Korean Honey Bread Balls (Fried Yeast Dough Balls Glazed with Honey and Peanut)

Warm 180 ml milk until it feels just warm to the touch, then stir in 1 tsp dry yeast and 1 tbsp sugar.

Let it stand for 5 minutes, and use it when small bubbles appear on the surface.

In a bowl, mix 2 cups flour, the remaining 2 tbsp sugar, and 1/2 tsp salt evenly.

Pour in the yeast milk and knead until no dry flour is visible and the dough gathers together.

If the dough sticks heavily to your hands, add flour only 1 tbsp at a time so it does not become dry.

When the surface looks smoother, cover it and proof in a warm place for 30 minutes.

Press the proofed dough gently to release large air pockets, then divide it into 16 pieces.

Shape each piece into a round ball with the seam tucked underneath so it does not open while frying.

Heat 700 ml cooking oil to 170C, and do not add too many dough balls at once.

Keep the heat at medium, turn them as they fry, and cook for 4-5 minutes until a thin, firm golden brown shell forms.

Drain the fried balls briefly, then brush them evenly with 4 tbsp warmed honey while they are still hot so it can soak into the crust. Roll them in 40 g chopped peanuts and serve right away.