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Many people consider doughnuts to be a favorite comfort meal. A doughnut, whether it’s dripping with cream or covered in chocolate, can really brighten someone’s day. You must be madly in love with doughnuts if they drive you insane and you can’t go a day without eating one.
Many cuisines around the world enjoy twisted doughnuts. They are known as kkwabaegi in Korea and shakoy and pilipit in the Philippines. These doughnuts can be eaten for breakfast, dessert, or whenever you have a sweet tooth.
From Africa to Asia, these twisted doughnuts cut across continents. And they have a universally appealing flavor, so you will like them no matter where you are in the world.
Variations Of Twisted Doughnuts
Twisted doughnuts are deep-fried yeast doughnuts or sticks of pastry made from wheat flour or glutinous rice flour. They are known as mahua in China, kkwabaegi in Korea, shakoy and pilipit in the Philippines, and sakubei in Japan.
Cinnamon Doughnut Twist
This doughnut is twisted and formed by hand before being dusted with cinnamon sugar.
Making the dough is a breeze. Kneading the dough is a breeze with the help of a stand mixer. Mixing and kneading by hand are possible even without a mixer.
On the outside, these twisted doughnuts are crunchy. The exterior resembles Chinese stick doughnuts.
While the outside of the doughnut has a wonderful crunch, the inside is light, fluffy, and pillowy. With each mouthful, the doughnut will deflate somewhat, but it will quickly return to its former shape.
Aside from cinnamon sugar, these fried doughnut twists can be coated in a variety of ways.
Twisted Doughnuts
Ingredients
- 3 cup all purpose flour for doughnuts plus 2 tablespoons for dusting
- 2 tbsp butter
- 1 pkt dry yeast about 2¼ teaspoons
- 3 tbsp white sugar
- 1 cup milk
- 1 egg
- ½ tsp cinnamon powder
Instructions
- Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.
- Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.
- Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours
- Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.
- Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces.
- Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.
- Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs.
- Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
- Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.
- Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F.
- Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
- Strain the cooked doughnuts. Serve hot.
Video
Nutrition
