Irresistibly Fluffy Korean Milk Cream Donut Recipe You’ll Love Recipe
Enjoy the irresistible fluffiness of Korean Milk Cream Donuts with this detailed recipe. These soft, airy donuts are fried to golden perfection and filled with luscious homemade whipped cream sweetened with sugar and a touch of condensed milk. Dust with powdered sugar for a delightful finish that captures the essence of Korean bakery-style treats.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8-10 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
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)
Whipped Cream Filling
- 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)
Finishing
- Powdered Sugar for dusting (Optional but recommended)
- Vegetable Oil (for frying)
Instructions
- Prepare Wet Ingredients: In a mixing bowl, combine 90 ml of lukewarm milk, 1 large egg, and 30 g of melted butter. Whisk together until the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast to ensure even distribution of yeast and sugar throughout the flour.
- Form the Dough: Gradually add the wet mixture into the dry ingredients, stirring continuously until a soft, pliable dough forms. Avoid over-mixing to keep the dough light.
- Proof the Dough: Transfer the dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours or until it doubles in size.
- Shape the Donuts: Once risen, turn the dough gently onto a lightly floured surface. Roll it out to about ¼ inch thickness. Use a round cutter to cut out donut shapes and carefully place them onto a parchment-lined tray, leaving space between each.
- Heat Oil for Frying: In a deep frying pan or pot, heat vegetable oil to a temperature between 170-180°C (340-360°F). Use a thermometer if available to maintain consistent frying temperature.
- Fry Donuts: Fry the donuts in small batches to avoid crowding. Cook each side for 2 to 3 minutes or until golden brown. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Prepare Whipped Cream: In a chilled mixing bowl, beat 300 ml of heavy whipping cream with 50 g of sugar until stiff peaks form. This whipped cream will serve as the creamy filling.
- Assemble Donuts: Allow the donuts to cool completely. Slice each donut horizontally in half. If using, spread a small spoonful of condensed milk on the bottom half for extra sweetness.
- Fill and Finish: Spoon or pipe the whipped cream generously onto the bottom half, then place the top half back on. Dust the filled donuts with a light layer of powdered sugar before serving.
Notes
- Use lukewarm milk to activate yeast effectively but avoid overheating, which can kill the yeast.
- Maintaining oil temperature is crucial; too hot may burn the donuts, too cool will make them greasy.
- For a dairy-free version, substitute butter with coconut oil, heavy cream with coconut cream, and skip the condensed milk or use a plant-based alternative.
- Ensure the frying oil is deep enough to allow donuts to float and cook evenly.
- Donuts are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- For vegan adaptation, replace the egg with applesauce and select plant-based dairy substitutes.
Keywords: Korean milk cream donut, fluffy donut recipe, cream filled donuts, homemade donuts, Korean dessert, whipped cream donut
