Easiest Way to Prepare Favorite Twisted Korean doughnut
Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Perfect Twisted Korean doughnut. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Twisted Korean doughnut, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Twisted Korean doughnut delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Twisted Korean doughnut using 8 ingredients and 14 steps. Here is how you can achieve it.
Hello everyone, let's twist with twisted doughnuts! Cooking is fun!😃
Today I'm going to introduce you to one of my favourite dessert-snack, something you can still find in many Korean bakeries and being sold on Korean streets today. It's called twisted Korean doughnut or kkwabaegi.
Try these out and let me know how it goes!
#Categories : dessert, snack, non spicy.
Ingredients and spices that need to be Get to make Twisted Korean doughnut:
- 3 cups all purpose flour (maida) for doughnuts
- 2 tbsp butter
- 2 tbsp dry yeast
- 5 tbsp sugar
- 1 cup milk
- 1/2 tsp salt
- As required Vegetable oil for frying
- 1/2 tsp cinnamon powder
Instructions to make Twisted Korean doughnut
- Make the coating : add powdered sugar and the cinnamon powder to a plate and mix well and set aside.
- Make the dough : fully melt the butter in a saucepan over medium heat. Remove from the heat and add milk, the rest of sugar and salt. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 mins.
- Transfer to a large bowl. Add flour and mix well with a spoon. When everything is well mixed, use your hand to knead the dough for a few mins and shape it into a big lump. Cover with plastic wrap.
- Let the Dough rise until it doubles in size, usually about 1 to 1½hours.
- Deflate the gas with your hand and knead the dough for a few mins until it's soft and smooth. Cover with plastic wrap again and let it sit for 30 mins to 1h until it doubles in size again.
- Roll out the doughnuts : uncover the dough and knead it for a few mins. Put two tbsp of flour on the corner of your cutting board to use for dusting. Divide the dough into equal pieces.
- Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long. If it's sticky, sprinkle some flour on the area you're working in. When you roll out the dough, move one and upward and the other downward so that the rope is twisted in between your hands as you roll it.
- Take the Dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist as it hangs. You can add as much tension as you like, but I think the best looking twisted doughnuts has 3-4 twist in it.
- Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
- Let the doughnuts expand for about 30 mins. 15 mins in gently flip each doughnut over with your hands so the bottoms don't get flat and add sides expand nice and round.
- Fry the doughnuts : heat up oil in a deep fry pan over medium high heat, then gently set each doughnut into the hot oil by hand. Be careful not to get your hands too close to the oil. Add as many pieces to the oil as your deep fry pan will allow, enough so the doughnuts can sit in the oil without pushing against each other.
- Cook for about 5 mins, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
- Strain the cooked doughnuts. Put them in the plate with the sugar-cinnamon mixture and mix them well. This's the best done when the doughnuts are still warm. Repeat this with all the doughnuts until they're all cooked and coated.
- Serve hot. You can fridge any leftovers for up to a month. To rejuvenate them, take them out of the fridge and thaw at room temperature for 5-10 mins before serving.
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