Step-by-Step Guide to Make Quick Twisted Doughnuts (Kkwabaegi)

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Homemade Twisted Doughnuts (Kkwabaegi). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Twisted Doughnuts (Kkwabaegi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Twisted Doughnuts (Kkwabaegi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Twisted Doughnuts (Kkwabaegi) is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Twisted Doughnuts (Kkwabaegi) estimated approx 30 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can cook Twisted Doughnuts (Kkwabaegi) using 9 ingredients and 15 steps. Here is how you cook that.

Korean recipe because food is all about experimenting https://www.maangchi.com/recipe/kkwabaegi

Ingredients and spices that need to be Prepare to make Twisted Doughnuts (Kkwabaegi):

1. 3 cups all-purpose flour, plus 2 tablespoons for dusting
2. 2 tablespoons butter
3. 2 1/4 teaspoons dry yeast
4. 5 tablespoons sugar
5. 1 cup milk
6. 1 egg
7. 1/2 teaspoon salt
8. Oil for frying
9. 1/2 teaspoon cinnamon powder

Steps to make to make Twisted Doughnuts (Kkwabaegi)

1. For coating the doughnuts, add 3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix well. Set aside.
2. For 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.
3. 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.
4. Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.
5. 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.
6. 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.
7. 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.
8. 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.
9. Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
10. 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.
11. Fry the doughnuts: Heat oil in a deep pan or skillet on medium high heat. When the oil is hot, 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.
12. Cook for about 5 minutes, occasionally gently flipping them over, until they get crunchy outside and are evenly golden brown.
13. 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.
14. Serve hot.
15. 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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So that is going to wrap this up for this exceptional food Steps to Prepare Award-winning Twisted Doughnuts (Kkwabaegi). Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!