Autumnal AF: Chewy Pumpkin Donuts
Chewy Pumpkin Donuts
With fall really setting in, seasonal desserts shift from icy and fruity to fried and pumpkin-y. Korean chewy donuts, made with rice flour, are incredible year round but become most popular when it gets colder and people start looking out for comfort foods. This recipe incorporates pumpkin, as well as cinnamon and sugar for a universally autumnal flavor. It’s not particularly healthy, but since it has pumpkin in it, that’s better than nothing, right? Maybe? I don’t know. In any event, these donuts are huge crowd pleasers, and are best when they’re freshest, so they generally work really nicely as a party snack. You can make them in any shape you want, but I generally just go for small balls, since they’re easiest to deal with and you get the most out of the recipe.
- ~350g steamed pumpkin
- 3 cups glutinous rice flour
- 1 cup store-bought donut or hotteok mix
- 3 tbsp powdered sugar
- 2 tbsp vegetable oil
- ½ tsp salt
- ½ tsp baking powder
- Vegetable oil for frying
- Cinammon and sugar for coating
Once the pumpkin is de-seeded and steamed, remove the skin and mash it in a large bowl. Add the glutinous rice flour, donut mix, sugar, salt, baking powder, and oil. Mix it all until there are no lumps – after a while, it may be easiest to knead it with your hands. Once it’s all mixed, cover the dough and let it sit for about 30 minutes.
After it’s risen a little, make even-sized balls, or rings, or whatever with your hands. The balls should be small enough to fit in the center of your palm.
Put several cups of frying oil in a deep skillet over high heat. Test the oil’s heat with a little bit of dough—if it bubbles, you can start frying. Lower the balls in with a skimmer, and when they float flip them over to ensure even frying. They shouldn’t have to fry for more than 3 or 4 minutes total. Once they’re golden brown on the outside skim them out and place them on a plate lined with paper towel. It’s cool to do the frying in batches.
Mix cinnamon and sugar in a plate or bowl, and then roll the cooled donuts in it to coat them. Pro tip: these are unreal with vanilla ice cream, or topped with warm nutella. Or both.
If you made this dish, let us know how it turned out. Click here for more of our Korean recipes.
Photo credit: @jinju.yu2