Korean · Dessert
Honey Cookie Donuts
A lightened reimagining of yakgwa, the honeyed Korean fried cookie, reshaped into a soft, deep-fried donut and built with whole wheat flour and Greek yogurt in place of the usual sesame oil dough enrichment, then finished with a light honey drizzle and crushed pine nuts.
$1
15 minsPrep
14 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
331Calories
5.5gProtein
19gFat
35.7gCarbs
12.2gSugar
1.8gFiber
483mgSodium
29mgChol
1.8gSat Fat
108mgPotassium
28mgCalcium
1.8mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Witbier
local
Yuja Tea
international
vegetarian
sweet-spot
Instructions
1
Whisk the all-purpose flour, whole wheat flour, baking soda, cinnamon, salt and ginger together in a bowl.
2
In a second bowl beat the egg with the greek yogurt, 18g honey and vanilla extract until smooth.
3
Fold the wet mixture into the dry mixture just until a soft, slightly sticky dough forms; do not overmix.
4
Rest the dough for 15 minutes so the flour hydrates and the dough firms up enough to shape.
5
Divide the dough into 2 pieces and roll each into a ball, then flatten slightly into a thick disc shape, the traditional yakgwa-style donut shape.
6
Heat the vegetable oil in a deep, heavy pan to 150C (300F), checking with a thermometer.
7
Slide the donuts in gently and fry at this low temperature for 6-7 minutes per side until deep golden brown and cooked through - the low heat is what keeps this dough from drinking extra oil.
8
Lift onto a wire rack set over a plate to drain for a minute.
9
While still warm, drizzle the reserved 10g honey over the donuts and scatter the crushed pine nuts on top.
10
Allow to cool for 5 minutes before serving so the honey glaze sets slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g all purpose flour
- 0.5 oz15g whole wheat flour
- 0.1 oz2g baking soda
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0 oz1g ginger ground
- 0.6 oz18g honey
- 0.7 oz20g plain, full-fat greek yogurt
- 1/31/3 eggs, beaten (15g)
- 0.1 oz2g vanilla extract
- 14 oz400g for frying vegetable oil
- 0.4 oz10g honey
- 0.1 oz4g crushed, for garnish pine nut
