Chapssal Doughnuts (Korean Glutinous Rice Doughnuts)

Instructions

1. Mix the glutinous rice flour, all-purpose flour, sugar, baking powder and salt in a bowl.
2. Stir in the melted butter and hot water, then knead 2 to 3 minutes into a smooth, soft dough. Cover and rest 10 minutes.
3. Roll the red bean paste into 16 small balls about 1/2 inch (1.5 cm) wide.
4. Divide the dough into 16 pieces, flatten each, wrap a bean ball, seal tightly and roll round.
5. Heat the oil to 340 F (170 C). Fry in batches, turning, 4 to 5 minutes until deep golden and puffed.
6. Drain briefly on a rack, then roll in the cinnamon sugar while warm.