Homemade Chewy and Delicious Twisted Donuts (Kkwabaegi)
Homemade Chewy and Delicious Twisted Donuts (Kkwabaegi)
No Need to Buy! Make Deliciously Chewy Twisted Donuts at Home
During my pregnancy, I craved kkwabaegi so much that I searched everywhere, and eventually decided to make them at home! This recipe is a modified version based on Lana’s recipe, reconfigured into a video format for easy following. Experience the delightful taste of freshly fried, warm, and chewy twisted donuts right in your own kitchen!
Chewy Twisted Donut Dough Ingredients- 300g Bread Flour (high-gluten flour, good for bread)
- 30g Sugar (adds sweetness)
- 4g Salt (balances the flavor)
- 8g Active Dry Yeast (essential for making the dough rise)
- 140g Warm Milk (35-40°C, ensures a moist dough)
- 40g Egg (about 1 large egg, at room temperature)
- 40g Unsalted Butter (at room temperature, for a tender texture)
Ingredients for Sweet Finishing- Cinnamon Powder, to taste (adjust as you like)
- Sugar, to taste (adjust as you like)
- Cinnamon Powder, to taste (adjust as you like)
- Sugar, to taste (adjust as you like)
Cooking Instructions
Step 1
1. First, in a mixing bowl, measure and add 300g of bread flour, 4g of salt, and 30g of sugar. To prevent the salt and sugar from interacting directly, it’s good practice to place the sugar on one side of the bowl and the salt on the other before mixing. If using a stand mixer, mix on the lowest speed for about 1 minute until the dry ingredients are combined.
Step 2
2. Gently warm 140g of milk to about 35-40°C (95-104°F) using a microwave or stovetop. Be careful not to overheat, as it can kill the yeast. Stir in 8g of active dry yeast and let it sit for about 3 minutes to activate. Once the yeast becomes foamy, add 40g of beaten egg (about 1 large egg) and mix well.
Step 3
3. Gradually pour the milk, yeast, and egg mixture from step 2 into the bowl with the dry ingredients from step 1. Start mixing with the stand mixer on medium-low speed. It’s best to cover the bowl or start on a low speed initially to prevent flour from scattering.
Step 4
4. When the flour is almost no longer visible and the dough starts to come together, add 40g of unsalted butter at room temperature. Continue mixing with the stand mixer for about 15 minutes until the dough becomes smooth and elastic. A properly kneaded dough will pull away cleanly from the sides of the bowl and feel slightly sticky but not overly messy when touched. (Sufficient gluten development is key!)
Step 5
5. Shape the finished dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place (35-40°C or 95-104°F) for about 40 minutes for the first proof. You can use your oven’s proofing function, or create a warm environment by placing a cup of hot water in the oven. The dough is ready when it has doubled in size.
Step 6
6. Gently deflate the dough after the first proof by pressing it down on a lightly floured surface. Divide the dough into 6-7 equal portions, each weighing about 60g (this is a standard size for one twisted donut). Lightly press each piece into an elongated oval shape; this will help create a prettier twisted donut form. Cover the divided dough pieces with plastic wrap or a damp cloth to prevent them from drying out and let them rest at room temperature for 10 minutes for a second proof. This makes them easier to shape.
Step 7
7. Prepare the dough pieces after the second proof. Gently stretch one piece of dough into a long rope. You can then twist it to form the basic kkwabaegi shape. (As shown in the video, you can achieve a more intricate look by stretching the dough long, twisting it into two strands, then folding it in half and twisting again.)
Step 8
8. Place the shaped kkwabaegi back on the work surface, cover them with plastic wrap or a damp cloth, and let them proof at room temperature for another 10 minutes (third proof). Heat vegetable oil to 180°C (350°F). Carefully place the twisted donuts into the hot oil and fry, turning them occasionally, until golden brown. Kkwabaegi can burn quickly, so keep a close eye on them. Fry each side for about 1-2 minutes, or until perfectly golden.
Step 9
9. Once fried, remove the kkwabaegi from the oil and place them on paper towels to drain excess grease. They are best enjoyed warm! In a separate bowl, mix cinnamon powder with sugar to your preference. Roll the warm, drained twisted donuts in the cinnamon-sugar mixture until evenly coated. Your delicious cinnamon-sugar kkwabaegi are now ready to be enjoyed with a warm cup of coffee or tea!
