← Nouns Cooking · Korean

Ingredients

• 250 g Strong bread flour
• 60 g Glutinous rice flour
• 40 g Sugar
• 5 g Salt
• 7 g instant yeast
• 150 ml lukewarm milk
• 1 Eggs
• 40 g Butter, softened
• 1 l oil, for deep-frying
• 60 g sugar, for coating
• 1 tsp Cinnamon

Method

1. Mix the flours, sugar, salt and yeast, then add the milk and egg and knead for 5 min. Add the butter and knead for 8–10 min more, until smooth and elastic.
2. Cover and leave to rise for 1 hour, until doubled.
3. Divide into 10 pieces and roll each into a rope about 35 cm long. Hold the ends and roll them in opposite directions to twist the rope, then bring the ends together and let it twist on itself; pinch the ends to seal.
4. Lay the twists on parchment, cover and rest for 20 min, until puffy. Heat the oil to 170°C (340°F).
5. Fry 2–3 at a time for 3–4 min, turning often, until deep golden. Drain on a rack for 1 minute, then roll in the cinnamon sugar while warm.

Tips

• If the twist unravels, roll the rope a little longer and tighter; the tension is what keeps the shape.
• Best on the day; refresh for a few minutes in a hot oven.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee FutureDish Aaron and Claire