Name: Twisted Donut (Kkwabaegi) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Korean
Ingredients: 1 1/3 cup (325 ml) lukewarm water; 5 tbsp (70 g) melted butter; 5 tbsp (63 g) sugar; 2 large eggs (room temperature); 3 1/2 cup (560 g) bread flour; 1 cup (160 g) tapioca flour; 3 tbsp (25 g) dry milk powder; 1 tbsp (10 g) instant yeast; 1 tsp (5 g) kosher salt; 2 cup (480 ml) oil for deep-frying; 1/2 cup (100 g) sugar; 2-3 tsp (5–7 g) cinnamon

Ingredients

1 1/3 cup (325 ml) lukewarm water

5 tbsp (70 g) butter, melted

5 tbsp (63 g) sugar

2 large eggs, room temperature

3 1/2 cup (560 g) bread flour

1 cup (160 g) tapioca flour

3 tbsp (25 g) dry milk powder

1 tbsp (10 g) instant yeast

1 tsp (5 g) kosher salt

2 cup (480 ml) oil, for deep-frying

1/2 cup (100 g) sugar

2-3 tsp (5–7 g) cinnamon

Instructions

Step 1: In the bowl of an electric mixer, combine lukewarm water, melted butter, sugar, and eggs. Add bread flour, tapioca flour, dry milk powder, instant yeast, and kosher salt. Mix with a wooden spoon until a sticky mass forms.

Step 2: Attach the dough hook to the mixer and knead the dough on low speed for 8-10 minutes until soft and elastic. Lightly oil your hands and a wooden board, then knead the dough for another 30 seconds to form a smooth ball.

Step 3: Place the dough ball in a greased bowl, cover with a damp towel, and let it rise in a warm place until doubled in size, about 1 hour.

Step 4: Deflate the risen dough and turn it onto a work surface. Divide it in half, then cut each half into 10-11 pieces, making a total of 20-22 pieces.

Step 5: Roll each piece into a 12-inch rope. Holding both ends, twist the ends in opposite directions creating a spiral effect, then fold the twisted rope onto itself and pinch the ends to seal.

Step 6: Place the twisted dough on a parchment-lined sheet pan. Cover with a damp towel and let rest in a warm place for 20-30 minutes.

Step 7: In a shallow bowl, combine sugar and cinnamon for the coating. Set aside.

Step 8: Heat oil in a skillet to 325°F (160°C), filling it with 1-2 inches of oil for frying.

Step 9: Carefully slide 2-3 twisted doughnuts into the hot oil at a time. Fry until the bottom is golden brown, about 30-60 seconds, then flip and fry the other side until done. Adjust heat as needed to prevent burning.

Step 10: Use tongs and a strainer to transfer fried donuts to a wire rack to drain excess oil. While still warm, roll the donuts in the cinnamon sugar mixture.

Step 11: Allow the twisted donuts to cool slightly before enjoying their delightful crispiness and cinnamon sweetness.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the dough mix before kneading.

If you don’t have tapioca flour, you can substitute with cornstarch, but the texture may be slightly different.

Use a candy thermometer to maintain oil temperature for evenly cooked donuts without absorbing too much oil.

Try rolling some donuts in powdered sugar or drizzle with honey as an alternative topping.

FAQs

Can I make the dough without an electric mixer?

Yes, you can mix and knead the dough by hand, though it may take longer to achieve the same smooth, elastic texture. Be patient and knead firmly for about 15 minutes.

What oil is best for frying these donuts?

Neutral oils with a high smoke point like vegetable, canola, or peanut oil work best to achieve a crisp, golden crust without imparting extra flavor to the donuts.