The Atlanta Journal-Constitution
KOREAN DOUGHNUTS (HOEDDUCK)
The Korean doughnut and the New Orleans beignet are distant cousins with the same purpose — to put a smile on your face. The dough for these doughnuts contains a lot of rice flour, which gives them a crispier crust than the typical American doughnut. The filling is different, too. The cashew nuts are savory, and the sesame seeds add a bitterness to the semisweet filling. In Seoul, you can walk through neighborhoods on a brisk autumn night and see street vendors selling hoedduck. These are pan-fried, and they are best eaten right out of the pan while still warm and crisp.
FOR THE DOUGH
2 cups warm water (about 112°F)
¼ cup plus 3 tablespoons granulated
sugar
4 teaspoons active dry yeast 2 teaspoons kosher salt
2 tablespoons vegetable oil
3¼ cups all-purpose flour, plus more for
kneading the dough
1¼ cups rice four
FOR THE FILLING
1 cup chopped cashews
5 tablespoons dark brown sugar
¼ cup black sesame seeds
½ teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 5 tablespoons unsalted butter, softened 6 tablespoons vegetable oil
¼ cup honey
To make the dough: In a medium bowl, combine the water, ¼ cup of the granulated sugar, the yeast, salt, and vegetable oil and stir well. Let stand for 10 minutes, or until foamy.
Sift together both flours and the remaining 3 tablespoons granulated sugar into a large bowl.
Add the yeast mixture and mix with a rubber spatula or wooden spoon until well combined.
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
Transfer the dough to a floured work surface. The dough will be very wet, and that is okay. Dust it with just enough flour so that you can handle it without it sticking to your fingers. Divide the dough into 12 equal pieces and shape them into balls. Transfer to a baking sheet lightly dusted with flour. Set aside while you make the filling.
To make the filling: In a medium bowl, combine the cashews, brown sugar, sesame seeds, pepper, and cinnamon and mix well. Add the butter and work it gently into the mixture with a fork until incorporated.
Flour your hands, take one ball of dough, and flatten it gently with your hand. Place about 2 tablespoons of the filling in the center of the dough and fold the edges over to enclose the filling. Seal the seams by gently pressing on them with your fingers and set the doughnut seam-side down on the baking sheet. Repeat with the remaining dough and filling, reflouring your hands as necessary so the dough doesn’t stick to them.
To make the doughnuts: Line a wire rack with paper towels. Heat a large nonstick skillet over medium heat, then add 1 tablespoon of the vegetable oil and heat until hot. Put one doughnut into the pan and cook for 2 minutes, or until nicely browned. Flip with a spatula and cook on the other side for 2 minutes, gently flattening the doughnut with the back of your spatula. Flip once more and cook for another minute or so, until the top is nicely browned.
Remove from the pan and place on the paper towel–lined rack. Repeat with the remaining doughnuts, adding more oil to the pan as necessary. Drizzle lightly with the honey and serve warm. Makes 12 doughnuts
Per doughnut: 462 calories (percent of calories from fat, 41), 7 grams protein, 62 grams carbohydrates, 3 grams fiber, 21 grams fat (5 grams saturated), 13 milligrams cholesterol, 194 milligrams sodium.