I vividly remember the first time I tried twisted doughnuts in a quaint Korean restaurant. The moment I took a bite, the combination of the warm, fluffy interior and the crisp, golden exterior coated in sugar and cinnamon was absolutely delightful. The pleasant ambiance of the restaurant and the warmth of the freshly made doughnuts made that moment truly special. Twisted doughnuts, often referred to as “twist doughnuts” or “twisties,” have their origins in various cultures, each adding its own unique twist to the beloved treat. One of the most well-known versions is the Korean “kkwabaegi,” a popular street food snack characterized by its distinctive twisted shape and sweet, chewy texture. Kkwabaegi is typically coated in sugar and cinnamon, making it a favorite among both children and adults. The concept of twisted doughnuts is also found in other parts of the world. For example, in Italy, there are “zeppole” or “frittelle,” which are sometimes twisted and served during festivals and holidays. In the United States, twisted doughnuts are often seen in bakeries and doughnut shops, particularly in regions with a strong Eastern European or Mediterranean influence. The technique of twisting dough before frying creates a unique texture that is both airy and satisfying, a characteristic that has made these doughnuts a beloved treat across various cultures. The simplicity of the ingredients combined with the fun shape and delicious coating has ensured the enduring popularity of twisted doughnuts around the globe.
Step-by-step: Twisted donuts recipe
Dough
Dry ingredients – In a bowl, combine flour, salt, and grated nutmeg. Yeast – In a bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla. Knead – Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated, making sure to scrape the bottom and sides of the bowl. Then, knead for 8 to 10 minutes on medium speed.Pro tip – Avoid adding too much flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.
Butter – Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough.Pro tip – If kneading by hand, the dough will take about 15 to 20 minutes to become soft smooth and elastic. You may need about 1/2 cup of flour for dusting your work surface. Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
Divide – Once double in volume, invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions – making 12 small or 8 medium donuts.Pro tip – Always make one or two mini doughnuts for the purpose of testing the oil temperature.
Shape – Roll each portion into a smooth ball, then into a long rope of about 15 cm long. Twist the rope in opposite directions. Then, pick it up and let it naturally twist onto itself creating a twisted loop.Pro tip – Twisting the rope in opposite direction is what is important. Only then, when you pick it up it will naturally twist onto itself. Tray – After you roll all the balls, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.Pro tip – Flattening will ensure you have a doughnut shape when it rises and deep-fries (and not a ball shape). Proof – You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume.Pro tip – The fridge-cold dough is easier to handle but takes longer to proof.
Oil – Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.Pro tip – You don’t want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot, the donuts will get too dark or stay uncooked inside. Test oil – Add a mini doughnut ball to test the oil. They should rise up in 30 seconds. Once the oil is ready, add two or three doughnuts at a timePro tip– You need enough oil so the doughnuts will float, and not touch the bottom of the pot. Deep fry – Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown.Pro tip – Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff. Remove – Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve. Sauce – In a micro-safe bowl, add the chocolate, light corn syrup, and butter. Heat until melted into a smooth sauce. Dust with powdered sugar if desired.
Frequently asked questions
Biscoff Doughnuts, Fried Tiramisu Donuts Dulce De Leche Donuts, Ferrero Rocher Donuts Cinnamon Sugar Donuts, Pumpkin Donuts – Fried See all donut recipes
Creative Variations for Twisted Doughnuts
Chocolate Twist Doughnuts: Add cocoa powder to the dough for a rich chocolate flavor. Drizzle with melted chocolate or a chocolate glaze for an extra indulgent treat. Matcha Green Tea Twist Doughnuts: Incorporate matcha powder into the dough for a subtle, earthy flavor. Finish with a matcha glaze made from powdered sugar, milk, and matcha powder. Stuffed Twists: Roll the dough around a filling before twisting. Try cream cheese, Nutella, or fruit preserves for a delightful surprise inside each doughnut. Lemon Poppy Seed Twists: Add lemon zest and poppy seeds to the dough. Finish with a lemon glaze made from powdered sugar and fresh lemon juice. Pumpkin Spice Twists: Mix pumpkin puree and pumpkin spice into the dough for a seasonal twist. Coat with a cinnamon-sugar mixture and serve warm. Coconut Twist Doughnuts: Incorporate shredded coconut into the dough and roll the fried doughnuts in toasted coconut flakes. Pair with a coconut glaze for added flavor. Churro Twists: Roll the dough in cinnamon sugar after frying and serve with a side of warm chocolate or caramel dipping sauce. Espresso Glazed Twists: Infuse the dough with a touch of instant espresso powder and top the finished doughnuts with an espresso glaze for a coffee-lover’s dream.
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