Twisted Korean doughnuts (Kkwabaegi: 꽈배기)

Twisted Korean doughnuts (Kkwabaegi: 꽈배기)


(upbeat music) – Hi everybody. Today we are going to make
delicious delicious snack. or dessert Twisted doughnuts, Kkwabaegi in Korean. I’ve been making years
and years, long time. When I lived in Korea, I used
to make this for my children. They love it. Whenever they came from school, when they see this, they were so happy. All of my friends love it and this is also my favorite. We are going to use butter. It’s an unsalted butter, two tablespoons. So, one, two, two tablespoons. Put it here. Over medium heat. (butter sizzling) Very melted. And remove from the heat. So, this butter is hot now. I’m going to add one cup milk. Two tablespoons sugar. Half a teaspoon salt. Stir until all sugar is well dissolved. This is lukewarm, not hot at all. One egg. Milk, egg, sugar, and salt. We make this. And then one package yeast. Let it sit for five minutes. Let’s add flour. This is all-purpose flour. One, two, three. mix this. We don’t need any other
like a special equipment. Using just your pot and then just add it, mix it together like this. My bread rolls, you guys are making, really you guys impressed me. Some of you guys made this
with some cinnamon rolls and they added some other coating. And inside, they even put something like some sweet stuff, you know, Nutella. And then, always so many
ideas you guys have. The yeast flavor inside I can smell. We’re going to let it rise for
around one hour or 1 1/2 hour until it goes to like
expand to double size. You can use, you know, plastic wrap. I have my lid to fit this. How fast it rises depends
on the room temperature and also your yeast. Open, oh my, look at this! Wow, a little warm here. So, deflate. What we are looking for
is soft and smooth dough. I’m going to cover this
again and one more time, let it sit until the
dough is double in size. It took 40 minutes for it to double size. Wow, look at this. Oh my God, so good~ eh? like a balloon! I love this yeast smell. Okay, deflate. very soft and smooth. (dough smacking) Start with a quarter cup. Here. This is 16 almost equal size pieces. And then make a nice ball. It’s already I see the bubbles, wow. Plastic wrap and cover this. Okay and then let’s start. So flour, just a little
flour and sprinkle like this. And then start, center
part start like this. Spread it to both sides. This surface is too dry. Not easy for you to make shape. Your right hand, left
hand, different direction. So right hand upward. Left hand, downward. See? And then we are going to see the tension. So this is around the 12 inch long and then lift this both ends. Just automatically twist it but we are going to twist a little more. End part, you gotta really pinch it. And then put it here. So, start with the center like this. Make many many ropes and twist it. See, automatically twisted. Start from the center. Otherwise, later when you
make this, it’s not even. The twisted, is like one
end is like a big huge. Ending part is really
small like a tadpole. We don’t want to that kind of a shape. So, you start this one because
this center part is going to be folded so it should be
thinner than the other side, you know what I’m saying? I used to to make almost like 50, at least 50 at one batch. Always like I made it huge amount and then huge container and the filled. And then we ate this days and days. And also leftovers, you can freeze. Freeze and then take it out
just at room-temperature. Maybe five minutes after, you can eat it. If you like make a longer rope, you can twist as many as you can but I think that three or
four times is the best, you know, pretty. So, a lot of good memories
I think about, you know, while I’m making this. My last, last ball! Upward and downward. Now, these my 16 babies. I’m going to wait until
this each one is expanded to double in size. It will take around 20 to 30 minutes. 10 minutes after, I’m going
to flip it over each one because bottom part is flat. And but what we want is
that all side should expand. You know, all around Meanwhile, I’m going to
prepare some coating. Sugar and cinnamon mixture. Two tablespoon sugar and this is cinnamon. Half a teaspoon. And then shake it. After we fry this, and then
I’m going to put these guys inside and then shake
it, shake it boong boong! And then, that’s done. (cheerful music) So 10 minutes after, I’ll show you. You know, you remember the top part because it used to be
bottom, it was a little flat. Now, it’s plump again. You see here, like this. Yeah, nice, beautiful. And then again, slightly like this,
flip it over like that. This is like a balloon, you know so you can really gently handle this. And here, these guys should keep rising. I’m heating up my oil. Oil is around five to six cups of corn oil and this is a 12 inch pot. I’m using a large pot. I’m going to check out
this temperature. It should be 350, and after, right after 350 degree reaches, we are going to turn
down the heat to medium because if this is too high, high temperature is going to burn. The color is too dark and
inside is not cooked properly. See, 352, okay. Time to turn down the heat, to medium. Pick up this guy really gently and push this into hot oil like that. (oil sizzling) And just flip it over like this. I’m going to just fry until outside is a little
crispy, inside is like fluffy. Around three to five minutes. Next batch. One. Put it here, it’s warm around here. Okay and then again, flip it over. Look at this color. Beautiful golden brown,
so I’m going to wait until the bottom part is also like this. You can hear the crunchy sound. (soft knocking) Looks done. It took five minutes on both sides. Make it really golden brown color like this. Beautiful. And then strain these here. Just gently. (oil sizzling) Look at this, so pretty. So, I’m going to coat these guys. And then shake. (sugar shaking loudly) Wow. So, isn’t it pretty? Well, let’s go back to our Kkwabaegi. It’s growing in the hot oil. (oil sizzling) So, second batch’s done. Four guys left. (sugar shaking loudly) My last batch. Okay everybody, today I made 16 Kkwabaegi. This is good party food and good snack. Look at that. So fluffy inside, eh? (doughnut crunching) So delicious. When I was at high school, for the first
time in my life, I tasted this. After school, there is a place there. You know, almost only 300 meters distance. There was a small kind of a store. People were always lining up. Inside they’re packed,
then they kept eating. Huge huge pot there
just boiling in the oil. And they make these like a huge amount! I tasted it for the first
time this Kkwabaegi. this style, and
you know, I loved it! I never thought about
learning how to make this and forgot about this. Years years later, I married,
I raised my children and then, you remember
I made some bread rolls. The bread rolls I learned
from one of my friends. She’s really good at cooking. I learned this how to make it from her. If we know how to make this, think about how exciting it is that you can make this Kkwabaegi forever. Kkwabaegi. “kkwa” Kkwabaegi means twisted. Kkwabaegi, right? twisted doughnuts, Kkwabaegi is. I will have one more. Mmm crunchy, sweet, fluffy. Mmm, make this for your
family, for your children. They will love it, okay. “Maangchi Kkwabaegi I made!” Just let me know how yours turns out. Enjoy my Kkwabaegi recipe. See you next time, bye!~

