Korean Chapssal Donut Recipe
Chapssal donuts are a popular Korean dessert snack made from sweet potatoes. They're free of the top 9 allergens, very shareable, and a wonderful treat. Thank you Candice for guest posting at www.nutfreewok.com
Ingredients
- 3 medium Asian sweet potatoes purple or yellow inside —baked or steamed.
- 2 cups Trader Joe’s Gluten Free Flour must have rice & tapioca flour for chewiness or Mochiko sweet rice flour for really chewy
- 1/4 cup organic sugar
- 1 tsp salt
- 1/2 tsp Clabber Girl baking powder
- 1/2 cup hot non-dairy milk I use coconut or flax milk
- Trader Joe’s grapeseed or rice bran oil for frying — I only fill enough oil for half a donut ball to be in oil for my saucepan I only use 1 cup of oil.
- 1/4 cup organic sugar
- 1/2 teaspoon cinnamon (ground)
Instructions
Prepare the dough
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Mash the sweet potatoes with a fork or potato masher, or use a food processor.
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In separate bowl, mix dry ingredients —flour, sugar, salt and baking powder.
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Add sweet potatoes and knead.
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Slowly add hot milk, a little at a time.
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Once it feels like play dough (smooth and not sticky) make 1” balls with your hand. Children are great helpers during the rolling process.
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The dough is very forgiving and if it’s too dry add little more milk and if too wet, add more flour.
Deep fry the donuts
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Heat oil in small saucepan on medium heat.
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Test by placing a ball and if it sizzles quickly the oil is ready.
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Tilt the pan to make sure the balls are evenly coated during frying or use a dry metal spoon to turn over.
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Once they are golden, remove with a strainer and place on paper towels to absorb the excess oil.
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Roll the cooked donuts in bowl of cinnamon sugar. Swirl them around in the bowl.
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Serve donuts warm or same day. Next day donuts are not as crispy outside and chewy inside.
Storage tips
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Store extra dough in refrigerator to make more donuts in the next few days.
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The extra cinnamon sugar can be kept in freezer to use next time.
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When done, store cooled oil in glass jar to reuse.