Oven-Baked Kkwabaegi (Twisted Doughnut)
A home-baked twisted doughnut snack baked light and clean in the oven instead of deep-fried in oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Enjoy light and tender kkwabaegi baked in the oven without the burden of deep-frying in oil. The fermented dough is twisted, baked at 190°C for 25 minutes, brushed with milk, and coated in sugar and ground cinnamon to finish. You can recreate the charm of this street food snack at home with simple ingredients.
- Servings
- about 2–3 servingsOriginal: makes 6
- Cook time
- 25 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Bread flour200 g (2 cups)
- Sugar2 tbsp
- Salt1/2 tsp
- Instant dry yeast1 tsp (3 g)
- Skim milk powder2 tsp
- Water120 g
- Butter (or 1 1/2 tbsp oil)20 g
- You can use milk instead of skim milk powder and water.
- Take the butter out of the refrigerator and let it sit at room temperature for at least 1-2 hours.
- Sift the bread flour once.
- Warm the water or milk slightly in the microwave so it is just lukewarm. (Be careful, as hot liquid will kill the yeast.)
Steps
Once the dough has been kneaded and finished its first rise (50 minutes), punch out the gas, divide it into 6 pieces, round them, cover with plastic wrap so they do not dry out, and let them rest at room temperature for about 10 minutes for an intermediate rise.
Once the intermediate rise is complete, press the dough with your palm to release the gas, roll it out long with your palms, and shape it into a twist.
Place the twisted dough pieces onto an oven pan...
Cover with plastic wrap so they do not dry out, and let them undergo a second rise for 40 minutes. In cold weather like these days, you can place the pan over a container filled with warm water, or place a bowl of hot water inside the oven and let it ferment there.
When the dough has doubled in size, the rise is complete.
Bake at 190°C for 25 minutes. If you bake it too long, the bread will turn hard, so take it out of the oven once it reaches a nice golden color.
I mixed about 1 cup of sugar with 1 tsp of ground cinnamon. If you do not like cinnamon powder, you can use just white sugar.
Brush the surface of the bread evenly with milk, then roll it in the sugar.
Ppunwife's tips
- If you bake it too long, the bread will turn hard, so take it out of the oven once it reaches a nice golden color.
- Instead of a twist shape, try making doughnuts or any shape you like.
FAQ
How can I substitute if I do not have skim milk powder and water?
You can use milk instead of skim milk powder and water.
How do I handle the second rise in cold weather?
You can place the pan over a container of warm water, or place a bowl of hot water inside the oven along with the dough to let it rise.
How do I get the sugar to stick evenly to the baked twisted doughnuts?
Brush the surface of the bread evenly with milk and then roll it in the cinnamon sugar so it coats well.
Is there anything to keep in mind when baking in the oven?
Baking it for too long will make the bread hard, so it is best to remove it from the oven once it gets a nice, moderate color.
