Ingredients
For the dough
500 gr AP flour
220 gr milk
60 gr butter, melted
50 gr sugar
10 gr dry yeast
10 gr salt
1 pasture raised egg
For the coating
200 gr raw pistachios
200 gr sugar
5 gr cinnamon powder
For frying
2 vegetable oil
Tools
Stand mixer
Bowl
Scale
Dough hook
Towel
Paper towels
Food processor
Directions
Step 1
Start by making the dough by adding the ingredients in this order to the stand mixer's bowl: milk, yeast, sugar, egg, butter (melted), flour, and salt. Set your mixer on the lowest speed and knead for 10-12 min, until smooth and elastic.
220 gr milk
10 gr dry yeast
50 gr sugar
1 pasture raised egg
60 gr butter, melted
500 gr AP flour
10 gr salt
Step 2
Remove the dough from the stand mixer and round it into a tight ball. Place in a greased bowl, covered with a plastic wrap, until doubled in size (about an hour).
Step 3
After the dough has doubled in size, divide into 80 gr pieces. Round each piece into a tight ball, place on the countertop 1 inch apart, covered with a towel for 10 min.
Step 4
Then flip each dough ball upside down, flatten with your hands, roll on itself into a cylinder shape.
Step 5
Open each cylinder into a long strand, then move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.
Step 6
Take the dough off the countertop, hold it aloft, and bring the ends together. The tension in the dough will twist it as it hangs. Usually Kwabegi has 3 to 4 twists in it.
Step 7
Place the twisted doughs on a parchment paper, 2 inches apart. Cover with a towel and let them rest until doubled in size (about 30 min).
Step 8
In the meantime, prepare your pistachio-cinnamon-sugar mix by simply adding them into a food processor and grind until fine. Set aside in a big bowl, that's where you are going to toss the donuts once they come out of the frying oil.
200 gr raw pistachios
5 gr cinnamon powder
200 gr sugar
Step 9
Preheat vegetable oil to 325F or 165C.
2 vegetable oil
Step 10
Using scissors, cut the parchment paper around the twisted dough you are going to fry. Transfer the twisted dough with the parchment paper piece gently directly into the frying oil. Remove the parchment paper from the oil.
Step 11
Fry the donuts for about 3 to 4 minutes, until both sides are golden brown and cooked (you want the color to be light brown and not fully dark). Remove them from the oil and let them rest on a paper towel to get rid of excess oil. Repeat with the rest of the donuts.
Step 12
Once you are ready to eat, toss the donuts in the pistachio-cinnamon-sugar mix and eat immediately.
Step 13
YASSS!
