Description
Korean twisted doughnuts (kkwabaegi) blend sweet and savory flavors in a delightful street snack. Crispy exterior and pillowy interior promise a memorable culinary experience you’ll savor with each delectable bite.
Ingredients
Scale
- 8 grams (0.28 oz) instant dry yeast
- 4 grams (0.14 oz) salt
- 30 grams (1.1 oz) sugar
- 240 grams (8.5 oz) bread flour
- 60 grams (2.1 oz) glutinous rice flour
- 140 grams (4.9 fl oz/140 ml) milk
- 40 grams (1.4 oz) egg (about 1 medium egg, beaten)
- 40 grams (1.4 oz) butter (either salted or unsalted, softened)
- 2 to 3 tbsps sugar (for coating)
Instructions
- Flour Fusion: Combine bread flour and glutinous rice flour in a large mixing bowl, creating subtle indentations for sugar and salt. Ensure dry ingredients are evenly distributed and well-integrated.
- Liquid Activation: Warm milk to lukewarm, dissolve yeast completely, and whisk with egg until smooth. Carefully pour the liquid mixture into the flour center, mixing gradually to form a cohesive dough with uniform consistency.
- Dough Development: Knead the mixture using a stand mixer or hand technique, working persistently until the dough becomes elastic and slightly tacky. Gradually incorporate softened butter, continuing to knead for 8-10 minutes to achieve a smooth, homogeneous texture.
- Proofing Process: Place the prepared dough in a greased container, cover with a damp cloth, and allow to rise in a warm, draft-free location until volume doubles (approximately 1-1.5 hours). Once risen, gently deflate and divide into equal portions, shaping each into a smooth round.
- Secondary Rise: Let shaped dough rest for an additional 30-45 minutes, allowing further expansion and flavor development. Prepare oil in a deep fryer or heavy pan, heating to 350°F for optimal frying temperature.
- Frying Finale: Carefully lower dough portions into hot oil, frying until golden brown and achieving a crisp exterior. Immediately roll hot doughnuts in sugar, ensuring complete and even coating for a sparkling, sweet finish.
Notes
- Flour Fusion: Combining bread and glutinous rice flour creates a unique texture that’s both soft and chewy, giving these doughnuts their distinctive Korean-inspired twist.
- Yeast Activation: Warm milk is crucial for proper yeast activation; ensure temperature is tepid (around 110°F) to maximize rising potential and prevent killing the yeast.
- Kneading Mastery: Persistent kneading develops gluten structure, resulting in a smooth, elastic dough that guarantees light and airy doughnuts with perfect bounce.
- Temperature Precision: Maintain consistent 350°F oil temperature during frying to achieve golden-brown exterior while ensuring fully cooked, tender interior without greasiness.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 13
- Calories: 188
- Sugar: 7 g
- Sodium: 88 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg