Yield: 2 Dozens
Short Korean Lesson
- KkwaBaeGi (꽈배기) = Twisted
- TuiGiDa (튀기다) = Fry
Video Instructions
Main Ingredients
- 3 Cups All Purpose Flour
- 1 Cup Water
- 1 Egg
- 4 Tbsp Sugar
- 5 Tbsp Butter
- 1½ Tbsp Yeast
- 1 tsp Salt
- Sugar for Coating
- Oil for Deep Frying
Directions
In a large mixing bowl, add 3 cups of all purpose flour, 4 Tbsp of sugar, 5 Tbsp of butter, 1½ Tbsp of yeast, and 1 tsp of salt. Mix everything together to make the butter crumble.
Add 1 egg and 1 cup of lukewarm water.
Knead the dough for least 15 minutes until it becomes elastic.
Form the dough in to a ball. Cover it with plastic wrap.
Let it rise for about 1 hour in a slightly warm place until the dough size doubles. If it is at room temperature, it will take more than an hour.
Divide the dough into 16 to 24 pieces. You can start by dividing the dough into 4 pieces, and depending on how big you want your donuts, divide each of those pieces into 4 to 6 smaller pieces. Round each piece to make a ball.
Roll a ball of the dough out to about 12 inches in length. While you are rolling it, twist each end in the opposite direction so that the dough will become twisted when you release the tension.
Let the dough wrap around itself to form the twisted shape.
Set it aside for about 10 minutes to rise again.
Meanwhile, heat the oil on medium-high. When you drop a piece of dough in the oil and it rises in about 2 seconds, the temperature for the oil is right.
Fry the donuts. When one side of a doughnut becomes golden brown, flip it over.
Only flip it over once. If you flip it often, then the doughnut will become too greasy.
After frying the donuts, cool them for about 5 minutes. In a plastic bag, add some sugar and a couple of the cooled donuts. Shake them.
These donuts are best to eat shortly after cooking. If you want to eat some later (like the next day), freeze them in a plastic bag. Heat the frozen donuts in the microwave just before eating. In our microwave, about 7 seconds per doughnut on high power was just right. You will probably have to adjust the time, depending on your microwave. They will taste just as great as freshly made donuts. Try them someday. 😀
I LOOOOOOOOOOOVVVVEEE this SOOOO MUCH!!!!! how did you know i love doughnuts??? 😉 i love the plate, even the shirt your wearing! heeehee
you are the BEST aeri. i love you soo much. xo 🙂 maybe i’ll surprise you with a cooking video…hmmmm 😉
i posted pictures on my facebook page. i hope you like them 😉
hi farleen,
Hehe, when you asked me to post some dessert video for my next video.. I thought what your children would like… easy to make… So it was successful right ?? hehe
I was very very happy to see your donuts pictures with your children.. Thanks..
p.s I worried your health though.. you didn’t eat it much right.. 😉
I made the gwa bae bi and twisted like u did but when I fried them, the twist came apart:( Please help!!!!!!
hi Susan Yu,
After you twist the dough.. pinch the end well.. so it will not apart when you fry.. ^^ try it again.. thanks
Help!!! I can’t when frying, I can’t keep the twist to stay together…they just come apart. What am I doing wrong?
ooooh, we luv this very much. i am soooo happy u posted this. now i can make them for my children!! aeri, we luv ur site!! u r always our number one!!
Hi layping,
hehe.. thanks you are my number one reader too.. 🙂
Made these last nights for the family visiting. Everybody loved how fluffy they were. They look impressive and tastes great. I only used 3 tbsp of sugar cos most of us don’t have much of a sweet tooth and it was great.
hi Dillon,
Thanks for your review.. it’s already happy to read that.. hehe Yes, I don’t like sweet things much either.. but I just liked this 꽈배기..hehe Try other recipes and give me more happy reviews please..:)
I really like 꽈배기!! It looks so easy to make.. thanks a lot for this post.. gotta try this soon.. ^^
Hey Aeri
today I made your recipe, It was great 😀
the texture of the donuts is really fluffy and smooth. the family and my friends really like it.
thank you very much for your hard work.
———————–
B.T.W… I took a quick photo to show you 🙂
http://a.imageshack.us/img810/5233/22082010492.jpg
hi Tofee,
Oh my.. I love to see the picture. thank you very much 🙂
Anyeonghaseyo! Is it possible to bake it? Because I prefer bake it like the other patisseries.
hi Benjamin,
Sorry..without trying it.. I can’t tell with confidence.. I think the texture and taste will be changed if you bake it instead of frying..but I think it’s worth to try.. what do you think ??
