If you’re looking for a treat that perfectly balances crispness, softness, and nostalgia, you absolutely have to try Korean Twisted Donuts (Kkwabaegi). These golden spirals are a beloved street snack across Korea, wrapped in a blanket of cinnamon sugar and impossibly pillowy inside. They’re a joyful blend of classic doughnut comfort with a twist—quite literally! Whip up a batch at home to fill your kitchen with the scent of childhood and share a taste of sweet, bouncy happiness with everyone you love.
Ingredients You’ll Need
You’ll be surprised how these simple, pantry-friendly ingredients come together to create such a standout treat. Each element plays a small but mighty role, from the softness of the butter and milk to that final dusting of cinnamon sugar.
- All-purpose flour: The sturdy base that provides the perfect soft-chewy texture in every bite.
- Granulated sugar: Adds sweetness to the dough and a little extra to feed the yeast and for coating the donuts.
- Active dry yeast: This is the secret to the light, airy rise that makes Korean Twisted Donuts (Kkwabaegi) so irresistible.
- Salt: A pinch amplifies the flavor and keeps the sweetness in balance.
- Warm milk (110°F): Adds richness and helps activate the yeast—make sure it’s warm but not hot!
- Warm water (110°F): Helps create a supple, tender dough and activates the yeast along with the milk.
- Large egg: Adds richness and structure to the dough.
- Unsalted butter (softened): Infuses the donuts with buttery goodness and a dreamy soft crumb.
- Vegetable oil (for frying): Neutral in flavor and ideal for getting that crave-worthy crispness on the outside.
- Sugar & ground cinnamon (for coating): That iconic, fragrant finish that defines every bite of Kkwabaegi.
How to Make Korean Twisted Donuts (Kkwabaegi)
Step 1: Activate the Yeast
Start by whisking the warm milk, warm water, yeast, and just a dash of sugar together in a small bowl. Set it aside for 5 to 10 minutes, watching for that bubbly, foamy bloom on top. This magical stage ensures your Korean Twisted Donuts (Kkwabaegi) will puff up beautifully and bake up deliciously light.
Step 2: Make the Dough
In a large mixing bowl, blend the flour, the rest of your sugar, and salt. Pour in the frothy yeast mixture, egg, and softened butter. Mix until a dough forms, then knead it (by hand or with a mixer) for about 8 to 10 minutes. You’re aiming for a silky, elastic dough that feels bouncy under your hand.
Step 3: First Rise
Pop your dough into a lightly oiled bowl, cover it up, and let it rise in a warm, draft-free spot for about an hour. When it’s ready, it should look plump and be roughly doubled in size—that’s your sign of a perfectly proofed base for Korean Twisted Donuts (Kkwabaegi).
Step 4: Shape the Donuts
After giving your dough a gentle punch to release the air, divide it into 12 equal pieces. Roll each one into a rope, about 10 inches long, and then tightly twist two ropes together to form that classic Kkwabaegi swirl. Pinch the ends to seal them, and set each twisted donut onto a parchment-lined tray.
Step 5: Second Rise
Cover your shaped donuts loosely and let them puff back up for 30 minutes. This short second rise adds extra fluffiness—the secret to achieving pillowy Korean Twisted Donuts (Kkwabaegi).
Step 6: Fry to Golden Perfection
Heat two inches of vegetable oil in a deep skillet or dutch oven to 325°F (165°C). Carefully fry the donuts in batches, about 2-3 minutes per side, turning once, until they become a glorious, deep golden brown. Drain them on paper towels as you go.
Step 7: Dredge in Cinnamon Sugar
While your donuts are still warm (but not too hot to touch), roll them generously in the cinnamon sugar mixture until every nook and cranny is coated. This last step infuses every spiral with sweet, spicy magic, making these Korean Twisted Donuts (Kkwabaegi) impossible to resist.
How to Serve Korean Twisted Donuts (Kkwabaegi)
Garnishes
Kkwabaegi tastes heavenly as is, but a little flair goes a long way! Try a sprinkle of extra cinnamon sugar just before serving, or add a drizzle of melted chocolate or condensed milk for a decadent twist. A dusting of powdered sugar can also add an elegant, snowy finish.
