Soft and Fluffy Twisted Doughnut Recipe - kkwabaegi

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close up image of donuts stacked on top of each other over a wire rack

5 from 2 votes

Soft and Fluffy Twisted Doughnut Recipe - kkwabaegi

This Korean twisted doughnut recipe yields light, fluffy donuts coated in cinnamon sugar for a sweet and delicious treat.

Course Snack

Cuisine Asian

Prep Time 20

Cook Time 30

Proofing Time 1 20

Servings doughnuts

Calories 158kcal

Author Sushma Iyer

Ingredients

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine salt, bread flour, sugar, and instant yeast. Mix well to ensure the yeast and sugar are evenly distributed.
Make a well in the center of the dry ingredients. Add the milk and egg to it. Stir the mixture with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky at first.

Step 2: Knead the Dough:

Turn the dough out onto a lightly floured surface. Begin kneading by pushing the dough away from you with the heel of your hand, folding it back over itself, turning, and repeating. Continue kneading for about 10 minutes.
Gradually incorporate the softened butter into the dough, kneading for an additional 6-8 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about an hour, or until it has doubled in size.

Step 3: Shaping

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 16 equal pieces, each weighing approximately 52 grams.
Roll each piece into a long rope, about 12 inches in length.
Method 1: Roll the two ends of the dough in opposite directions, one side away from you and the other towards you, to create tension. Lift the dough by its ends, and it will naturally twist into shape. Assist as needed to form the perfect twist.
Method 2: Roll the dough into a 12-inch rope, keeping the ends slightly thicker than the center. Loop the ends on top of each other to create spirals, pressing the ends together firmly. Aim for three loops to form a longer, twisted doughnut.

Step 4: Second Rise

Place the twisted doughnuts on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for about 20-30 minutes, or until puffy.

Step 5: Prepare for Frying

Mix the sugar and cinnamon in a wide-mouth bowl or plate and set aside
Pour oil into a deep fryer or large, heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test the oil with a small piece of dough. It should rise slowly and steadily with small bubbles.

Step 6: Fry the Doughnuts

Carefully place the doughnuts upside down into the hot oil, one at a time. Fry each doughnut for about 2-3 minutes per side, or until light golden brown.
Use a slotted spoon to remove the doughnuts from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Step 7: Coat with Cinnamon Sugar

While the doughnuts are still warm, coat them in the prepared cinnamon sugar mixture.
These doughnuts are best enjoyed fresh and warm, with a spongy, airy interior and a crispy exterior.

Notes

For making homemade bread, I prefer using Instant Yeast as it can be mixed directly with the rest of the ingredients without needing to be activated first. This simplifies the process and saves time.
Use lukewarm milk at around 100°F (38°C) to form the yeasted dough. If the milk is too hot or too cold, it can prevent the yeast from working properly and affect the dough’s rise.
Make sure the oil is heated to 350°F (175°C) for deep frying. If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it. The dough should rise slowly with small bubbles. If it rises too quickly, the oil is too hot.
If the oil is too hot, the donuts will brown quickly on the outside while remaining undercooked inside. So temperature of the oil is crucial for achieving perfectly cooked donuts.
Avoid overcrowding the pan when frying. Fry the donuts in small batches to keep the oil temperature consistent. Overcrowding can lower the temperature, resulting in soggy donuts.
When twisting the doughnuts, make sure the center of the dough is slightly thinner than the edges. This technique helps create an even, tight twist that is characteristic of Korean twisted donuts.
For longer twisted doughnuts, stretch the dough and perform the twist three times to create a more pronounced and attractive twist.
Do not coat the hot donuts in the cinnamon-sugar mixture right away, as this can melt the sugar and make it sticky. Let the donuts cool slightly before coating.
Use a deep-frying pot or a heavy-bottomed pan for even heat distribution during frying. A slotted spoon or spider is essential for flipping and removing the donuts from the oil.
For easy handling, cut the parchment paper under the doughnuts and use it to gently lower them into the hot oil.

Nutrition

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