Mochi Doughnuts | Korean Chapssal Donuts Recipe

Get ready to meet your newest obsession: Mochi Doughnuts | Korean Chapssal Donuts Recipe! These delightfully chewy doughnuts are everything you crave in a sweet treat—crisp on the outside, beautifully soft and stretchy on the inside, and rolled in an irresistible cinnamon sugar coating. With just a handful of pantry staples and a simple method, you can whip up a batch of these magical Korean-style treats that beg to be shared. Whether you’re new to mochi or a seasoned fan, there’s something about the dance of textures and the warm, cozy flavors in this donut recipe that makes it an instant favorite.

Ingredients You’ll Need

The magic of Mochi Doughnuts | Korean Chapssal Donuts Recipe truly starts with its simple ingredient list. Each component brings something essential, from irresistible chewiness to golden crunch to a touch of nostalgia—if you grew up enjoying sweet, deep-fried snacks!

• Glutinous Rice Flour: This is the star that gives the doughnuts their signature chewy, stretchy texture—don’t substitute regular rice flour!
• All Purpose Flour | Maida: Adds lightness and just enough structure to hold the doughnuts together as they fry.
• Baking Soda: A tiny amount helps the doughnuts puff up, making them light instead of dense.
• Sugar: Sweetens the dough and promotes lovely browning during frying.
• Salt: You’ll be surprised what a difference a pinch makes—this balances and enhances every flavor.
• Butter: A little butter makes the dough extra tender, giving a melt-in-the-mouth effect inside that crispy exterior.
• Hot Water: Use just enough to bring the dough together; the heat helps the rice flour absorb moisture and creates that mochi magic.
• Refined Oil: For deep frying—choose a neutral oil to let the doughnuts shine.
• Caster Sugar: Perfectly fine sugar crystals ensure the coating sticks evenly and melts just slightly on warm doughnuts.
• Ground Cinnamon: Adds warmth and spice, making the finished Mochi Doughnuts | Korean Chapssal Donuts Recipe completely irresistible.

How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe

Step 1: Mix the Cinnamon Sugar

Start with the easy part: In a small bowl, combine your caster sugar and ground cinnamon, and give it a good stir until the two are totally blended. This aromatic mixture will become the crowning glory of your doughnuts—it’s so simple, but when that freshly-fried dough gets dusted in cinnamon sugar, it’s absolute bliss. Set the bowl aside for later!

Step 2: Prepare the Dough

In a large mixing bowl, add the glutinous rice flour, all purpose flour, baking soda, salt, sugar, and butter. Pour in the hot water a little at a time, mixing with a spoon or chopsticks first, then using your hands once it cools down slightly. The dough should come together, feeling moist but not sticky. Knead the dough until smooth and elastic—this just takes a few minutes. Let it rest for 5 minutes to relax and hydrate further.

Step 3: Shape the Doughnuts

Pinch off small pieces of dough (about the size of a walnut) and roll each into a smooth ball with your hands. Try to make them all the same size for even frying. The dough will feel soft and satisfyingly springy at this stage—that’s how you know you’re on the right track!

Step 4: Fry the Doughnuts

In a heavy-bottomed pan or deep fryer, heat your oil over medium-low heat. It’s important not to let it get too hot—aim for about 325 to 340°F (160 to 170°C). Carefully drop in the dough balls. Use a wooden spoon to gently stir, ensuring they don’t stick to the pan or each other. Fry in batches for 3 to 5 minutes, turning occasionally, until they puff and turn golden brown. Transfer to a paper towel-lined plate to drain off any excess oil.

Step 5: Coat with Cinnamon Sugar & Serve

While the doughnuts are still warm, roll them generously in your prepared cinnamon sugar. The coating will cling perfectly, giving each bite a satisfying crunch and fragrant sweetness. Enjoy your Mochi Doughnuts | Korean Chapssal Donuts Recipe right away for that signature molten, chewy texture!

How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe

Garnishes

The best and most classic way to finish your Mochi Doughnuts | Korean Chapssal Donuts Recipe is with a heavy coating of cinnamon sugar, but you can have fun here—try a bit of powdered sugar for a snowy effect, drizzle on some melted chocolate, or even sprinkle toasted sesame seeds for a playful crunch and added flavor.

Side Dishes

These doughnuts are wonderful on their own, but for a real treat, serve them with a scoop of vanilla or green tea ice cream, a cup of strong coffee, or a chilled glass of sweetened soy milk. Their warm, chewy goodness is perfect for pairing with creamy or refreshing sips and bites.

Creative Ways to Present

For a stunning dessert board, pile your Mochi Doughnuts | Korean Chapssal Donuts Recipe on a platter surrounded by fresh fruit, whipped cream, chocolate sauce, or a selection of dips. Mini skewers make it easy to pick them up, or thread them onto sticks for a sweet party treat!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (good luck!), let them cool completely before transferring to an airtight container. They’re best enjoyed fresh, but will stay soft at room temperature for up to one day without losing too much of their delightful chew.

Freezing

These doughnuts freeze surprisingly well! Arrange them in a single layer on a tray and freeze until solid, then transfer to a zip-top freezer bag. When you’re ready, pop them straight from the freezer into the oven or toaster oven to re-crisp.

Reheating

To bring back that just-fried taste, reheat Mochi Doughnuts | Korean Chapssal Donuts Recipe in a 325°F (160°C) oven for about 8 minutes, or until warmed through and slightly crisp. Microwaving will warm them, but the oven brings back that lovely outside crunch.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, glutinous rice flour is what creates the signature chewy texture of Mochi Doughnuts | Korean Chapssal Donuts Recipe. Regular rice flour will result in a completely different, more crumbly texture, so it’s worth seeking out the right kind.

Do I need a deep fryer to make these?

Not at all! Just use a medium, heavy-bottomed pot and enough oil to submerge the dough balls. A thermometer helps, but even without one, you can test the temperature by dropping in a small piece of dough—it should sizzle and rise gently to the top.

Can I make the dough ahead of time?

You can! Prepare the dough, cover tightly, and refrigerate for up to 12 hours. Let it sit at room temperature for 15 to 20 minutes before shaping and frying for best results.

What other coatings can I try besides cinnamon sugar?

Get creative! Try rolling the warm doughnuts in matcha sugar, cocoa powder, shredded coconut, or even a quick glaze of honey or sweetened condensed milk for a glossy finish.

Are these gluten free?

Not entirely, since the recipe does include some all purpose flour. However, you can experiment with a gluten free all purpose blend in place of the wheat flour if needed—just be aware the texture might change slightly.

Final Thoughts

Whether you’re a mochi fanatic or simply want to try something new and endlessly satisfying, give this Mochi Doughnuts | Korean Chapssal Donuts Recipe a go. It’s a treat that brings joy with every chewy, cinnamon-scented bite—and trust me, after just one batch, you’ll want to make them again and again!

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