Kkwabaegi (Korean Twisted Doughnut Recipe)
User Reviews
5
6 reviews
Excellent
Kkwabaegi (Korean Twisted Doughnut Recipe)
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Korean Donuts (Kkwabaegi) are a street food classic with a sweet twist - soft, fluffy inside with a golden, crispy exterior, and rolled in aromatic cinnamon sugar for that perfect bite. These unforgettable, golden-brown delights are easy to nail on the stovetop or in an air fryer.
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Ingredients
- 1 ½ cup plant-based milk unsweetened
- ⅓ cup sugar
- 2½ teaspoons instant yeast
- 3 ¼ cup bread flour plus extra for rolling
- ¼ cup vegan butter melted
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 2 cups canola oil vegetable oil, or sunflower oil for frying
Cinnamon Sugar Mix:
- ⅓ cup sugar
- 1 ½ teaspoons cinnamon
Instructions
- In a pot over medium heat, warm the plant-based milk to approximately 110°F (43°C). If you have one, use a candy thermometer to check the temperature, otherwise, just go for the rough feel of warm (not scalding) bath water.
- Pour the warm milk into a large mixing bowl. Add sugar and instant yeast to the milk. Stir gently to combine and let it sit for about 5 minutes until the yeast activates, indicated by a foamy appearance.
- Add bread flour, melted vegan butter, salt, nutmeg, and vanilla to the yeast mixture. Mix with a spoon until the dough starts to come together. Then, knead the dough in the bowl with your hands until it forms a smooth, elastic ball, which should take about 10 minutes, or mix it in a stand mixer on medium speed for 5 minutes. If the dough is too sticky, add a bit more flour, just enough to make it manageable.
- Cover the dough with a clean kitchen towel and let it rise in a warm place, ideally around 75°F to 80°F (24°C to 27°C), for 1 hour, or until it doubles in size. After the sweet dough has risen, gently punch it down to release air. Transfer the dough to a lightly floured surface. Divide it into 12 equal portions.
- On a clean lightly floured, clean surface or large cutting board, roll each dough ball into a long, thin rope, about 12 inches (30cm) long. Fold each rope in half and twist the two pieces around each other to form a spiral, pressing the ends together to seal. Once formed, slightly flattening the twisted dough helps prevent it from unwinding as it proves and bakes.
- Place the twists on a lightly floured baking pan, leaving space between the twists, and place them in a warm area to proof for 20 minutes. An oven turned off is a good place for that, or anywhere where they will be protected from drafty air.
- In a deep, heavy-bottomed pot, heat the oil over medium heat to 355°F (180°C)). Ideally, get an accurate temperature by using a thermometer. Otherwise, test the oil's readiness by dropping a small piece of dough into it; it should sizzle and float to the top.
- Carefully place a few dough twists into the hot oil, avoiding overcrowding. Fry them for 2-3 minutes on each side, or until golden brown and puffed up.
- Remove the twists from the oil with a slotted spoon or tongs, and drain them on a wire rack suspended over a baking sheet to drip off excess oil.
- For the cinnamon sugar mix, combine sugar and ground cinnamon in a shallow bowl. Roll the fried doughnuts in this mixture until fully coated.
- Serve the doughnut twists while warm for maximum magic!
Equipments used:
Notes
- 💨 Air Fryer Hack:
- 💨
- To air fry Kkwabaegi (Korean donut twists), first prepare and proof the dough as usual. Then, preheat your air fryer to around 350°F (180°C), lightly oil the doughnuts, and arrange them in a single layer in the basket. Air fry for 4-6 minutes on each side until golden brown. For a traditional touch, roll the warm doughnuts in a sugar and cinnamon mix before serving. Enjoy this healthier twist on a delicious treat!
- 🍳Only Fools Use Frying Pans:
- 🍳
- I have seen so many recipes calling to fry donuts in a deep skillet over medium heat. It's the worst advice in the world! Use a Dutch oven or other tick-bottomed pot with high sides to prevent oil spills and splatters from making a mess of your stove. Otherwise, you can make these in a thermostatic deep fryer if you own one.
- 🍩 "Tacky, Not Sticky" Dough:
- 🍩
- Keep the dough slightly tacky for light, fluffy donuts. Instead of adding extra flour if it's sticky, lightly oil your hands for easier handling.
- 🌡️ Just Right Oil Temp:
- 🌡️
- Monitor the oil temperature closely, keeping it between 350-355°F (178-180°C). If the temperature of the oil is too cool, the donuts get greasy; and if the oil is too hot, they will burn on the outside but stay raw inside.
- 🤖 Effortless Kneading:
- 🤖
- Use a stand mixer for kneading to save effort and ensure the dough's texture is just right. It's a hands-free, efficient approach to perfect dough.
- 🧈 Pliable Butter Secret:
- 🧈
- Use room-temperature vegan butter for smooth integration into the dough. Cold butter can hinder kneading and affect the donut's final texture.
Nutrition Information
Show Details
Calories
1301kcal
(65%)
Carbohydrates
90g
(30%)
Protein
14g
(28%)
Fat
100g
(154%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
29g
(171%)
Monounsaturated Fat
60g
(300%)
Trans Fat
0.4g
(20%)
Sodium
338mg
(14%)
Potassium
234mg
(5%)
Fiber
4g
(16%)
Sugar
27g
(54%)
Vitamin A
586IU
(12%)
Vitamin C
0.05mg
(0%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 1301 kcal
% Daily Value*
| Calories | 1301kcal | 65% |
| Carbohydrates | 90g | 30% |
| Protein | 14g | 28% |
| Fat | 100g | 154% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 60g | 300% |
| Trans Fat | 0.4g | 20% |
| Sodium | 338mg | 14% |
| Potassium | 234mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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