A recipe for Kkwabaegi (Korean Twisted Doughnuts) inspired by our time in Centreville, Virginia! These yeast-based doughnuts are twisted, deep-fried, and coated in cinnamon sugar.
Centreville
Since moving back to Virginia a couple of years ago, Centreville has become a frequent stop for food. The area is packed with fantastic restaurants, shops, and plenty of outdoor activities from Cox Farms and parks to wineries and more.
Located in Fairfax County, Northern Virginia, Centreville about 25 miles (40 kilometers) west of Washington, D.C. It is also only 10 miles (16 kilometers) south of Dulles International Airport and 7 miles (11 kilometers) from the Steven F. Udvar-Hazy Center.
Today, I am sharing some of our favorite restaurants (so far), along with our visits to Cox Farms, and a recipe for Kkwabaegi (Korean Twisted Doughnuts) inspired by our time here.
Malaysian Kopitiam
I first came across Malaysian Kopitiam during a short weekend in the area while looking for a rental ahead of our move.
This family-owned restaurant features Malaysian dishes with indoor dining and easy online ordering through their website. There is plenty of lot parking in the shopping center.
I ordered the Teh Tarik (available hot or iced), Roti Canai (flat layered bread with Malaysian chicken curry or a vegetarian option), and Char Kuey Teow (stir fried flat rice noodles with shrimp, egg chives, and bean sprouts).
Ocha Thai Kitchen and Cafe
Ocha Thai Kitchen and Cafe is located in the same shopping center as Malaysian Kopitiam.
They are open daily for lunch and dinner with a variety of Thai soups, salads, appetizers, stir-fried items, noodles, rice, curry, desserts, and specialty drinks.
We enjoyed the following during our latest lunch date:
- Thai Tea Crème Brûlée- Thai iced tea topped with light vanilla custard and caramelized sugar layer.
- Thai Coffee Crème Brûlée- Thai iced coffee with vanilla custard and caramelized sugar layer.
- Roti with Green Curry- waffle shaped roti bread with Thai green chilli paste, bamboo shoots, eggplants, basil, bell pepper, and coconut milk.
- Wonton with Egg Noodle Soup- chicken wontons with egg noodles, Thai-Chinese style BBQ pork, Chinese greens, scallion, fried wonton skin, cilantro, fried garlic in clear broth.
- Lunch Special (appetizer + entree 11-3 Monday-Friday)- Crispy Chicken Wonton and Pad Thai Noodles.
Amor Cafe & Pastry
Amor Cafe & Pastry is a newer addition to the shopping center (so many great places in this small space!).
They are open daily with a variety of sweet and savory pastries, cakes, coffee, specialty drinks, sandwiches, and more. The indoor seating area is relaxing with a few outdoor tables as well.
I picked up the Chocolate Raspberry Mini Bento Cake (such a cute bear shape!), Hazelnut Choco Croissant, Mocha Bun, Mini Pecan Pie, Vanilla Castella Cake, Castella Sand (with mango, strawberry, vanilla, and buttercream), S’mores Cookie, Twisted Donuts, and Vienna Coffee.
Morak
Previously called Sirok (there is still a location in Chantilly), Morak features Korean and fusion comfort food in a casual setting with indoor seating and takeout.
Their menu has a variety of rice bowls, tteokbokki, noodles, Kimbap, chicken, and sandwiches. Ordering at the counter or via kiosks. The kids especially love that the food delivery to the table via a robot.
We ordered the following:
- Donkatsu Kimbap- nori, seasoned rice, egg, pork cutlet, spinach, burdock, yellow radish, donkatsu sauce.
- Morak Kimbap- nori, seasoned rice, crab meat, egg, fish cake, ham, carrot, spinach, burdock, yellow radish.
- Dumpling Ramyun- spicy broth with ramen noodles, pork vegetable dumplings, rice cakes, carrot, green onion, onion, jalapeño, nori, egg.
- Udon- udon noodles, carrot, green onion, fish cake, hard boiled egg.
- Honey Bee Rice Cake- deep fried rice cakes and boneless chicken with honeybee sauce, diced jalapeño, diced lemon, and diced tomato.
- Smash Burger- premium angus burger patty, smash burger sauce, grilled onion, grilled mushroom, lettuce, red onion, pickles, American cheese on toasted butter brioche bun.
Cafein
I usually go to Cafein’s Chantilly shop, but they also have a location in Centreville!
It is in a very convenient spot in a busy shopping center between Trader Joe’s and the post office with lot parking. They are open daily with specialty coffee, tea, pastries, and food.
I ordered the Pumpkin Cinnamon Latte and Croissant.
Paris Baguette
Paris Baguette is a South Korean-based chain with multiple locations in the United States.
Their Centreville shop has plenty of lot parking with indoor seating and a patio. They feature a variety of drinks, pastries, cakes, bread, and sandwiches.
We have especially enjoyed their Smoked Sausage Bread, Mini Garlic Croissants, Ms. Bear and Mr. Bear, and seasonal treats such as the Cinnamon Apple Cream Croissant and Peppermint Mochi Donut.
