K-Town Sufganiyot

Story

Everyone loves donuts. You don't need a reason to make a fresh donut that is flaky on the outside, creamy on the inside, and filled with tart berry compote... But if you really want a reason then do it for Channukah.

This recipe combines the traditional jelly-filled Sufganiyot with the bold, spicy flavors of Korean cuisine. The matcha green tea adds a subtle, grassy note that complements the sweetness of the jelly and the spiciness of the gochujang.

Enjoy your delicious K-Town Sufganiyot!

Ingredients

For the donuts:

For the filling:

For the glaze:

Preparation

Step 1

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and yeast. Gradually add the lukewarm water, oil, and matcha powder to the dry ingredients. Mix until a smooth batter forms.

Step 2

Knead the dough for 5-7 minutes until it becomes elastic and slightly sticky. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about an hour, or until doubled in size.

Step 3

Preheat the oil in a deep frying pan to 375°F (190°C). Punch down the dough and roll out to about 1/4 inch thickness. Use a donut cutter or a glass to cut out the shapes.

Step 4

Fry the donuts for 2-3 minutes on each side, or until they're golden brown. Drain excess oil on paper towels. For the filling, mix together the jelly and gochujang in a small bowl.

Step 5

Once the donuts are cool enough to handle, use a pastry bag or a ziplock bag with a corner cut off to fill each donut with the matcha-green tea jelly filling.

Step 6

To make the glaze, whisk together the powdered sugar, gochujang, and water in a small bowl until smooth.

Step 7

Dip the top of each filled donut into the spicy gochujang glaze, allowing any excess to drip off. Serve warm or at room temperature.

Notes:

For an extra Korean flair, you can add toasted sesame seeds or chopped crispy garlic on top of the glazed donuts. If you prefer a milder flavor, reduce the amount of gochujang in the glaze and filling.