Korean Twisted Doughnuts (Chewy Double-Proofed Spiral Fried Doughnuts)

Quick answer

Total time: 105 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Flour dough enriched with egg, milk, and butter is kneaded, proofed for one hour, twisted into spiral shapes, proofed again for 30 minutes, then deep-fried at 170 degrees Celsius.

The double proofing creates a chewy interior with enough air pockets to keep the texture light, and the sugar coating must be applied immediately after frying while the surface is still hot so it adheres firmly. The addition of butter gives these twisted doughnuts a richer, more fragrant taste compared to plain flour fritters. Fresh from the oil, the contrast between the thin, crisp exterior and the springy inside is what makes kkwabaegi worth eating on the spot.

Ingredients (4 servings)

Ingredient	Amount	Unit
flour	300	g
yeast	5	g
sugar	30	g
salt	3	g
egg	1	piece
milk	150	ml
butter	30	g
cooking oil	1000	ml
sugar for coating	100	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Combine 300 g flour, 5 g yeast, 30 g sugar, and 3 g salt evenly.

Add 1 egg and 150 ml milk, then mix until no dry flour remains and the dough gathers into one rough mass.
2

Step

Add 30 g butter and knead until the surface becomes smoother and slightly elastic.

If the dough sticks heavily to your hands, pause briefly, then knead again instead of adding too much extra flour.
3

Control

Cover the dough and let it proof for 1 hour.

When it has expanded and a fingertip mark slowly springs back, divide it and roll each portion into an even long strip for twisting.
4

Heat

Twist each strip gently in opposite directions from both ends to build light tension, then lift the center so it coils into the classic spiral. Press the ends lightly so they do not open during proofing or frying.
5

Step

Let the shaped dough proof again for 30 minutes.

Wait until the surface looks puffed and lighter, and avoid pressing it hard so the air pockets from the second proofing stay intact.
6

Season

Heat 1000 ml cooking oil to 170C and fry the kkwabaegi until both sides turn golden.

Drain briefly, then coat immediately with 100 g sugar while the surface is still hot so it sticks firmly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Double-proofed yeast dough forms a network of gluten strands that provides a signature chew to these twisted spirals after they fry in oil until golden.
Finish cue: Heat 1000 ml cooking oil to 170C and fry the kkwabaegi until both sides turn golden.
Avoid this: Press the ends lightly so they do not open during proofing or frying.