I just made these! I asked my Mother to do the frying as I get a little nervous over hot sizzling oil, heh.. I left out the egg for a vegan version and they’re perfect, I haven’t had donuts in years but now I know how to make my own, thank you so much! 🙂
Hey Aeri, I was wondering if I use baking soda will it rise like yeast???
hi JYJ,
I think that baking soda will not work good for rise your dough.. so you need yeast.. thanks 🙂
Hi Aeri,
These look delicious, I was just wondering how long do you think these can keep in the freezer, and if I were to add fruit (for example chopped apples), would this change the texture? Thanks!
hi Jen,
If you keep them in a freezer bag.. maybe a month ?? I will say try this recipe first…and see if you like it..and then try with other ingredients you mentioned.. so you can see the differences and your preference. thanks 🙂
Hi Aeri,
For some reason, I had a very hard time for the dough to rise… what am I doing wrong?? Please help …. or any others, can you guys help me??!!
hi TeresA,
Oh~~ Did you do same thing I did ? several questions.. did you use fast (Active) rise dry yeast ?? (Sorry..I should mention.. I used it to make it faster.. ) Did you use warm water for your dough ?? that helps rising the dough.. Did you use oven light.. or lamp light to let the dough rise ?? My oven light was broken that time, so I left my dough under the table lamp..and it worked pretty good.. try my advices.
I preheat an oven with the “warm setting” and then turn off. Then few minutes later, I put the dough in and let rise. Thanks for the recipe! The donuts were delicious!
is there a way to make these without egg?
hi steph,
just skip it.. you might want to add about 1 Tbsp of water instead though..for the dough texture..
Can I bake this instead of frying?
hi Zoe,
Yes, you can… the taste and texture will be different though..
Do you mean 1 AND 1/2 TSP OF YEAST? 1 1/2 Table of instant yeast seems like a lot for 3 cups of flour.
christina
hi C. Kim,
Yes, the amount is right.. it’s TBSP not Tsp… ^^ 3 cups of flour is a lot..and this recipe.. the dough has yeast flavor..and the texture needs lots of yeast.. hehe try it someday.. thanks
Hi, Aeri! I absolutely LOVE your website! I’ve been using your recipes for a very long time and they are always wonderful! 🙂 Thank you for taking the time to post such great recipes!
I spent some time in Seoul in 2009 and I think this recipe will be very similar to some donuts that I ate while I was there! Once a week this little donut stand would open up in the area where I was and they sold delicious donuts. They had one that I really loved – it was filled with sweet red bean paste. So I’m wondering if it’s possible to somehow add red bean paste to these donuts if I change the shape of them. What do you think? If this were to work, do you think I could fry the donuts while the red bean paste is inside of them? 🙂 Thank you! Have a nice weekend!
hi Anna,
I can’t tell what you tried exactly..but can guess..I think the batter will be same.. so you can try to add the red bean paste..and fry them.. ^^ let me know if you try… I will post that kind of recipe someday too. thanks
Hi Aeri,
I was wondering what kind of oil do you use?
hi Ayame,
I usually use canola oil for cooking oil. 🙂 thanks
thankyou ^_^
Hi aeri 🙂 I was wondering whether if you can use dry yeast instead of the fast yeast? Will it be the same? Thanks
Ps I love ur website an recipes 🙂 just found you and will be trying out your recipes 😛
hi Janice,
Yes, you can use the yeast you have too..just make sure your dough double the size.. it might take longer since you don’t use fast yeast..but it’s okay.. try it.. thanks
Hi Aeri,
This receipe is so good ! I love these donuts, thank you so much ! I wonder if I can freeze the dough directly and then fry it in oil because I do not have a microwave ?? Thanks in advance !
hi Karen,
Sorry I didn’t understand your question well.. why you need microwave ?? dough freeze how ?? after you make the shape ?? oops.. sorry
Well I was not really clear indeed ! I would like to eat some donuts later and you suggested to freeze the donuts and then to heat them in the microwave. As I do not have microwave, can I freeze the dough after I make the shape and then defrost them and fry them another day ? THANK YOU !
hi Karen,
even you defrost the dough.. you might still have some risk to fry it with any water (liquid) from freezer..in hot oil.. which is dangerous.. so I will say.. fry the dough all..and freeze.. and just thaw them at room temperature before eating instead of using microwave.. thanks
hi aeri, the measurement of cup is using which type of cup coz it looks like a lot compare to measuring cup 😯 please help me thank you 🙂
hi Tiffany,
I use American measuring cup..
