If you’ve ever strolled down the bustling streets of Seoul, you’ve probably found yourself irresistibly drawn by the sweet, warm aroma wafting from food carts—tempting you with pillowy, golden spirals. Korean Twisted Donuts (Kkwabaegi) are a beloved street snack, as much about the fun of twirling dough as they are about enjoying every cinnamon-sugar-dusted bite. Slightly chewy with a delicately crisp exterior and that nostalgic childhood sweetness, they’re easier to make than you’d think at home. Whether you’re a seasoned baker or a weekend kitchen explorer, this recipe will bring a touch of Korean street magic right to your table.
Ingredients You’ll Need
Simple ingredients are the secret magic behind unforgettable Korean Twisted Donuts (Kkwabaegi). Each one has an essential role, from giving structure to adding flavor and that iconic twist of texture.
- All-purpose flour: The hearty backbone of the dough, giving these donuts their soft and chewy bite.
- Granulated sugar: Adds gentle sweetness to the dough, perfectly balancing the richer flavors.
- Instant yeast: Your shortcut to fluffy, airy donuts without any fuss; instant yeast ensures a consistent rise.
- Salt: Just a half teaspoon, but absolutely crucial for rounding out the flavors and enhancing sweetness.
- Warm milk: The warmth helps activate the yeast, while milk adds tender richness to every bite.
- Warm water: Keeps the dough moist and binds everything together seamlessly.
- Unsalted butter, melted: Infuses richness and keeps the donuts deliciously soft inside.
- Large egg: Creates a beautifully pliable dough and adds a subtle richness.
- Vegetable oil for frying: Ensures your donuts turn out crispy on the outside, perfectly light inside.
- Granulated sugar (for coating): Adds that irresistible sweet crunch to every finished donut.
- Ground cinnamon (for coating): The aromatic spice that transforms each donut into a nostalgic delight.
How to Make Korean Twisted Donuts (Kkwabaegi)
Step 1: Mix and Knead the Dough
Begin by whisking together your flour, sugar, instant yeast, and salt in a large mixing bowl. The key is even distribution so every bite tastes just right. Pour in your warm milk, warm water, melted butter, and crack in the egg. Mix with a wooden spoon or spatula until a sticky dough starts to come together. Knead it by hand on a lightly floured surface for 8 to 10 minutes, or let your stand mixer do the work for 6 minutes with a dough hook. You’ll know it’s ready when the dough is smooth and just a bit elastic—it should spring back slightly when pressed!
Step 2: First Rise
Pop your dough into a greased bowl and cover it. Find a cozy warm spot in your kitchen and let the dough rise until it’s puffed up and doubled in size—this usually takes 1 to 1 1/2 hours. This slow, gentle rise is what gives Korean Twisted Donuts (Kkwabaegi) their signature tenderness.
Step 3: Shape the Donuts
Once the dough has risen, give it a gentle punch to release some of the air. Divide it evenly into 12 pieces—they don’t have to be perfect! Roll each piece into a rope about 8 inches long, then gently twist it and pinch the ends together. This is where the fun—and the “twist”—happens; each spiral is unique! Place your twisted beauties on a parchment-lined baking sheet and cover them lightly to rest for another 30 minutes.
Step 4: Fry to Golden Perfection
Pour 2–3 inches of vegetable oil into a deep pan and heat to 325°F (165°C). Fry the donuts in batches, turning them gently for 2–3 minutes per side. You’re aiming for a rich, golden-brown color—watch them puff up and turn irresistible right before your eyes! Once cooked, let them drain on a wire rack so they stay crisp.
Step 5: Cinnamon Sugar Coating
Mix a bowl of granulated sugar and ground cinnamon for the finishing touch. Roll each donut in the cinnamon-sugar mixture while still nice and warm so every inch gets coated in sweet, aromatic goodness. Serve the Korean Twisted Donuts (Kkwabaegi) right away—or try to resist sneaking one straight off the rack!
How to Serve Korean Twisted Donuts (Kkwabaegi)
Garnishes
These donuts truly shine with their classic cinnamon-sugar coat, but a light dusting of powdered sugar, a drizzle of honey, or even a scattering of toasted sesame seeds brings a little personal flair. Let your creativity run wild—anything that adds a touch of sparkle or extra flavor makes these Korean Twisted Donuts (Kkwabaegi) even more delightful to eat.
