95% would make again
featured in Street Treats From Around Asia
Inspired by maangchi.com
for 12 doughnuts
- 1 cup whole milk (240 mL), warm
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar, plus more for coating
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon kosher salt
- 1 large egg
- 3 cups all-purpose flour (375 g), plus more for dusting
- oil, for frying
- 2 tablespoons ground cinnamon
- Calories 191
- Fat 5g
- Carbs 29g
- Fiber 1g
- Sugar 2g
- Protein 4g
Estimated values based on one serving size.
- In a large bowl, whisk together the warm milk, butter, and sugar.
- Add the yeast and let the mixture sit for 10 minutes, until it becomes foamy.
- Add the salt and egg and whisk to combine.
- Add the flour. Mix with a spatula until the dough starts to come together.
- Knead the dough on a floured surface for 3-5 minutes.
- Drizzle a bit of oil into the bowl, then add the dough. Cover with a cloth or plastic wrap and let rest in warm place for 1 hour, or until the dough doubles in size.
- Sprinkle the dough with a bit of flour, then punch down to release the gas and knead it for a few minutes until the dough is soft and smooth. Cover again and let it sit for another 30 minutes, or doubled in size again.
- Heat oil in a deep skillet over medium-high heat until it reaches to 350°F (180°C).
- Transfer the dough to a clean surface, sprinkle with a bit of flour, and knead for 3-5 minutes, or until you have a soft, shiny, slightly sticky dough.
- Divide the dough into 12 equal parts and roll into balls. Set the balls on a plate and cover with plastic wrap.
- Working one at a time, roll a ball of dough out on your cutting board so it forms a rope 10-inches (25 cm) long and ½-inch (1 cm) in diameter.
- Place a hand on either end of the dough rope. Move one hand upward and the other downward so that the rope becomes twisted in between your hands as you roll it.
- Lift the dough, joining the 2 ends together to seal. The tension in the dough will twist it as it hangs. Add more twists, if desired.
- Repeat with the remaining dough pieces.
- Allow the doughnuts to rise for 30 minutes on a tray or cutting board, flipping halfway.
- Reduce the heat under the skillet to medium.
- Gently lower each doughnut into the hot oil.
- Fry for 5 minutes, or until golden brown. Occasionally flip doughnuts over to ensure they are even in color. Drain on a wire rack.
- In a small bowl, mix together 1 cup (200 g) of sugar and 2 tablespoons of cinnamon.
- Distribute mixture onto a plate, and roll the doughnuts in the cinnamon sugar.
- Serve warm.