Easy Korean Twisted Donuts (Kkwabaegi) Recipe
A popular treat in Korean bakeries that can be easily made at home: Korean Twisted Donuts. Also known as Kkwabaegi, these popular golden brown donuts come from a yeasted dough that is twisted together. The end result: fluffy donuts that are soft, pillowy, and covered with an irresistible dusting of cinnamon sugar. YUM!
Servings: 16 donuts
Calories: 155kcal
Equipment
- Large Bowl (for dough)
- Sheet Pan lined with parchment paper (to transfer twisted donuts)
- Dutch oven (for deep frying)
- Sheet Pan with cooling rack (to transfer deep fried donuts)
- large, shallow bowl (for rolling in cinnamon sugar)
Ingredients
Dough
- 3 cups flour
- 1 cup milk
- 3 Tbsp butter melted
- 1 egg
- 1/2 cup sugar
- 2 1/4 tsp yeast (1 packet; instant yeast or active yeast)
- 1/2 tsp salt
Cinnamon Sugar
- 1/4 cup brown sugar
- 1 Tbsp cinnamon
Instructions
- Make the dough. In the microwave, heat melted butter and milk in 30 second bursts until lukewarm to the touch (110F), but not hot or steaming. Sprinkle yeast over the liquid and let sit for 5 minutes until foamy. Add egg directly on top and beat lightly with fork. Set aside.
- In a large bowl, add dry ingredients. Make a well in the center and add the wet ingredients. Mix with a spatula until a ball forms. Knead lightly until smooth. The dough will be sticky.
- Let the dough rise. Cover and transfer the dough to a dark, warm place. Leave undisturbed until doubled in size, about 1 hour. Deflate the dough by punching it down (push down the middle of the dough with your fist until it deflates). Knead a few times. Cover until doubled in size again, about 30-45 minutes. (Yes, the dough needs to rise twice).
- Make donuts. Lightly flour the surface of a cutting board. Using a bench scraper or knife, divide dough into 16 equal pieces. Take one piece and roll out (with your hands) into a long strip, about 10 inches long. Twist one end upwards while simultaneously twisting the other end downward. Hold the ends and lift the dough off the surface, in a U-shape. The donut should naturally twist. If you need to, give it a little extra twist to help it along. Pinch the ends together and tuck under each other. Transfer to a sheet pan lined with parchment paper. Repeat until you have 16 donuts.
- Let the twisted dough rise. When all the donuts are twisted, cover. Leave undisturbed in a warm, draft-free place until doubled in size, about 15-30 minutes.
- Deep fry. Heat a dutch oven with 2-3 inches of cooking oil to 350F. Fry donuts until puffy and golden, about 2-3 minutes each. Make sure to flip the donuts. Do not crowd the pan!
- Dust with cinnamon sugar. In a large shallow bowl, combine the cinnamon and brown sugar. Mix well. Transfer hot Korean donuts to the cinnamon sugar mixture. Roll the donuts and spoon extra cinnamon sugar on top. Flip around and around until they are thoroughly coated. Enjoy!
- Eat immediately! Korean donuts taste best when they are still warm.
Notes
*Leftover donuts can be frozen and reheated in a 325F oven until crispy and hot, about 4-5 minutes.
**Yeast is finicky. There are many ways to kill yeast. Yeast can also die if it's too old. To determine if your yeast is still active, sprinkle a small amount (a pinch) over warm water. If it foams, it's still good. If it doesn't foam, then you may need to get a new batch.
Tips:
- Create a warm, draft-free area for the dough to rise. Pre-heat the oven to 175F. When the oven reaches the correct temperature, immediately turn it off. Place the covered dough bowl in the oven, door closed. This warm, draft-free environment makes a great place for the dough to rise undisturbed.
- Give the dough time to rise. To achieve the proper texture, the dough needs to rise until roughly doubled in size. The time can vary depending on the temperature of your home. In warmer weather, it will rise faster. In cold weather, it will take longer.
- Pinch the twisted ends tightly! Otherwise, they will separate while frying.
- Set up a deep frying station. Clip a thermometer to a cast iron dutch oven to gauge the oil temperature. Transfer to a cooling rack fitted over a sheet pan so the donuts don't get soggy.
- Add cinnamon sugar while the donuts are hot. The sugar will stick better.
Nutrition
Calories: 155kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 102mg | Potassium: 61mg | Fiber: 1g | Sugar: 10g | Vitamin A: 97IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 1mg