Are you looking for recipe inspiration? Korean Twisted Donuts special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Korean Twisted Donuts What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Korean Twisted Donuts, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Korean Twisted Donuts delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Korean Twisted Donuts is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Korean Twisted Donuts estimated approx. 150’.
Well, this time, let's try it, and vary the Korean Twisted Donuts yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Korean Twisted Donuts using 11 ingredient type and 10 manufacturing steps. Here's how to make the dish.
Who can resist perfect, soft & fluffy donuts?This special recipe is from Maangchi! #mycookbook
Ingredients and spices that need to be prepared to make Korean Twisted Donuts:
- 3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
- 2 tablespoons butter
- 1 packet dry yeast (about 2¼ teaspoons: 7 grams)
- 4 tablespoons white sugar
- 1 cup milk
- 1 egg
- 1/2 teaspoon salt
- corn oil for frying
- Coating
- 1/2 teaspoon cinnamon powder
- 3 tbs white sugar
Steps to make a Korean Twisted Donuts
1
Make the coating Add 2-3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix well. Set aside.
2
Melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes until the mixture is foaming.
3
Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap and let it double in size. (60-90 minutes).
4
Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.
5
Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces. (40g for each)
6
Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it. Take the dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs.
7
Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough. Let the doughnuts expand for about 30 minutes. 15 minutes in, gently flip each doughnut over with your hands so the bottoms don’t get flat and all sides expand nice and round.
8
Heat up 4 inches of oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand. Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
9
Strain the cooked doughnuts. Put them in the brown paper bag with the sugar cinnamon mixture. Shake a few times until they are evenly coated. This is best done when the doughnuts are still warm. Repeat this with all the doughnuts until they are all cooked and coated.
10
Best served with a cup of tea or coffee.