Manna Bistro & Bakery
Manna Bistro & Bakery is located in the same shopping center as Paris Baguette (it is another favorite shopping center).
Their menu is filled with Ethiopian, Mexican, and Central American food with both meat and vegetarian options.
During our latest visit, we picked up the following for takeout:
- Cubed Beef Tibbs Firfir- lean beef diced and cooked in a special mild sauce with Ethiopian herbal butter, onion, tomato, garlic, and shredded injera.
- Qategna (my favorite!) lightly griddle-toasted injera basted with butter and berbere.
- Gomen- collard greens mixed with onion and garlic.
- Cheese Quesadillas for the kids.
Okaeri Japanese Cafe
Okaeri Japanese Cafe is just a few doors down from Manna Bistro & Bakery.
They have such a fun assortment of Japanese soufflé pancakes, Mochi doughnuts, drinks, fruit sandwiches, dorayaki, onigiri, and more.
A few favorites include the Strawberry Sando (sandwich with cream and strawberries), Sausage Curry, Mochi Donuts, Beef Curry and Spicy Karaage Onigiri, and Souffle Pancakes.
Taco Chinoz & Bar
Taco Chinoz & Bar is one of the newest additions to the shopping center.
They are currently open daily for lunch and dinner with a fun fusion of Mexican and Korean flavors. The menu features an assortment of tacos, burritos, bowls, loaded fries, birria ramen, soju, and margaritas.
I enjoyed the following for lunch:
- Beef Birria Taco- flour tortilla, mozzarella, chopped onion, cilantro and a side of guajillo consommè.
- Spicy Pork Belly Taco- flour tortilla, pork belly, mozzarella, kimchi slaw, scallion, and garlic aioli.
- Beef Bulgogi Taco- flour tortilla, sliced marinated ribeye, mozzarella, kimchi slaw, scallion, and spicy aioli.
Ciao Osteria
Ciao Osteria is open daily for lunch and dinner with a variety of Italian appetizers, salads, pasta, meat, seafood, pizza, and more.
We have visited a few times now, but our favorites so far have been the following:
- Espresso Martini.
- Smoked Maple Smash- tincup Whiskey, maple syrup, orange juice.
- Burrata Pomodoro Affumicata- whole Burrata with pesto sauce, baby red Sicilian roasted tomatoes, cucumbers, Kalamata olives, basil, and pine nuts.
- Gnocchi Tricolore- potato dumplings with pesto, cream, and meat sauce.
- Lasagna di Carne- meat sauce, ricotta, mozzarella.
- Short Rib Ravioli- ravioli stuffed with beef short rib and ricotta and served with a short rib ragu.
- Kids Farfalla Pizza- the kids menu has an option for a butterfly shaped pizza, but they can also do other shapes like fish or a heart!
- Spaghetti Nonna- with homemade tomato sauce.
Texas Donuts
Texas Donuts was a favorite with the kids last time we lived in Virginia and they were so excited to try them again.
This family owned shop features fun character donuts, specialty donuts, massive Texas donuts, croissant sandwiches, kolache, and coffee. There are additional locations in Manassas and Lorton.
Highlights for us include the Character Donut (Cookie Monster or dog), Cookies and Cream, Pebbles, and the massive Fancy (sprinkles) Texas Donut.
Kazone
Kazone is a fun option for those who love Katsu (fried cutlets). They are open for lunch and dinner Wednesday-Monday with a focus on Katsu and Korean-Japanese fusion.
Along with a variety of Katsu, the menu also has appetizers, noodles, rice bowls, and curry.
We enjoyed the Mandoo (fried pork and vegetable dumplings), Kaz Sando (Rosu Katsu sandwich), Lunch Combo (chicken katsu with ramen), and Cheese Katsu (Rosu Katsu with mozzarella cheese).
Bôn Tea House
Bôn Tea House focuses on tea, specialty drinks, coffee, soft serve (with fun rotating flavors), affogato, and pastries.
During my visit, I enjoyed the Classic Affogato with True Matcha Soft Serve and an Almond + Injeolmi Croissant.
Cox Farms
Along with all this amazing food, Centreville is also home to one of our favorite autumn activities- Cox Farms’ Fall Festival!
Located at 15621 Braddock Road in Centreville, Cox Farms features two big events each year. During the Spring and Summer, they have their Spring & Summer At the Corner Market event with farm animals, seasonal produce from their greenhouse, live music, and more.
From mid-September to early November, the farm highlights their Fall Festival with games, rides, farm animals, food, play areas, and a Fall Festival Market.
Check the official website before visiting. Tickets for the festival are sold online and may sell out on busy weekends. Admission pricing varies based on date and expected crowd levels. Peak times are the weekends from the end of September to the end of October.
The admission covers entry to an enormous autumn-themed playground packed with slides, hayrides, corn mazes, a petting zoo, rope swings, fall eats, plenty of photo ops, Foamhenge (a full-scale styrofoam replica of Stonehenge) and one pumpkin each as you exit into the market.
