Korean · Dessert
Red Bean Filled Donuts
A Korean-style filled fried dough ball, known in its home tradition as kkwabaegi's sweeter cousin or simply a filled sugar-dusted donut, built from a soft milk-enriched yeasted dough wrapped around a thick, dark sweetened paste and deep-fried to a crisp golden shell, then rolled in sugar while still hot.
$0
25 minsPrep
6 minsCook
96 minsTotal
MediumLevel
Nutrition per serving
354Calories
4.3gProtein
15gFat
52.2gCarbs
22.7gSugar
2.6gFiber
220mgSodium
8mgChol
2.6gSat Fat
186mgPotassium
30mgCalcium
1.3mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Hite Beer
local
Sikhye
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk to lukewarm, stir in the yeast and a pinch of the sugar, and let it foam for 8 minutes.
2
In a bowl combine the all-purpose flour, glutinous rice flour, remaining sugar and salt, then mix in the yeasted milk, melted butter, and knead by hand for 6-7 minutes until smooth and slightly tacky.
3
Cover and let the dough rise in a warm spot for 45 minutes, or until roughly doubled.
4
Meanwhile simmer the mashed dates with a splash of water over low heat for 5 minutes, mashing to a thick jammy paste, then cool completely.
5
Punch down the dough, divide into 2 equal pieces, and flatten each into a disc in your palm.
6
Spoon half the sweetened paste into the centre of each disc, then draw the edges up and pinch firmly to seal into a smooth ball.
7
Place the filled balls seam-side down on a floured surface, cover loosely, and let rest for 20 minutes until puffy.
8
Heat the oil in a deep pan to 170C, checking with a thermometer.
9
Fry the donuts for 2-3 minutes, turning gently, until deep golden brown all over and cooked through.
10
Lift onto a wire rack to drain briefly, then roll each hot donut in the coating sugar while still warm.
11
Serve immediately while the shell is crisp and the filling soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour
- 25g25g Glutinous Rice Flour
- 2g2g Yeast Dried
- 10g10g Sugar White
- 22g22g Whole Milk, warmed
- 6g6g Butter, melted
- 1g1g Salt
- 35g35g Date, mashed into a thick sweetened red-bean-style paste substitute, simmered down with a splash of water
- 260g260g Vegetable Oil, for deep-frying, partial_absorption, fats
- 12g12g Sugar White, for coating the fried donuts, 1
