Kkwabaegi (Korean Doughnuts)
There’s a reason no one can resist a doughnut. It’s that moment you sink your teeth into the cloud-like bouncy dough and the sweetness melts onto your tongue. It’s licking the sugar off each finger. It’s thinking, oh go on then, let’s have another.
Inspired by kkwabaegi, a staple in Korean bakeries, grab these while they’re hot, because, after all, freshly baked doughnuts are what dreams are made of.
Ingredients (Makes 12)
- 250ml milk
- 30g unsalted butter
- 2 tbsp caster sugar
- 1 sachet/7g fast action yeast
- 1 egg
- 375g plain flour – plus extra for dusting
- 50g caster sugar
- 1 tbsp cinnamon
- Vegetable oil to deep fry
Method (Prep time: 55 mins Rising time: 2-1/2 hours)
Step 1: Melt the butter in the microwave. Then add milk and microwave for another 15-30 seconds. Add the caster sugar and yeast then set aside for 10 minutes, until foamy.
Step 2: Beat the egg and a pinch of salt into the milk. Sieve in the flour and mix together with a rubber spatula. Turn the mixture out onto a clean surface and knead for 5 minutes until a soft dough forms, then shape into a ball. Place the ball into an oiled bowl and cover with a plate. Leave it to rise in a warm place for 1½ hours, or until doubled in size.
Step 3: After the dough has risen, remove it from the bowl and knead for another 2 minutes, to knock the air out. Shape the dough back into a ball and leave to rise again for another 30-60 mins (or until it’s doubled in size again).
Step 4: Line a baking tray with greaseproof paper. Place the dough back onto your clean work surface and knead for a minute, then divide into 12 pieces. Roll each piece into a strip — about 25cm long.
Step 5: Holding each end, twist the strip in opposite directions until it resembles a twisted rope. Pick the ends up so it forms a U shape and let it naturally twist on itself (you want at least three twists). Pinch the ends together and tuck underneath the dough. Place on the lined baking tray then repeat with the rest of the strips.
Step 6: Let the dough rise for a further 30 minutes, flipping each one gently after about 15 minutes so they rise evenly. While the dough rises, place a cooling rack over a lined baking tray and set to one side. Mix together the sugar and cinnamon in a large bowl. Heat about 10cm of vegetable oil in a covered saucepan over a medium heat.
Step 7: Once the oil has reached 175°C, lower the doughnuts carefully into the oil in batches, so they’re not overcrowded. Fry for around 4-5 minutes, turning occasionally with tongs until they’re golden brown and crunchy.
Top tip: if you don’t have a thermometer, fry a cube of bread in the oil. If it bubbles and turns brown in 45 seconds then your oil is hot enough. Check out other deep-frying tips here
Step 8: Drain each donut on the wire rack for a minute or so, before tossing them in the cinnamon sugar. Serve them warm.