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.

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  1. Leiz Australia joined 2/17 & has 2 comments

    Finally made some donuts today must say never buying them from the shops anymoreHad to take photos before kids ate it allThanks for the recipe. Love it.

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  2. Happy Bunny Tallahassee, Georgia joined 2/17 & has 2 comments

    안녕하세요, Maangchi! :)

    I have a question about the doughnuts. How do I double the amount? I want to make fifty in one batch, like you did. I make them every week, but they run out so quickly. How can I make a bigger batch?

    By the way, I love your hair. So cute. :)

    ~Happy Bunny

  3. Sio lover Ksa joined 12/16 & has 46 comments

    Maangchi I did it its wooow my mum is surprised by it its so fluffy like a balloon thaaank you

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  4. LydiaLim Malaysia joined 12/16 & has 1 comment

    Hi Maangchi,
    Thanks for your recipe. I try to do Twisted doughnuts today, may I know why my doughnuts not as fluffy as yours? I’m using 1 pack of instant yeast 11g. But my 1st & 2nd round resting, not like yours have many bubbles, that’s because too many flour ?
    Please help me to find out the problems.


  5. elenaet. vietnam joined 10/16 & has 1 comment

    maangchi, why i can’t twist my doughnut, it seem like can’t stick together like u when i try to twist it

  6. Jawad123 Toronto joined 10/16 & has 1 comment

    The receipt was so easy to follow she explained very well in the video me and my daughter made it today and it was super hit

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  7. minhanh6895 Netherlands joined 9/16 & has 1 comment

    My whole family loved it. My mom loved it my dad loved it my sis loved it even my grandpa loved it!! Thank you Maangchi, everyone was enjoying the doughnuts so much. My sister couldn’t stop eating actually haha she ate like 5 or 6 pieces at once. I made another variation w salted caramel chocolate coating also. Just please keep on with more amazing recipes!!! <3

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  8. Eatfirst Indonesia joined 5/16 & has 1 comment

    Hiii maangchi, i found out your recipe is just so delicious.. i want it more and more everyday.. but it would be nice if i can make 1 batch of dough and freeze it just like you said.. i want to ask you, how you freeze your dough? Just keep the dough into final step before fried and freeze them or i just can put in before i shape the dough? I hope you can give me an answer

  9. Ms Wilson Malaysia joined 5/16 & has 1 comment

    I did this today and turned out to be super…thank you so much for sharing the recipe

  10. RainieK11 Malaysia joined 5/16 & has 1 comment

    Hi Maangchi, I love your recipe! It turn out to be fluffy and crispy. But i think my fire is slightly high, the doughnut turn out bit dark : /

    Definitely a worth of trying! Thanks.

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  11. Medina Europe joined 4/16 & has 1 comment

    Hi maangchi, you were right this recipe is a hit! Everybody loved it young and old !! Thank you so much. If i want to make 32 pieces do i double this recipe or adjust?

  12. thekrnvegan Chicago, IL joined 3/16 & has 3 comments

    It took me a very very long time, but I finally figured out how to make a vegan version of these. I loved your videos before I tuned vegan and now I am slowly trying to figure out how to make all my favorite Korean foods vegan. :) Thank you so much for always being so positive and for posting videos on all my favorite foods. Even if I can’t eat all of them anymore, I still feel like I’m listening to my mom when I watch your videos. <3

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  13. ahgijijibae California joined 3/16 & has 2 comments

    My very first bread!!!! Thank you for an “easy to follow” recipe.
    I can’t wait to try more of your recipes!

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  14. Roaa93 Jordan joined 3/16 & has 2 comments

    Thank you for this amazing recipe, I have always wanted to make korean food so this was a great start in addition to the bread rolls. My father has a bakery factory and he can tell a good bakery from another, i did them twice and they were a success the next time since I am not so good at cooking. Looking forward to try the kimchi.

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  15. cutiepatootie abu dhabi, uae joined 3/16 & has 1 comment

    hi Maangchi, thank u very much for your recipe. eversince i found your site, i’ve been making bread rolls and donuts regularly and it always turns out perfect. i’m working away from my children & i can’t wait to go home & make these for them ☺ i’ll be trying ur other recipes soon

    PS. my eldest daughter is fascinated with Korean actors & wants to visit Korea someday, i’ll just introduce her to Korean food for now

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