Kkwabaegi (Korean Twisted Doughnut Recipe)
Korean Donuts (Kkwabaegi) are a street food classic with a sweet twist - soft, fluffy inside with a golden, crispy exterior, and rolled in aromatic cinnamon sugar for that perfect bite. These unforgettable, golden-brown delights are easy to nail on the stovetop or in an air fryer.
Servings: 5
Calories: 1301kcal
Cost: $6
Equipment
- Kitchen towel
Ingredients
- 1 ½ cup unsweetened plant-based milk
- ⅓ cup sugar
- 2½ teaspoons instant yeast
- 3 ¼ cup bread flour plus extra for rolling
- ¼ cup vegan butter melted
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 2 cups canola oil vegetable oil, or sunflower oil for frying
Instructions
- In a pot over medium heat, warm the plant-based milk to approximately 110°F (43°C). If you have one, use a candy thermometer to check the temperature, otherwise, just go for the rough feel of warm (not scalding) bath water.
- Pour the warm milk into a large mixing bowl. Add sugar and instant yeast to the milk. Stir gently to combine and let it sit for about 5 minutes until the yeast activates, indicated by a foamy appearance.
- Add bread flour, melted vegan butter, salt, nutmeg, and vanilla to the yeast mixture. Mix with a spoon until the dough starts to come together. Then, knead the dough in the bowl with your hands until it forms a smooth, elastic ball, which should take about 10 minutes, or mix it in a stand mixer on medium speed for 5 minutes. If the dough is too sticky, add a bit more flour, just enough to make it manageable.
- Cover the dough with a clean kitchen towel and let it rise in a warm place, ideally around 75°F to 80°F (24°C to 27°C), for 1 hour, or until it doubles in size. After the sweet dough has risen, gently punch it down to release air. Transfer the dough to a lightly floured surface. Divide it into 12 equal portions.
- On a clean lightly floured, clean surface or large cutting board, roll each dough ball into a long, thin rope, about 12 inches (30cm) long. Fold each rope in half and twist the two pieces around each other to form a spiral, pressing the ends together to seal. Once formed, slightly flattening the twisted dough helps prevent it from unwinding as it proves and bakes.
- Place the twists on a lightly floured baking pan, leaving space between the twists, and place them in a warm area to proof for 20 minutes. An oven turned off is a good place for that, or anywhere where they will be protected from drafty air.
- In a deep, heavy-bottomed pot, heat the oil over medium heat to 355°F (180°C)). Ideally, get an accurate temperature by using a thermometer. Otherwise, test the oil's readiness by dropping a small piece of dough into it; it should sizzle and float to the top.
- Carefully place a few dough twists into the hot oil, avoiding overcrowding. Fry them for 2-3 minutes on each side, or until golden brown and puffed up.
- Remove the twists from the oil with a slotted spoon or tongs, and drain them on a wire rack suspended over a baking sheet to drip off excess oil.
- For the cinnamon sugar mix, combine sugar and ground cinnamon in a shallow bowl. Roll the fried doughnuts in this mixture until fully coated.
- Serve the doughnut twists while warm for maximum magic!
Notes
💨 Air Fryer Hack:
To air fry Kkwabaegi (Korean donut twists), first prepare and proof the dough as usual. Then, preheat your air fryer to around 350°F (180°C), lightly oil the doughnuts, and arrange them in a single layer in the basket. Air fry for 4-6 minutes on each side until golden brown. For a traditional touch, roll the warm doughnuts in a sugar and cinnamon mix before serving. Enjoy this healthier twist on a delicious treat!
🍳Only Fools Use Frying Pans:
I have seen so many recipes calling to fry donuts in a deep skillet over medium heat. It's the worst advice in the world! Use a Dutch oven or other tick-bottomed pot with high sides to prevent oil spills and splatters from making a mess of your stove. Otherwise, you can make these in a thermostatic deep fryer if you own one.
🍩 "Tacky, Not Sticky" Dough:
Keep the dough slightly tacky for light, fluffy donuts. Instead of adding extra flour if it's sticky, lightly oil your hands for easier handling.
🌡️ Just Right Oil Temp:
Monitor the oil temperature closely, keeping it between 350-355°F (178-180°C). If the temperature of the oil is too cool, the donuts get greasy; and if the oil is too hot, they will burn on the outside but stay raw inside.
🤖 Effortless Kneading:
Use a stand mixer for kneading to save effort and ensure the dough's texture is just right. It's a hands-free, efficient approach to perfect dough.
🧈 Pliable Butter Secret:
Use room-temperature vegan butter for smooth integration into the dough. Cold butter can hinder kneading and affect the donut's final texture.
Nutrition
Calories: 1301kcal | Carbohydrates: 90g | Protein: 14g | Fat: 100g | Saturated Fat: 9g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 60g | Trans Fat: 0.4g | Sodium: 338mg | Potassium: 234mg | Fiber: 4g | Sugar: 27g | Vitamin A: 586IU | Vitamin C: 0.05mg | Calcium: 111mg | Iron: 1mg