Side Dishes
Pair these donuts with a steaming mug of coffee, a frothy latte, or even traditional Korean misugaru (multigrain) tea for a relaxing snack. If you’re serving a larger spread, fruit salad or a light yogurt dip beautifully balances the richness.
Creative Ways to Present
Pile your Korean Twisted Donuts (Kkwabaegi) high on a serving platter lined with parchment, or stand them up in a pretty basket wrapped in cloth. For holidays or parties, you can even string them onto skewers or set out a dipping bar with different sauces—think classic chocolate, fruity jams, or honey for a playful, interactive display.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Kkwabaegi (though they tend to disappear fast!), keep them in an airtight container at room temperature for up to two days. They’ll lose a bit of crunch but will remain tender and satisfying if enjoyed soon.
Freezing
To freeze, let the donuts cool completely, then wrap each one individually in plastic wrap or parchment before placing in a freezer bag. Label and freeze for up to one month. When you crave a fresh batch, just reach into the freezer!
Reheating
To restore the wonderful softness and warmth, pop your frozen or day-old Korean Twisted Donuts (Kkwabaegi) into a 300°F oven for about 8 minutes, or give them a quick zap in the microwave (10-15 seconds should do). A light re-roll in sugar after reheating will freshen up the coating.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast 1:1 for active dry yeast. If you use instant yeast, you can skip the initial proofing step—just mix it right in with your dry ingredients and continue as directed.
Is it necessary to use butter, or can I substitute with oil?
Butter gives Korean Twisted Donuts (Kkwabaegi) their signature tender crumb and subtle richness. While you can use a neutral oil in a pinch, you might notice a slight difference in flavor and texture—rich butter is always worth it!
How do I know if my oil is hot enough for frying?
Using a thermometer is the easiest way: aim for 325°F (165°C). If you don’t have one, drop in a small piece of dough—it should sizzle gently and float to the top, turning golden in about two minutes.
What can I add to the dough for unique flavors?
Feel free to get creative! A splash of vanilla extract, a pinch of freshly grated nutmeg, or even some citrus zest can add a new layer of flavor to your Korean Twisted Donuts (Kkwabaegi). Experiment and make it your own!
Are Korean Twisted Donuts (Kkwabaegi) best eaten warm or can I enjoy them later?
They’re absolutely at their best fresh and warm—nothing beats that just-fried texture and fragrant coating. Still, they’re delightful at room temperature, making them a fantastic make-ahead treat for sharing (if you can manage to save any).
Final Thoughts
There’s something incredibly special about pulling a tray of homemade Korean Twisted Donuts (Kkwabaegi) from your kitchen—they’re more than just a snack, they’re a reason to gather and smile. Dive in, share them with someone you care about, and savor the simple joy these sweet spirals bring!
Print
Korean Twisted Donuts (Kkwabaegi) Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
These Korean Twisted Donuts, known as Kkwabaegi, are a delightful treat with a crispy exterior and a soft, fluffy interior coated in cinnamon sugar. Perfect for a sweet indulgence or a special snack!
Ingredients
Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup warm water (110°F)
- 1 large egg
- 2 tablespoons unsalted butter, softened
Coating:
- Vegetable oil for frying
- 1/2 cup sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: Combine warm milk, warm water, yeast, and 1 tablespoon sugar. Let it sit until foamy. Mix flour, remaining sugar, and salt. Add yeast mixture, egg, and butter to form a dough. Knead until smooth.
- Rise and Shape: Let the dough rise, then divide into pieces. Roll each into ropes, twist two ropes together, and seal the ends.
- Fry: Heat oil to 325°F. Fry donuts in batches until golden brown.
- Coat: Drain donuts and roll in cinnamon sugar while warm.
- Serve: Enjoy the donuts fresh.
Notes
- For an extra soft texture, replace half of the milk with heavy cream.
- Best when consumed on the day of preparation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 230
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
