Korean · Dessert
Kkwabaegi Twisted Sugar Donuts
Kkwabaegi are Korean street-market twisted doughnuts, a soft yeasted dough braided into a spiral shape, deep-fried to a deep golden crust, then rolled warm in cinnamon sugar. The twist gives extra surface area for crisping while keeping the interior pillowy and slightly chewy.
$0
25 minsPrep
8 minsCook
113 minsTotal
MediumLevel
Nutrition per serving
285Calories
4.7gProtein
15gFat
33.3gCarbs
9.8gSugar
1.3gFiber
141mgSodium
33mgChol
3.5gSat Fat
71mgPotassium
30mgCalcium
1.6mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Yujacha (Citron Tea)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk to lukewarm and whisk in the yeast and a pinch of the sugar; let sit 5 minutes until foamy.
2
In a bowl combine the flour, remaining sugar and salt, then mix in the beaten egg and the yeast mixture to form a shaggy dough.
3
Knead in the softened butter until the dough is smooth and elastic, about 8 minutes by hand.
4
Cover and let rise in a warm spot for 45-60 minutes until doubled.
5
Punch down the dough, divide into 2 equal pieces, and roll each into a rope about 20cm long.
6
Fold each rope in half and twist the two strands together, pinching the ends to seal into a twisted shape.
7
Place the twisted donuts on a floured tray and let rest, covered, for 20 minutes to puff slightly.
8
Heat the vegetable oil in a deep pan to 170C, checking with a thermometer.
9
Fry the donuts in the oil for 2-3 minutes per side, turning gently, until deep golden brown all over.
10
Lift onto a wire rack lined with paper to drain excess oil for a minute.
11
Brush the warm donuts lightly with melted butter, then roll immediately in the cinnamon-sugar mixture to coat evenly.
12
Serve warm the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted,
- 1.5g1.5g Yeast Dried,
- 8g8g Sugar White,
- 28g28g Whole Milk, warmed,
- 12g12g Egg, lightly beaten,
- 5g5g Butter, softened,
- 0.5g0.5g Salt,
- 250g250g Vegetable Oil, for frying, partial_absorption, , fats
- 10g10g Sugar White, mixed with cinnamon for coating, 1
- 1g1g Cinnamon Ground, 1
- 4g4g Butter, melted, for brushing after frying, 1
