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Korean

Kkwabaegi

Korean twisted doughnuts: a soft, milky yeast dough rolled into ropes, twisted on itself, deep-fried until deep gold and rolled while hot in cinnamon sugar. Chewy inside, crisp outside, best eaten warm from the paper bag.

BreakfastSnacksVegetarian
105 min95 prep · 10 cookMedium1111 kcalper serving
Kkwabaegi

Method

  1. Warm 60 ml of milk to blood temperature — it should feel neither warm nor cool on the inside of your wrist. Whisk in 15 g of caster sugar, 3 g of instant yeast and 1 egg yolk, and leave 5 minutes until the surface looks foamy.
  2. Add 120 g of plain flour and 0.5 g of salt and mix to a shaggy dough, then knead on an unfloured surface for 8 minutes until it comes together smoothly. Smear on 10 g of softened butter and keep kneading, slapping and folding, for 5 minutes more, until the dough is glossy, elastic and pulls into a thin translucent sheet without tearing.
  3. Round the dough into a ball, put it in a lightly oiled bowl, cover with cling film and leave in a warm place for about 60 minutes, until doubled and a finger poked in leaves a dent that fills back only slowly.

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Per serving

1111kcal
24gprotein
126gcarbs
57gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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