Korean doughnuts

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      55 min

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

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.


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


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.<