Chapssal Kkwabaegi (Glutinous Rice Twist Donuts)
Warm the milk to 38 to 40°C for the yeast, knead the dough for 8 minutes once the butter is in, and let it rise at 28 to 30°C for 45 minutes, until it is at least 1.8 times its original size. Too much proofing can make this glutinous dough tough. Fry 2 to 3 donuts at a time at 170°C for 3 to 4 minutes, holding that temperature so they do not turn greasy, and toss them in cinnamon sugar while still warm.
Quick answer
- Total time
- At least 1 hr 4 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
This yeasted dough uses more glutinous rice flour than bread flour, which gives the inside a stretchy, chewy pull that plain wheat donuts lack.
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Rolled in cinnamon sugar straight from the fryer, the donuts melt a little of the sugar with their own heat, leaving a thin crust that follows every turn of the twist.
Ingredients
Instructions
- 1
Warm 190 ml of milk to 38 to 40C and stir in 5 g of instant yeast.
Leave for 5 minutes and confirm that bubbles form.
- 2
Mix 180g glutinous rice flour, 120g bread flour, 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.
- 3
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.
- 4
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.
- 5
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.
- 6
Drain briefly on a rack, then while still warm toss in 35g cinnamon sugar until every surface is coated and serve immediately.
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