Side Dishes
Kkwabaegi are most often enjoyed with a glass of cold milk, a cup of hot chocolate, or even a soothing green tea. If you’re looking for more variety, try pairing them with fresh fruit or serve as part of a brunch spread alongside other Korean snacks for a street food-inspired feast.
Creative Ways to Present
Stack your donuts up on a cake stand, skewer them like playful donut kabobs, or arrange them in a basket lined with colorful paper. For a whimsical party platter, offer an array of dipping sauces (think chocolate, condensed milk, and fruit preserves). Invite guests to twist and dip, turning your Korean Twisted Donuts (Kkwabaegi) into the main attraction of the table!
Make Ahead and Storage
Storing Leftovers
If you happen to have any donuts left (they’re hard to resist!), store them in an airtight container at room temperature for up to two days. The cinnamon-sugar coating might get slightly less crisp, but a quick warm-up will revive them nicely.
Freezing
Kkwabaegi freeze better than you might expect! Once cooled completely, place the donuts in a single layer on a baking sheet to freeze. After a couple of hours, transfer them to a zip-top freezer bag or airtight container. They’ll keep for up to one month. For best texture, freeze before coating in cinnamon sugar and toss after reheating.
Reheating
To reheat, simply pop the Korean Twisted Donuts (Kkwabaegi) into a preheated oven at 325°F (165°C) for about 5–7 minutes. This helps regain their crisp exterior and fluffy interior. If you froze them, let them thaw at room temperature before reheating. Finish with a fresh roll in cinnamon-sugar for that just-made taste!
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! Just dissolve the active dry yeast in warm milk and water with a pinch of sugar and let it sit until bubbly (about 5–10 minutes), then proceed with the recipe as written. Your Kkwabaegi will turn out fabulously fluffy.
Why didn’t my dough rise?
This is usually due to yeast that’s expired or liquids that were either too hot or too cold. Always check the yeast’s expiration date and ensure your milk and water are just warm to the touch—not hot!
Can I make these without eggs?
Yes, you can substitute with a flaxseed egg or 1/4 cup of applesauce. The texture will be slightly different, but you’ll still get deliciously chewy Korean Twisted Donuts (Kkwabaegi).
How can I make my Kkwabaegi extra soft?
Try the overnight rise method: simply let your dough proof in the fridge overnight. This slow fermentation develops more flavor and gives an extra tender crumb that’s well worth the wait.
Can I air-fry instead of deep frying?
If you want a lighter version, you can brush the shaped donuts lightly with oil and air-fry at 350°F (175°C) for about 8–10 minutes, turning once. While they won’t be quite as indulgent as the deep-fried version, they’ll still be wonderfully tasty!
Final Thoughts
Now that you know every step (and secret!) to making fluffy, golden Korean Twisted Donuts (Kkwabaegi) at home, I truly hope you’ll give these a try in your own kitchen. There’s something magical about twisting the dough and sharing warm, cinnamon-sugar goodness with friends and family. Enjoy every bite—and don’t be afraid to put your personal spin on these beloved Korean treats!
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Korean Twisted Donuts (Kkwabaegi) Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Learn how to make delicious Korean Twisted Donuts (Kkwabaegi) at home with this easy recipe. These cinnamon sugar-coated fried dough twists are a popular Korean street food that you can enjoy as a sweet snack or dessert.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 tablespoons unsalted butter, melted
- 1 large egg
For Frying and Coating:
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook for 6 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a rope about 8 inches long, then twist the rope and pinch the ends together to seal.
- Place the shaped donuts on a parchment-lined baking sheet, cover lightly, and let rest for 30 minutes.
- Heat 2–3 inches of oil in a deep pan to 325°F (165°C).
- Fry the donuts in batches, 2–3 minutes per side, until golden brown and cooked through. Drain on a wire rack.
- In a shallow bowl, mix the sugar and cinnamon.
Add the warm milk, warm water, melted butter, and egg. Mix until a sticky dough forms.
While still warm, roll each donut in the cinnamon sugar until coated. Serve fresh.
Notes
- For extra softness, let the dough rise overnight in the refrigerator.
- These donuts taste best the day they’re made but can be reheated briefly in the oven.
- Prep Time: 25 minutes (plus 2 hours rising)
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
