Twisted Korean doughnuts

 A new discovery these days are these fluffy doughnuts.

Ingredients for 11 twisted doughnuts:

• 330 grams of wheat flour
• 200 milliliters of milk
• 30 grams of butter
• 20 grams of fresh yeast
• 20 grams of sugar
• 1 egg
• a pinch of salt
• sunflower for frying

First, melt the butter.

Mix the butter with the warm milk and the egg.

Add the fresh yeast previously mixed with sugar.

Mix everything for a few seconds. Let it rest in a warm place for 5 minutes.

Add the flour gradually and the salt and mix.

The dough will be soft and sticky. Do not put more flour.

Cover the bowl and let the dough rest until it doubles its volume.

Remove the cover from the bowl and take out all the air from the dough, mixing it for a few seconds.

Cover the bowl and let it rest for another 40 minutes.

Take out the dough from the bowl and divide it in 11 equal balls.

Spread one on the table and start spreading the dough in both sides twisting the dough in opposite directions. So the left hand will spread it downward and the right hand upward, then lift both sides and it will automatically twist a bit. Twist it a bit more and seal the ends.

When you finish this process let them rise in a warm place for 30 minutes.

Heat the sunflower oil and fry them on both sides at medium to high fire. 

When done, spread some powdered sugar on top.

Enjoy!

The original recipe can be found here