Description
Soft, golden, and fluffy twisted cinnamon sugar donuts inspired by Korean kkwabaegi. Fried to a crisp and tossed in cinnamon sugar, these donuts are a delightful homemade treat perfect for any occasion.
Ingredients
Scale
- 4 cups bread flour (or all-purpose flour)
- 1 cup lukewarm milk (about 38°C / 100°F)
- 1 large egg, room temperature
- 3–4 tablespoons sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 3 tablespoons softened butter
- Oil for deep frying
- For coating: sugar + cinnamon powder mix
Instructions
- Combine warm milk, sugar, and yeast in a bowl. Let sit until yeast activates.
- Add egg and softened butter, mixing well.
- Stir in flour and salt until a shaggy dough forms.
- Knead dough for 8–12 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled.
- Punch down the dough. Divide into 12–16 equal pieces.
- Roll each piece into a rope and twist or knot them.
- Place shaped twists on parchment or a floured tray, cover, and let proof again for 20–30 minutes until puffed.
- Heat oil in a deep pot to 175°C (350°F).
- Carefully fry donuts a few at a time, flipping until golden brown on both sides.
- Remove donuts and drain on paper towels.
- While still warm, toss in a cinnamon-sugar mix.
- Serve warm.
Notes
- For a softer donut, use all-purpose flour.
- For a chewier donut, use bread flour.
- Dough can be prepared the night before and refrigerated.
- Use a thermometer to ensure oil is at 175°C (350°F).
- If using active dry yeast, bloom it in warm milk with sugar first.
- Baking is an alternative, but results in a softer, bun-like texture.
- Store cooled donuts in an airtight container at room temperature for up to 2 days.
- Reheat in the oven at 160°C (325°F) for 5–7 minutes or microwave for 10–15 seconds.
- Freeze cooled donuts for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert/Breakfast
- Method: Deep Frying
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 donut