Korean Twisted Donuts (Kkwabaegi) Recipe
If you’ve never experienced the simple joy of freshly fried Korean Twisted Donuts (Kkwabaegi), you are in for an absolute treat! Soft and fluffy on the inside with a sweet, delicately crisp cinnamon-sugar coating on the outside, these donuts have long been a nostalgic street snack in Korea. Every bite offers that perfect combination of chew and fluff that makes you think, “Just one more!” Whether you’re making them for a weekend family treat or sharing with friends, Korean Twisted Donuts (Kkwabaegi) are an invitation to delight in the magic of homemade comfort food.
Ingredients You’ll Need
The beauty of Korean Twisted Donuts (Kkwabaegi) lies in their humble, straightforward ingredients. Each one adds something special: from the pillowy base created by flour and yeast to the irresistible finish of cinnamon and sugar.
- Warm milk (⅓ cup, 95-105°F): The perfect temperature gives the yeast a jumpstart, ensuring an airy, fluffy dough.
- Active dry yeast (1 teaspoon): Responsible for all that rise and signature lightness—don’t rush its magic!
- All-purpose flour (1½ cups, plus more for dusting): Provides the essential structure and chew to these twisted beauties.
- Granulated sugar (3 tablespoons, plus ⅓ cup for coating): Adds sweetness to each bite and helps create that classic sugared finish.
- Salt (¼ teaspoon): A pinch balances out the sweetness and brings every flavor to life.
- Large egg (1): Adds golden richness and helps bind everything together for a tender crumb.
- Unsalted butter (2 tablespoons, softened): Gives both softness and a slight richness, making each donut extra irresistible.
- Oil for frying: Choose a neutral oil with a high smoke point; this is key to achieving that crisp, golden finish.
- Ground cinnamon (1 teaspoon): Brings warm, familiar notes to the sugar coating that make these donuts impossible to resist.
How to Make Korean Twisted Donuts (Kkwabaegi)
Step 1: Activate the Yeast
Begin your donut adventure by sprinkling the active dry yeast over the warm milk. Give everything a gentle swirl and set aside for 3 to 5 minutes. When you see a frothy layer forming, you’ll know your yeast is ready to go—always a little moment of kitchen magic!
Step 2: Mix and Rest the Dough
In a large mixing bowl, combine the flour, granulated sugar, and salt. Give it a good stir to evenly distribute all the dry goods. Once your yeast mixture is bubbly, add it to the bowl along with the egg. Mix until a scraggly dough forms, then knead until everything is just combined. Cover and let it rest in a warm spot for 20 to 30 minutes. This short nap lets the dough relax, making it much easier to work with.
Step 3: Incorporate the Butter and Proof
Now, add your softened butter to the dough. Knead until the butter is completely absorbed and the dough turns smoother and more elastic—this is where you start to see that signature softness develop. Round your dough into a ball, cover, and let it rise in a warm area for another 45 minutes to 1 hour, or until doubled in size.
Step 4: Shape the Donuts
While the dough proofs, prep a baking sheet with parchment paper so you’re ready for the next steps. Once doubled, punch down the dough and divide it into 6 equal pieces. Roll each one into a rope about 12 inches long and half an inch thick. Holding each end, twist in opposite directions, then let the dough naturally twist onto itself. Pinch the ends to hold its shape and lay your twisted masterpieces on the lined pan, keeping space between each donut.
Step 5: Rest the Shaped Dough
Let the shaped donuts rest and rise again until they’ve doubled in size, about 45 minutes to 1 hour. This final proof is your ticket to a light, airy bite, so don’t rush it!
Step 6: Prepare Cinnamon Sugar
Combine the remaining granulated sugar and ground cinnamon in a wide bowl. This simple mixture is the finishing touch that will coat the donuts in sparkling sweetness after frying.
Step 7: Fry the Donuts
Heat about 1 to 2 inches of neutral oil in a pot to 325°F. If you prepped your donuts on parchment, cut the paper around each donut for easy moving. Gently slide each donut into the hot oil, using the parchment to help them keep their shape. Fry in batches for 3 to 4 minutes per batch, flipping until both sides are perfectly golden brown. Let them drain briefly on a rack or paper towels.
Step 8: Coat and Enjoy
While still warm, roll each donut in your cinnamon-sugar mixture, making sure to coat them generously. Let your golden, sparkling Korean Twisted Donuts (Kkwabaegi) cool slightly—if you can wait!—and then dive in.
How to Serve Korean Twisted Donuts (Kkwabaegi)
Garnishes
Fresh from the fryer, Korean Twisted Donuts (Kkwabaegi) shine with just their cinnamon sugar coat. But if you’d like to dress them up, try a dusting of powdered sugar, a drizzle of honey, or even a light glaze for extra appeal. For something extra special, sprinkle a little orange zest or crushed freeze-dried berries on top—the subtle tang is a fantastic contrast to the sweet coating.
