Twisted Korean doughnuts

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Hello everybody, let’s twist with kkwabaegi! Cooking is fun fun fun!

Today I’m going to introduce you to one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. It’s called kkwabaegi (꽈배기), or twisted dougnuts.

I’m very happy to see that the bread rolls (roll-ppang 롤빵) on my website were such a big hit for many of you. I learned this kkwabaegi recipe from the same friend who taught me roll-ppang! The dough is similar, but kkwabaegi are firmer.

You can buy kkwabaegi, but when you make them at home you can make sure the oil is fresh, and make them with care so they taste better and are cleaner and cheaper than what you can get on the street or a bakery. They are a nice treat once in a while when you or your children want some sweet stuff.

They are best right after making them, spongy on the inside when you tear them open with the steam pouring out. Tasty and fluffy!

The key to making beautiful kkwabaegi is to make sure that when you roll them, the center is just a bit thinner than the edges. That way, when you twist them, the end is nice and tight and not lumpy.

When I make these, I make a lot at once. That way I have hot fresh kkwabaegi to share right away, and then I keep the rest in the freezer to eat later. If I want one as a snack or dessert later, I take it out and let it thaw out at room temperature for a bit before eating it.

They go great with milk, and if you want to make yours sweeter than I make mine, add a little more sugar in the dough.

Try these out, and let me know how it goes!