Highlights for our family include the Dino Slide (6 lanes! Especially fun if you are visiting with friends and want to race), hayride, rope swings, apple cider donuts, kettle corn, and pumpkin spice cold brew. The kids also picked up jam and caramel apples from the market.
When visiting on a peak date, we usually arrive shortly before opening (about 15-20 minutes) to avoid the highest crowds and parking lot congestion.
Dress in layers based on the weather. Even on warm days, we prefer long pants for the slides and sitting on the hayride. With small amounts of rain, some slides and other attractions may close. With larger storms, the festival may close for the day.
We haven’t personally tried it, but the farm has a more frightful event in the evening with the Fields of Fear, a horror-themed corn maze.
Kkwabaegi (Korean Twisted Doughnuts)
To pair with this post, the kids requested Kkwabaegi (꽈배기, Korean Twisted Doughnuts), their favorite pastry from local Korean bakeries including Amor Cafe & Pastry in Centreville.
Variations of twisted doughnuts can be found across many cuisines from Mahua in China, Shakoy in the Philippines, and these Kkwabaegi in Korea.
In this version, yeast-based doughnuts are twisted, deep-fried until golden, and coated in cinnamon sugar.
They are best while still warm with a light and pillowy texture and especially within a day of frying.
Forming the Kkwabaegi
The dough does take some time to prepare and a few rests, making it a fun weekend or holiday activity.
After forming the yeast-based dough and allowing it to rise, it is divided into 12 equal pieces. After another rest, each is rolled into a rope and twisted to create the notable shape.
To make the twist, form the dough piece into a long 12 inch (30.5 centimeter) rope. Place the rope horizontally on the work surface. Place your left hand on the left side of the rope and the right hand on the right side.
Gently roll the left side of the rope upwards and the right side of the rope downwards until it twists in opposite directions 3-6 times.
As you hold up the two ends of the rope until the center hangs over the work surface, it should start to twist naturally. Gently guide it to create at least 3 and up to about 6 twists before pinching together the ends. This will keep the doughnut from unraveling as it rises and browns in the oil.
After a final rest, fry the twisted doughnuts in batches until golden on each side and cooked through.
Coat the Kkwabaegi in the cinnamon sugar mixture shortly after removing from the oil while still hot. If the doughnut starts to cool, the cinnamon sugar won’t stick as well.
A Few Kkwabaegi Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
If the dough is too crumbly and just won’t come together after mixing everything thoroughly, add some more milk a splash at a time.
Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the Kkwabaegi to become dense.
In a warm kitchen, the first rise should take about 1 hour to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.
Keep the temperature of the oil no higher than 340˚F (170˚C) and adjust as needed. Too low and the twisted doughnuts won’t fry and will just soak in the oil. Too high and they will become too dark before the center has had a chance to cook.
Once heated, fry the doughnuts in batches. Do not crowd the pan. They need room to rise in the oil.
Drain briefly on paper towels before coating fully in the cinnamon sugar.
Looking for more doughnut recipes?
Try my:
Kkwabaegi (Korean Twisted Doughnuts) Recipe
Adapted from Beyond Kimchee
Kkwabaegi (Korean Twisted Doughnuts)
Ingredients
Doughnuts:
- 1 cup (240 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 2 1/4 teaspoons (7 grams) active dry yeast
- 3 cups (375 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons (28 grams) unsalted butter melted and slightly cooled
- Vegetable oil for deep-frying
Cinnamon Sugar Coating:
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (8 grams) ground cinnamon
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
- Mix in the frothy yeast milk mixture, egg, and butter until a soft dough forms.
- Knead on a lightly floured surface just until elastic and smooth. Place in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
- On a very lightly floured surface, divide the dough into 12 equal pieces.
- Form each piece into a smooth ball, cover with a towel, and rest again at room temperature until puffed, 30 minutes to 1 hour.
- After a second rest, roll one of the dough pieces into a thin rope about 12 inches (30.5 centimeters) long. Only use flour as needed to keep the dough from sticking.
- Place the rope horizontally across the work surface in front of you.
- Place your left hand on the left half of the rope and the right hand on the right half of the rope. Gently roll the left half of the rope upwards and the bottom half of the rope downwards in opposite directions until the rope twists 3-6 times.
- Hold up each end of the rope so the center hangs in the air. It should start to naturally twist. Guide the rope to twist 3-6 times, then press together the ends to keep them from unraveling. Repeat with the remaining pieces of dough.
- Cover the twisted dough pieces with a towel and allow to rest at room temperature for 30 minutes, until puffed.
- In a wide bowl, stir together the 1/2 cup (100 grams) sugar and cinnamon until evenly combined.
- Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan and heat to 340˚F (170˚C), no higher.
- Once heated, gently add two or three of the twisted doughnuts, taking care not to overcrowd.
- Fry until lightly golden on the bottom, about 2 minutes, then flip to fry the other side until golden.
- Transfer to a towel-lined platter, then immediately coat in the cinnamon sugar mixture.
- Repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
- These doughnuts are best warm and served within a day.
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