Measure the powder so that the yeast, sugar, and salt do not touch the bowl. Add water and eggs except butter, knead at low speed, and when it lumps together, leave it at room temperature, add soft butter, and knead at medium speed. The amount of moisture can vary depending on the environmental condition, so adjust it appropriately and put it in. The dough is glossy and stretched a little, and if you stretch it out gently, the dough is complete. You just need to grab 100% of the gluten.

First fermentation in a warm place, please. If the hole stays the same when inflated by 2.5 to 3 times or stabbed with a finger, fermentation is complete. It took me about 40 minutes at a temperature of 35 to 38 degrees.

Divide it into 45 grams and make a circle. Then, cover the wet cotton cloth at room temperature and ferment for 10 to 15 minutes.

When the intermediate fermentation is completed, mold it into a twisted bread stick shape. Push it down to 30 cm long, fold it in half to make room, and roll it from top to bottom with your hands. Pinch the ends well. That way, it doesn't happen when you fry it later.

Fanning and second fermentation. If you inflate 1.5 to 1.8 times in a warm place, fermentation is complete. You have to be careful not to over-fermented I had a sore throat at 35 to 38 degrees for about 25 minutes

Heat the frying oil before the dough completes its second fermentation. When the temperature reaches 170-180 degrees, add the fermented dough one at a time and fry until the side is yellowish. If you flip it often, it eats oil and becomes a damp doughnut. When one side is cooked, cook the other side. Place it on a kitchen towel to drain some oil, mix with cinnamon and sugar, and coat the surface evenly