Korean Market-Style Cinnamon Sugar Kkwabaegi (16 Twists)

Mix 1 g cinnamon with 36 g sugar in a bowl.

Melt butter, remove from heat and mix in 240 mL milk, 24 g sugar and 3 g salt. Once lukewarm, add one egg and 7 g yeast. Rest 5 minutes.

Add the liquid to 375 g flour and knead several minutes until soft. Use up to 15 g dusting flour only as needed. Never taste raw dough.

Cover and let rise approximately 60–90 minutes until doubled; timing depends on room temperature.

Deflate, knead another 2–3 minutes, cover and allow a second rise of 30–60 minutes until doubled.

Divide into 16 pieces. Roll each into a roughly 25 cm rope, twist and join the ends to form 3–4 twists.

Allow shaped twists to rise about 30 minutes, spaced apart. Turn gently once after 15 minutes.

Heat oil in a stable deep pot, less than half full, to 175–177°C. Lower in 2–3 twists at a time with utensils and fry around 5 minutes, turning with tongs, until golden and cooked through. Keep water and wet utensils away from hot oil.

Drain on a rack and coat the warm doughnuts with cinnamon sugar. Let cool enough to avoid burns before serving.