Korean Sticky Rice Donuts (꽈배기) Recipe by Chelsey Fletcher
Cooking Instructions 2 hrs 10 mins 1 Into a mixing bowl add warm milk, honey and yeast give its mixture a stir. Then allow the yeast to bloom for about 10 minutes 2 Next add the the dry ingredients, along with the egg and salt 3 Next turn on your stand mixer and mix until the dough pulls away from the sides of the bowl (about 7 minutes) 4 Now add the softened butter and mix for another 7-8 minutes, the dough will become very sticky after adding the butter but keep kneading it will get less sticky eventually! (if the dough seems too sticky you can add a tablespoon of flour at a time) I ended up adding 3 tablespoons extra because I think my egg was larger so this made my dough a little wetter than normal…but don’t add too much extra because we don’t want the dough to be too dry. 5 Next proof this dough in a warm area until doubled in size, about 35-45 minutes 6 Knead all the air from the dough and take 60 grams of the dough and roll it out into a log shape and twist them into donut shapes. 7 Set the donuts aside on parchment paper to proof and cover them with a damp cloth or paper towels, I proofed mine for about 35 minutes 8 Prepare the frying oil by bringing it to a temperature of 365 degrees Fahrenheit. Then cut the parchment paper into squares and transfer the donuts to the cooking oil 9 Fry each side of the donuts for about 2-3 minutes until golden brown. Then remove the donuts from the oil and roll them in sugar until fully coated 10 Place on a serving tray and now you have delicious Korean twisted sticky rice donuts!! I like to throw them in the microwave wave for a few seconds to warm them up whenever I enjoy them the next day. 1 Into a mixing bowl add warm milk, honey and yeast give its mixture a stir. Then allow the yeast to bloom for about 10 minutes 1 Into a mixing bowl add warm milk, honey and yeast give its mixture a stir. Then allow the yeast to bloom for about 10 minutes 2 Next add the the dry ingredients, along with the egg and salt 2 Next add the the dry ingredients, along with the egg and salt 3 Next turn on your stand mixer and mix until the dough pulls away from the sides of the bowl (about 7 minutes) 3 Next turn on your stand mixer and mix until the dough pulls away from the sides of the bowl (about 7 minutes) 4 Now add the softened butter and mix for another 7-8 minutes, the dough will become very sticky after adding the butter but keep kneading it will get less sticky eventually! (if the dough seems too sticky you can add a tablespoon of flour at a time) I ended up adding 3 tablespoons extra because I think my egg was larger so this made my dough a little wetter than normal…but don’t add too much extra because we don’t want the dough to be too dry. 4 Now add the softened butter and mix for another 7-8 minutes, the dough will become very sticky after adding the butter but keep kneading it will get less sticky eventually! (if the dough seems too sticky you can add a tablespoon of flour at a time) I ended up adding 3 tablespoons extra because I think my egg was larger so this made my dough a little wetter than normal…but don’t add too much extra because we don’t want the dough to be too dry. 5 Next proof this dough in a warm area until doubled in size, about 35-45 minutes 5 Next proof this dough in a warm area until doubled in size, about 35-45 minutes 6 Knead all the air from the dough and take 60 grams of the dough and roll it out into a log shape and twist them into donut shapes. 6 Knead all the air from the dough and take 60 grams of the dough and roll it out into a log shape and twist them into donut shapes. 7 Set the donuts aside on parchment paper to proof and cover them with a damp cloth or paper towels, I proofed mine for about 35 minutes 7 Set the donuts aside on parchment paper to proof and cover them with a damp cloth or paper towels, I proofed mine for about 35 minutes 8 Prepare the frying oil by bringing it to a temperature of 365 degrees Fahrenheit. Then cut the parchment paper into squares and transfer the donuts to the cooking oil 8 Prepare the frying oil by bringing it to a temperature of 365 degrees Fahrenheit. Then cut the parchment paper into squares and transfer the donuts to the cooking oil 9 Fry each side of the donuts for about 2-3 minutes until golden brown. Then remove the donuts from the oil and roll them in sugar until fully coated 9 Fry each side of the donuts for about 2-3 minutes until golden brown. Then remove the donuts from the oil and roll them in sugar until fully coated 10 Place on a serving tray and now you have delicious Korean twisted sticky rice donuts!! I like to throw them in the microwave wave for a few seconds to warm them up whenever I enjoy them the next day. 10 Place on a serving tray and now you have delicious Korean twisted sticky rice donuts!! I like to throw them in the microwave wave for a few seconds to warm them up whenever I enjoy them the next day. 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