Twisted Korean Doughnuts (Kkwabaegi)

Steps

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1. 1
   Melt the unsalted butter over medium heat until fully melted. Remove from heat, then add milk, sugar, and salt, stirring until the sugar dissolves completely. The mixture should be lukewarm.
   ▶ ≈0:28
2. 2
   Add the egg and yeast to the warm milk mixture. Let it sit for five minutes to activate the yeast.
   ▶ ≈1:15
3. 3
   Add all-purpose flour to the mixture and combine everything in the pot by hand until a dough forms, requiring no special equipment.
   ▶ ≈1:46
4. 4
   Cover the dough with plastic wrap or a lid and let it rise at room temperature for about 1 to 1½ hours until it doubles in size. Rising time depends on room temperature and yeast activity.
   ▶ ≈2:45
5. 5
   Gently deflate the dough and cover it again. Let it rise until doubled again, which takes about 40 minutes. The dough should be soft and smooth.
   ▶ ≈3:15
6. 6
   Deflate the dough again and divide it into 16 roughly equal-sized balls. Shape each into a smooth ball, cover with plastic wrap, and let them continue to rise.
   ▶ ≈3:55
7. 7
   Lightly flour the work surface. Pick up a dough ball and, starting from the center, pull it into a long rope about 12 inches long by pulling one end upward with one hand and the other end downward with the other hand. Twist the rope several times from the center outward. Pinch both ends firmly. Repeat with remaining dough balls.
   ▶ ≈4:57
8. 8
   Place all the twisted doughnuts on a baking sheet and let them rise for about 20 to 30 minutes until doubled in size. After 10 minutes, gently flip each one over so all sides expand evenly.
   ▶ ≈7:54
9. 9
   In a small bowl, combine 2 tablespoons sugar with ½ teaspoon cinnamon powder to make the coating mixture.
   ▶ ≈8:12
10. 10
    Heat 5 to 6 cups of corn oil in a large 12-inch pot to 350 degrees Fahrenheit. Once it reaches 350 degrees, reduce the heat to medium to prevent the oil from getting too hot, which would scorch the outside before cooking the inside properly.
    ▶ ≈9:33
11. 11
    Gently place a risen twisted doughnut into the hot oil. Fry for 3 to 5 minutes until the outside turns golden brown, flipping gently to ensure both sides brown evenly and the inside becomes fluffy.
    ▶ ≈10:14
12. 12
    Gently strain the fried doughnuts on a slotted spoon to remove excess oil. While still warm, immediately place them in the cinnamon-sugar coating mixture and shake gently to coat evenly. Repeat with the remaining batches.
    ▶ ≈11:36