Korean Twisted Doughnuts with Cinnamon Sugar

What you need

• 380 g (3 cups) all-purpose flour
• 1/2 tsp salt
• 75 g (1/3 cup) granulated sugar, 25 g for the dough, 50 g for coating
• 7 g (2 1/4 tsp) active dry yeast, one packet
• 240 ml (1 cup) whole milk, warmed to about 40 °C (105 °F)
• 1 large egg
• 30 g (2 tbsp) unsalted butter, melted
• 1 l (4 cups) vegetable oil, for frying
• 1 tbsp ground cinnamon

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tbsp of the sugar into the warm milk. Leave for 8-10 min until foamy.

2. 2

   In a large bowl, mix the flour, salt and 2 tbsp of the sugar. Add the yeast milk, egg and butter, and stir into a shaggy dough.

3. 3

   Knead for 8-10 min until smooth, elastic and slightly tacky.

4. 4

   Place in a lightly oiled bowl, cover, and leave in a warm spot until doubled, about 1 hour.

5. 5

   Divide the dough into 12 pieces of about 55 g each and roll them into balls. Cover and rest for 5 min.

6. 6

   Roll each ball into a rope about 30 cm long. Fold the rope in half and twist the two halves around each other. Pinch the ends together.

7. 7

   Set the twists on a floured tray, cover, and rest until puffy, 15-20 min.

8. 8

   Heat 5 cm of oil in a heavy pot to 175 °C (350 °F).

9. 9

   Fry 3-4 twists at a time for about 2 min per side, until deep golden. Drain on a wire rack.

10. 10

    Mix the remaining 50 g sugar and the cinnamon in a shallow dish. Roll the warm doughnuts in it. Serve the same day.

Imported from vegnews.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.