Korean Cinnamon Sugar Twisted Doughnuts, 16 Pieces

Mix 3 tbsp sugar and ½ tsp cinnamon in a paper bag or bowl.

Melt 2 tbsp butter and remove from heat. Add 1 cup milk, 2 tbsp sugar, ½ tsp salt; let cool to warm, add egg and 7 g yeast, rest five minutes.

Mix 3 cups flour with liquid and knead by hand a few minutes into one cohesive dough.

Cover and proof for 1–1½ hours until doubled.

Deflate and knead briefly, then cover and proof another 30–60 minutes until doubled.

Dust with up to 2 tbsp flour; divide into 16. Roll each into a 25 cm rope, twist opposite directions and fold ends together for 3–4 spirals.

Rest shaped pieces for 30 minutes and gently turn once after about 15 minutes.

Use a stable deep pot, no more than one-third full. Original calls for 10 cm oil depth; do not use that depth if pot is too shallow. Heat to 175°C with thermometer.

Gently lower dough with long tongs and fry uncrowded about five minutes, turning until golden and cooked through. Keep water away from hot oil; never pour water on an oil fire.

Drain and coat warm doughnuts in cinnamon sugar. Serve 16 pieces; cool and freeze leftovers sealed for up to one month per original recipe.