Kkwabaegi - Korean Twisted Doughnuts

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1 large egg 1 large egg
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Additional granulated sugar, for coating Additional granulated sugar, for coating

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 3g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, egg, melted butter, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until 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 1 hour or until doubled in size.
6. 6.
   Punch down the dough and divide it into 8 equal portions.
7. 7.
   Roll each portion into a long rope-like shape, about 12 inches in length.
8. 8.
   Take one end of the dough and twist it around the other end, forming a twisted shape.
9. 9.
   Heat vegetable oil in a deep pan or pot to 350°F (180°C).
10. 10.
    Carefully place the twisted doughnuts into the hot oil, frying 2-3 at a time until golden brown on both sides.
11. 11.
    Remove the doughnuts from the oil using a slotted spoon and drain on a paper towel.
12. 12.
    While still warm, roll the doughnuts in granulated sugar to coat evenly.
13. 13.
    Serve the Kkwabaegi warm and enjoy!

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.
• Granulated sugar — You can adjust the amount of sugar used for coating according to your preference for sweetness.

Tips & Tricks

• For a twist on flavors, you can add a pinch of cinnamon or matcha powder to the dough.
• Make sure the oil is at the correct temperature before frying to ensure the doughnuts cook evenly and don't absorb excess oil.
• If you prefer a less sweet coating, you can dust the doughnuts with powdered sugar instead of rolling them in granulated sugar.
• Serve the Kkwabaegi with a side of warm chocolate sauce or a cup of hot coffee for a delightful pairing.
• These doughnuts are best enjoyed fresh on the day they are made.

Serving advice

Serve the Kkwabaegi warm for the best texture and flavor. They can be enjoyed on their own or paired with a dipping sauce of your choice, such as chocolate, caramel, or fruit preserves.

Presentation advice

Arrange the twisted doughnuts on a serving platter or in a basket lined with parchment paper. Sprinkle some powdered sugar on top for an extra touch of elegance. You can also garnish with fresh berries or mint leaves for a pop of color.