Hello everybody, let’s twist with kkwabaegi! Cooking is fun fun fun!
Today I’m going to introduce you to one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. It’s called kkwabaegi (꽈배기), or twisted dougnuts.
I’m very happy to see that the bread rolls (roll-ppang 롤빵) on my website were such a big hit for many of you. I learned this kkwabaegi recipe from the same friend who taught me roll-ppang! The dough is similar, but kkwabaegi are firmer.
You can buy kkwabaegi, but when you make them at home you can make sure the oil is fresh, and make them with care so they taste better and are cleaner and cheaper than what you can get on the street or a bakery. They are a nice treat once in a while when you or your children want some sweet stuff.
They are best right after making them, spongy on the inside when you tear them open with the steam pouring out. Tasty and fluffy!
The key to making beautiful kkwabaegi is to make sure that when you roll them, the center is just a bit thinner than the edges. That way, when you twist them, the end is nice and tight and not lumpy.
When I make these, I make a lot at once. That way I have hot fresh kkwabaegi to share right away, and then I keep the rest in the freezer to eat later. If I want one as a snack or dessert later, I take it out and let it thaw out at room temperature for a bit before eating it.
They go great with milk, and if you want to make yours sweeter than I make mine, add a little more sugar in the dough.
Try these out, and let me know how it goes!
Ingredients
- 3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
- 2 tablespoons butter
- 1 packet of dry yeast (about 2¼ teaspoons: 7 grams)
- 5 tablespoons white sugar
- 1 cup milk
- 1 egg
- ½ teaspoon kosher salt
- corn oil for frying
- ½ teaspoon cinnamon powder
Directions
Make the coating
- Add 3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix well. Set aside.
Make the dough
- Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, the rest of 2 tablespoons sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.
- Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.
- Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.
- Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.
Roll out the doughnuts
- Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces.
- Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.
- Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs. You can add as much tension as you like, but I think the best looking kkwabaegi has 3- 4 twists in it.
- Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
- Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.
Fry the doughnuts
- Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand. Be careful not to get your hands too close to the oil. Add as many pieces to the oil as your skillet will allow, enough so the doughnuts can sit in the oil without pushing against each other.
- Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
- Strain the cooked doughnuts. Put them in the brown paper bag with the sugar cinnamon mixture. Shake a few times until they are evenly coated. This is best done when the doughnuts are still warm. Repeat this with all the doughnuts until they are all cooked and coated.
Serve
- Serve hot.
- You can freeze any leftovers for up to a month. To rejuvenate them, take them out of the freezer and thaw at room temperature for 5 or 10 minutes before serving.
Hi Maangchi
Thank you so much for sharing your generous knowledge. Ive made your Kkwabaegi twisted donuts several times now and they are delicious. I wanted to find out if I can make them into balls instead, then fry and fill with red bean paste. Do you think I can do that
Slow, late reply, but there’s really no reason you can’t use this dough to make literally any doughnut you want of any kind. A red bean doughnut will be a breeze.
Hi Maangchi, I would like to make this recipe with glutinous rice flour for a more chewier texture. How much would I need to use and would I still need to add AP flour?
It turned out perfect please, now this is my fav i will keep on making it. Thank u so muchhhhh , firstt timmeee successfully doing something right,, loovee uuu
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Hi Maangchi! I found your amazing website through Crying in H-Mart, and have really been enjoying cooking some of your recipes, including your custard bread. I publish a newsletter called Good Book/Good Bread, where I recommend a book and then cook a bread or pastry that fits with an aspect of the book. This week’s book was Crying in H-Mart, and I baked these delicious Kkwabaegi. My rolling leaves a lot of room for improvement compared to your beautiful looking ones, but they were so delicious and a lot of fun to make. Thank you for sharing such fantastic recipes-I learned a lot making this and am looking forward to cooking more from your site. If you are interested, the full newsletter is here: https://goodbookgoodbread.substack.com/p/twisted-korean-doughnuts-crying-in?s=w
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Hi, my name is Leena, from your comment, you said that you baked them. Do you mean you baked them instead of frying, because if you did, I was wondering what temperature you baked them for and for how long. Thank you
I’ve made this twice already and followed the exact ingredients and measurements. The dough came out very sticky that I ended up adding about another cup of flour when I kneaded it. Just wondering what brand of all purpose flour you use, does it make a difference? Nevertheless, the kkwabaegi still came out delicious (but probably not as soft as how you made it). Thanks for the recipe!
I do find that this dough is wetter than most breads. I always use a rice spatula to stir the liquid and the flour together before sticking my hands in. It will definitely stick to your fingers, but if you keep working it and build up the gluten it should come to together. Usually after the first proof step it stops being overly sticky. If you stick your finger on it before the first proof it should stick and maybe some may stick to you, but after it should stick but let go of your finger. I hope this has been helpful!
Thank you, Maangchi for the recipe. I truly enjoyed following your recipes, not only twisted doughnuts, its for also dishes too.
Here is my kkwabaegi that I made for the 1st time.
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Wow, your 1st try to make kkwabaegi turned out so good! Congratulations!
I used home-ground flour for this and it turned out surprisingly well! Will try with store bought all-purpose flour next time. I missed these donuts after moving to the US from Seoul and had no idea I could make these at home so easily. Thinking of opening up a corner shop haha. My husband loves it as well.
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Maangchi,
I made this recipe again for the first time in almost a decade. I used to bake a lot but my depression took away that passion and I couldn’t find it for a long time. Yesterday I was able to feel the joy of making a simple.dish by hand, and even added my own twist ^^ to it. Thank you for sharing your recipes, your memories, and your wonderful smile with us no matter what. Each time I make this recipe I think of what it means to you, and how lucky we are for you to share it. This dish reminds me of my year in Korea and all the wonderful foods I got to try there. I’ve already made it again, but as a savory curry bun, and I’m starting to feel the joy of cooking once more. Thank you from the bottom of my heart.
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Wow. These were easy to make and turned out so delicious!!!!
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These were so yummy and so much fun to make! Thank you for the recipe, I will definitely be making these again. Going to try out the custard bread next.~
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