ID: 060a7336...
This recipe guides you through making classic Korean twisted doughnuts, known as Kkwabaegi. They are delightfully fluffy and soft on the inside, with a perfectly golden-brown fried exterior, all finished with a sweet cinnamon-sugar coating.
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Prepare the wet dough mixture by combining warm milk, melted butter, sugar, salt, egg, and yeast; let it activate for 5 minutes. → Mix the wet ingredients with flour, knead the dough, and allow it to rise twice. → Divide the dough into 16 pieces, roll them into ropes, and twist them into shape. → Let the shaped doughnuts rise until they have doubled in size. → Deep fry the doughnuts until golden brown, then toss them in a bag with cinnamon and sugar while still warm.
Prepare the wet dough mixture by combining warm milk, melted butter, sugar, salt, egg, and yeast; let it activate for 5 minutes. → Mix the wet ingredients with flour, knead the dough, and allow it to rise twice. → Divide the dough into 16 pieces, roll them into ropes, and twist them into shape. → Let the shaped doughnuts rise until they have doubled in size. → Deep fry the doughnuts until golden brown, then toss them in a bag with cinnamon and sugar while still warm.
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Ensure the milk mixture is lukewarm, not hot, when you add the yeast. If it's too hot, it can kill the yeast and prevent the dough from rising.
Proper proofing is key to a fluffy texture. Be patient and wait for the dough to rise as instructed, especially the final rise after shaping.
Coat the doughnuts in the cinnamon-sugar mixture while they are still warm. This helps the sugar to stick properly to the surface.
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