For this, you need a brown paper bag, and add 3 tbsp of sugar and cinnamon powder to it.

Seal it and shake it well. Set it aside until your doughnuts are ready to be coated.

First, take a small-sized saucepan and let it get warm over low to medium heat. Add butter to melt it properly.

Remove the saucepan from the heat and add milk, 2 tablespoons of sugar, and kosher salt. Confine everything until they are mixed well.

Take an egg and crack it into the saucepan, and stir it well. Now, add the yeast and give it a quick stir, and let it sit for about 4 to 5 minutes.

Transfer this mixture to a large mixing bowl. Into this mixing bowl, now you have to add 3 cups of all-purpose flour and mix everything well using a wooden spoon.

When you feel that everything is mixed properly, get ready to knead the dough with your hands for a few minutes. After you are done doing this, give it a round shape and cover the dough with plastic wrap.

This will enable the dough to rise and become double the size, and it usually takes around 1 to 2 hours.

Next step is to deflate the gas with your hands and, again, knead the dough for a few more minutes until it becomes smooth and soft.

Repeat the step, which is to cover the dough with plastic wrap and let it rest for about 30 minutes or 1 hour until it doubles in size once again.

It's time to remove the plastic wrap and knead it for a few more minutes. Take a cutting board and put 2 tbsp of all-purpose flour in the top corner, which you have to use for dusting. Now, divide the dough into 15 equal pieces.

Take a piece of the dough and slowly roll it out on the cutting board to give it a rope-like structure. If the piece of dough feels sticky, use some flour for dusting on the cutting board.

So, when you are rolling out the dough, take your one hand towards the up and the other one towards the downside so that the rope gets twisted in between your hands.

Now, take the dough in your hands, hold it from above, and bring the end parts together. Here the tension created in the dough will automatically twist it as it hands in there. You are free to add tension according to your choice, but actually, the fairest-looking kkwabaegi has about 3 to 4 twists in it.

Take a big tray and place the twisted dough in it. But before placing the dough, make sure to sprinkle some flour on the tray so that it doesn't stick to it. Repeat this process with the rest of the pieces left.

Give some time, maybe around 30 minutes, for the doughnuts to expand. But after 15 minutes, remember to give each one of them a gentle flip using your hands so that the bottom part does not get flat and all sides are nicely expanded and round.

Keep a deep skillet over medium to high heat and add corn oil to heat up. The temperature must be around 350°F. Now, reduce the heat to medium heat and gently put each dugout into the hot oil.

Be careful while putting the doughnuts into the oil with your hands, as you might get hurt. Try to add as many pieces of doughnuts as your skillet allows you, so that the doughnuts can sit nicely in the oil without being pushed by each other and ruining each other's shape.

Cook the doughnuts for about 5 to 7 minutes. At times, gently flip them over until they turn golden brown and become crispy on the outside.

Take out the cooked doughnuts from the oil and allow them to drain out the excess oil on a rack or paper towels.

Now, place them in the brown paper bag that contains the mixture of sugar & cinnamon. Shake them for 4 to 5 times until they are coated nicely.

Repeat the last step with all the doughnuts.

Serve hot, and enjoy!