Korean sticky rice donuts (꽈배기)
These Korean sticky rice donuts always bring me back to the time when I visited Korea.
My husband and I picked some up from a street vendor while running errands together, and Ive loved them ever since!
That was over 4 years ago and I’m not sure when we will be able to visit Korea again…. So until then I will make these Korean donuts at home.
They are perfectly sweet and chewy and my husband says he doesn’t have a sweet tooth but whenever I make these donuts they are all gone in less than a day
So i guess he just has a sweet tooth for these donuts, but I can’t blame him they are absolutely delicious!
Korean sticky rice donuts (꽈배기)
These Korean sticky rice donuts always bring me back to the time when I visited Korea.
My husband and I picked some up from a street vendor while running errands together, and Ive loved them ever since!
That was over 4 years ago and I’m not sure when we will be able to visit Korea again…. So until then I will make these Korean donuts at home.
They are perfectly sweet and chewy and my husband says he doesn’t have a sweet tooth but whenever I make these donuts they are all gone in less than a day
So i guess he just has a sweet tooth for these donuts, but I can’t blame him they are absolutely delicious!
Cooking Instructions
- 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.
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