꽈배기(Kkwabaegi: Twisted Korean Doughnuts)

 꽈배기(Kkwabaegi: Twisted Korean Doughnuts)

Fixings:

3 cups universally handy flour for doughnuts, in addition to 2 tablespoons for cleaning
2 tablespoons margarine
1 parcel of dry yeast (around 2¼ teaspoons: 7 grams)
5 tablespoons white sugar
1 cup milk
1 egg
½ teaspoon genuine salt
corn oil for broiling
½ teaspoon cinnamon powder

Headings:

Make the covering:
Add 3 tablespoons sugar and the cinnamon powder to an earthy colored paper sack. Shake to blend well. Put away.

Make the batter:
Completely liquefy the margarine in a little pot over medium hotness. Eliminate from the hotness and add milk, the remainder of 2 tablespoons sugar, and salt. Blend well until everything is all around broke up. Break an egg into the pot and blend well. Add the yeast and mix. Allow it to sit for 5 minutes.
Move to a huge bowl. Add 3 cups flour and blend well in with a wooden spoon. When everything is all around blended, utilize your hand to work the batter for a couple of moments, and shape it into a major irregularity. Cover with saran wrap.
Allow the mixture to ascend until it duplicates in size, for the most part around 1 hour to 1½ hours.kkwabaegi batter
Flatten the gas with your hand and manipulate the batter for a couple of moments until it's delicate and smooth. Once more, cover with cling wrap and allow it to sit for 30 minutes to 1 hour until it duplicates in size once more.

Carry out the doughnuts:
Reveal the batter and massage it for a couple of moments. Put 2 tablespoons of flour on the side of your slicing board to use for tidying. Partition the mixture into 16 equivalent pieces.divided
Take a piece of mixture and carry it out on your cutting board so it frames a rope 10 inches long and ½ inch in breadth. On the off chance that it's tacky, sprinkle some flour on the area you're working in. At the point when you carry out the batter, move one hand up and the other descending with the goal that the rope is wound in the middle of your hands as you roll it.making curved doughnuts
Take the batter off the board, hold it on high, and unite the closures. The strain in the mixture will bend it as it hangs. You can add as much pressure as you like, however I think the most attractive kkwabaegi has 3-4 turns in it.
Put the wound batter on a floured cutting board or plate. Rehash with the other bits of batter.
Allow the doughnuts to extend for around 30 minutes. 15 minutes in, tenderly flip every donut over with your hands so the bottoms don't get level and all sides extend quite round.

Broil the doughnuts
Heat up 4 creeps of oil in a profound skillet over medium high hotness, until the temperature arrives at 350° F. Bring down the hotness to medium hotness, then, at that point, tenderly set every donut into the hot oil manually. Be mindful so as not to get your hands excessively near the oil. Add however many parts of the oil as your skillet will permit, enough so the doughnuts can sit in the oil without pushing against one another.
Cook for around 5 minutes, infrequently delicately flipping them over with utensils, until they get crunchy outside and are uniformly brilliant brown.

Strain the cooked doughnuts. 

Put them in the earthy colored paper pack with the sugar cinnamon blend. Shake a couple of times until they are equitably covered. This is best done when the doughnuts are still warm. Rehash this with every one of the doughnuts until they are totally cooked and covered.

Serve hot.
You can freeze any extras for as long as a month. To restore them, remove them from the cooler and defrost at room temperature for 5 or 10 minutes prior to serving.

꽈배기(Kkwabaegi: Twisted Korean Doughnuts) VIDEO