Twisted Korean doughnuts (Kkwabaegi: 꽈배기)

In a small pot, melt the unsalted butter over medium heat.

Remove the pot from the heat. Add milk, sugar, and salt. Stir until the sugar dissolves and the mixture becomes lukewarm.

Add the egg and whisk well. Then, add the yeast, whisk again, and let it sit for 5 minutes to activate.

Pour the wet mixture into a large bowl. Add the all-purpose flour and mix with a spoon, then knead with your hands until a dough forms.

Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, until it has doubled in size.

Punch down the dough to deflate it. Knead it briefly, then cover and let it rise again for about 40 minutes until doubled in size.

Deflate the risen dough, place it on a floured surface, and divide it into 16 equal pieces. Roll each piece into a ball.

Cover the dough balls with plastic wrap and let them rest while you work on shaping them.

Roll a dough ball into a 12-inch rope. Twist the rope by rolling your hands in opposite directions to create tension.

Lift the rope, fold it in half, and let it twist on itself to form the doughnut shape. Pinch the ends together firmly to seal.

Place the shaped doughnuts on a board. Let them rise until puffed up, about 20-30 minutes. Turn them over after 10 minutes for even rising.

In a paper bag, combine sugar and cinnamon for the coating and shake to mix.

Heat 5-6 cups of corn oil in a large pan to 350°F (175°C).

Gently place the risen doughnuts into the hot oil. Fry for about 5 minutes, turning them over once, until both sides are golden brown.

Remove the fried doughnuts from the oil and let them drain briefly in a strainer.

While the doughnuts are still warm, place them in the paper bag with the cinnamon-sugar mixture and shake well to coat.

Serve the twisted doughnuts warm and enjoy!