100 thoughts on “Twisted Korean doughnuts (Kkwabaegi: 꽈배기)”

  1. Maangchi i did it,i successfully made the doughnut though my twist is not as pretty as yours, follow rolling from the center but still twisting is hard😂 anw, i want to ask you when you said leftover, do you mean the dough that has been twisted then freeze it or should it be fry first so it can stay long?

  2. i love all your recipes so tasty and sweet just like you
    Thankyou so much for sharing it with us.
    I will definitely make them for my family

  3. Dear maangchi, thanks for sharing such a nice recipe. Can we bake these rolls? If yes then on what temperature?

  4. Hello, this was such a easy to follow recipe sure going to try this they looked so light and fluffy deliciousness… Thank you

  5. Привет из Росси, города Якутска. Спасибо за рецепт! Мои дети просто в восторге!

  6. I'm almost positive my eyes popped emoji hearts when I saw her with that cute purple and pink hair! OMG!!! I just love maangchi!!!!!

  7. В советское время на улицах продавали ,вкуснота была! Спасибо за рецепт,давно его искала!

  8. I make kimchi with her recipe all the time, great teacher and cook, in all media. I'll try this as a variation of local methods (I'm Spanish living in Argentina). Regards from Buenos Aires

  9. Спасибо за рецепт обязательно спеку!!!!👍👍👍👍👍👍💖💖💖💖💖

  10. Какой позитив от вас идёт!! Приятно слушать смотреть да ещё и субтитры есть!!

  11. oh my gosh!!! That looks delicious! I will definitely make it in the future!! One question, can you fry this in an air-fryer? thanks!

  12. Maangchi…… I love you soooo much and your recipes, hahaha….. You are so sweet and funny, continue recipes all the best.

  13. Maangchi my children love these donuts! How can I store them so the do not get soggy for the next day? Please help

  14. By it's look, no more asking, it so yummy!! And so easy to make!!

    I know this can make without stand mixer but can i use stand mixer?

    Thank You!!

  15. I remember my childhood with this food Maangchi, and i dont know how to make this until this popped up in my recommendation 😍😍😍 Thank You for sharing

  16. I’m making the dough at the moment but it started smooth not sticky like urs I don’t know what happened, should I make another one? And discard this one? Plz help

  17. Maangchi, you really make cooking a fun activity. I can imagine the color comparison between sunset outside your kitchen window and the golden color of the twisted donuts. What a delight! I must make this for the weekend.

  18. OH my gushes! Your bread rolls ! I made them two times now. They love them. I took a photo . I will try to get a photo to you. Next these !!!

  19. Hola me encantan tus recetas pero me hace falta que la traduzca al español con los subtitulos pero a un semestre hace la boca agua que rico gracias

  20. You are so funny and very talented, l like this recipe and can't wait to make it. Thanks alot. Can l freez the dough after rolling and before frying?

  21. I love kkwabaegi sooo muchh. Maangchi is one of my favorite people here on YouTube. She gives such motherly vibes. Her kids are blessed to have her as a mother. Love you 😘😘😘

  22. 고마워 나는 당신의 채널을 사랑합니다 나는 당신이 나를 이해하기 위해 번역기에 썼습니다. 😂 나는 브라질이고 나는 한국 음식을 좋아합니다. 나는 약간 요리에 대해 잘 모른다 맛이 미쳐서 짙은 갈색의 소스가 있습니다 입 급수! 이 도넛을 만들 게요 😋

  23. Oh my God I just love your hair!! It's so pretty and fun! I keep looking at it instead of the cooking hahahah I just love it! Is it your real hair or a wig? I can't tell. Ether way it's wonderful and looks great on you!!

  24. You are so cute and wonderful I'm so glad I fallow you. And your cooking and baking is wonderful. Every time I make something from your channel my friends and family love it! Thank you so much! ❤️❤️

  25. In Philippines we call it Shakoy. We used to make this with my mom. She really is addicted with these 😂. I'm missing her, might make some when she comes for vacation.
    Thankyou for sharing your recipe ❤

  26. Don't know why but when you were dividing the dough into 16 pieces, i was having yeast budding process going on in my mind

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