Twisted Doughnuts (Donuts), often known as K扭花 (Kkwabaegi) in Korea or simply “crullers” in many Western bakeries, are the quintessential comfort treat. Unlike their ring-shaped cousins, these braided delights offer a unique texture—crispy on the outside, incredibly airy on the inside, and perfectly shaped to hold onto every single grain of cinnamon sugar. 🍩
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There is something deeply nostalgic about a warm, hand-twisted pastry. Whether you find them at a bustling street market or make them in your own kitchen, their charm lies in their simplicity. Made from a soft, enriched yeast dough, these doughnuts are deep-fried to a perfect golden brown, resulting in a treat that is as beautiful to look at as it is to eat.
What Makes the Perfect Twist?
The secret to a world-class twisted doughnut is the dough’s elasticity. Traditionally, a mix of all-purpose flour and a touch of glutinous rice flour is used to create a “mochi-like” chewiness, though a standard brioche-style dough works beautifully for a lighter, fluffier result. Because the dough is twisted onto itself, it creates more surface area for the hot oil to crisp up, leading to those signature ridges that satisfy every crunch craving.
Ingredients You’ll Need
To create these at home, you will need a few pantry staples. This recipe is free of alcohol and pork-derived products, focusing on fresh, high-quality dairy and grains.
- 3 cups All-purpose flour
- 1/4 cup Granulated sugar (plus extra for coating)
- 1 cup Warm milk (about 110°F)
- 2 tsp Active dry yeast
- 1 Large egg, room temperature
- 3 tbsp Unsalted butter, melted
- 1/2 tsp Salt
- Vegetable oil for frying
- Optional: 1 tsp Cinnamon for the sugar coating
Step-by-Step Preparation
1. Activate the Yeast: In a small bowl, combine the warm milk, one tablespoon of the sugar, and the yeast. Let it sit for about 5–10 minutes until it becomes foamy.
2. Mix the Dough: In a large bowl, whisk together the remaining sugar, salt, and flour. Pour in the yeast mixture, the egg, and the melted butter. Mix until a shaggy dough forms.
3. Knead and Rise: Knead the dough by hand or with a stand mixer for about 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size. 🥨
4. Shape the Twists: Punch down the dough and divide it into 12–15 equal pieces. Roll each piece into a long rope (about 10 inches). Hold one end of the rope still while rolling the other end away from you, then lift both ends; the dough will naturally twist around itself. Press the ends firmly to seal.
5. Second Rise and Fry: Let the shaped doughnuts rest for another 20 minutes. Heat your oil to 350°F. Carefully drop the twists into the oil, frying for 2–3 minutes per side until they reach a deep golden hue.
6. The Sugar Finish: While still hot, toss the doughnuts in a bowl of sugar (and cinnamon, if using). The heat allows the sugar to adhere perfectly to the golden crust. ✨
Why We Love Them
Beyond the taste, twisted doughnuts are a masterclass in texture. They are less oily than many cake doughnuts and offer a satisfying pull-apart quality that makes them perfect for sharing. Interestingly, the “twist” isn’t just for aesthetics; it helps the dough cook evenly by allowing heat to penetrate the center of the braid more efficiently than a solid log of dough would.
Twisted doughnuts are a timeless treat that proves you don’t need fancy fillings to make a lasting impression. They are best served warm with a cup of coffee or cold milk. Have you ever tried making these hand-braided treats at home, or do you prefer picking them up from your favorite local bakery? Let us know your favorite way to enjoy them! ☕
