Twisted Korean doughnuts (Kkwabaegi: 꽈배기)

if you are Gluten Free or want to try  get the all purpose Gluten Free Flour

Kkwabaegi 꽈배기                   
by Maangchi.

Ingredients

• 3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
• 2 tablespoons butter
• 1 packet of dry yeast (about 2¼ teaspoons: 7 grams)
• 2 tablespoons plus 3 tablespoons white sugar
• 1 cup milk
• 1 egg
• ½ teaspoon salt
• corn oil for frying
• ½ teaspoon cinnamon powder

Directions

Make the coating

1. Add 2-3 tablespoons sugar and the cinnamon powder to a brown paper bag. Shake to mix well. Set aside.

Make the dough

1. Fully melt the butter in a small saucepan over medium heat. Remove
   from the heat and add milk, sugar, and salt. Mix well until
   everything is well dissolved. Crack an egg into the saucepan and mix
   well. Add the yeast and stir. Let it sit for 5 minutes.
2. Transfer to a large bowl. Add 3 cups flour and mix well with a
   wooden spoon. When everything is well mixed, use your hand to knead the
   dough for a few minutes, and shape it into a big lump. Cover with
   plastic wrap.
3. Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.
4. Deflate the gas with your hand and knead the dough for a few minutes
   until it’s soft and smooth. Cover with plastic wrap again and let it
   sit for 30 minutes to 1 hour until it doubles in size again.

Roll out the doughnuts

1. Uncover the dough and knead it for a few minutes. Put 2 tablespoons
   of flour on the corner of your cutting board to use for dusting. Divide
   the dough into 16 equal pieces.
2. Take a piece of dough and roll it out on your cutting board so it
   forms a rope 10 inches long and ½ inch in diameter. If it’s sticky,
   sprinkle some flour on the area you’re working in. When you roll out the
   dough, move one hand upward and the other downward so that the rope
   is twisted in between your hands as you roll it.
3. Take the dough off the board, hold it aloft, and bring the ends
   together. The tension in the dough will twist it as it hangs. You can
   add as much tension as you like, but I think the best looking kkwabaegi
   has 3- 4 twists in it.
4. Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
5. Let the doughnuts expand for about 30 minutes. 15 minutes in, gently
   flip each doughnut over with your hands so the bottoms don’t get flat
   and all sides expand nice and round.

Fry the doughnuts

1. Heat up 4 inches of oil in a deep skillet over medium high heat,
   until the temperature reaches 350° F. Lower the heat to medium heat,
   then gently set each doughnut into the hot oil by hand. Be careful not
   to get your hands too close to the oil. Add as many pieces to the oil as
   your skillet will allow, enough so the doughnuts can sit in the oil
   without pushing against each other.
2. Cook for about 5 minutes, occasionally gently flipping them over
   with tongs, until they get crunchy outside and are evenly golden brown.
3. Strain the cooked doughnuts. Put them in the brown paper bag with
   the sugar cinnamon mixture. Shake a few times until they are evenly
   coated. This is best done when the doughnuts are still warm. Repeat this
   with all the doughnuts until they are all cooked and coated.

Serve

1. Serve hot.
2. You can freeze any leftovers for up to a month. To rejuvenate them,
   take them out of the freezer and thaw at room temperature for 5 or 10
   minutes before serving.