Twisted doughnuts

Kkwabaegi 꽈배기

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!


  • 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


Make the coating

  1. Add 3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix well. Set aside.

Make the dough

  1. 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.
  2. 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.
  3. Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.kkwabaegi dough
  4. 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

  1. 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.divided
  2. 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.making twisted donuts
  3. 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.
  4. Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
  5. 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.

twisted donut dough rising

Fry the doughnuts

  1. 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.
  2. Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
  3. 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.

kkwabaegi (twisted Korean dougnhuts: 꽈배기)


  1. Serve hot.
  2. 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.

Leave your rating:

So far this is rated 5/5 from 273103 votes

Be the first to rate this.


  1. Helennguyen168 Vietnam joined 3/16 & has 1 comment

    Hello Maangchi. Thanks for your amazing receipe. I have a question. Can i use strong flour (bread flour) substitute for all purposes flour? Thank you.

  2. salmie malaysia joined 2/16 & has 1 comment

    thank you for providing a delicious doughnuts recipes..but i cannot twist them so i just made simple round doghnut.. it turned out very fluffy on the inside and crispy on the outside..i like…i also gave the recipy to my freind, she said the doughnut turn out very soft n fluffy her children finished the doughnuts while they still hot.. :))

    See full size image

  3. symandgod New Zealand joined 2/16 & has 1 comment

    I had experienced few failures in kneading a dough so I used to always be doubtful in making bread at home. However this recipe was total success!
    I live in NZ, and it is quite dry here. So I microwaved a cup of water for 2.30 min and kept my dough inside of microwave then the dough started rising. Thanks for the recipe Manngchi!

    See full size image

  4. Killerbeat148 New York joined 2/16 & has 1 comment

    My mom and I made some kkwabaegi and they taste really yummy. Thanks for posting this recipe! :)

    See full size image

  5. Leeleerirililly Los Angeles joined 2/16 & has 1 comment

    Hello Maangchi,
    Big fan!^^ I want to try making these kkwabaegi, but will it work if I substitute the milk for almond milk or coconut milk? Also, is it okay if I use salted butter or will it come out too salty? I’m sorry for all of the questions as I am a bit new to baking

  6. Oh my gosh thank you so much for putting up this recipe! I have never made doughnuts before but I wanted to do something special for my three year old birthday. So I looked online and found your recipe and just got finished making them. They are so VERY delicious!! I love them and I know my son will love them in the morning lol again thank you so much for the recipe! Oh and if you could answer one question it would be greatly appreciated. I currently don’t have a cooking thermometer, so for future reference. If you don’t have a thermometer how can you tell when your oil gets to 350°

    See full size image

  7. jubillante Vancouver, BC joined 1/16 & has 2 comments

    I work at a Korean-run restaurant and I made these for the restaurant’s Christmas party. I got to use a restaurant deep-fryer, so that was a lot of fun. They were a hit! Everyone was super impressed, and my boss’s mom LOVED them, she ate three, apparently said she couldn’t help herself! Fluffy and delicious, kansamnida Maangchi ^^

    Now I only wish I could get away with deep frying stuff at home. My mom doesn’t like wasting so much oil for deep frying haha.

  8. Hi Maangchi,

    I made your Kkwabaegi today and it’s tasty, soft and fluffy inside. Initially, my dough was kinda flaky, hard and difficult to mold, so I tried it for the second time. Thankfully the second try turned out really nice. This bread really make my day! =) I will definitely make this one tomorrow.

    I was just wondering, Is it possible to put some stuffing inside the dough before frying them? Your response will be very much appreciated. thanks!

    See full size image

  9. It was good but I don’t know why my donuts were hard

  10. Hey maangchi :D I was wondering..does this work with self-raising flour? Just wondering whether it works cause I have a lot of this flour at home :( I made your doughnuts yesterday using plain flour and it turned out good! :D i really want to make more but we’re out of plain flour :( all i have is self-raising..

  11. MIN joined 12/15 & has 1 comment

    Hi Maangchi, when I saw your youtube video on kkwabaegi, I craved for it immediately because they’re so tempting! I tried doing them about 3 weeks ago. They’re soft and delicious, the cinnamon powder and sugar ratio is perfect. The only thing is shaping the doughnuts, mine did not turn out as beautiful as yours. :( I craved for it again but do not want to eat oily so I tried to edit the recipe a little and bake it, it’s still delicious like fried doughnut without oil. I baked them in the afternoon and coat one with cinnamon sugar and another one glaze it with lemon curd the next morning for breakfast. It was amazingly delicious! I made only 5 as my parents don’t like eating sweet stuffs. Green color is green tea and the purple is purple sweet potato. Natural color and flavoring ;) I cannot shape the doughnuts well so I made it like the traditional doughnut style. *laughs* Sorry it’s not good looking. :( I will do it again next time and continue practicing shaping and twisting the dough and also experimenting with different flavors! I do not have a sweet tooth but after trying and making your recipes I’m starting to have a sweet tooth! Hehe. Thank you for your wonderful recipes and looking forward to more of your recipes! :)

    See full size image

  12. yan_93 joined 12/15 & has 1 comment

    Hi maangchi! I don’t have the cup u are using. May I know how many grams are 3 cups of flour and ml for 1 cup of milk? Sorry there are too many versions online and i want to try making it this week! Thanks!

    • sanne Munich joined 8/14 & has 273 comments

      Hi yan_93,

      there’s a conversion-machine on this site – just scroll up a bit.
      That’s for the size of the cups (237 ml).
      Usually, flour weighs half as much as water, therefore 3 cups of flour equal about 355 grams.

      Bye, Sanne.

  13. YomYums joined 12/15 & has 1 comment

    SOOOOOO Yummy! I made them first time today and tried your cinnamon sugar topping, a plain glaze and chocolate. So So So So perfect. Love all your recipes and I have made so many of them always coming out perfect each time. You have made me love korean cuisine. I wish to one day visit korea and experience the amazing culture and food! <3 Love from Texas x

    See full size image

  14. AKved joined 12/15 & has 1 comment

    I’ve tried this recipe today and the dougnuts turned out perfectly. I’ll make sure to make them again as soon as possible, thank you so much for this recipe <3

    See full size image

  15. Jelly joined 12/15 & has 1 comment

    Thank you Maangchi for sharing this recipe!! I had made my delicious kkwabaegi today.

    See full size image

More comments to read! Jump to page: 1 2 3 4 8

Leave a Reply

You must create a profile and be logged in to post a comment.