Crispy, sugary, and soft donut twists that crunch softly when you bite into them. Korean twist donuts will make all of your cinnamon-sugar donut dreams come true.
Dunkin’ who?!
ingredients
Donut Dough
- 1 cup whole milk
- 3 tablespoons butter
- 2-1/4 teaspoons yeast (1 packet)
- 1 large egg
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
Cinnamon-Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
instructions
- Heat milk and butter in a saucepan over low heat until lukewarm to the touch, but not hot or steaming. Sprinkle yeast over the milk and let sit for 5 minutes or until foamy. Add in the egg and beat lightly with a fork.
- Add flour, sugar, and salt to a large bowl. Add the milk mixture to the flour mixture and mix with a spatula until dough forms. The dough will be very sticky so feel free to sprinkle dough with a little more flour, if needed.
- Cover with a piece of plastic wrap or a tea towel, then put in a warm place until doubled in size, about 1 hour. Punch down the dough, re-cover the bowl, then let rise again, about 45 minutes.
- Lightly flour a surface. Using a bench scraper or knife, cut the dough into 16-equal sized pieces. Cut the dough in half, then keep halving until you get 16 pieces.
- Shape dough into twists : take one piece and roll out with your hands, into long strips, about 10-inches long. Simultaneously twist one end away from you and one end towards you. Hold the ends and lift the dough off the surface, in a “U” shape. The donut should naturally twist. If needed, give it a little twist to help it shape. Pinch the ends together.
- Transfer twists to a lined sheet pan. Repeat until you have 16 twists. Let the twisted donuts rise until puffy, about 20-30 minutes. Meanwhile, line a baking sheet with paper towels and cooling rack so the finished donuts have a landing place once they have finished frying.
- Prep a large cast iron or Dutch oven with a candy thermometer and 2 inches of vegetable oil. Heat oil until thermometer reaches 325ºF.
- Gently lower donuts into the oil in batches, making sure not to overcrowd the pot. Maintain an even temperature, lowering and raising heat, if needed. Turn the donuts and cook until both sides are golden, about 2-4 minutes total.
- Meanwhile, prepare the topping. Add the sugar and cinnamon to a large shallow bowl and mix with a spoon. Once the donuts have finished frying, use tongs to transfer hot donuts to the cinnamon sugar mixture. Make sure the donut is thoroughly coated.
- Eat immediately! Korean twist donuts are best when still warm.
korean twist donuts
Heat milk and butter in a saucepan over low heat until lukewarm to the touch, but not hot or steaming. Sprinkle yeast over the milk and let sit for 5 minutes or until foamy. Add in the egg and beat lightly with a fork.
Add flour, sugar, and salt to a large bowl. Add the milk mixture to the flour mixture and mix with a spatula until dough forms. The dough will be very sticky so feel free to sprinkle dough with a little more flour, if needed.
Cover with a piece of plastic wrap or a tea towel, then put in a warm place until doubled in size, about 1 hour. Punch down the dough, re-cover the bowl, then let rise again, about 45 minutes.
Lightly flour a surface. Using a bench scraper or knife, cut the dough into 16-equal sized pieces. Cut the dough in half, then keep halving until you get 16 pieces.
Shape dough into twists : take one piece and roll out with your hands, into long strips, about 10-inches long. Simultaneously twist one end away from you and one end towards you. Hold the ends and lift the dough off the surface, in a “U” shape. The donut should naturally twist. If needed, give it a little twist to help it shape. Pinch the ends together.
Transfer twists to a lined sheet pan. Repeat until you have 16 twists. Let the twisted donuts rise until puffy, about 20-30 minutes. Meanwhile, line a baking sheet with paper towels and cooling rack so the finished donuts have a landing place once they have finished frying.
Prep a large cast iron or Dutch oven with a candy thermometer and 2 inches of vegetable oil. Heat oil until thermometer reaches 325ºF.
Gently lower donuts into the oil in batches, making sure not to overcrowd the pot. Maintain an even temperature, lowering and raising heat, if needed. Turn the donuts and cook until both sides are golden, about 2-4 minutes total.
Meanwhile, prepare the topping. Add the sugar and cinnamon to a large shallow bowl and mix with a spoon. Once the donuts have finished frying, use tongs to transfer hot donuts to the cinnamon sugar mixture. Make sure the donut is thoroughly coated.
Eat immediately! Korean twist donuts are best when still warm.
the queen bee 