Kkwabaegi (twisted doughnuts)

Meet kkwabaegi, Korea’s beloved twisted doughnut. While this popular treat is now considered a simple, comforting street snack, similar twisted doughnuts were once served on royal tables. These are an especially nostalgic snack for many Koreans.

Kkwabaegi (twisted doughnuts). Credit: Smith Street Books

• makes

  15

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 275 ml (9½ fl oz) milk, at room temperature
• 60 g (2 oz) white sugar
• 3 tsp (10 g) instant dried yeast
• 1 large egg, at room temperature, beaten
• 400 g (2 ⅔ cups) white bread flour
• 150 g (5½ oz) glutinous rice flour
• 1½ tsp salt
• 30 g (1 oz) unsalted butter, at room temperature
• vegetable oil, for deep-frying

Coating

• 1 tsp ground cinnamon
• 110 g (½ cup) white sugar

Rising time: about 1 hour 15 minutes total.

Instructions

1. In a large bowl, combine the milk, sugar and yeast. Stir gently to dissolve the yeast, then add the egg and stir lightly to combine.
2. Add the bread flour, rice flour and salt and mix using a spatula until a shaggy dough forms and no dry bits of flour are visible. Once the dough comes together, rub in the butter.
3. Knead the dough by hand for 10–15 minutes, until it becomes smooth and elastic. Shape the dough into a smooth ball, cover the bowl with plastic wrap, and leave to rise in a warm place for 1 hour, or until the dough has doubled in size.
4. Gently remove the dough from the bowl and press down to release the gas. Divide the dough into 15 equal portions, each weighing about 60 g (2 oz). Roll each portion into a smooth ball.
5. Arrange the dough balls on a tray, ensuring they don’t stick together. Cover with a damp clean towel or plastic wrap, so they don’t dry out. Rest on the bench for 15–20 minutes.
6. Using both hands, gently roll a dough ball into a rope 25–30 cm (10–12 in) long. For the last few rolls, move one hand upward and the other downward so that the dough begins to build tension and twist.
7. Pick up the rope, holding one end in each hand, and bring the ends together. The dough should begin to twist on itself as it hangs, but you can twist the dough once or twice more to accentuate the twists if need be. Pinch the ends firmly to seal. Repeat with the remaining dough portions.
8. Arrange on a baking tray lined with baking paper, spacing them well apart. Cover lightly with plastic wrap or a damp towel and leave to rise for another 40 minutes, or until doubled in size.
9. Pour 5–10 cm (2–4 in) vegetable oil into a deep saucepan or deep-fryer (enough oil to allow the doughnuts to float freely). Heat the oil to 170–175°C (340–345°F), or until a cube of bread dropped in the oil browns in about 20 seconds.
10. Combine the coating ingredients on a wide tray or plate.
11. Working in batches, carefully lower several doughnuts into the hot oil, ensuring there is plenty of room for them to float freely. Fry for 1–2 minutes, until the dough turns a deep golden brown, then flip and fry the other side for about 30 seconds, until golden.
12. Transfer to a wire rack set over a tray to briefly drain the excess oil. While still warm, roll them in the coating mixture and serve immediately.

Recipe from A Day in Seoul by Julian Kim (Smith Street Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.