Korean Glutinous Rice Donut

In a bowl, mix 200 g glutinous rice flour, 30 g sugar, and 0.25 teaspoon salt until evenly combined.

Add the 80 ml hot water gradually instead of pouring it in at once, so the flour hydrates evenly.

Stir with chopsticks or a spatula until the dough gathers and becomes less sticky to handle.

Stop kneading once no dry flour is visible and the dough feels soft, because overworking can make shaping messier.

Divide the dough into 20 g pieces, roll each one between your palms, then press into a 3 to 4 cm disc.

Pinch any cracked edges together and press the center slightly so each donut puffs more evenly.

Heat the 500 ml frying oil to 170 C and keep the heat at medium-low.

If small bubbles rise slowly around a wooden chopstick, the oil is ready; avoid higher heat, which browns the outside before the center cooks.

Add the donuts carefully and leave them alone at first, because they will sink before the crust sets.

After 1 to 2 minutes, they should puff and float; turn them occasionally and fry for 4 to 5 minutes total.

Remove the donuts when the outside is lightly brown with a thin crisp shell, then drain well.

When they cool to about 60 to 70 C and feel warm, roll them in sugar so the crystals coat evenly.