There’s something incredibly charming about Korean Twisted Donuts, known as Kkwabaegi, that captures the heart right from the first bite. These golden, soft, and delightfully chewy treats are coated in a fragrant cinnamon sugar that adds just the right touch of warmth and sweetness. With their playful twisted shape and perfect texture, the Korean Twisted Donuts (Kkwabaegi) Recipe is an absolute delight to make at home, whether for a cozy breakfast, an afternoon snack, or a fun party treat. Once you try them, you’ll understand why they’ve become a beloved favorite in so many households.
Ingredients You’ll Need
Each ingredient in this Korean Twisted Donuts (Kkwabaegi) Recipe plays a crucial role in creating that soft, chewy texture and subtly sweet flavor. The simplicity of the ingredients makes this recipe incredibly approachable, yet each element combines perfectly to give you a truly satisfying treat.
- 3 cups all-purpose flour: Gives the dough structure and chewiness, essential for that perfect donut bite.
- 1/2 cup granulated sugar: Sweetens the dough just enough to balance the cinnamon coating without overpowering.
- 2 tsp active dry yeast: The key leavening agent that makes the dough soft, fluffy, and easy to twist.
- 1 cup warm milk (110°F): Activates the yeast and adds moisture for a tender crumb.
- 2 large eggs: Adds richness and helps bind the dough for easy handling.
- 1/2 tsp salt: Enhances the sweetness and balances the overall flavor.
- 2 cups oil (for frying): Essential for frying, creating a crispy exterior with a golden hue.
- 1/4 cup cinnamon sugar mixture: A cozy blend of 1/4 cup sugar and 1 tsp ground cinnamon that wraps the donuts in irresistible flavor.
How to Make Korean Twisted Donuts (Kkwabaegi) Recipe
Step 1: Activate the Yeast
Start by combining warm milk and the active dry yeast in a bowl. Let this sit quietly for 5 to 10 minutes until frothy and bubbly. This little bubbling moment tells you the yeast is alive and ready to work its magic, which means your donuts will rise beautifully.
Step 2: Mix Dry Ingredients and Add Wet
In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center, then pour in the frothy yeast mixture along with the beaten eggs. This is where you’ll start forming your dough, bringing flavors and textures together.
Step 3: Knead and Rise
Transfer the dough onto a floured surface and knead it for about 6 to 8 minutes until it’s smooth and elastic. This kneading process develops the gluten, giving your donuts that chewy texture you love. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about an hour, or until it has doubled in size.
Step 4: Shape the Donuts
Once risen, punch down the dough to release air bubbles. Roll it out into rectangles about half an inch thick. Cut into strips and twist each strip into those distinctive spiral shapes that make these donuts so fun and unique. This shaping step is where your hands get creative and the magic truly takes form.
Step 5: Fry to Perfection
Heat oil in a deep pot to 350°F (175°C). Fry each twisted donut for 3 to 4 minutes until golden brown and deliciously crispy on the outside. After frying, let them cool just slightly before rolling them in the cinnamon sugar mixture, coating them in that sugary, spicy goodness that defines Kkwabaegi.
How to Serve Korean Twisted Donuts (Kkwabaegi) Recipe
Garnishes
The classic cinnamon sugar coating is all you really need to bring out the full flavor of these Korean Twisted Donuts (Kkwabaegi) Recipe delights, but you can get creative. Consider adding a light dusting of powdered sugar or even a drizzle of honey for extra sweetness that will make each bite sing.
Side Dishes
Pair your Kkwabaegi with a warm cup of your favorite tea, like green or black tea, to complement the sweetness and keep the experience cozy. For a brunch spread, these donuts also go wonderfully with fresh fruit or a light yogurt for balance.
Creative Ways to Present
Present these twisted beauties in a rustic basket lined with a pretty cloth napkin to invite everyone to dig in. Arrange them on a tiered dessert stand to make snack time feel like a celebration. You can even serve them alongside dipping sauces like chocolate or caramel for an extra-special treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Korean Twisted Donuts (Kkwabaegi) Recipe in an airtight container at room temperature for up to 2 days. This will help maintain their softness and keep the cinnamon sugar coating intact.
