Korean · Dessert
Honey Cookie Donuts
A Korean street-food classic reimagined as a donut: a chewy, yeasted rice-and-wheat dough is deep-fried until golden, then drenched in warm honey syrup studded with chopped walnuts and cinnamon, echoing the filling of traditional yakgwa and hotteok.
$1
20 minsPrep
5 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
391Calories
4.2gProtein
25.2gFat
39.4gCarbs
15.7gSugar
2.2gFiber
197mgSodium
0mgChol
2gSat Fat
94mgPotassium
43mgCalcium
1.8mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
In a bowl whisk together the all-purpose flour, glutinous rice flour, brown sugar, dried yeast, ground ginger, 1g of the cinnamon and the salt.
2
Stir in the warm water and 5g vegetable oil to form a soft, sticky dough; knead briefly in the bowl for 2 minutes until smooth.
3
Cover and let the dough rise in a warm spot for 45 minutes, or until roughly doubled.
4
Punch down the dough, divide into 2 equal pieces, and shape each into a small flattened disc about 1cm thick.
5
Rest the shaped discs for 15 minutes while you heat the frying oil in a deep pan to 160°C, checking with a thermometer.
6
Fry the discs for 2 minutes per side, turning once, until deep golden-brown and cooked through; lift onto a wire rack to drain briefly.
7
While the donuts are still warm, stir the chopped walnuts and remaining 1g cinnamon into the warmed honey syrup.
8
Spoon the honey-walnut syrup generously over the top of each donut and scatter with toasted sesame seeds before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g all purpose flour
- 0.5 oz15g glutinous rice flour
- 0.3 oz8g brown sugar
- 0.1 oz2g yeast dried
- 0.1 oz4g toasted sesame seeds
- 0 oz1g ginger ground
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.8 oz22g warm water
- 0.2 oz5g vegetable oil
- 14 oz400g for deep-frying vegetable oil
- 1 oz28g warmed into syrup honey
- 0.4 oz10g finely chopped walnut
- 0 oz1g cinnamon ground
