“Kkwabaegi 꽈배기” or Korean Twisted Donuts;
I absolutely love them, but I don't like frying them; they're too greasy and troublesome. 
This recipe doesn't require frying, you just bake them instead! A healthier version of Donuts 😋

Crispy sugar on the outside, soft and slightly chewy on the inside;
And most importantly, it’s not greasy 😜

I hope you will enjoy it as much as I do 😍

WATCH HOW TO MAKE Baked Korean Twisted Donut (꽈배기) Kkwabaegi

RECIPE

BAKED KOREAN TWISTED DONUTS
Yield: 10 pieces


INGREDIENTS
🍩 Donut Dough
315 g All-Purpose Flour
50 g Caster Sugar

1⅔ tsp Instant Yeast
1/3 tsp Salt
125 g Mashed Potatoes

50 g Egg Yolks
100 g Full Cream Milk (cold)
40 g Unsalted Butter


🍩 Coating

60 g Unsalted Butter (melted)

100 g Caster Sugar

1 tbs Cinnamon Powder

INSTRUCTIONS

1. Cook Potaoes until tender. Place potatoes in a saucepan, add enough water to submerge. Cook over hight heat until the water comes to a boil. Reduce the heat and let simmer until the Potatoes are tender. Once it’s done, drain the Potatoes and mash them smoothly, set aside.
2. Preheat the Oven to 400 F/ 200°C/ 180°C fan/ gas mark 6 and line baking tray with parchment paper.
3. Combine the dry ingredients. In a large bowl, place the Flour, Sugar, and Instant Yeast. Add the salt to the opposite side of the bowl (be careful not to let the Yeast and Salt come into direct contact, as this can kill or slow the yeast’s growth). Stir until thoroughly combined.
4. Add the wet ingredients to the dry mixture. Add the cooled Mashed Potatoes, Egg Yolks and Cold Milk to the dry mixture. Use a wooden spoon mix well until it forms a lump. And then, using your hands start kneading the dough. Gather all the small crumbs and dry flour to form a ball of dough.
5. Knead the dough until smooth and elastic. Once the dough forms a rough ball, add the Butter and knead for about 5 minutes until the dough is smooth and elastic.
   The dough will be slightly sticky, resist the urge to add more Flour as it can make your Donuts tough.
6. Portions the dough. Divide the dough into 10 equal portions (about 68 grams each). Shape each portion into a ball. Cover the dough with plastic wrap while shaping to prevent it from drying out. And let the dough rest for 10 minutes.
7. Shape the dough. 10 minutes later, Take one portion of the dough, roll it out. Starting from the center, roll out to both sides, until it is about 28 cm long.
   The dough should be evenly thick from end to end.
   I recommend using a ruler as a guide. Don’t sprinkle too much Flour on the surface, as it will be difficult to shape.
8. Twist the dough (Please watch the video for clear instructions)
   Roll the 28 cm long dough with your both hands in different directions; right hand up and left hand down; DON’T twist it too much. Once you feel tension between the two ends, stop twisting. Then, pick up both ends, they will automatically twist. Using your hands twist it a little more. Pinch the ends and fold them under. Place it on a baking sheet lined with Parchment Paper
   and cover with plastic wrap to prevent drying.
   Don’t roll the dough thinner in the middle and thicker at the ends, or vice versa; That will cause the twist to break during the proofing or baking process. Your twisted donut won’t look pretty.
9. Final proof. After shaping, let the dough proof for 20 minutes
   Meanwhile, we can prepare the Donuts coating
10. Prepare Coating. Melt the Butter in a double boiler, set aside.
    In a Ziploc bag, mix Caster Sugar and Cinnamon Powder, shake it.
11. Bake the Donuts. After 20 minutes, you can see that the dough puffy and bigger in size. If you press it lightly, the fingerprint returns slowly and does not bounce immediately. Bake in a preheated oven for 12 minutes.
    After 12 minutes, flip the donuts and bake for another 3 minutes.
12. Apply Coating. Once baked, brush with melted Butter while still hot.
    Place in a bag of Cinnamon Sugar (shake it), then place the donuts on a cooling rack or a plate.
    Twisted Donuts are best enjoyed while still warm, on the day it’s made.
    
    NOTES
    * If you make a large batch and can not finished it in one day, after baked, don’t apply the coating. Place Donuts in an airtight container in the fridge (it will last for 3 days). When you need it, take them to room temperature for about 30 minutes; then reheat donuts in the preheated (400 F/ 200°C/ 180°C fan/ gas mark 6) for about 10 Minutes (the Donuts will be soft and fluffy again); Then coat with melted Butter and Cinnamon Sugar and serve.
    * Like all raised donuts, they can get a little bready as they age. It’s best to have them warm when they are first made, but if you have to store them, ensure they are completely cooled before packing them into a container.