Chapssal Donuts

Step 1: Mix the stuffing ingredients in a small bowl.  If you want a smooth silkier texture, blend or mash the red bean paste.  You could also add more sugar if the mixture isn’t sweet enough for your taste.

Step 2: Sieve the sweet rice flour and self-raising flour into a large bowl.  Add salt, melted butter, and hot water.  Mix all the ingredients well and knead it to make one large dough.

Step 3: Take the dough out onto a cutting board and divide it into smaller pieces to make mini round balls.  (The size can be up to you but remember that larger donuts take longer to cook.  Also make sure it is large enough to hold the stuffing inside.)  While working through, cover the mini balls with plastic wrap to stop them from drying out.

Step 4: Open up the dough by pressing the rolled balls with your thumbs.  Add the stuffing mixture and close the dough.  (Recipe calls for 1/4 teaspoon worth of stuffing per mini ball.  You can add more or less, just make sure you can close the dough without the stuffing escaping).  Repeat until you use up the prepared ingredients.

Step 5: Deep fry the donuts in a deep saucepan on medium high heat until the dough is golden brown.  You will have to continuously roll the donuts while cooking so they don’t stick to the base of the pan, and to keep its shape.  Place the cooked donuts on a paper towel to absorb the excess oil and to cool down, 10 to 15 minutes.  Repeat this with the remaining ingredients.

Step 6: Sprinkle the sugar onto the donuts or roll them on a plate of sugar.  Alternatively, you can put the sugar in a plastic bag and add the donuts.  While holding the top of the bag, shake until well coated.

Enjoy these Korean donuts from My Korean Kitchen!