Cheesy Gochujang Doughnuts

Start with the dough. Add all the wet ingredients into a mixing bowl, with the yeast and a pinch of both sugar and flour. This helps to get the yeast working. Separately, mix together the remaining dry ingredients, and after a couple minutes add to the wet in two additions whilst kneading on low speed.

Once the dough has come together, turn the speed up to medium and keep going for another 5-7 minutes. Whilst still on medium, add the butter 10g at a time, allowing the dough to absorb all the butter before adding the next. Knead for a further 10 minutes, then cover and leave to prove for an hour, or until doubled in size.

Meanwhile, mix everything for the filling. Adjust the gochujang to your preference. Set aside.

Once the dough has proved, punch out the air and portion the dough into 90g balls. Flatten out, and fill each with a generous tablespoon of the cheese mix, then pinch shut. Place each one on a square of parchment, and allow to double in size again.

Deep fry at 175°c for around 4 minutes on each side, or until golden and slightly puffed.

Once cool enough to touch, brush one side with honey, then dunk into a mix of gochugaru and sesame seeds. Enjoy!