Freezing
To keep them fresh longer, wrap individual donuts in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month without losing much of their texture or flavor, making it easy to enjoy these treats anytime.
Reheating
When you’re ready to enjoy your frozen or stored donuts, reheat them in a 350°F oven for about 5-7 minutes. This will revive their crispy exterior and warm up the soft dough inside without drying them out.
FAQs
Can I use a different type of flour for Korean Twisted Donuts?
While all-purpose flour works best for achieving the right chewiness, you can experiment with bread flour for an even firmer texture or cake flour for softer, more delicate donuts. Just know that changing flours may slightly affect the donut’s final texture.
Is it okay to bake instead of frying these donuts?
Baking is possible but not traditional. The deep-fried method creates the classic crispy exterior and chewy interior that defines Kkwabaegi. If you choose to bake, expect a different texture, perhaps similar to a soft breadstick coated in cinnamon sugar.
How important is the cinnamon sugar coating?
The cinnamon sugar coating is essential in delivering the signature flavor of Korean Twisted Donuts. It provides sweetness and a warm spice that perfectly balances the dough’s subtle taste. Without it, the donuts would feel incomplete.
Can I make the dough ahead and refrigerate it?
Yes! You can prepare the dough and store it in the refrigerator overnight. Just bring it back to room temperature and allow it to rise again before shaping and frying for best results.
What’s the secret to getting the perfect twist?
The secret lies in rolling the strips evenly and twisting gently without tearing the dough. Keep your hands lightly floured to prevent sticking, and aim for a loose but firm twist to hold its shape during frying.
Final Thoughts
Making Korean Twisted Donuts (Kkwabaegi) Recipe at home is such an enjoyable and rewarding experience. The way these simple ingredients transform into golden, cinnamon-scented treats is truly special. Whether sharing with friends, family, or savoring solo, these donuts bring warmth and cheer to any moment. Don’t wait to try this recipe and add a little twist of joy to your kitchen!
Print
Korean Twisted Donuts (Kkwabaegi) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Description
Korean Twisted Donuts, or Kkwabaegi, are soft and fluffy fried dough pastries coated in cinnamon sugar. These delightful treats offer a perfect balance of sweetness and a light, airy texture with a subtle yeast flavor. Traditionally enjoyed as a street food snack in Korea, they make for a delicious homemade dessert or afternoon snack.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp active dry yeast
- 1 cup warm milk (110°F)
- 2 large eggs
- 1/2 tsp salt
For Frying and Coating
- 2 cups oil (for frying)
- 1/4 cup cinnamon sugar mixture (1/4 cup sugar + 1 tsp ground cinnamon)
Instructions
- Activate Yeast: Combine warm milk and active dry yeast in a bowl; let it sit for 5-10 minutes until frothy, indicating the yeast is active and ready.
- Mix Dry Ingredients and Form Dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center, then add the yeast mixture and beaten eggs. Stir to combine into a dough.
- Knead Dough and First Rise: Knead the dough on a floured surface for 6-8 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
- Shape the Donuts: Punch down the risen dough to release air. Roll it out into rectangles about ½ inch thick. Cut the dough into strips, then twist each strip into a spiral shape to form the characteristic twisted donut shape.
- Fry the Donuts: Heat oil in a deep pot to 350°F (175°C). Fry each twisted donut for about 3-4 minutes until they turn golden brown, turning as needed to cook evenly.
- Coat Donuts: Remove the fried donuts and drain excess oil on paper towels. While still warm, coat the donuts evenly with the cinnamon sugar mixture for a sweet and aromatic finish.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading is essential for developing gluten, which gives the donuts their chewy texture.
- Use a candy or deep-fry thermometer to maintain oil temperature for even frying.
- Donuts are best enjoyed fresh for optimal texture and flavor.
- You can store leftover donuts in an airtight container for up to 2 days but reheat slightly for best taste.
