Description
Soft, fluffy twisted fried donuts coated in cinnamon sugar, inspired by Korean kkwabaegi.
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
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let it sit a few minutes until yeast is activated.
- Add the egg and butter; mix well to combine.
- Add flour and salt. Mix until a shaggy dough forms.
- Knead the dough about 8‑12 minutes (by hand or mixer) until smooth, elastic, slightly tacky.
- First proof: place dough in a greased bowl, cover, let rise in a warm place until doubled (≈ 1 hour).
- Punch down, divide dough into equal pieces (e.g. 12‑16 portions). Roll each into a rope shape, twist or knot as desired.
- Second proof: place shaped twists on parchment or floured tray, cover, let rise again ≈ 20‑30 minutes until puffed.
- Heat oil in a deep pot to about 175°C (≈ 350°F). Carefully fry the twists a few at a time until golden brown, turning so both sides cook evenly.
- Remove and drain excess oil on paper towels.
- While still warm, toss the donuts in the sugar‑cinnamon coating until evenly coated.
- Serve fresh and enjoy!
Notes
- Using bread flour gives a chewier texture; all‑purpose will also work but slightly softer.
- Make sure milk is lukewarm: too hot kills the yeast, too cold slows rising.
- Don’t overcrowd the frying pot — it lowers oil temperature which makes donuts greasy.
- If the coating is too granular, wait a moment for donuts to cool slightly so sugar adheres without melting too much.
- You can freeze cooked donuts. To reheat, thaw and warm briefly in oven or microwave.
Nutrition
- Serving Size: 1 donut
- Calories: ≈ 160‑230 kcal (depending on size & frying oil absorption)
- Sugar: ≈ 5‑8 g
- Sodium: ≈ 150‑250 mg
- Fat: ≈ 6‑10 g
- Saturated Fat: ≈ 2‑4 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 25‑35 g
- Fiber: ≈ 1‑2 g
- Protein: ≈ 4‑6 g
- Cholesterol: ≈ 20‑40 mg
