Best Chocolate filled Chappsal Donuts | Korean doughnuts

 

Today’s recipe is one of the most popular Korean snacks, chapssal doughnuts. They’re a modern Korean treat combining traditional Korean rice cakes with Western style deep fried doughnut balls. On the outside the dough is crispy and chewy, and on the inside there’s soft, lightly sweet chocolate filling.

They’re not at all hard to make. I did many experiments to come up with the best method to make the most delicious and less sweet chapssal doughnuts that have the best chewy-crispy texture. They’re really unique!

Enjoy the recipe and let me know if you try it!

Ingredients
For the dough:

• 1 cup glutinous rice flour (aka sweet rice flour, Mochiko powder, or chapssalgaru)
• 1 tablespoon flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon unsalted butter, melted
• ¼ cup plus 3 tablespoons hot water
• 1 tbsp sesame seeds

For Chocolate filling:

• 1/2cup semi sweet chocolate
• 1 tbsp hot water
• 1 tbsp biscuit powder

For frying and coating:

vegetable oil
2 tablespoons of white sugar

Directions

Make the dough:

Combine glutinous rice flour, flour, salt, baking soda, and melted butter in a large bowl. Add hot water and mix with a wooden spoon for 1 minute.

Form it into a lump as it gathers together.

Knead the lump by hand for 2 minutes, until smooth. Put it in a plastic bag to keep it from drying out.Knead the lump by hand for 2 minutes, until smooth.

Divide the dough into 10 pieces (each one about 1 ounce, or 28 grams) and roll each piece into a smooth ball. Cover with plastic wrap.

For the filling

Take chocolate & add 1 tbsp hot water into it & mix it unti it forms into a paste & chill in the freezer for 10-15 minutes at least.

Once it becomes into a tight mix add some biscuit powder & mix it.

Now, Put one of the dough balls on the cutting board and flatten it out with your hand into a disk about 2½ inches in diameter. Make a circle with your thumb and forefinger and put the disk on top of it.

With your other hand put one chocolate ball in the center of the disk and push and pull the dough around it, so the chocolate ball is completely covered by the dough.

Seal the dough gently and tightly around the chocolate, and softly roll the ball on your cutting board to smooth out any lumps. Repeat this with the rest of the dough and filling to make 10 balls.

Fry the doughnuts:

• I usually use my 7 inch stainless steel sauce pan with 3 cups of oil and fry 5 balls at a time to save on oil, but you can use more oil and fry them all at once in a larger pan if you want.
• Heat up vegetable oil in a deep pan to 300°F (150°C) or medium low heat.
• Fry the balls for 6 to 7 minutes over medium low heat, until light golden brown. As they fry, stir gently with a wooden spoon so they’re cooked evenly and don’t stick to the bottom of the pot.
• Strain and let them cool for 1 minute.

Serve:

Roll in sugar to coat, and serve. Finish in several hours, for the best chewiness!