Cheesy Gochujang Doughnuts

Cheesy, spicy gochujang stuffed doughnuts, rolled in sesame and gochugaru. A fun Korean inspired twist on the classic filled doughnut!

Done in 1 hour

Serves 6-8

Dish by Spencer Lengsfield

Ingredients

Dough:

500gstrong white flour

1egg

145gwhole milk

100gwater

50gsugar

8gsalt

100gunsalted butter, room temperature

Filling:

250gmozzarella, grated

3 tbspcream cheese

2 tbspgochujang

3spring onions, sliced

1 tspgarlic powder

Salt, to taste

Garnish:

Honey

Sesame seeds

Gochugaru

Doughnuts don't have to be sweet! Check out Ori's full dough recipe here.

Method

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.