Hi Aeri, if I make the dough for this today, can I save the dough and fry it tomorrow?
hi Grace Yang,
Well.. I will say.. fry them and freeze… because you don’t want to have any risk to have.. from.. liquid (water) and hot oil (Deep frying..)
Hey aeri, I know this hasn’t been replied to recently, but I’m wondering if I could substitute the flour for mochinko’s sweet rice flour. As I believe sweet rice flour is what is traditionally used. And if I did would I have to revise some of the other ingredients?
Appreciate it 🙂
Actually I would like to add something. This korean donut is it the same thing as the pastery that can also come in an eclair type shape that is also fried, somewhat gooey dough in the inside and is also covered in sugar?
hi ben,
Yes, if you use sweet rice flour..the texture and taste will be different..and not sure if the batter will keep the shape of the twisted donuts.. usually it’s just round ball shape or flat round shape if it’s sweet rice flour donuts. I was thinking to post donut recipe using sweet rice flour sometime too.
Annyeonghaseyo! I’m so happy to have found a recipe for these. They were my and my sisters’ favorite treat when we spent the summer in Korea. There was a vendor just down the street from one uncle’s house and a bbopgi vendor down the street from the other uncle so we were well supplied in treats! I will definitely try your recipe and I’m sure it will be as yummy as the ones I remember 😀
Hello!
I love this and all of your other recipes. Quick question- what temperature should the butter be in? I couldn’t tell from the video/pictures if it should be cold or room temperature. Thanks! 😛
hi Yena,
I will say .. room temperature butter.. the butter is soft enough ..so it will be easily mixed with the flour. ^^
Is it instant or active dry yeast?
hi Gina,
I used active dry yeast.. ^^
Hi Aeri,
My donuts came out too crunchy on the outside like a croissant, but too oily on the inside… Have I used too much butter? Or not enough flour?
How many grams of butter is 5 tbsp?
Thanks ^^
Hi Tabitha,
1 Tbsp butter = 75 grams
It is difficult to say what was wrong…since I didn’t see what you did… What I wonder is.. if your oil temperature was hot enough.. the longer you fry in not enough hot oil.. the more your donut will soak the oil .. so preheat the oil enough..then add the dounuts… don’t flip them often..just one time for each surface..and take them out quickly when both sides become golden brown..
Do we add in the water slowly while stirring? I tried to make this today, but the dough wouldn’t get elastic.
hi Rose,
it takes time to knead the dough to get elastic texture.. ^^
About how long will it take?
hi Rose,
I knead the dough for about 15 minutes. thanks
Hello aeri. I try your recipe but it didn’t turn out well. My dough became so sticky and my hand is full of the dough. Am I put to many butter or what? Please help me 😥
Hi Aeri 🙂
I’m having trouble finding out what cups is in decilitels and so on, can you write the ingridients with european dimensions? 🙂
oops..sorry..right now I can’t do it.. but we are planning that..someday we will add auto conversion program in our blog.. sorry for now.. thanks
Can you use Korean sweet rice flour?
The texture will not be right.. it will turn to too sticky.. chewy and gooey..
Hey Aeri…
I’ve tried your recipe for several times already and my family and my neighbors love it!
Other than being twisted, can i make this into a donut shape and add glaze too? I love how the bread turned out like crunchy on the outside and soft and tasty inside… Can i enjou this in a circle shape too? Thanks!! ^.^
I’m glad you like my recipe. Yes, you can do a donut shape. 🙂 You can make whatever shape you want. 😉
Anneoyonghaseyo Aeri Unni! I just found out about your website and I LOVE IT! I am going to bake the donuts today, so wish me luck 😀
I was wondering if you know how to bake strawberry cream cake (the ones that they sell in Paris Baguette or Tour les Jours), if so can you please post the recipe?
Khamsahamnida
(btw you have such adorable kids) 😀
hi Keya,
Nice to meet you. So did you try my donut recipe? I hope you liked it.. hehe..
I will add the cake request in my list. 🙂 thanks
I need your help. I just bought beksul doughnut mix by tous les jours. But the direction is in korean. Can u help me on this. Should i add yeast also with water ? Thank u.
