Korean doughnuts

Name: Korean doughnuts
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Makes: 24 doughnuts
Cuisine: Korean
Ingredients: 500 g/1 lb 2 oz/3⅓ cups glutinous rice flour or sweet rice flour; 80 g/2¾ oz/⅔ cup selfraising/self-rising flour; ¼ tsp salt; 180 ml/6 fl oz/¾ cup double/heavy cream; 1½ tbsp butter, melted; 225 g/8 oz dark chocolate, finely chopped; 1 tsp ground ginger; sweet ginger tea, to serve; 2 pieces stem ginger in syrup, finely diced; 1 tbsp butter; 500 ml/17 fl oz/generous 2 cups rapeseed/canola or sunflower oil for deep-frying; 2 tbsp caster/superfine sugar to sprinkle on top

Preparation info

Makes:
24
doughnuts

Difficulty
Medium
Ready in
55 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

So sweetly dinky and easy to down, these are strictly prescriptiononly. The sharp edges of dark chocolate and ginger perk them up to an almost healthy status. The filling is not that sweet and I find the sprinkling of sugar at the end is much needed. They are stunning with sweet ginger tea.

Ingredients

500 ml/17 fl oz/generous 2 cups rapeseed/canola or sunflower oil

Method

Start with the filling. Put the chocolate in a bowl. Put the cream and ground ginger in a saucepan and bring to the boil, then pour over the chocolate, stirring until the chocolate is smooth, then stir in the butter. If you need to warm the mixture, pour some just-boiled water into a larger bowl and put the bowl inside it, taking care not to get water in the chocolate. Stir in the stem ginger.<