Home Recipes Kkwabaegi: Delicately sweet Korean cinnamon doughnuts with sourdough – you’ll love them

Kkwabaegi: Delicately sweet Korean cinnamon doughnuts with sourdough – you’ll love them

Kkwabaegi are delicately sweet Korean doughnuts made from yeast dough that is braided into delicious “braids”. The sweet fragrant touch is a mixture of sugar and ground cinnamon in which the doughnuts are coated. Let’s go get them!

kkwabaegi: jemně sladké korejské koblihy se skořicí z kynutého těsta – zamilujete si je
Source: maangchi.com

 

Kkwabaegi: Korean cinnamon doughnuts with sourdough

What we will need:

  • 240 ml milk
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 packet of dried yeast
  • 1 large egg
  • 375 g plain flour
  • oil for frying
  • icing sugar and ground cinnamon for coating

How we will proceed:

1. Put the butter in a small saucepan and let it melt. Remove and add the milk, sugar and salt. Stir everything together well to dissolve the sugar.

2. Add the eggs and mix well. Then add the dried yeast to the mixture and let it rest for about 5 minutes.

3. Transfer the liquid mixture to a larger bowl, add the flour and work into a dough. Transfer the dough to a bowl greased with a little oil. Cover it and leave it in a warm place to rise for about an hour.

kkwabaegi: jemně sladké korejské koblihy se skořicí z kynutého těsta – zamilujete si je
Source: maangchi.com

4. Then knead the dough lightly and leave it to rise again for 30 minutes.

5. Turn the dough out onto a floured board, knead lightly and divide into larger balls, which you then shape into ‘twisted’ doughnuts.

6. The dough should make approximately 16 balls.

7. On a floured rolling pin, use your hands to shape the balls into a roll.

8. Shape the roll by using both hands to roll the dough across the board, with one hand “rolling” upwards and one hand rolling downwards. The dough is gently rolled in this way.

kkwabaegi: jemně sladké korejské koblihy se skořicí z kynutého těsta – zamilujete si je
Source: maangchi.com

9. Then bring the two ends of the dough together and twist into a spiral. This is how the rest of the dough is shaped.

10. Cover the doughnuts with a clean tea towel and leave to rise for 30 minutes.

11. Heat a large amount of oil in a saucepan or deeper pan.

12. Fry the prepared doughnuts in the hot oil until golden brown.

13. The fried doughnuts can be drained of excess oil using paper towels or let them drain on a wire rack.

14. Finally, roll the doughnuts in a mixture of semolina sugar and ground cinnamon. Can be served.

Good taste!

kkwabaegi: jemně sladké korejské koblihy se skořicí z kynutého těsta – zamilujete si je
Source: maangchi.com

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