Hi Gee, I didn’t try that product before, so it is difficult for me to tell you how to use it. If you take picture of that instruction part in Korean ..and send it to me, then I can translate it for you. Sorry for poor answer. thanks
This is the best recipe! I like it 🙂
Thanks 🙂
Is it possible to bake them in an oven rather then frying them?
hi Sylvia,
Since it will be less greasy.. the flavor might be change a little.. and the texture can be different too..but I think you can try it in an oven.
I am in love with this recipe, it came out perfect, but I used rapid rise highly active yeast, and it came out delicious…thank you soo much. 😛
hi Simone,
awesome.. Thank you for trying my recipe. 🙂
Hi Aeris! I want to try this recipe but I want to know if I can use the bread machine to mix and knead the dough. Thanks ,
hi Peachy,
Of course, you can use bread machine, it will be even easier to make this then. 🙂 Thanks
Hi I was wondering if you can translate the instruction for me please!
I posted a comment under your video as well.
below is the link of the picture I took of the mix
http://i57.tinypic.com/9pxand.jpg
^^
1. Whisk 1 egg and 100 ml water in a mixing bowl well.
2. Add the donut mix (500 g) to step 1. and knead the dough. (Be careful not to knead it too much..because your donuts can be too hard then.) set it aside for about 10 minutes.
3. Sprinkle some flour on a cutting or rolling board.. and Roll the dough in 0.7 cm thickness on it.
4. Cut the rolled dough into donut shape.. to do so, cut it with a cup by pushing it down.. then do the center with a bottle lid..
5. Fry the donut in 170-180c oil.. (if the donuts float on top in 5 seconds.. the oil temperature is right) fry donuts for 2-3 minutes.
Hope it helps. Enjoy your donuts.
Thank you! I used your recipe too, I added a bit more mix, fig jam, one extra egg white and dipped in chocolate (just a bit) before serving.
hi Norka,
Wow, you made this simple dessert to a fancy dessert.. great job ^^ thanks for sharing your idea.
안녕하세요 ~~ ^^
Your recipes are really awesome ! Thank you for posting your recipes. My boyfriend is Korean so I love being able to cook for him. While I was visiting Korea we ate a chestnut filled cookie but the outside was kind of a hard, moist, sweet bread. It is really hard to explain. the bread layer was really thin though. I asked my boyfriend what the name of the snack was and he said it is “밤과자”. Have you ever seen any recipes for this? I have tried looking around and can’t seem to find one. Sorry for the long post! Thank you so much ^^
hi Ariana,
Oh, no worries.. I really enjoyed reading your comment. 🙂 Thank you. I didn’t post “밤과자” it also called “만주” I think.. I think another Korean cooking blogger (And youtuber) Maangchi posted it before. I will give you a link for it. http://www.maangchi.com/photo/manju-%EB%A7%8C%EC%A3%BC hope this one is right. ^^ Please leave comments more often. Wish your happiness with your Korean bf for a long time.
Hi, I’m making these donuts right now. How long does it take for the dough to rise at room temperature? I know it takes more than an hour but do you know exactly? thank you.
hi B,
Sorry for late reply. It will be depends on your temperature..and what kind of yeast you use.. for my case.. when I use rapid rise yeast… and keep it in the oven with only light on… it takes about an hour to rise double in size… thanks
Thank you for posting this recipe! Is it ok if I cut the recipe in half?
hi Hanna,
Of course you can. ^^ Thanks
Hi,
Just a question: besides the shape what else makes this donut different compared to American donuts?
Because the ingredients seem to be the same.
hi Het Sushimeisje,
I think.. this donut is more similar to American homemade donuts..but it has it’s own flavor that is different from normal American donuts. Maybe if you try it.. you can find it out? hehe.. thanks
Hi Aeri Unni.
I did the donuts today. It was my first attempt to make donuts and it turned out really well and delicious.. Thank you for the recipe!
hi Geetha,
Great job.. I love to eat these donuts too. 🙂 Thanks
Can I use bread flour or self rising flour instead of all purpose flour?
hi A.Davis,
Sure, you can. 🙂 thanks
Hello Aeri lee,
I’m making korean donuts for the first time, I’m making for my class. Very excited to make them for the first time. My question is what yeast do you use for the recipe? I never used yeast before and I want to make sure all goes well. I want medium size donuts (similar to the image) but I want to make 24-30. So I may have to double the ingredients. Thanks for the recipe!
Hi Kalia,
I’m excited to hear that you will make these donuts for your class.. so sweet.. About your question.. this is the exact same yeast I used for it.. http://amzn.to/2C1jMmZ Good luck. 🙂