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.

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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

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Directions

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)

Serve

  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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173 Comments:

  1. Melvy India joined 9/20 & has 1 comment

    Made my very first batch a few months ago and coated it with sugar syrup. Making the second batch now. Love your recipes


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  2. Bungsbunny Saudi Arabia joined 7/20 & has 1 comment

    Loved them maangchi!! The twists and shapes need a little bit of work tho.


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  3. Cutekuma indonesia joined 6/20 & has 1 comment

    Hi Maanghi ! Thanks for the recipe
    I just made them today.. my family & my employee really love it <3<3
    This was the best doughnut that i have been made
    Will try again another recipe later..Thanks a lot …


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  4. ajsun2 America joined 6/20 & has 1 comment

    me and my sister are halfway through, but we added 21 grams instead of 7 grams of yeast. we realized this when we finished mixing and started the inflating process. what should we do?

  5. Sharanya India joined 4/20 & has 1 comment

    Hey, Maangchi! I’ve been following your videos for months, but this is the first time I tried one of your recipes! The 꽈배기 were delicious and because of the low sugar content my family was also pleased ^_^

    Thank you so much for the lovely recipe <3


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  6. Irene.hong INDONESIA joined 4/20 & has 2 comments

    It is so simple yet so yummy.. thank you for the recipe!!


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  7. quaratinebaker jhsk joined 4/20 & has 1 comment

    My family absolutely loved them.


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  8. Texaskitchen Texas joined 4/20 & has 1 comment

    My “twisting” needs a bit of work – but pretty happy with the results today!


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  9. misshomecook Philippines joined 4/20 & has 1 comment

    Hi Maangchi! :) thank you for sharing the recipe, when you say freezing leftovers do you mean the cooked ones? :) I’m going to try this recipe tomorrow :)

  10. Gigisunny24 New Zealand joined 4/20 & has 1 comment

    Best donuts ever


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  11. anastasia.harlang Indonesia joined 3/20 & has 1 comment

    Dear Maangchi,

    I made kkwabaegi this morning after many times just look at the recipe over and over.
    It tastes greaaaaaaaaaaaaaaaat :D
    I made half recipe, and made smaller balls, it turns into 9 little guys.
    Thank you for sharing the recipe. You’re really cool. Thumbs up ^^


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  12. ragfluff Sydney, Australia joined 6/19 & has 1 comment

    I baked these @ 180°C or 350°F (approx.)
    . Brushed with butter immediately as they came out of oven and then used Maangchi’s brown paper bag method to toss and coat!


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  13. arigo Pinedale, Wyoming joined 5/19 & has 1 comment

    We made these last weekend and glazed them with the Krispy Kreme glaze instead of using cinnamon sugar. They were a BIG hit! Thanks for all that you do!


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  14. Karapot16 USA joined 3/19 & has 3 comments

    Just finished making these. Thanks for the recipe!


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  15. Deejaykot Dxb joined 2/19 & has 1 comment

    Yummy!!!!!
    You’re the best maangchi! I look forward to trying your other recipes. Keep it up!


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