1 cup powdered sugar
5 cups white all purpose flour
1 tsp salt
2 tbsp sugar
3/4 cup milk
1 egg
1 tbsp yeast
1/2 cup mayonnaise
3/4 cup warm water
3 tbsp cinnamon for dipping the donuts in (optional)
1/2 cup sugar for dipping the donuts in (optional)
Method: Mix the warm water and warm milk together and add the 2 tbsp of sugar and yeast in it and stir until all the ingredients have combined, leave this on the side to bubble up. Next mix the flour, powdered sugar, salt, egg, and mayonnaise and mix all the ingredients really well then add the milk and water mixture and bind the dough, once the dough comes together, knead for about 5 minutes until you have a nice soft dough. Let this dough rest by covering it and letting it proof until it is double in size. Knead the dough and divide the mixture in two and make about 10 equal sized balls, keep these aside and cover them so they don’t dry, Make long strips about 8 inches, take two strips at a time and pinch one side and twist them and pinch the bottom as well, you can make them round or straight, it’s your choice, keep these on a towel or pastry cloth and give them a second rise. Fry these on med low temperature, handle them very gently when you put them in the oil let the once side brown then turn them as they start browning, if the temperature is too hot they will brown on the outside and the inside will be raw, if the oil temperature is too cold then you are going to have oily donuts, so make sure the oil is med low. Take it out and put them on a paper towel to get rid of any excess oil. You can deep these in a mixture of cinnamon and sugar or you can make my glaze and you can top it off with a sugar glaze.
Makes 10 to 12 twisted donuts Sugar glaze: Twisted Bread Stick ( 꽈배기, Kkwabaegi ) Recipe ( Twisted Korean Doughnuts ) – SoSoB

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