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
Butter dough that rises twice before it is twisted and fried gives a doughnut that stretches and chews when you bite it.
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Roll it in sugar the moment it leaves the oil, while it is hot enough for the sugar to stick.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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