Korean Donuts (Kkwabaegi)

Name: Korean Donuts (Kkwabaegi)
Total time: 220 min
Ingredients: 250 ml lukewarm milk; 10 g instant yeast; 20 g granulated sugar; 1 large egg; 45 g unsalted butter; 500 g all-purpose flour; 5 g salt; sunflower oil; 75 g unsalted butter; powdered sugar powdered sugar; 45 ml milk

0 Beoordeel

Najat

Photo by Najat

Korean donuts, also known as kkwabaegi, are twisted donuts made with yeast, which makes them incredibly soft and fluffy. Traditionally they’re rolled in sugar, but I gave them a nutty brown butter glaze. The result is a light, airy donut with a rich, bakery-style finish.

2h 20 min

12 Portions

Easy

Ingredients

Portions

DOUGH

250 ml lukewarm milk, (1 cup)

10 g instant yeast, (1 tbsp)

20 g granulated sugar, (1½ tbsp)

1 large egg

45 g unsalted butter, softened (3 tbsp)

500 g all-purpose flour, (4 cups)

5 g salt, 1 tsp

extra

sunflower oil, for frying

BUTTER GLAZE

75 g unsalted butter, (5⅓ tbsp / 3/4 stick)

powdered sugar powdered sugar, (¾ cup)

45 ml milk, (3 tbsps)

Instructions

In a large bowl, combine the lukewarm milk, yeast and sugar. Stir well and let stand for 5 minutes.

Add the egg, butter, flour and salt. Knead for 10–12 minutes until smooth.

Cover the dough and let it rise for 1 hour, or until doubled in size.

Deeg verdelen door 12 stukken en vormen tot bollen

Deflate the dough. Divide it into 12 equal pieces of about 75 g (2⅔ oz) each and shape them into balls.

Deeg uitrollen tot lange slierten voor Kkwabaegi donuts

Roll each piece into a long rope about 35 cm (14 inches) long, keeping the thickness as even as possible.

Gedraaid deeg voor Koreaanse Kkwabaegi donuts

Hold both ends of the rope and twist them in opposite directions. Bring the two ends together and the dough will naturally twist around itself. Pinch the ends firmly to seal. Don't twist too tightly, since the donuts will expand as they rise and fry.

Gedraaide Koreaanse donuts tijdens het rijzen

Place the donuts on a sheet of parchment paper. Let them rise for 30 minutes, or until doubled in size. They should look noticeably puffy.

Koreaanse donuts frituren in hete zonnebloemolie

Heat the oil in a deep skillet over medium-high heat to 170 °C (340 °F). Fry the donuts in small batches so the oil temperature doesn't drop too much. Fry for 2–3 minutes per side, until golden brown. Drain on paper towels.

Bruine boter voor glazuur van Koreaanse donuts

In a small saucepan over medium-high heat, melt the 75 g (5⅓ tbsp) butter for the glaze. Cook for 3–5 minutes, until it turns light brown and it gives off a nutty scent. Remove from the heat immediately and let cool until lukewarm.

Glazuur van bruine boter voor Kkwabaegi donuts

In a bowl, whisk together the brown butter, powdered sugar and milk until smooth and slightly thick. If the glaze thickens too much, microwave it for a few seconds to loosen it.

Kkwabaegi donut dippen in bruine boter glazuur

Let the donuts cool for a few minutes. Dip the top of each donut into the glaze and let the excess drip off. Let the glaze set briefly before serving.

Zachte Koreaanse Kkwabaegi donuts met glazuur

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Korean Donuts (Kkwabaegi)

2h 20 min · 12 porties · Easy

Ingredients

250 ml lukewarm milk ((1 cup))
10 g instant yeast ((1 tbsp))
20 g granulated sugar ((1½ tbsp))
1 large egg
45 g unsalted butter (softened (3 tbsp))
500 g all-purpose flour ((4 cups))
5 g salt (1 tsp)
sunflower oil (for frying)
75 g unsalted butter ((5⅓ tbsp / 3/4 stick))
powdered sugar powdered sugar ((¾ cup))
45 ml milk ((3 tbsps))

Instructions

In a large bowl, combine the lukewarm milk, yeast and sugar. Stir well and let stand for 5 minutes.
Add the egg, butter, flour and salt. Knead for 10–12 minutes until smooth.
Cover the dough and let it rise for 1 hour, or until doubled in size.
Deflate the dough. Divide it into 12 equal pieces of about 75 g (2⅔ oz) each and shape them into balls.
Roll each piece into a long rope about 35 cm (14 inches) long, keeping the thickness as even as possible.
Hold both ends of the rope and twist them in opposite directions. Bring the two ends together and the dough will naturally twist around itself. Pinch the ends firmly to seal. Don't twist too tightly, since the donuts will expand as they rise and fry.
Place the donuts on a sheet of parchment paper. Let them rise for 30 minutes, or until doubled in size. They should look noticeably puffy.
Heat the oil in a deep skillet over medium-high heat to 170 °C (340 °F). Fry the donuts in small batches so the oil temperature doesn't drop too much. Fry for 2–3 minutes per side, until golden brown. Drain on paper towels.
In a small saucepan over medium-high heat, melt the 75 g (5⅓ tbsp) butter for the glaze. Cook for 3–5 minutes, until it turns light brown and it gives off a nutty scent. Remove from the heat immediately and let cool until lukewarm.
In a bowl, whisk together the brown butter, powdered sugar and milk until smooth and slightly thick. If the glaze thickens too much, microwave it for a few seconds to loosen it.
Let the donuts cool for a few minutes. Dip the top of each donut into the glaze and let the excess drip off. Let the glaze set briefly before serving.

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Korean Donuts (Kkwabaegi)