Korean Twisted Donut (Kkwabaegi)

Kkwabaegi, or Korean twisted donuts, are soft, chewy, and lightly crisp — a popular Korean street snack you can easily make at home. My tested dough blend creates the perfect bouncy texture with a hint of sweetness, even better than what you’ll find at Korean bakeries.

There was no after-school treat I loved more than Kkwabaegi (twisted donuts). When I was growing up in Korea, I’d stop by a street vendor on my walk home with friends, drawn in by the smell of sweet dough frying in hot oil.

Those warm, chewy spirals coated in sugar were pure joy — crispy on the outside, soft and stretchy inside, a taste that still reminds me of the carefree joy of childhood when a single donut could brighten an entire afternoon.

Now I make them at home, and after a few rounds of testing, I finally had a Eureka moment! My family swears these homemade Korean twisted donuts are even better than the ones from the market. The secret is in the flour blend and gentle frying method that keeps each donut light, bouncy, and never greasy.

While many Western bakeries offer their own version of a twisted or braided donut, the Korean kkwabaegi stands out for its unique chew and airy texture.

If you enjoy cozy Korean sweets, try them alongside other favorites like Bungeoppang (Korean fish-shaped pastry) or Hotteok (Korean sweet pancakes) in the winter.

The Key to Soft, Chewy Korean Kkwabaegi

The secret to truly great kkwabaegi isn’t just in shaping or frying — it’s in the dough itself. After testing different combinations, I found that a blend of bread flour and tapioca flour creates the signature bouncy, stretchy texture that makes these donuts unforgettable.

Adding a spoonful of dry milk powder gives the dough a richer flavor and helps the crust stay crisp while the inside stays pillow-soft. Gentle frying is just as important — steady, moderate heat ensures the donuts cook through evenly without soaking up oil, giving you that light, clean flavor.

These small details make all the difference. The result? Kkwabaegi that are soft, chewy, and just sweet enough — better than anything from a street stall, and guaranteed to disappear fast once they hit the table.

Key Ingredients and Pro Tips

Bread flour + tapioca flour: After testing several flour blends, this combination gave the most authentic texture—soft, chewy, and lightly springy, just like the kkwabaegi from Korean street bakeries. Bread flour provides structure and elasticity so the donuts hold their twist without deflating, while tapioca flour adds that gentle chew and bounce that keep the donuts tender instead of forming a dense, bread-like crumb.

Dry milk powder: I prefer this over liquid milk because it gives more consistent results. It strengthens the dough’s gluten network for a better rise and helps the donuts puff evenly as they fry, contributing to a delicate, crisp shell while keeping the crumb soft, moist, and lightly chewy inside.

Instant yeast: My go-to for sweet doughs since it saves time; no need to proof separately. Just mix it right in with the dry ingredients.

Eggs and melted butter: These add a soft richness to the dough. Make sure both are at room temperature so they blend evenly.

Oil for deep frying: Use a neutral oil with a high smoke point such as canola, grapeseed, or vegetable oil. These keep the kkwabaegi light and crisp without adding any unwanted flavor.

How to Make Twisted Donut (Kkwabaegi)

Whether you’re baking a standard twisted donut or stepping into the Korean style, these techniques apply. Here’s what to look for as you go. For exact measurements and step-by-step instructions, check the recipe card below.

Make the Dough

Knead the Dough:
Start by combining the wet and dry ingredients until they come together into a soft, slightly sticky mass. As you knead (I use a standmixer), the dough should turn smooth and elastic — it should pull cleanly from the bowl and stretch without tearing.

Tip: When lifted, the dough should stretch easily between your fingers without breaking. It’s a sign the gluten is well-developed, ensuring that soft, chewy crumb that defines perfect kkwabaegi.

First Rise:
Place the dough in a greased bowl and cover. During the first proof, the dough should double in size and look smooth and slightly domed. Press a fingertip into the dough — if the dent bounces back slowly and not completely, it’s ready. Overproofed dough collapses easily and feels overly soft.

Divide the Dough:
After the dough has risen, gently press out the air and place it on your work surface. It should feel soft, airy, and slightly springy — a sign of good fermentation. Cut the dough into 20-22 even portions using a bench scraper or knife.

How to Twist the Dough

Roll each dough piece into a smooth rope about the thickness of your finger. Twist the ends in opposite directions until the dough tightens slightly.

Lift each twisted rope and let it coil onto itself naturally, then pinch the ends to seal. The shape should look even and gently spiraled — not overly tight. Arrange the pieces on a parchment-lined tray, cover with a damp towel, and let them rise again until light and puffy, about doubled in volume.

Fry and Coat the Kkwabaegi

Fry the dough:
Maintain 320–330°F (about 160°C) while frying. Hotter oil browns too fast before the inside cooks through. It’s ready when a small piece of dough bubbles gently on contact.

Carefully add a few twisted pieces at a time, giving them room to float. They’ll sink briefly, then rise as they puff and turn golden. Flip often for even color, and remove them when they feel light and sound hollow when tapped. If they brown too quickly, lower the heat slightly.

Coat with Sugar:
Transfer the fried donuts to a wire rack or paper towel to drain excess oil for a minute or two. While still warm, roll them in cinnamon sugar until evenly coated. The sugar should cling easily to the surface, creating that classic sparkle and light crunch.

Freshly fried kkwabaegi taste best warm — crisp at first bite, then tender and chewy inside. They’ll disappear faster than you think.

If you’d like to try another Korean-style donut, don’t miss my Sweet Potato Rice Donuts — their chewy, mochi-like texture is always a favorite among locals in Korea.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!