Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 eggs
- 2 tbsp unsalted butter, melted
- 1/4 cup Makgeolli (Korean rice wine)
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1/4 cup Makgeolli
- 1/2 tsp vanilla extract
Special equipment needed:
- Donut pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together milk, eggs, melted butter, Makgeolli, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Grease the donut pan with cooking spray.
6. Spoon the batter into the donut pan, filling each mold about 2/3 full.
7. Bake for 12-15 minutes or until a toothpick inserted into the center of the donut comes out clean.
8. Remove from the oven and let cool for 5 minutes before removing from the pan.
For the glaze:
1. In a mixing bowl, whisk together powdered sugar, Makgeolli, and vanilla extract until smooth.
2. Dip the top of each donut into the glaze and let excess glaze drip off.
3. Place the glazed donuts on a wire rack to set.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 12 donuts.
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 34g
Protein: 3g
Sodium: 170mg
Sugar: 20g
Substitutions for ingredients:
- You can use any type of milk in place of regular milk.
- You can use any type of oil in place of unsalted butter.
- You can use any type of wine in place of Makgeolli.
Variations:
- You can add cinnamon or nutmeg to the batter for a spiced flavor.
- You can add lemon or orange zest to the glaze for a citrusy flavor.
Tips and tricks:
- Be sure not to overfill the donut molds, or the batter will overflow.
- Let the donuts cool for a few minutes before removing them from the pan to prevent them from breaking.
- To make the glaze thicker, add more powdered sugar. To make it thinner, add more Makgeolli.
Storage instructions:
Store the glazed donuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the donuts, place them in the microwave for 10-15 seconds or in the oven at 350°F for 5 minutes.
Presentation ideas:
Serve the Makgeolli-glazed donuts on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the donuts with fresh fruit, such as strawberries or blueberries.
Pairings:
Pair the Makgeolli-glazed donuts with a cup of coffee or tea.
Suggested side dishes:
Serve the donuts with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the glaze is too thin, add more powdered sugar.
- If the glaze is too thick, add more Makgeolli.
Food safety advice:
Be sure to cook the donuts thoroughly to prevent foodborne illness.
Food history:
Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries.
Flavor profiles:
The Makgeolli-glazed donuts have a sweet and tangy flavor with a hint of rice wine.
Serving suggestions:
Serve the Makgeolli-glazed donuts as a dessert or a sweet breakfast treat.
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Region: Korean