Korean Twisted Doughnuts

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I can’t claim this recipe but I definitely want to share. This is my first attempt at doughnuts and while they didn’t turn out quite like the ones in the YouTube video where I got the recipe they weren’t too bad. Because I can’t have cows milk I adapted the recipe a bit to suit. Instead of milk I used 3/4 cup of plain sheep’s yogurt mixed thinned with 1/4 cup water and mixed with it 1 tsp sugar and 1/2 tsp of baking powder as that stabilizes the yeast a bit (yeast doesn’t really like acidic environments and sugar and baking soda help it balance out). It’s a bit of mucking around, milk will work well here too but this isn’t too bad a substitute if you do have allergies. They are delicious and go great with coffee! Happy eating!!!

Click here to check out Maangchi’s video for all the instructions! 🙂

I found  I needed to add more liquid to the dough. I think that was because I was using stronger flour. If the dough is too dry add a bit more liquid, a bit at a time until you have a soft, slightly sticky dough. If you don’t have a candy thermometer, drop a small cube of bread in. If it goes light to medium golden brown in 30 seconds you’re ready to cook. My doughnuts sank to the bottom of my pan but rose quickly in the hot oil. I cooked 3 at a time as I only have a small pan. Don’t overcrowd the pan as the oil will cool too quickly and the doughnuts will absorb the oil and will be greasy. I cooked each batch for about 5 minutes (2 1/2 mins per side). Happy eating!