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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.

Ingredients

Scale

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

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