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

Korean Kkwabaegi Donuts - Grab One (or Two!) Recipe
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★★★★★

5 from 9 reviews

Korean Kkwabaegi Donuts are soft, chewy, and twisted fried doughnuts coated in sugar, perfect for a sweet snack. Made with a blend of bread flour and glutinous rice flour, these donuts offer a unique texture that is light yet satisfyingly chewy. Easy to prepare and fun to shape, these donuts are ideal for sharing with friends and family.

Ingredients

Scale

Dough

  • 240 grams Bread Flour
  • 60 grams Glutinous Rice Flour
  • 30 grams Sugar
  • 4 grams Salt
  • 140 grams Milk (warmed)
  • 8 grams Instant Dry Yeast
  • 40 grams Egg (about 1 egg, whisked and measured)
  • 40 grams Butter (salted or unsalted, room temperature)

Topping

  • Few tablespoons Sugar (for coating)

Instructions

  1. Make Dough: Sift the bread flour and glutinous rice flour into a large mixing bowl. Create two small wells in the flour and add sugar and salt to each. Warm the milk until just warm (not hot), then stir in the instant dry yeast. Whisk one egg thoroughly and measure 40 grams, then add it to the milk and yeast mixture. Slowly pour the liquid into the flour mixture, stirring with one hand. Once combined and flour starts to clump, knead by hand or with a dough hook for 5-7 minutes until dough is formed and no longer sticky.
  2. Add Butter and Knead: Incorporate 40 grams of room temperature butter into the dough using your hands. Initially sticky, continue kneading for 8-10 minutes until the butter is fully absorbed and the dough looks faintly yellow and smooth.
  3. First Rise: Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place (like inside an oven with a cup of boiling water) for 40-50 minutes until doubled in size.
  4. Shape Donuts: Deflate the risen dough gently, then divide it into 8-9 equal portions of 60 grams each. Roll each portion into small cocoon shapes, keep covered with plastic wrap or a damp cloth. Roll each dough piece into a 25 cm long rope, twist both ends in opposite directions and connect the ends to form a twisted donut shape.
  5. Second Rise: Place twisted donuts on a tray lined with wax paper, cover, and let rise again in a warm place for 30 minutes until puffed.
  6. Fry Donuts: Heat vegetable oil in a large pot or wok to 180°C (350°F). Fry donuts, turning as needed, until both sides are golden brown. Remove and drain on a cooling rack for 1-2 minutes.
  7. Coat with Sugar: Place fried donuts in a plastic bag filled with sugar and shake gently to coat evenly.
  8. Serve: Enjoy Kkwabaegi donuts warm with a cup of milk or your favorite beverage.

Notes

  • Make sure milk is warm, not hot, to activate yeast properly.
  • Room temperature butter is essential for proper dough texture.
  • Kneading by hand may take more time but gives good control over dough consistency.
  • Use a thermometer to maintain oil temperature around 180°C for even frying.
  • Donuts are best eaten fresh; store any leftovers in an airtight container for up to 1 day.

Nutrition

Keywords: Kkwabaegi, Korean donuts, twisted donuts, fried doughnuts, sweet snack

Find it online: https://yumwithmia.com/korean-kkwabaegi-donuts-grab-one-or-two-recipe/