Twisted Doughnuts (Gwabaegi)
Beginner Baking: Homemade Chewy and Sweet Twisted Doughnuts Recipe
I suddenly craved the twisted doughnuts sold at the market, so I decided to make them myself! This recipe will guide you through creating delicious, chewy, and sweet gwabaegi at home, reminiscent of childhood memories. (Yields: 9 doughnuts)
Dough Ingredients- 110g warm water (approx. 40°C or 104°F)
- 6g instant dry yeast
- 50g sugar
- 6g salt
- 1 large egg, at room temperature
- 300g bread flour (high-gluten flour)
- 50g unsalted butter, softened at room temperature
Frying & Finishing- Plenty of vegetable oil (for frying)
- Granulated sugar (for coating)
- Plenty of vegetable oil (for frying)
- Granulated sugar (for coating)
Cooking Instructions
Step 1
In a bowl, pour the warm water (around 40°C or 104°F) and add the instant dry yeast. Stir well to dissolve the yeast. Warm water helps activate the yeast.
Step 2
Add the sugar and salt to the yeast-water mixture and stir until evenly combined. Sugar acts as food for the yeast, and salt helps with the dough’s flavor and texture.
Step 3
Crack the room-temperature egg into the mixture and lightly whisk it with a fork or whisk. The egg makes the dough tender and adds richness.
Step 4
Sift the bread flour into the bowl. Using a spatula or your hands, mix lightly until just combined and no dry flour streaks remain. The dough will be thick and shaggy at this stage.
Step 5
Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 15 minutes. This resting period allows the gluten to begin developing.
Step 6
Add the softened butter to the rested dough. Knead the dough by folding, stretching, and pressing it until it becomes smooth, elastic, and no longer sticky. Continue kneading for about 10-15 minutes until the butter is fully incorporated and the dough surface is sleek and resilient. It’s ready when it doesn’t stick to your hands.
Step 7
Place the kneaded dough back into the bowl, cover with plastic wrap, and let it undergo its first proof in a warm place (around 25-30°C or 77-86°F) until it doubles in volume. This typically takes about 1 hour, but the time may vary depending on the room temperature. To check if it’s ready, gently poke the dough with your finger; if the indentation remains, the dough has proofed sufficiently.
Step 8
Once the first proof is complete, turn the dough out onto a clean surface and gently punch it down to release the gases. Divide the dough into exactly 9 equal portions. Shape each portion into a smooth ball, cover them with a damp cloth, and let them rest at room temperature for 15 minutes. This ‘intermediate proof’ makes the dough more pliable for shaping.
Step 9
Take one portion of dough and roll it out into a long strip. Anchor one end of the strip with your fingers and use the other hand to gently press and stretch the opposite end towards the center 2-3 times. Be careful not to roll it out too thinly.
Step 10
Gently lift the stretched dough and twist it into the classic gwabaegi shape. You can either divide the dough strip into three strands and braid them, or simply twist the entire strip into a spiral shape. Ensure the ends are tucked in.
Step 11
Place the shaped twisted doughnuts on a lightly floured baking sheet or a damp cloth. Cover them again and let them undergo their second proof in a warm place until they have increased in volume by about 1.5 to 2 times. This usually takes around 40 minutes to 1 hour. The doughnuts should look puffy and plump.
Step 12
Once the second proof is finished, carefully lower the gwabaegi into 180°C (350°F) hot oil. Fry them for about 1 minute per side, until they turn a beautiful golden brown. Adjust the heat as needed to prevent them from becoming too dark. A skewer inserted into the center should come out clean when they are cooked through.
Step 13
Remove the fried gwabaegi from the oil and drain them on paper towels to remove excess grease. Let them cool slightly. While still warm, generously coat them in granulated sugar. Roll them around in the sugar until evenly covered. Enjoy your delicious, homemade market-style twisted doughnuts! You can also sprinkle with powdered sugar or cinnamon for extra flavor.
