Korean twisted donut

Korean twisted donut

Korean twisted donut


  • For 15 twists, you'll need:
  • 4 1/2 cups (630 g) all-purpose flour
  • 1 egg
  • 2 tablespoons (30 g) unsalted butter
  • 1 packet dry yeast
  • 1/4 cup (60 g) granulated sugar
  • 1 1/2 cups (340 ml) milk
  • 1/2 teaspoon salt
  • Powdered sugar or icing sugar for decoration.


In a bowl, combine warm milk, dry yeast, melted butter, and an egg.
Add flour and salt, then knead for a few minutes until you have a slightly sticky and smooth dough. Cover with a towel and a clean bag, then let it rest for at least 1 hour and 30 minutes.
Punch down the dough, then shape it into 15 equal-sized balls.
Take one ball, roll it into a 12-inch rope, fold it in half, and twist it while ensuring the ends are well-sealed (refer to the video).
Place them on a baking sheet lined with parchment paper.
Cover with a towel and a bag, letting them rest for another 30-40 minutes.
Heat up a pot of oil over low heat and fry the twists until golden brown. Drain on paper towels and dust with sugar.

Enjoy these delightful Korean twisted donuts! 🍩💫

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