Ingredients
Method
- In a stand mixer bowl, combine warm milk, sugar, and instant yeast. Whisk gently, let stand 5-10 minutes until frothy.
- Add flour and salt to the yeast mixture. Attach dough hook.
- Mix on low speed for 2 minutes until combined. Scrape bowl sides.
- Add room temperature egg, knead 2 minutes. Gradually add softened unsalted butter, one tablespoon at a time.
- Increase mixer speed to medium-low (setting 4) and knead 10-12 minutes until smooth and elastic.
- Form dough into a ball and proof in a greased bowl for 1-1.5 hours until doubled.
- Gently punch down dough, divide into 12-16 portions, and rest 10 minutes.
- Roll each portion into a rope, twist tightly, and pinch ends to secure.
- Loosely cover shaped Kkwabaegi and proof for 30-45 minutes until puffy.
- Heat oil to 340-350°F (170-175°C) in a Dutch oven.
- Fry 2-3 Kkwabaegi for 1.5-2 minutes per side until golden.
- Drain on wire rack and dust with cinnamon sugar topping.
- Serve immediately.
Notes
Temperature control is vital for proofing and frying. Avoid over-proofing and use fresh oil for frying.