Vegan Korean Kkwabaegi (Twisted Sugar Doughnuts) | VegNews
These mildly sweet, fluffy, twisted doughnuts are fried to perfection and best eaten while warm.
Ingredients
- 2¼ teaspoons active dry yeast
- 2 tablespoons plus ¼ cup
- sugar
- , divided
- 1 cup
- soy milk
- , warmed to between 100 to 110 degrees
- 3 cups bread flour
- ¼ teaspoon salt
- 2 tablespoons
- vegan butter
- , melted
- 3 tablespoons
- aquafaba
- Vegetable oil, for frying
- 2 tablespoons ground cinnamon
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