Korean Milk Cream Donut Recipe

Introduction

Korean Milk Cream Donuts are soft, fluffy, and filled with a rich, sweet milk cream that melts in your mouth. These homemade treats combine light fried dough with a luscious whipped cream center, perfect for a delightful snack or dessert.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon instant yeast
• 1/2 cup milk, warmed to about 110°F (43°C)
• 1 large egg
• 1/4 cup unsalted butter, softened
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Oil for frying
• Additional powdered sugar for dusting

Instructions

1. Step 1: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix well to evenly distribute the yeast and dry ingredients.
2. Step 2: Create a well in the center of the dry ingredients and add the warmed milk and egg. Stir with a wooden spoon or spatula until a rough dough forms.
3. Step 3: Add the softened butter and knead the dough either in the bowl or on a floured surface until smooth and elastic, about 5-7 minutes.
4. Step 4: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.
5. Step 5: While the dough is rising, prepare the milk cream filling by whipping the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, then whip until stiff peaks form.
6. Step 6: Once the dough has risen, punch it down to release air. Roll it out on a floured surface to about 1/2-inch thickness.
7. Step 7: Use a round cutter to cut out donut shapes and place them on a lined baking sheet. Re-roll scraps to cut additional donuts.
8. Step 8: Cover the donuts with a kitchen towel and let them rise again for about 30 minutes.
9. Step 9: Heat oil in a pot or deep fryer to 350°F (175°C). Fry donuts in batches, turning occasionally until golden brown, about 2-3 minutes per side.
10. Step 10: Remove donuts and drain on paper towels. While warm, dust with powdered sugar.
11. Step 11: After cooling slightly, fill the donuts with the milk cream using a piping bag or small knife for a delicious creamy center.

Tips & Variations

• Use room temperature ingredients to help the dough rise evenly and the cream whip smoothly.
• For a lighter cream, fold in a little mascarpone cheese or cream cheese into the whipped cream.
• Try dusting donuts with cinnamon sugar instead of powdered sugar for a different touch.
• If you don’t have a donut cutter, use any round cookie cutter or the rim of a glass.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. Refrigerate if filled with cream for more than a few hours, and consume within 1 day. Reheat slightly in the microwave for a few seconds before serving to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Let it come to room temperature and rise again before shaping and frying.

What if I don’t have instant yeast?

You can use active dry yeast, but dissolve it in the warmed milk first and let it sit for 5-10 minutes until frothy before mixing with other ingredients.

Korean Milk Cream Donut Recipe

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5 from 67 reviews

This Korean Milk Cream Donut recipe delivers soft, fluffy fried donuts filled with a luscious homemade milk cream. The dough is made with yeast, resulting in a light and airy texture, while the rich whipped cream filling adds a sweet and velvety contrast. Perfect for a special breakfast treat or an indulgent snack, these donuts are dusted with powdered sugar and filled with a smooth vanilla-infused cream, making them a delightful Korean-inspired dessert.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon instant yeast
• 1/2 cup milk, warmed to about 110°F (43°C)
• 1 large egg
• 1/4 cup unsalted butter, softened

Milk Cream Filling

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For Frying and Finishing

• Oil for frying (vegetable or canola oil recommended)
• Additional powdered sugar for dusting

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix well to ensure the yeast and dry ingredients are evenly distributed.
2. Add Wet Ingredients: Create a well in the center of the dry ingredients and add the warmed milk and the egg. Stir the mixture with a wooden spoon or spatula until a rough dough forms.
3. Knead Dough: Incorporate the softened butter into the dough and knead either in the bowl or on a floured surface until smooth and elastic, about 5-7 minutes.
4. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, approximately 1 hour.
5. Prepare Milk Cream Filling: While the dough rises, whip the heavy cream in a separate bowl until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
6. Shape Donuts: After the dough has risen, punch it down to release excess air. Roll it on a floured surface to about 1/2-inch thickness. Use a round cutter to cut out donut shapes and place them on a lined baking sheet. Re-roll scraps to form additional donuts.
7. Second Rise: Cover the cut donuts with a kitchen towel and let them rise again for about 30 minutes.
8. Heat Oil and Fry: Heat oil in a large pot or deep fryer to 350°F (175°C). Fry the donuts in batches, turning occasionally until golden brown on both sides, about 2-3 minutes per side.
9. Drain and Dust: Remove the fried donuts and drain on paper towels. While still warm, dust with additional powdered sugar.
10. Fill Donuts: After the donuts have cooled slightly, use a piping bag or small knife to fill them generously with the prepared milk cream filling for a delightful creamy center.

Notes

• Ensure the milk is warmed to about 110°F to activate the yeast properly without killing it.
• Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
• Donuts are best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
• The milk cream filling can be flavored with different extracts like almond or rose water for variation.
• Adjust the frying time and temperature as necessary to avoid burning or undercooking donuts.

Keywords: Korean Milk Cream Donut, fried donuts, milk cream filling, yeast donuts, sweet snack, Korean dessert