MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kkwabaeggi (Korean Churros)
 Categories: Donuts, Korean
      Yield: 8 Donuts
 
      3 c  All purpose flour
      2 tb Vegan butter
  2 1/4    Instant yeast
      1 c  Non-dairy milk
      5 tb Sugar (1 for dough and 4
           - for cinnamon sugar)
      1 tb Vanilla extract
    1/2 ts Salt
      3 tb Aquafaba (chickpea brine)
 
  Cooking time: 3 hours 15 minutes
  
  In a sauce pan, over medium heat, melt vegan butter. Add non-dairy
  milk and sugar. Stir until sugar has dissolved. Remove from heat.
  
  In a medium sized bowl, stir flour, salt, and instant yeast. To dry
  ingredients, add aquafaba (whipped to a froth) and vanilla.
  
  Slowly pour in warm milk mixture. Stir with wooden spoon until dough
  starts to form.
  
  Knead the dough into a rough ball. It will be very tacky. Cover and
  let it sit somewhere slightly warm for 1 hour or until dough doubles
  in size. [I like to use the oven turned off, but with the oven light
  on.]
  
  Punch dough to release gas and knead back into a ball. Add flour, as
  necessary, if dough is too sticky to handle. Cover and let it sit
  somewhere slightly warm for 1 hour or until dough doubles in size.
  
  Punch dough to release gas and knead back into a ball, adding flour as
  necessary. Divide dough into 4 quarters. Place 3 quarters under saran
  wrap so the surface remains soft.
  
  Divide remaining quarter into halves (i.e., 1/8 of the entire dough).
  On a slightly floured surface, roll dough into a rope, approximately
  10 to 12" long, starting from the middle, so that the middle is
  slightly thinner than the ends.
  
  Once the dough has been rolled to the desired length, begin rolling
  upwards with the right end of the rope, and rolling downwards with
  the left end of the rope, in order to create a tension in the dough.
  
  Bring the two ends together, and the rope will twist naturally into a
  braid. Continue to divide the dough, two pieces at a time, to form 8
  braids. Cover the braids with saran wrap.
  
  Let each braid rise for approximately 15 minutes and then turn them
  over, so that one side doesn't get flattened.
  
  Using a deep pan, heat oil to 350°F. Depending on how large your pan
  is, place 2 to 3 donuts into oil and reduce temperature to 300°F.
  Cook about 2 minutes until golden brown on one side and flip. Remove
  from oil when both sides are golden brown.
  
  Place on cooling rack to drain excess oil and cool slightly. In a
  large plastic ziploc bag, add 1 tb cinnamon and 4 tb sugar and shake.
  Add slightly warm donuts (I add two at a time) to bag and shake until
  donuts are covered in mixture.
  
  Serve by themselves or with a side of fruit compote.
  
  Recipe by Joanne Molinaro
  
  Recipe FROM: <https://thekoreanvegan.com/korean-churros/>
 
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