Twisted Doughnuts Recipe
Twisted doughnuts trace their origins to Korea, where they became a popular street food in the mid-20th century. Their unique shape and sweet coating made them an instant hit. Over time, variations of twisted doughnuts spread to other countries, each adding its own flair to the recipe.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Rolling Pin
- Sharp knife
- Large skillet or deep fryer
- Paper towels
Ingredients
For the Dough:
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1 tsp instant yeast
- 1/2 cup (120 ml) warm milk
- 1 large egg
- 2 tbsp unsalted butter (softened)
For the Coating:
- 1/2 cup (100 g) granulated sugar
- 1 tsp ground cinnamon (optional)
Instructions
- Prepare the Dough:In a large mixing bowl, combine the flour, sugar, salt, and yeast.In a separate bowl, whisk together the warm milk, egg, and softened butter.Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer.
- Let the Dough Rise:Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Shape the Doughnuts:Punch down the risen dough and divide it into 8 equal portions.Roll each portion into a long rope (about 10 inches), then fold it in half and twist the strands together.Pinch the ends to seal the twist.
- Heat the Oil:In a large skillet or deep fryer, heat oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Doughnuts:Carefully place the twisted doughnuts into the hot oil, frying 2-3 at a time.Fry for about 2-3 minutes per side until golden brown.Remove with a slotted spoon and drain on paper towels.
- Coat the Doughnuts:Mix sugar and cinnamon in a shallow dish.While the doughnuts are still warm, roll them in the sugar mixture until fully coated.