Chapssal Donuts

Ingredients

• 15¾ ozSweet rice flourKorean chapssal-garu; sift before mixing
• 2½ ozWheat flourself-raising or all-purpose, for structure
• 2 cupsMilkhot; hot water works too, add gradually
• ½ ozButtermelted, for the dough
• ½ tspSaltfine sea salt, for the dough
• 2⅛ ozSugarcaster or granulated, for coating the fried balls
• 1 tspCinnamonground, mixed into the coating sugar or the filling
• Vegetable oilfor deep-frying, neutral (e.g. rice bran oil)
• 5 ozsweet red bean pasteas filling, blend smooth if desired (optional)
• 5 ozChocolate hazelnut spreadalternative filling (optional)
• 1¾ lbSweet potatocooked, peeled and mashed, worked into the dough (optional)
• 1 tspbaking powderonly needed when not using self-raising flour (optional)

Method

1. Sift the sweet rice flour and wheat flour into a large bowl and stir in the salt; if you're not using self-raising flour, add the baking powder now.
2. Add the melted butter, then pour in the hot milk a little at a time, stirring until everything comes together.
3. Knead the dough until it is smooth and supple and feels like a soft bread dough.
4. Divide the dough and roll it into balls about 2.5 cm across, keeping the finished ones covered so they don't dry out.
5. Flatten each ball with your thumbs, place ¼ to ½ tsp of sweet red bean paste or chocolate hazelnut spread in the middle, seal the dough carefully over the filling and roll it round again.
6. Heat plenty of vegetable oil in a deep pot or wok over medium heat, to around 295 °F.
7. Fry only a few balls at a time, rolling them constantly so they colour evenly all over; after about 5 to 8 minutes they should be golden brown and cooked through in the centre.
8. Lift them onto kitchen paper to drain and let them cool briefly, until they are just warm to the touch.
9. Mix the sugar with the cinnamon, roll the balls in it or shake them in a bag, and serve while they're still warm.

Tips and variations

Hot water works just as well as hot milk, and the milk can be swapped for a plant-based one. The red bean paste is especially good if you stir a little cinnamon into it first; you can also skip the filling altogether and work cooked, mashed sweet potato into the dough instead — leave out the wheat flour and that version is gluten-free. For the coating, it's your call: plain sugar or cinnamon sugar. Serve them fresh and warm, piled on a plate in the middle of the table with tea or coffee.