Description
Kkwabaegi, or Korean twisted donuts, are soft, chewy, and slightly sweet fried treats coated generously in cinnamon sugar. Made with a combination of bread flour and tapioca flour, these donuts have a unique texture that is tender on the inside with a lightly crisp exterior. The dough is twisted into iconic spirals before being deep-fried to golden perfection, making them a delightful snack or dessert perfect for any occasion.
Ingredients
Scale
Dough 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
Frying and Coating
- 2 cup (480 ml) oil for deep-frying
- 1/2 cup (100 g) sugar
- 2–3 tsp (5–7 g) cinnamon
Instructions
- Make the dough: In the bowl of an electric mixer, combine the lukewarm water, melted butter, sugar, and eggs. Add the bread flour, tapioca flour, dry milk powder, instant yeast, and kosher salt. Mix with a wooden spoon until it forms a sticky mass.
- Knead the dough: Attach the dough hook and knead on low speed for 8-10 minutes until the dough is soft and elastic. Lightly oil your hands and a wooden board, turn the dough out, and knead by hand for about 30 seconds to form a smooth ball.
- First rise: Place the dough ball in a greased bowl, cover with a damp towel, and let it rise in a warm spot until it doubles in volume, about 1 hour.
- Shape the dough: Deflate the dough on a work surface and divide it into two halves. Cut each half into 10-11 pieces, totaling 20-22 pieces. Roll each piece into a 12-inch rope. Twist the rope by rolling the ends in opposite directions using your palms, then wrap the twisted rope around to form a spiral, pinching the ends together.
- Second rise: 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.
- Prepare cinnamon sugar: In a shallow dish, mix the sugar and cinnamon thoroughly. Set aside for coating after frying.
- Fry the donuts: Heat 1-2 inches of oil in a skillet to 325˚F (163˚C). Carefully slide 2-3 donuts into the hot oil and fry until golden brown on one side, about 30-60 seconds. Flip and fry the other side until evenly golden. If browning too fast, reduce heat.
- Drain and coat: Remove donuts with tongs and strainers, letting excess oil drip on a wire rack. While still hot, roll the donuts in the cinnamon sugar mixture to coat.
- Cool and serve: Allow the donuts to cool slightly before enjoying their soft, twisted texture and sweet cinnamon flavor.
Notes
- The dough may be slightly sticky due to tapioca flour, so lightly oiling hands and surfaces helps in shaping.
- Maintain oil temperature at 325˚F for even frying and to avoid burnt exterior with raw interior.
- Use a candy or deep-fry thermometer to monitor oil temperature accurately.
- Donuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- For a vegan variation, substitute eggs with flax eggs and butter with plant-based margarine, though texture may vary.
- Ensure tapioca flour is fine and well sifted for best dough consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Keywords: Kkwabaegi, Korean twisted donuts, cinnamon donuts, fried doughnuts, sweet fried snacks, Korean desserts
