An original recipe for a carnival dessert. Make them instead of traditional doughnuts
A carnival delicacy with an unusual appearance. If you're looking for an interesting alternative to traditional Fat Thursday sweets, try this recipe for twisted doughnuts. Their original name is kkwabaegi. They're very simple to prepare. Unlike traditional doughnuts, they don't contain a filling.
Ingredients · Servings > 6 people
- 500 g wheat flour
- 50 g butter
- 30 g fresh yeast
- 3 tablespoons of sugar
- 250 ml milk
- egg
- oil
- 5 tablespoons of sugar
- 1 teaspoon of cinnamon
Method · 1 h
- Place the butter in a saucepan, pour in the milk. Heat the ingredients and set aside to cool.
- Crumble the yeast into a bowl, add one whole egg, and pour in the warm milk and butter. Mix thoroughly. Set aside for about 10 minutes.
- In a separate bowl, sift the flour, add salt, and pour in the liquid ingredients. Knead the dough until it reaches a firm, uniform consistency. A well-kneaded dough should pull away from the bowl and your hands. Cover the bowl with a cloth and set aside to rise for 60-90 minutes.
- Turn the risen dough out onto a floured surface, knead briefly, and divide it into 16-18 equal pieces. Form each piece into a 25-30 cm long roll. Then, place your hands on the roll, simultaneously rolling the dough up with one hand and down with the other. Pinch the two ends of the rolled dough together. The dough should curl on itself.
- Place the rolled doughnuts on the kitchen counter, cover with a cloth and leave to rise for about 15 minutes.
- Pour the oil into a pot and heat it to 180 degrees.
- Fry the Korean twisted doughnuts on both sides until golden brown. Transfer the fried doughnuts to a plate lined with paper towels. Roll the warm doughnuts in a mixture of sugar and cinnamon. Enjoy!
