Also called twisted donuts or kkwabaegi are popular donuts that you often find along the streets of South Korea. Today I've made a new twist that goes well with dipping in your favorite sauce, such as caramel, chocolate, vanilla, etc. These are crunchy on the outside, but absolutely deliciously juicy and airy on the inside. In this recipe we use frying oil to fry the donuts and a stand mixer to knead the dough.
Ingredients
- 400 g plain white flour
- 250 ml whole milk
- 50 g butter
- 150 g sugar
- 1 x eggs
- 2 ½ tsp dry yeast for sweet baking
- 1 tsp vanilla sugar
- 1 tsp cinnamon
- ¼ tsp salt
Method
- Mix wheat flour, vanilla sugar, cinnamon and salt in a kitchen bowl.
- Melt butter in a saucepan over medium heat until just melted. Remove the pan from the plate then stir in 50 grams sugar (per 12 donuts), then add the milk and egg.
- Stir well so the sugar dissolves. Then add dry yeast and mix lightly.
- Pour the mixture into the kitchen bowl with dry ingredients and let it knead on low speed (2 out of 10) for approx. 10-13 minutes - until the dough lets go of the edges of the bowl. Cover the bowl and let the dough rise in a warm place for approx. 1-1.5 hours until the dough doubles in size. (If you make this on a cold day you can put the bowl in the oven with top and bottom heat on 30ºC).
- When the dough has doubled, knead out the air bubbles so that the dough is flat again. Cover and let the dough rise for approx. 45 min to 1 hour so that it doubles once more.
- Divide the dough into 12 equal-sized pieces. Feel free to cover them with a kitchen towel while you shape them.
- Roll out one bun at a time into a long sausage of approx. 30 cm length. Twist the sausage with the right hand upwards, while the left hand downwards. Lift both ends up, so that they twist together and get the shape you see in the picture. Pinch the edges tightly so that they don't come undone during cooking. Repeat the process with the rest.
- Feel free to put them in systematic order so you remember which one you put first. Leave them to rise for at least 20-30 minutes before deep-frying them. Then after all is shaped, you can heat the oil on medium high heat. The oil should be at least 10 cm high so that you cover the donuts enough for frying.
- Turn the donuts regularly so that they rise and become round and nice. Feel free to cover with a towel. Mix a bag of sugar (and cinnamon if you feel like it). You can also have this in a dish and turn the donuts inside.
- Check if the oil is ready by dropping a small piece of the dough in it. The oil shouldn't be steaming, and the dough should rise instantly and have lots of bubbles around it. Fry 5-6 donuts at a time, depending on how big a pan you have, and note that they will rise in the oil.
- Fry for approx. 2 minutes on each side. Take them out of the oil and onto a wire rack with kitchen paper underneath. Repeat the process.
- Let the fried donuts rest for 2-3 minutes before you either shake them in a bag with sugar and cinnamon or roll them in a bowl. They are delicious as is or you can dip them in caramel sauce or other sauces.
