Chapssal Kkwabaegi (Glutinous Rice Twist Donuts)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chapssal-kkwabaegi are Korean twisted donuts made from a yeasted dough of glutinous rice flour and bread flour, proofed until nearly doubled, shaped by twisting pairs of ropes together, and fried at 170 degrees Celsius.
Read more
The high ratio of glutinous rice flour gives the interior a notably chewy pull that sets these apart from standard wheat donuts, though over-proofing turns that chew tough rather than springy. Maintaining oil temperature at 170 degrees keeps the shell golden and crisp while minimizing grease absorption, so the finished donut stays light in hand. Tossing them in cinnamon sugar immediately after draining lets the residual heat partially melt the crystals into a thin, clinging sweet crust.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Warm 190 ml of milk to 38~40 degrees and stir in 5 g of instant yeast.
Leave for 5 minutes and confirm that bubbles form.
- 2Season
Mix 180g glutinous rice flour, 120g bread flour, remaining 40g sugar, and 3g salt, pour in the yeast milk and knead together, then add 20g unsalted butter and knead for 8 minutes until the dough is smooth and elastic.
- 3Control
Place the dough in a bowl, cover with wrap, and let rise in a warm spot at 28 to 30C for 45 minutes until the volume has increased to at least 1.8 times its original size.
- 4Step
Divide the dough into 10 pieces, roll each into a 25cm rope, then twist two ropes together in the same direction and press the ends to seal into a twisted donut shape.
- 5Heat
Heat oil to 170C, then fry 2 to 3 donuts at a time for 3 to 4 minutes, turning them over, until both sides are an even golden brown.
- 6Finish
Drain briefly on a rack, then while still warm toss in 35g cinnamon sugar until every surface is coated and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Twisted Chapssal Kkwabaegi donuts use a high ratio of glutinous rice flour for a signature chewy interior.
- Finish cue
- Heat oil to 170C, then fry 2 to 3 donuts at a time for 3 to 4 minutes, turning them over, until both sides are an even golden brown.
- Avoid this
- Too much proofing can make high-glutinous dough tough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 9 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Cronut
bread flour, instant yeast
English Muffin
bread flour, instant yeast
Brioche Loaf
bread flour, instant yeast