KOREAN DONUTS RECIPES

Steps:

• To Prep Grease 2 large plates or trays and set aside. Combine the filling ingredients in a small bowl and mix until they are well combined. Divide the paste into 10-15 equal-sized pieces and roll in to ball shapes. Place them on one greased plate or tray and cover with cling wrap. Sieve the flours into a large mixing bowl and mix together before adding the butter and hot water and kneading to make one large piece of dough. Divide the dough into 10-15 equal-sized balls before place onto the second greased plate or tray. Cover with a damp tea towel. Roll out one ball of dough and wrap it around one ball of the paste and seal the dough around it. Repeat with the rest of the dough and paste. To Cook Pour enough oil in a pot to fry the doughnuts and heat it up to 150°C. Place a batch of the doughnuts into the pot and fry until golden brown in colour. Use a spoon to stir occasionally to ensure that the balls cook evenly and don't stick to the bottom. When the doughnuts have cooked, transfer them from the oil to some paper towels to drain while they cool down. When the doughnuts have cooled down, coat them with caster sugar and serve!

Steps:

• In a large bowl, sift together all-purpose flour, cornstarch, glutinous rice flour, baking powder, and granulated sugar. Set it aside.
• In a separate bowl, press the silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.
• Add in the egg and water. Using a whisk, mix just to combine.
• Add egg and tofu mixture to the flour mixture and combine using a spatula.
• Once the dough begins to take shape, begin working it together using clean hands.
• Form dough into little balls about 7 grams each. The dough should yield about 64 tiny balls. Use a kitchen scale as necessary.
• Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.
• Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325 to 350 degrees F using an instant-read thermometer.
• Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time.
• After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.
• Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.
• Melt the white chocolate in a microwave-safe bowl. Then, add the pink food coloring and fresh strawberries. Blend them in using an emersion blender.
• Now dip the donuts into the glaze and transfer to a cooling rack to set.
• Combine the simmered heavy cream with the white chocolate chips. Mix until smooth, then whisk in the matcha powder.
• Mix again and dip a few donuts in the match glaze.
• Sift the powdered sugar and unsweetened cocoa powder into a bowl. Then, whisk in the warm milk and Nutella. Dip the donuts and let them set.
• Decorate the mochi donuts with some drizzles of melted white chocolate, or any desired decoration. Enjoy immediately.