Chapssal Kkwabaegi (Glutinous Rice Twist Donuts)
Quick answer
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...
What makes this special
- Twisted Chapssal Kkwabaegi donuts use a high ratio of glutinous rice flour for a signature chewy interior.
- High glutinous rice ratio makes the inside far chewier than regular donuts
- Proof only to 1.8x to prevent over-fermented tough texture
Key ingredients
Core cooking flow
- 1 Warm 190ml milk to 38 to 40C, add 5g instant yeast and a portion of the suga...
- 2 Mix 180g glutinous rice flour, 120g bread flour, remaining 40g sugar, and 3g...
- 3 Place the dough in a bowl, cover with wrap, and let rise in a warm spot at 2...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Warm 190ml milk to 38 to 40C, add 5g instant yeast and a portion of the sugar, then wait 5 minutes until the mixture is foamy, confirming the yeast is active.
- 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.
After the steps
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