Fluffy Korean Twisted Donut (Kkwabaegi)

Kkwabaegi, also know as Korean twisted donut, is a super popular pastry in Korea. It is made by twisting dough into a spiral shape and then deep-frying it until it is golden brown. They can be served plain or coated with sugar, cinnamon, or other sweet toppings.

“I have tried quite a few recipes and your recipe is by far the best. My husband (born and raised in Korea) says they are even better than what you get as street food.” 

ariana

In the olden days, before elaborate varieties of western pastries became available in Korea, the Korean classic “twisted donut” pastry (called kkwabaegi, 꽈배기) was a sweet treat for both children and adults. The yeast dough made with wheat flour, or mixed with other types of flour, is shaped into a rope and then twisted and deep-fried in oil.

Korean twisted donut was a popular after school snack along with Korean corn dog and it still is. You can find them all over Korea at local markets, bakeries, and street vendors.

gTake a look at my Bungeoppang recipe. The Korean style fish-shaped Taiyaki bread filled with sweet red beans are fund to make with family and friends. Delicious, too!

What makes the Korean twisted donut (kkwabaegi) unique?

Different forms of twisted donuts can be found in other parts of Asia (including China and Japan) and around the world, and they are called by numerous names. Korean twisted donuts are known for their unique texture and flavor. Some of the factors that make it unique are:

• Dough Texture: The dough used for Korean twisted donuts is light, fluffy, and chewy, making it different from traditional donuts.
• Shape: The unique twist shape of the Korean twisted donut is a defining characteristic that sets it apart from other types of donuts.
• Seasonings: Korean twisted donuts often have a light dusting of sugar, adding an extra layer of flavor and texture. Traditionally they are coated only with sugar, but cinnamon sugar is a recent variation that many people love.
• Origins: Korean twisted donuts have their roots in Korean cuisine and have become a popular snack in many countries around the world, making it unique in terms of its cultural influences.

You can find Kkwabaegi at Korean bakeries with other pastries like Korean sausage bread and sweet rice donuts. But with any deep fried goodies, it tastes 10x better when you make it at home and eat it fresh.

Luckily, making homemade Korean twisted donuts is not that difficult. And they are fun to make. They will be a lovely treat to surprise someone, especially children. Treat them as an afternoon snack or as a fun family dessert. They will appreciate you.

Tips for making the perfect dough for kkwabaegi

1. Use two different flours: I recommend mixing wheat flour (bread flour) with tapioca flour. The bread flour provides a delectable chewiness, while the tapioca flour softens the bread texture and enhances the springiness of the bread. The result is a fluffy, light, and spongey texture.
2. Milk powder: Adding fresh milk is better than plain water. However, dry milk powder is even better when you make yeast dough. It helps loaves rise high while also boosting nutrition and flavor. It also makes the skin of the fried donuts crisp while keeping the dough inside soft and fluffy, just the way you want it to be.
3. Make sure all the ingredients are at room temperature. The temperature of your liquids (water and melted butter) is important when making yeast dough. If the liquid isn’t warm enough, the yeast will take a lot longer to activate, and if the liquid is too hot, it will kill the yeast.
4. Instant yeast: I like using instant yeast when I make sweet bread dough for a quick and easy way to mix. There’s no need to proof the yeast—just mix everything all together.
   • If you have to use active dry yeast, proof the yeast with lukewarm water first until it foams before adding it to the other
5. Lightly oil your hands and the working surface: The dough is on the sticky side. A little amount of oil prevents the dough from sticking to your hands and the wooden board while you are working. Use a very little amount.

Recipe ingredients

• water: lukewarm temperature
• butter: melted to lukewarm
• sugar: white granulated sugar
• eggs: at room temperature
• bread flour
• tapioca flour: same as tapioca starch
• dry milk powder: either full fat or non fat
• instant yeast: no need to proof
• salt: I use kosher salt

How to make Kkwabaegi (Korean twisted donut)

Before you get started, make sure all the ingredients are at their proper temperature: liquids are lukewarm and the eggs are at room temperature.

To make the dough

Step 1. Combine wet and dry ingredients

In the bowl of an electric mixer, mix water, melted butter, sugar, and eggs. Add bread flour, tapioca flour, dry milk powder, instant yeast, and salt.

Step 2. Knead the dough

Mix with a wooden spoon until it becomes a sticky mass. Attach a dough hook to the mixer and knead the dough on a low speed until it becomes soft and elastic, about 8-10 minutes.

Step 3. First rise

Lightly oil your hand and the wooden board. Place the dough on the board and knead the dough a little more, about 30 seconds, to form it into a ball. Place the ball of dough in a greased bowl and cover with a damp towel. Let the dough rise in a warm place until double in volume, about 1 hour.

To shape the dough

While the dough is proofing, line a sheet pan with parchment paper.

Step 4. Cut the dough into pieces

Deflate the dough and turn out on to a working surface. Divide the dough in half. Cut 10-11 pieces from each dough making total of 20-22 pieces.

Step 5. Roll out the dough and twist

Roll out each dough piece into a 12-inch rope. Using the palms of your hands on each end of the rope, start rolling the ends of the dough rope in opposite directions, creating a twisting effect.

Step 6. Second rise

Pick up the dough by the ends and let it twist onto itself. Pinch the ends together. Place the dough onto the prepared sheet pan and repeat with remaining dough. Cover the twisted dough with a damp towel and let them rest again in a warm area about 20-30 minutes.

Step 7. Make cinnamon sugar.

In a shallow bowl wide enough to hold the twisted donut (a pie dish is ideal), mix sugar and cinnamon. Set aside until ready to use.

To fry the donuts

Step 8. Deep-fry the donut

Fill skillet with 1-2 inches of oil and heat the oil to 325˚F. When oil is hot, lift the twisted dough and slide it into the oil carefully.

You will need to fry in batches, 2-3 doughnuts at a time. Fry the dough until the bottom of the dough looks golden brown, about 30-60 seconds. Flip the dough to the other side and continue to fry until done. If the dough seems to be browning too dark quickly, reduce the heat.

Step 9. Coat with sugar

Lift the donuts using kitchen tongs and strainer, transfer them to a wired rack to drip off the extra oil on the surface. Repeat the frying, in batches, with the rest of the dough. While the donuts are still hot, roll them in the cinnamon sugar mix. Let your twisted donuts cool for a little before enjoying!

Taste tested! After trying one piece, my husband proclaimed that it tasted far better than any street vendor’s donuts he’s had in Korea. He had two more as an afternoon snack, and three more after dinner (he exercised double the next day!).

More sweet treats

Got sweet tooth? Here a few of my favorite sweet treats that you might like;

• Beehive Sweet Buns (Honeycomb Buns)
• Heavenly Coconut Chocolate Chip Cake
• Soft Apple Cookies (Homemade Apple Softies)
• Czech Kolaches Recipe
• Brown Butter Chocolate Chip Cookies