ tsp cinnamon powder
For the Coating:
- 3 tbsp white sugar
- ½ tsp cinnamon powder
Instructions
- Make the Coating: In a brown paper bag, combine 3 tbsp sugar and ½ tsp cinnamon powder. Shake to mix and set aside.
- Prepare the Dough: Melt butter in a small saucepan over medium heat. Remove from heat and stir in milk, 2 tbsp sugar, and salt until dissolved. Add the egg and mix well. Stir in yeast and let sit for 5 minutes to activate.
- Transfer mixture to a large bowl and gradually add flour, stirring with a wooden spoon until combined. Knead by hand until smooth and cohesive. Cover and let rise 1–1½ hours until doubled in size.
- Deflate and Second Rise: Punch down the dough, knead briefly, and let rise again for 30–60 minutes until doubled once more.
- Shape the Doughnuts: Divide dough into 16 pieces. Roll each into a 10-inch rope, twisting gently by rolling hands in opposite directions. Bring ends together and let twist naturally. Place on a floured tray and rest 30 minutes, flipping halfway through to prevent flattening.
- Fry: Heat oil in a deep skillet to 350°F (175°C). Fry doughnuts in batches for about 5 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
- Coat: While still warm, place doughnuts in the cinnamon sugar bag and shake to coat evenly.
- Serve warm and enjoy!
Notes
- Add extra sugar to the dough for a sweeter flavor.
- Use part glutinous rice flour for a chewier texture.
- Try alternate coatings like powdered sugar, matcha sugar, or chocolate glaze.
- For a filled variation, stuff dough balls with red bean paste before frying.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack, Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 doughnut
- Calories: 180
- Sugar: 7g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
