Korean Twisted Donut (Soft and Chewy)
Warm milk - 35g
Warm water - 190g
Sugar - 60g
Active dry yeast - 5g
Let it sit for about 5 minutes until the yeast looks foamy.
If you are using instant yeast, you can skip this step and mix it right into other ingredients.
Unsalted butter - 35g
Oil - 5g
Salt - 6g
Large egg - 1
All-purpose flour - 320g
Sweet rice flour (glutinous rice flour/powder) - 160g
Baking powder - 3g
Knead the dough in a stand mixer for 5 minutes on low speed (1 & 2).
Or knead by hand until smooth, about 10 minutes.
Light kneading - 1 minute
Place dough in a lightly oiled bowl, cover it with plastic wrap.
Let it rise for about 1 hour in a warm place or until doubled in size.
After the first proof...
Once the dough rises, punch down the dough to remove gas.
Light kneading - 1 minute
Divide the dough into 8 pieces.
Take each piece of dough and roll it into a strand.
Pinch to close the seam and roll it into a 14-inch strand.
Move one end upward and the other end downward.
Lift the dough to twist the strand.
Pinch the ends of the strands together and tuck under.
Spray oil on the plastic wrap and cover the dough so it doesn't stick to the plastic wrap.
Let it rise for about 30 minutes in a warm place or until doubled in size.
White waiting, let's make the topping!
Sugar - 1/2 cup
Ground cinnamon - 1.5 tsp
After the final proof...
Heat oil to 350°F (175°C ) in a large pot.
Fry until both sides are golden brown, about 3 minutes.
Coat the twisted donuts with cinnamon sugar.
Korean twisted donuts are best served hot.