Korean Bulgogi Donut


Working Method

  1. Mix all dough ingredients with mixer on low speed 2 minutes and high speed 2 minutes.
  2. Add Sania Premium Margarine and butter, mix with a mixer on low speed 4 minutes and high speed 7 minutes until the dough becomes smooth.
  3. Let the dough rest for 10 minutes.  Divide the dough @35gr then proofing for 10 minutes.
  4. Toss the bulgogi with chopped onion and instant bulgogi seasoning and let sit for 30 minutes. Then stir-fry until slightly dry, sprinkle sesame seeds, and mix well.
  5. Flatten the dough and fill it with bulgogi filling then round it again.
  6. Dip into water and roll in flour.
  7. Place on a floured baking sheet and let it rest for 80 minutes at 28°C and 80% R.H.
  8. Fry the dough in 160°C oil for 2 minutes.
  9. Korean Bulgogi Donut is ready to be served.


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