Korean Donut Twists

Mix all the topping ingredients in a paper bag. Set aside.

Melt butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix with a wooden spoon until well dissolved.

Add egg and mix well. Add yeast and stir. Let it sit for 5 minutes.

Transfer to a large bowl. Add flour and mix well with a wooden spoon. Use your hand to knead the dough for a few minutes, and shape it into a ball. Cover with plastic wrap. Let the dough rise until it doubles in size, about 1 to 1½ hours.

Punch down the dough to deflate it. Knead the dough for a few minutes until it’s soft and smooth. Cover again and let it sit for 1 hour until it doubles in size again.

Uncover the dough and knead it for a few minutes with a bit of bench flour. Divide the dough in halves till you have 16 equal pieces.

Shape the dough balls by rolling it out on your cutting board so it forms a rope about 10 inches long .Once you reached the right length, roll one end of the rope up while rolling the other end with your other hand downward. This will create a twist.

Lift both ends of the dough and let it coil around itself. Squeeze the end to seal and place on a floured baking sheet. Let rise for 30 minutes. To prevent the donuts from becoming flat on their bottoms, gently flip donuts 15 minutes into this rise.

Once risen, heat a pot of oil to 350ºF on high heat. Reduce the heat to medium and gently drop the donuts one by one into the pot. Careful not to crowd them. Fry until golden brown, then flip and continue to fry until the other side reaches the same color, approximately 5 minutes.

While they’re still hot, drop them into the paper bag with the cinnamon sugar peanut mixture and shake until fully coated.

Enjoy warm. But who are we kidding, these donuts are amazing cold too!