Chapssal Kkwabaegi (Glutinous Rice Twist Donuts)
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. 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.
Adjust Servings
Instructions
- 1
Warm milk slightly and let yeast with a little sugar bloom for 5 minutes.
- 2
Combine flours and salt, add yeast milk, then knead in butter until smooth.
- 3
Cover and proof for 45 minutes until about 1.8 times larger.
- 4
Divide into 10 pieces, roll long, and twist in pairs to form donuts.
- 5
Fry 2-3 pieces at a time in 170C oil for 3-4 minutes until golden.
- 6
Drain and coat with cinnamon sugar while still warm.
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