Korean Kkwabaegi Donuts – Grab One (or Two!) Recipe

If you haven’t yet experienced the joy of Korean Kkwabaegi Donuts – Grab One (or Two!), then get ready to meet your new favorite treat. These twisted, golden delights are a perfect harmony of chewy and soft textures, coated in a sweet sugar crunch that makes every bite pure bliss. Lightly fried to perfection and infused with just the right hint of buttery richness, they’re more than just donuts—they’re a little celebration in your hands that you’ll want to enjoy again and again.

Ingredients You’ll Need

Getting your ingredients together for Korean Kkwabaegi Donuts is delightfully simple, yet each item plays a crucial role in crafting that signature chewiness and sweet exterior you’ll crave. From the combination of flours to the rich butter, every element adds its own magic to the mix.

• Bread Flour: Use 240 grams for structure and a slightly chewy texture that holds your twists beautifully.
• Glutinous Rice Flour: 60 grams bring that signature chewiness distinct in Korean donuts.
• Sugar: 30 grams sweeten the dough itself, while extra is used for coating later.
• Salt: 4 grams enhance all the flavors and balance the sweetness.
• Milk: 140 grams warmed to activate the yeast for a soft, tender dough.
• Instant Dry Yeast: 8 grams to give your donuts that perfect rise and fluffy crumb.
• Egg: 40 grams whisked in to add richness and a beautiful golden color.
• Butter: 40 grams at room temperature to add a luscious softness and flavor.
• Sugar for coating: A few tablespoons to give the final donut its irresistible sugary crust.

How to Make Korean Kkwabaegi Donuts – Grab One (or Two!)

Step 1: Make the Dough

Start by sifting together your bread and glutinous rice flours into a large mixing bowl, then create two small wells in the flour. Into one, add sugar; into the other, salt, covering each to keep them separate. Warm your milk gently until just warm—not hot—and stir in the instant dry yeast. Whisk an egg and measure out exactly 40 grams, then mix it into the milk and yeast mixture. Pour this liquid into the flour mixture and begin mixing by hand or with a stand mixer fitted with a dough hook. The dough will start crumbly but knead it until it comes together smoothly. Then, add softened butter and continue kneading until the dough turns a lovely pale yellow and loses stickiness, which takes around 8 to 10 minutes.

Step 2: First Rise

Place your dough into a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 40 to 50 minutes. A cozy oven with the light on and a bowl of boiling water works wonders as a proofing environment. You’ll know it’s ready when the dough has doubled in size and feels airy to the touch.

Step 3: Shape the Twisted Donuts

Once risen, give the dough a few gentle punches to release the gas, then reshape it into a ball. Cut the ball into 8 or 9 even pieces, weighing about 60 grams each. Roll each piece into a small cocoon shape and cover them to prevent drying. Then roll each piece out to about 25 cm and create the classic twist by rolling opposite ends in opposite directions and joining the ends together. This tension is the secret to the donut’s distinctive shape and chew.

Step 4: Second Rise

Put your twisted donuts onto a wax paper-lined tray and cover them again. Let them rise in your warm oven for another 30 minutes. They should puff up noticeably, making them light and airy inside.

Step 5: Fry and Coat

Heat vegetable oil in a large pot or wok to 180°C / 350°F. Carefully place the donuts in, frying them until golden brown on both sides, turning as needed. Drain on a rack briefly, then toss the hot donuts in a bag filled with sugar to coat them evenly. This last step adds the crunch and sparkle that makes these donuts so addictive.

How to Serve Korean Kkwabaegi Donuts – Grab One (or Two!)

Garnishes

Korean Kkwabaegi Donuts don’t even need much beyond their classic sugar coating, but for a little extra flair, you can sprinkle them with cinnamon sugar or a dusting of powdered sugar right before serving. For a more indulgent twist, a light drizzle of honey or a sprinkle of finely chopped nuts adds contrast and texture.

Side Dishes

These donuts pair beautifully with a cold glass of milk or a warm cup of tea—perfect for breakfast or an afternoon snack. For a full Korean-inspired treat, serve alongside a simple fruit salad or sweet red bean porridge, which offers a nice balance to the sweetness and chew.

Creative Ways to Present

Serve your Korean Kkwabaegi Donuts stacked on a pretty platter, with small bowls of dipping sauces like sweetened condensed milk or chocolate sauce for dipping. You could also thread them onto skewers for a fun, portable snack at parties or picnics. They’re irresistible enough to steal the show no matter how you serve them!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), keep them in an airtight container at room temperature for up to two days to maintain their soft, chewy texture.

Freezing

You can freeze these donuts if you want to enjoy them later. Place them in a freezer-safe bag after cooling completely. When ready to eat, thaw at room temperature for a few hours or overnight in the fridge.

Reheating

To bring back that fresh-from-the-fryer texture, warm your Korean Kkwabaegi Donuts gently in a 150°C (300°F) oven for about 5 to 7 minutes. Avoid microwaving as it can affect their chewiness and make the sugar coating sticky.

FAQs

What makes Korean Kkwabaegi Donuts different from regular donuts?

They’re twisted for a unique shape, use glutinous rice flour to add a chewy texture, and are coated in simple sugar instead of glaze or frosting. This combination creates a distinctive, light chew with a satisfying sweet crust.

Can I use regular flour instead of bread flour?

Bread flour is preferred for its higher protein content which helps develop gluten, giving the donuts their chewy texture. Using all-purpose flour might result in a softer donut but won’t have quite the same bounce and structure.

Is it necessary to use glutinous rice flour?

Yes, it’s key to achieving the signature chewiness. Without it, the texture would be more like a standard fried dough. Glutinous rice flour adds that irresistible stretch and bite.

Can I make these donuts without a stand mixer?

Absolutely! While a stand mixer makes the process easier, kneading by hand works just fine. It might take a bit longer and more elbow grease, but the results will be just as delightful.

What type of oil is best for frying?

Vegetable oil with a high smoke point works best, such as canola or sunflower oil. It fries evenly without imparting any unwanted flavors to the donuts.

Final Thoughts

I’m genuinely excited for you to try these Korean Kkwabaegi Donuts – Grab One (or Two!). They are the perfect blend of simple ingredients and soulful technique, resulting in a snack that’s utterly comforting and completely addictive. Whether you’re sharing them with friends or indulging all by yourself, they’re sure to bring a little sweet happiness to your day.

Print