KKwabaegi, also known as Korean donuts, are a delightful treat. Their twisted, fluffy texture and sugary glaze are irresistible. These donuts are not just delicious; they carry a rich cultural heritage
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup milk
- 1 egg
- 2 tbsp unsalted butter (melted)
- 1 tsp yeast
- 1/2 tsp salt
- Oil for frying
- Cinnamon sugar (for coating)
Instructions:
- Activate the Yeast:
- In a bowl, mix warm water with a teaspoon of sugar. Sprinkle the yeast on top and let it sit for about 10 minutes until it becomes frothy.
- Make the Dough:
- In a large mixing bowl, combine flour, sugar, salt, milk, egg, and melted butter. Add the activated yeast mixture.
- Mix until the dough starts to come together. Then knead for about 10 minutes until smooth and elastic. If you have a stand mixer with a dough hook, you can use that to make it easier.
- Let it Rise:
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
- Shape the Donuts:
- Punch down the dough to release the air. Divide it into equal pieces (about 12-15 depending on the size you prefer).
- Roll each piece into a long rope, then twist each rope into a spiral or braid.
- Fry the Donuts:
- Heat oil in a deep pot to 350°F (175°C).
- Fry the twisted dough in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- Coat in Cinnamon Sugar:
- While the donuts are still warm, roll them in a mixture of cinnamon and sugar until well-coated.
FAQs About Kkwabaegi
What makes kkwabaegi different from regular donuts?
Kkwabaegi are twisted, giving them a unique shape and texture. They are also typically coated in cinnamon sugar, which adds a distinct flavor.
Can I freeze kkwabaegi?
Yes, you can! After frying and coating them in cinnamon sugar, let them cool completely. Then, store them in an airtight container in the freezer. Reheat them in the oven or air fryer when you’re ready to enjoy them.
How long do kkwabaegi last?
Freshly made kkwabaegi are best enjoyed the same day. If you store them properly, they can last for a few days at room temperature or up to a month in the freezer.
More Donuts Recipes
Kkwabaegi (Korean Donuts)
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup milk
- 1 egg
- 2 tbsp unsalted butter (melted)
- 1 tsp yeast
- 1/2 tsp salt
- Oil for frying
- Cinnamon sugar (for coating)
Instructions
- In a bowl, mix warm water with a teaspoon of sugar. Sprinkle the yeast on top and let it sit for about 10 minutes until it becomes frothy.
Make the Dough:
- In a large mixing bowl, combine flour, sugar, salt, milk, egg, and melted butter. Add the activated yeast mixture.
- Mix until the dough starts to come together. Then knead for about 10 minutes until smooth and elastic. If you have a stand mixer with a dough hook, you can use that to make it easier.
Let it Rise:
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
- Shape the Donuts:
- Punch down the dough to release the air. Divide it into equal pieces (about 12-15 depending on the size you prefer).
- Roll each piece into a long rope, then twist each rope into a spiral or braid.
- Fry the Donuts:
- Heat oil in a deep pot to 350°F (175°C).
- Fry the twisted dough in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- Coat in Cinnamon Sugar:
- While the donuts are still warm, roll them in a mixture of cinnamon and sugar until well-coated.