TZUTC: -0500   
   MSGID: 54886.fido_cooking@1:124/5016 2c799ac0   
   PID: Synchronet 3.21a-Linux master/3d87546c9 Apr 27 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   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:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426