Cinnamon Sugar Twisted Donut Recipe

Kkwabegi korean twisted cinnamon sugar donuts

5 from 1 review

Soft and fluffy dough fried to crispy golden perfection and rolled in cinnamon sugar. These are the perfect twisted donuts, a staple at any Asian bakery. 




  • 400g All purpose flour (3 1/3 cup)
  • 125ml Lukewarm water
  • 125ml Lukewarm milk
  • 25g White sugar (2 tbsp)
  • 8g Instant yeast (1 tbsp)
  • Pinch of salt
  • 45g Unsalted butter (3 tbsp)
  • Neutral oil for frying

Cinnamon Sugar

  • 200g White sugar (1 cup)
  • 2 tsp Ground cinnamon



  1. Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook
  2. Add the lukewarm milk and water and mix until smooth
  3. Add the butter and mix on medium speed until smooth and elastic, it will take up to 15 mins
  4. Place the dough in a large oiled bowl and cover with cling wrap
  5. Place in a warm place for 60 mins, or until doubled in size
  6. Remove from the bowl and roll into a large rectangle (approx 20cm x 30cm)
  7. Trim the edges and cut into 12 long strips
  8. Twist the two ends of a strip in opposing directions to build tension
  9. Lift the dough by the two ends and let it twist naturally, then tighten the twist with your hands to form the perfect shape
  10. Pinch the two ends of the dough together and place on a baking sheet lined with baking paper
  11. Cover with cling wrap to proof for 30 mins, or until almost doubled in size
  12. Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 280F / 140C - 300F/150C
  13. Carefully transfer 3 donuts to the oil and fry for 2-3 mins per side, or until golden brown
  14. Remove from the oil and drain on a wire rack or paper towel
  15. Repeat with the remaining donuts 
  16. Combine the sugar and cinnamon in a shallow dish
  17. Add the drained donuts to the sugar and roll to coat
  18. Enjoy!

Keywords: donut, kkwabegi, mahua, korean donut, chinese donut, doughnuts

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