Korean Twisted Doughnuts (Kkwabaegi)

Combine the warm milk, yeast, and sugar, and let sit for 10 minutes. Add the egg, salt, and flour, then knead into a soft dough. Finally, work in the butter and knead for about 10 minutes until smooth.

Cover the dough and let rise in a warm spot for about 1 hour, or until doubled in size.

Divide the dough into 8 portions. Roll each piece into a long rope, fold it in half, and twist it a few times—the dough will naturally form its characteristic twisted shape.

Let the shaped doughnuts proof for another 20 to 30 minutes. Meanwhile, heat oil to 340–350 °F (170–175 °C) and fry the doughnuts for 2 to 3 minutes per side until evenly golden brown.