Kkwabaegi-inspired Sweet Israeli Pastries

Ingredients

In this Israeli adaptation of Kkwabaegi, we have incorporated local flavors and ingredients to create a unique twist. While the original Korean version is typically deep-fried, we have opted for baking the pastries to make them lighter and healthier. Additionally, we have replaced some of the traditional Korean spices with cinnamon to cater to Israeli taste preferences. We alse have the original recipe for Kkwabaegi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1/4 cup (50g) granulated sugar, for coating 1/4 cup (50g) granulated sugar, for coating
• 1 tablespoon (15g) ground cinnamon, for coating 1 tablespoon (15g) ground cinnamon, for coating

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 32g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
2. 2.
   In a separate bowl, mix together the warm milk, melted butter, honey, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into 8 equal pieces.
8. 8.
   Roll each piece into a rope shape, about 20cm (8 inches) long.
9. 9.
   In a shallow bowl, mix together the granulated sugar and ground cinnamon for coating.
10. 10.
    Dip each rope of dough into the cinnamon-sugar mixture, making sure to coat it evenly.
11. 11.
    Twist each coated rope of dough into a knot shape and place it on the prepared baking sheet.
12. 12.
    Bake for 15-18 minutes, or until the pastries are golden brown.
13. 13.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper dough fermentation.
• Honey — Use a good quality honey for a subtle sweetness in the dough.

Tips & Tricks

• For an extra touch of sweetness, drizzle the pastries with honey after baking.
• Serve the pastries warm for the best flavor and texture.
• If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon in the coating mixture.
• These pastries are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days.
• Feel free to experiment with different spices such as cardamom or nutmeg to add your own twist to the recipe.

Serving advice

Serve these Sweet Israeli Pastries as a delightful breakfast or brunch treat. They pair perfectly with a cup of hot coffee or tea.

Presentation advice

Arrange the pastries on a serving platter, dust them with powdered sugar, and garnish with a sprinkle of cinnamon for an elegant presentation.