Korean · Dessert
Twisted Sugar Donuts
A lightened take on the classic Korean twisted sugar donut, kkwabaegi, made with skim milk and a lean dough so each spiralled twist carries real indulgence without the usual calorie load.
$0
25 minsPrep
6 minsCook
91 minsTotal
MediumLevel
Nutrition per serving
384Calories
4.9gProtein
25.1gFat
35.5gCarbs
11.9gSugar
1.3gFiber
212mgSodium
28mgChol
2gSat Fat
75mgPotassium
31mgCalcium
1.6mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Tripel
local
Yuzu Citron Tea
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to lukewarm and whisk in the yeast and 10g sugar; let sit 5 minutes until foamy.
2
In a bowl, combine flour and salt, then mix in the beaten egg and the yeast mixture to form a soft, slightly sticky dough.
3
Knead on a lightly floured surface for 5 minutes until smooth and elastic, then cover and rest in a warm spot for 45 minutes until doubled.
4
Punch down the dough, divide into two pieces, and roll each into a rope about 20cm long; fold in half and twist the two strands together, pinching the ends to seal.
5
Rest the shaped twists on a floured tray for 15 minutes while the oil heats.
6
Heat the vegetable oil in a deep pan to 175°C using a thermometer to monitor temperature.
7
Fry the twists for about 90 seconds per side, turning once, until deep golden brown and cooked through.
8
Lift onto a wire rack set over paper towels to drain excess oil for 1 minute.
9
Combine the coating sugar and cinnamon, then toss the warm donuts in the mixture while still hot so it adheres.
10
Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g all purpose flour
- 1 oz28g skim milk
- 1/31/3 eggs, beaten (15g)
- 0.4 oz10g sugar white
- 0.1 oz2g yeast dried
- 0 oz1g salt
- 21 oz600g for frying vegetable oil
- 0.4 oz12g for coating sugar white
- 0 oz1g cinnamon ground
