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3 hr 0 min
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What makes my job so fun is the chance to connect with some seriously awesome folks from all walks of life. And let me tell you, it’s like a crash course in global eats and heartwarming stories. This time, I crossed paths with the incredible Maddy Park – a Korean cooking whiz and all-around content creator – holding it down in the bustling heart of NYC. So, what was the master plan? Well, buckle up, ’cause it’s a tale of classic Korean donuts – the famous Kwabegi – but with a whole new swagger in the coating game. Think beyond the usual sugary suspects like cinnamon (though we ain’t leaving that behind) and say hello to a squad of ground pistachios. Not only did these little green gems bring a rad pop of color to the party, but they also delivered an unexpected flavor twist that hit all the right notes. Now, let’s talk eye candy. These babies were more than just donuts – they were edible artworks. I mean, I couldn’t believe I’d whipped them up myself. They practically radiated that “snap a pic before you devour” vibe. And you better believe I’m already counting down the seconds until I can recreate this delicious magic. And guess what? The recipe? Oh, it’s a total cinch. So if you’re game for some serious donut delight, stick around. We’re about to dive into an adventure that’ll satisfy your cravings and give your taste buds a high-five! ????????
Stand mixer
Bowl
Scale
Dough hook
Towel
Paper towels
Food processor
Start by making the dough by adding the ingredients in this order to the stand mixer’s bowl: milk, yeast, sugar, egg, butter (melted), flour, and salt. Set your mixer on the lowest speed and knead for 10-12 minutes, until smooth and elastic.
Remove the dough from the stand mixer and round it into a tight ball. Place in a greased bowl, covered with a plastic wrap, until doubled in size (about an hour).
After the dough has doubled in size, divide into 80 gr pieces. Round each piece into a tight ball, place on the countertop 1 inch apart, covered with a towel for 10 min.
Then flip each dough ball upside down, flatten with your hands, and roll on itself into a cylinder shape.
Open each cylinder into a long strand, then move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.
Take the dough off the countertop, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs. Usually, Kwabegi has 3 to 4 twists in it.
Place the twisted doughs on a parchment paper, 2 inches apart. Cover with a towel and let them rest until doubled in size (about 30 minutes).
In the meantime, prepare your pistachio-cinnamon-sugar mix by simply adding them into a food processor and grind until fine. Set aside in a big bowl, that’s where you are going to toss the donuts once they come out of the frying oil.
Preheat vegetable oil to 325°F or 165°C.
Using scissors, cut the parchment paper around the twisted dough you are going to fry. Transfer the twisted dough with the parchment paper piece gently directly into the frying oil. Remove the parchment paper from the oil.
Fry the donuts for about 3 to 4 minutes, until both sides are golden brown and cooked (you want the color to be light brown and not fully dark). Remove them from the oil and let them rest on a paper towel to get rid of excess oil. Repeat with the rest of the donuts.
Once you are ready to eat, toss the donuts in the pistachio-cinnamon-sugar mix and eat immediately.
YASSS!
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