Korean Street Donut



  • 300g Flour
  • 3g Fresh Yeast
  • 15g Sugar
  • 3g salt
  • 180ml water
  • 20g Canola Oil


  • 25g Caster sugar
  • 2g Cinnamon powder


Pre-heat the Oven at 175c and the deep-Fryer at 175c.

Activate Fresh Yeast, break up the yeast into a bowl with lukewarm water.

Feed the yeast with pinch of sugar.

Once the yeast is activated then place the rest of ingredients in a bowl with ‘Yeast & water’ then mix it till it combine. Once it becomes to a form of dough, Clingfilm the bowl and place it in warm place to prove.

Mix the sugar and cinnamon powder in a bowl then place it on a tray. Prepare for the second proving of dough.

Divide the dough to 8, and roll them individually then place then on the tray. Place the dough in warmer place for second prove.

To finish:

Flatten the 2nd proven dough and roll it (twist it). Place them again on the tray for the last prove. Once proven, deep fry it both side and coat them with sugar and cinnamon powder.