Name: Twisted Cinnamon Sugar Donuts (Kkwabaegi-Inspired)
Prep time: 20 min
Cook time: 30 min
Total time: PT-488661H50M19S
Cuisine: Korean / Asian inspired
Ingredients: 4 cups bread flour (or all‑purpose, if you don’t have bread flour); 1 cup lukewarm milk (about 38°C / 100°F); 1 large egg, room temperature; 3–4 tablespoons sugar; 2 teaspoons instant yeast; 1 teaspoon salt; 3 tablespoons softened butter; Oil for deep frying; For coating: sugar + cinnamon powder mix

Soft, golden, and delightfully fluffy, these twisted cinnamon sugar donuts are inspired by the beloved Korean street snack, kkwabaegi. Fried to a perfect crisp and tossed in a sweet cinnamon-sugar mix, these donuts are a warm and cozy treat that I always love making fresh at home. Whether for breakfast, dessert, or a weekend indulgence, they never fail to satisfy.

Why You’ll Love This Recipe

I love how this recipe brings together simplicity and indulgence. The dough is soft and stretchy, easy to shape into beautiful twists. The frying gives it a light crispness, while the cinnamon-sugar coating adds just the right amount of sweetness. It’s a fun hands-on baking project and the result is irresistibly good. I can eat these fresh out of the fryer or save them for later and still enjoy them just as much.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups bread flour (or all-purpose, if I don’t have bread flour)
1 cup lukewarm milk (about 38°C / 100°F)
1 large egg, room temperature
3–4 tablespoons sugar
2 teaspoons instant yeast
1 teaspoon salt
3 tablespoons softened butter
Oil for deep frying
For coating: sugar + cinnamon powder mix

directions

I start by combining warm milk, sugar, and yeast in a bowl and letting it sit until the yeast activates.
I add the egg and softened butter, mixing well to combine.
Then I stir in the flour and salt until a shaggy dough forms.
I knead the dough for 8–12 minutes (by hand or with a mixer) until it becomes smooth, elastic, and slightly tacky.
For the first proof, I place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour until doubled in size.
After punching the dough down, I divide it into 12–16 equal pieces, roll each one into a rope, and twist or knot them as desired.
I place the shaped twists on parchment or a floured tray, cover, and let them proof again for 20–30 minutes until they’re puffed.
While that’s happening, I heat oil in a deep pot to 175°C (350°F). I carefully fry the donuts a few at a time, flipping so both sides cook evenly until golden brown.
Once fried, I remove them and let them drain on paper towels.
While they’re still warm, I toss them in a cinnamon-sugar mix for that iconic finish.
Then, I serve and enjoy them warm.

Servings and timing

Yield: 12–16 twisted donuts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: About 1 hour 50 minutes (including proofing)

Variations

I sometimes fill them with sweet red bean paste or custard before shaping to give them a surprise inside.
Swapping the cinnamon sugar for powdered sugar makes them taste more like a classic donut shop treat.
I occasionally use pumpkin spice instead of cinnamon for a fall-inspired version.
For extra crunch, I roll the twisted dough in a little granulated sugar before frying.
I’ve even tried air frying them — not quite the same crispness, but still delicious!

storage/reheating

Once cooled, I store these donuts in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the oven at 160°C (325°F) for 5–7 minutes or microwave for about 10–15 seconds to bring back the softness.

For longer storage, I freeze them after they’ve cooled completely. When I want one, I just let it thaw and warm it up again — still soft and tasty!

FAQs

What’s the difference between bread flour and all-purpose flour in this recipe?

Bread flour gives these donuts a chewier bite thanks to its higher protein content. I use all-purpose when I want them softer and more tender.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and let it rise slowly in the fridge overnight. I just bring it back to room temperature before shaping and frying.

How do I know when the oil is hot enough for frying?

I use a thermometer to check for 175°C (350°F). If I don’t have one, I drop a small piece of dough in — it should sizzle and float up within a few seconds.

What if I don’t have instant yeast?

If I only have active dry yeast, I bloom it first in the warm milk with sugar, then proceed with the rest of the recipe. I just add 5–10 more minutes to the proofing time.

Can I bake these instead of frying?

While I usually fry them for that classic texture, I’ve tried baking them at 180°C (350°F) for 15–20 minutes. They’re a bit different — more like soft buns — but still tasty with the cinnamon sugar coating.

Conclusion

These twisted cinnamon sugar donuts are one of my favorite indulgent treats to make from scratch. Soft, golden, and covered in sweet spice, they’re as fun to make as they are to eat. Whether I’m serving them fresh or saving a batch for later, I always come back to this recipe when I want something comforting and delicious.