Korean Pat Doughnuts

15 Nov

My mom’s Korean pat (sweet red bean paste) doughnuts are not like any ordinary doughnuts. Once you take a bite into the crispy, golden brown, sugar coated outer layer, you will not be able to resist the soft, buttery dough and sweet red bean paste that melt in your mouth! You won’t have to drive to a Korean bakery to enjoy one of these. Because today, I’m going to share with you my mom’s incredibly simple recipe for these irresistible bites of doughnut heaven!


1 can Pillsbury biscuit dough
1 can sweet red bean paste
Oil for frying
Sugar for coating

Yield: 10 doughnuts

First, separate the biscuits (1 can should yield 10 pre-divided biscuits). Stretch each biscuit and fill the centers with a tablespoon of sweet red bean paste. This can be found in the international aisle in either the Korean or Japanese section.

Gather the sides and tightly cinch the dough, forming a round doughnut. If the doughnuts break while frying and the filling comes out, you will have a mess!

Deep fry each doughnut over medium heat for about 1 minute 30 seconds on the first side and 1 minute on the second side or until golden brown. Rest each doughnut on a paper towel so excess oil can be absorbed. Then, while it is still hot, generously coat each doughnut in sugar and enjoy immediately!


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