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Irresistibly Fluffy Korean Milk Cream Donut Recipe

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★★★★★

4.9 from 69 reviews

This irresistible Korean Milk Cream Donut recipe features fluffy deep-fried donuts filled with sweet whipped cream and a touch of condensed milk. Soft and airy, these homemade treats combine a tender dough with luscious cream for an indulgent snack or dessert.

Ingredients

Scale

Dough Ingredients

  • 250 g All-Purpose Flour (Provides a tender structure)
  • 25 g Sugar (Adjust to taste)
  • 7 g Instant Yeast (Use fresh for best results)
  • 90 ml Milk (Preferably lukewarm)
  • 1 large Egg (Can be substituted with applesauce for vegan option)
  • 30 g Butter (Can be substituted with coconut oil for dairy-free option)

Cream Filling Ingredients

  • 300 ml Heavy Whipping Cream (Use homemade or store-bought)
  • 50 g Sugar (For whipping the cream)
  • 1 tbsp Condensed Milk (Optional for extra sweetness)

Toppings

  • Powdered Sugar for dusting (Optional but recommended)

Instructions

  1. Prepare wet ingredients: In a mixing bowl, combine 90 ml lukewarm milk, 1 egg, and 30 g of melted butter. Whisk the mixture until smooth to help incorporate moisture and richness into the dough.
  2. Mix dry ingredients: In a separate bowl, whisk together 250 g all-purpose flour, 25 g sugar, and 7 g instant yeast, ensuring the yeast and sugar are evenly distributed for proper dough rising.
  3. Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients while mixing until a soft dough forms. This gentle mixing creates a tender dough base.
  4. First proof: Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for 1.5 to 2 hours, allowing the dough to double in size as the yeast activates.
  5. Shape the donuts: Once risen, turn the dough onto a floured surface and roll it out to about ¼ inch thick. Use a round cutter to shape out doughnuts and place them onto a parchment-lined tray, ready for frying.
  6. Heat oil: Heat vegetable oil to 170-180°C (340-360°F) in a deep frying pan. This temperature range will ensure even frying and a golden crust.
  7. Fry the donuts: Fry the donuts in small batches for 2-3 minutes on each side until they are golden brown and cooked through. Carefully remove and drain excess oil on paper towels.
  8. Whip the cream: In a chilled mixing bowl, beat 300 ml heavy whipping cream with 50 g sugar until stiff peaks form to create a luscious filling.
  9. Assemble the donuts: Cut each cooled donut in half horizontally. Spread a small spoonful of condensed milk inside each bottom half (optional) for added sweetness.
  10. Fill with whipped cream: Generously spoon or pipe the whipped cream onto the donut bottoms, then place the tops back on.
  11. Finish with dusting: Dust the filled donuts lightly with powdered sugar for a sweet, decorative finish before serving.

Notes

  • Make sure the milk is lukewarm to activate the yeast without killing it.
  • If substituting the egg, use 1/4 cup applesauce for a vegan-friendly version.
  • You can substitute butter with coconut oil for dairy-free variations.
  • Use a thermometer to maintain the oil temperature for perfect frying results.
  • Whipping cream can be replaced with coconut cream for a dairy-free alternative, but texture may vary slightly.
  • Consume the donuts fresh for the best texture and flavor.

Keywords: Korean donut, milk cream donut, fluffy donuts, whipped cream filled donut, homemade donuts, fried desserts

Find it online: https://foodbylina.com/irresistibly-fluffy-korean-milk-cream-donut-recipe/