Chapssal Donuts Recipe

Mix dry ingredients

In a large bowl whisk together sweet rice flour, all-purpose flour, granulated sugar, instant yeast, and fine salt until homogenous.

Temper liquids and combine

In a separate bowl whisk the warm water, whole milk and eggs until combined. Slowly pour the wet mixture into the dry ingredients while stirring with a wooden spoon or dough hook on low to incorporate.

Knead and incorporate butter

When dough comes together, knead for 6–8 minutes by hand (or 4–5 minutes on medium-low with a mixer) until dough is smooth and slightly tacky. Add softened butter in pieces and continue kneading until fully incorporated and dough is elastic. The sweet rice flour will create a denser, slightly sticky dough—avoid adding too much extra flour.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until roughly doubled in volume, about 60–75 minutes depending on room temperature.

Shape

Turn dough out onto a lightly floured surface (use a dusting of all-purpose flour). Press dough into a rectangle about 1/2 inch (1.2 cm) thick. Using a 2 1/2–3 inch round cutter, cut rounds. For filled donuts, flatten each round slightly, place about 1 tablespoon of the cheese mixture (see next section) in the center, then fold and pinch edges to seal well or place another round on top and crimp. Place shaped donuts on a baking sheet lined with parchment and cover loosely. Let rest 20–30 minutes for a short second proof.

Combine grated gruyère and raclette in a bowl. Season with freshly ground black pepper and fold in chopped chives if using. Divide mixture into roughly 16 portions of about 1 tablespoon each to use as filling for the donuts. Keep refrigerated until ready to assemble.

Make no-churn base

In a mixing bowl whisk crème fraîche, heavy cream, powdered sugar and vanilla extract until slightly thickened and uniform. For a lighter texture, whip the heavy cream to soft peaks first, then fold in the crème fraîche, sugar, and vanilla until smooth.

Chill and firm

Transfer mixture to a shallow container, cover, and freeze for at least 3 hours, stirring once after 90 minutes to break up large ice crystals, until firm enough to scoop. For best texture chill overnight.

Heat oil

Pour enough neutral oil into a heavy-bottomed pot or deep fryer to reach about 2 inches depth. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown within ~45–60 seconds.

Fry donuts

Working in small batches so oil temperature holds, gently lower 3–4 donuts into the oil seam-side down. Fry for about 2–3 minutes per side until golden brown and puffed, turning once with a slotted spoon or spider. Total frying time will be about 4–6 minutes depending on size and dough thickness. Remove to a paper towel-lined rack to drain and cool slightly.

Finish

While still warm, dust donuts lightly with powdered sugar and sprinkle a pinch of coarse sea salt to accentuate the cheese. Let cool to warm (not hot) before serving with ice cream.

Plate and serve

Place a warm chapssal donut on each plate. Add one scoop of chilled crème fraîche ice cream alongside or set a small quenelle on top (the warm donut will slightly melt the ice cream). Serve immediately so contrast between warm, chewy, cheesy donut and cold, tangy ice cream remains.