'Korean twisted doughnout\'s or you can call them kkwabaegi. This is the popular korean street food. They are best right after making them, spongy on the inside when you tear them open with the steam pouring out. Tasty and fluffy! The key to making beautiful kkwabaegi is to make sure that when you roll them, the center is just a bit thinner than the edges. That way, when you twist them, the end is nice and tight and not lumpy. When you make these, you can make a lot at once. That way you have hot fresh kkwabaegi to share right away, and then keep the rest in the freezer to eat later. If you want one as a snack or dessert later, take it out and let it thaw out at room temperature for a bit before eating it. They go great with milk, and if you want to make yours sweeter than I make mine, add a little more sugar in the dough. Try these out, and let me know how it goes! Ingredients 3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting 2 tablespoons butter 1 packet of dry yeast (about 2¼ teaspoons: 7 grams) 5 tablespoons white sugar 1 cup milk 1 egg ½ teaspoon salt oil for frying ½ teaspoon cinnamon powder If you like my video just push the subscribe button and the bell icon so you can see more of my upcoming video\'s. My channel link: https://www.youtube.com/channel/UC5BTv2Y3mucmJVFupvkFUeg #koreanfood #stepbystep #howtomake #twistedfood #korean food #twistedfood #partyfood #howto #tasty #recipe #buzzfeedtasty'
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