Korean Twisted Donuts
Korean Twisted Donuts

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, korean twisted donuts. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough. These kkwabaeggi (꽈배기), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets.

Korean Twisted Donuts is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Korean Twisted Donuts is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook korean twisted donuts using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Korean Twisted Donuts:
  1. Take 3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
  2. Make ready 2 tablespoons butter
  3. Take 1 packet dry yeast (about 2¼ teaspoons: 7 grams)
  4. Take 4 tablespoons white sugar
  5. Make ready 1 cup milk
  6. Get 1 egg
  7. Make ready 1/2 teaspoon salt
  8. Prepare corn oil for frying
  9. Take Coating
  10. Take 1/2 teaspoon cinnamon powder
  11. Make ready 3 tbs white sugar

Time for dessert! 😀 In Korea, you can get these tasty donuts from a street vendor or a bakery. Do you want them at home? Here is a good recipe for you. These Korean styled twisted donuts are delicious and fun to make.

Steps to make Korean Twisted Donuts:
  1. Make the coating

Add 2-3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix well. Set aside.

  1. Melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes until the mixture is foaming.
  2. Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap and let it double in size. (60-90 minutes).
  3. Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.
  4. Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces. (40g for each)
  5. Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it. Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs.
  6. Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough. Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.
  7. Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand. Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
  8. Strain the cooked doughnuts. Put them in the brown paper bag with the sugar cinnamon mixture. Shake a few times until they are evenly coated. This is best done when the doughnuts are still warm. Repeat this with all the doughnuts until they are all cooked and coated.
  9. Best served with a cup of tea or coffee.

I always got these at Boulangerie Bakery & Cafe in Tacoma, WA.hope this recipe holds up to their doughnuts. It is twisted like a braid and hence named twisted Korean donuts. It is crunchy and sweeter outside, soft and fluffy inside. I have added little su gar to the dough. Twisted doughnuts are known as kkwabaegi (꽈배기) in Korean.

So that’s going to wrap this up for this special food korean twisted donuts recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!