Description
Golden, soft, and delightfully twisted, these doughnuts bring a perfect balance of pillowy interior and light crisp exterior, kissed with a sweet coating that makes each bite a little moment of joy.
Ingredients
- All-Purpose Flour: 3 ½ cups (440g) for structure and a soft crumb.
- Granulated Sugar: ¼ cup (50g) to sweeten the dough.
- Active Dry Yeast: 2 ¼ teaspoons (7g) for that beautiful rise.
- Whole Milk: ¾ cup (180ml), warm, to activate the yeast and enrich the dough.
- Unsalted Butter: 4 tablespoons (60g), softened, for richness.
- Large Egg: 1, for binding and tenderness.
- Salt: ½ teaspoon to balance sweetness.
- Vegetable Oil: For frying, neutral in flavor.
- Extra Granulated Sugar: For coating after frying.
Instructions
- Preheat Your Equipment: Heat oil in a deep pan to 170°C (340°F).
- Combine Ingredients: In a mixing bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it bloom for 5 minutes. Add flour, sugar, salt, egg, and butter. Knead until smooth and elastic.
- Prepare Your Cooking Vessel: Keep the frying pot stable and oil at constant temperature.
- Assemble the Dish: After the first rise (about 1 hour), punch down the dough, roll it out, and cut into strips. Twist each strip gently.
- Cook to Perfection: Fry in batches for 2–3 minutes per side until golden brown.
- Finishing Touches: Drain on a wire rack, then roll in sugar while warm.
- Serve and Enjoy: Stack them on a plate and serve immediately for best taste.
Notes
- Keep oil temperature steady for best texture.
- Toss in sugar immediately after frying for the perfect coating.
- Experiment with flavored sugars like cinnamon or matcha for variety.
Nutrition
- Serving Size: 1 doughnut
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: twisted doughnuts, kkwabaegi, fried dough, sweet snack, homemade doughnuts