Korean Twisted Doughnuts ( How to make twisted Doughnuts ) | SHAKOY | BICHO BICHO|

I had a really good Korean twisted doughnut once and I love it because it reminds me of the doughnut that I used to eat back in the Philippines. The only difference is that the Korean version that I tried has more chewy textures inside. The addition of the glutinous rice flour into the dough and the crumbs streusel that I used to rolled the dough and it was perfection 🤭👌 Its a really easy recipe and I hope you guys can try it at home. If you don’t want to make the crumbs your doughnut will still taste just as good. Check out the recipe note below for some tips on proofing your dough. Let me know down below if you have any questions about the recipe.

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Twisted Korean Doughnuts ( shakoy|Bicho bicho)

Ingredients:
All purpose flour 834g (6 cups)
Sweet rice flour(Glutinous rice flour) 38g (1/4 cup)
Warm milk 557g (2 1/4 cup)
Active dry yeast 18g (2 Tblspn)
Eggs 2 each
Salt 10g (1 1/2 tspn)
Butter room temp. 113g (1/2 cup) 4 0z.
Sugar 140g (1/2 cup + 2 Tblspn)

Crumbs:
Glutinous rice flour 108g (1 cup)
Hot water 69g (1/4 cup + 2 Tblspn)

Oil for frying 4 cups vegetable or canola oil

Cinnamon sugar mixture:

Granulated sugar 1 1/2 cup
Cinnamon 1 Tblspn

Note:

I used my oven to let my dough rise. Before I start making my dough I pre-heated my oven at 170 degrees then I open it open for a few minutes just before I finish making my dough.

Видео Korean Twisted Doughnuts ( How to make twisted Doughnuts ) | SHAKOY | BICHO BICHO| канала Chef Eva Kronenburg