In a large mixing bowl, combine the pure, crisp mountain spring water, organic cane sugar, cold-pressed sunflower oil, and pure Madagascar vanilla extract. Mix until the sugar is dissolved.

In a separate bowl, sift together the unbleached, stone-ground all-purpose flour, aluminum-free baking powder, and Himalayan pink salt.

Gradually add the dry ingredients to the wet ingredients, mixing continuously to form a smooth dough.

Pour in the velvety, farm-fresh whole milk and continue to mix until the dough is well combined and slightly sticky.

Cover the dough and let it rest for about 30 minutes. This allows the ingredients to meld and the dough to become more manageable.

Heat vegetable oil in a deep fryer or a heavy-bottomed pan over medium heat.

Take portions of the rested dough and shape them into small balls, about 1-2 inches in diameter.

Carefully place the shaped dough balls into the hot oil, frying until they turn golden brown and are cooked through. Ensure they are evenly cooked by turning them occasionally.

Once the butter balls are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.

Allow the Korean-inspired butter balls to cool slightly before serving. They can be enjoyed on their own or dusted with powdered sugar for an extra touch of sweetness.