Into a mixing bowl add warm milk, honey and yeast give its mixture a stir. Then allow the yeast to bloom for about 10 minutes

Next add the the dry ingredients, along with the egg and salt

Next turn on your stand mixer and mix until the dough pulls away from the sides of the bowl (about 7 minutes)

Now add the softened butter and mix for another 7-8 minutes, the dough will become very sticky after adding the butter but keep kneading it will get less sticky eventually! (if the dough seems too sticky you can add a tablespoon of flour at a time) I ended up adding 3 tablespoons extra because I think my egg was larger so this made my dough a little wetter than normal…but don’t add too much extra because we don’t want the dough to be too dry.

Next proof this dough in a warm area until doubled in size, about 35-45 minutes

Knead all the air from the dough and take 60 grams of the dough and roll it out into a log shape and twist them into donut shapes.

Set the donuts aside on parchment paper to proof and cover them with a damp cloth or paper towels, I proofed mine for about 35 minutes

Prepare the frying oil by bringing it to a temperature of 365 degrees Fahrenheit. Then cut the parchment paper into squares and transfer the donuts to the cooking oil

Fry each side of the donuts for about 2-3 minutes until golden brown. Then remove the donuts from the oil and roll them in sugar until fully coated

Place on a serving tray and now you have delicious Korean twisted sticky rice donuts!! I like to throw them in the microwave wave for a few seconds to warm them up whenever I enjoy them the next day.