Side Dishes
Pair your Kkwabaegi with something to sip! A glass of cold milk, a hot cup of coffee, or Korean barley tea are all classic matches. For a more indulgent moment, serve with a scoop of vanilla ice cream or a bowl of fresh fruit to round out your treat. The gentle sweetness of the donuts complements both creamy and fruity sides beautifully.
Creative Ways to Present
Stack your donuts high on a serving platter and sprinkle with extra cinnamon sugar or powdered sugar for an impressive brunch centerpiece. Try skewering two or three on a stick for an authentic street food vibe or cut them into small bites for a fun sharing platter at parties. Korean Twisted Donuts (Kkwabaegi) always look ready to party, no matter how you serve them!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftover Kkwabaegi, store them in an airtight container at room temperature for up to 2 days. They’re best eaten the day they’re made, but a quick zap in the microwave will revive their softness if you wait longer. Avoid refrigerating, as this can dry them out faster.
Freezing
To freeze Korean Twisted Donuts (Kkwabaegi), let them cool completely, then freeze on a baking sheet before transferring to a ziptop bag. They’ll keep well for up to 2 months. For best results, freeze uncoated and roll in cinnamon sugar after reheating—this keeps the sugar from melting in the freezer.
Reheating
To bring back that just-fried magic, reheat your donuts in a 350°F oven for 5-8 minutes, or in the air fryer for about 3 minutes. You can also pop them in the microwave for 10-15 seconds if you’re in a hurry. Re-roll in cinnamon sugar after reheating for a perfectly crisp finish.
FAQs
Can I make the dough ahead of time?
Absolutely! You can make the dough the night before, cover it tightly, and let it rise overnight in the fridge. Bring it back to room temperature before shaping and frying for the best texture.
My dough isn’t rising—what did I do wrong?
The most common culprit is yeast that’s either expired or water that’s too hot or cold. Make sure your milk is between 95 and 105°F, and double check the expiration date on your yeast. A gentle warm environment gives the best rise.
What oil should I use for frying?
Go for a neutral oil with a high smoke point, such as canola or vegetable oil. These ensure your Korean Twisted Donuts (Kkwabaegi) taste light and clean, without any off flavors from the oil.
Can I make Korean Twisted Donuts (Kkwabaegi) without eggs?
Yes, you can make these without eggs by replacing each egg with 3 tablespoons of milk or a non-dairy alternative. The results will be slightly less rich but still deliciously soft and fluffy.
How do I get perfect twists in my Kkwabaegi?
The secret is to roll the dough evenly into ropes, twist the ends in opposite directions, then lift and let the rope naturally coil onto itself. Don’t worry if they look a little wonky—imperfections make them extra charming and homemade!
Final Thoughts
I can’t encourage you enough to give Korean Twisted Donuts (Kkwabaegi) a try—you’ll love the pillowy texture, nostalgic flavors, and the pure joy of making your own donuts from scratch. Gather your loved ones and create the kind of kitchen memories that last long after the last crumb disappears.
Print
Korean Twisted Donuts (Kkwabaegi) Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 donuts 1x
- Diet: Vegetarian
Description
Learn how to make delicious Korean Twisted Donuts, known as Kkwabaegi, with this easy-to-follow recipe. These twisted, fluffy, and slightly sweet treats are perfect for breakfast or as a snack with your favorite cup of coffee.
Ingredients
Dough:
- ⅓ cup warm milk (95-105°F)
- 1 teaspoon active dry yeast
- 1½ cups all-purpose flour (fluffed, spooned, and leveled)
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, softened
For Frying:
- Oil
Cinnamon Sugar Coating:
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Make the dough: Sprinkle the active dry yeast over the warm milk. Let it dissolve and activate. In a mixing bowl, combine flour, sugar, and salt. Add milk mixture and egg to the flour. Knead until dough forms. Let it rest. Add butter and knead until smooth. Proof the dough.
- Shape the dough: Divide dough into 6 pieces. Roll into ropes, twist, and shape. Let them rest.
- Make the cinnamon sugar: Mix sugar and cinnamon in a bowl.
- Fry the twisted donuts: Heat oil. Cut parchment paper around donuts. Fry donuts until golden brown. Coat with cinnamon sugar. Enjoy!
Notes
- You can use a stand mixer for kneading the dough.
- Keep the shaped dough pieces at least 1 inch apart to prevent sticking during proofing.
- Use a pair of scissors to cut the parchment paper around the donuts for easy handling when frying.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Korean Twisted Donuts, Kkwabaegi, Korean donut recipe, twisted donut recipe
