Irresistibly Fluffy Korean Milk Cream Donut Recipe You’ll Love Recipe
This irresistibly fluffy Korean Milk Cream Donut recipe features soft, airy dough fried to golden perfection, filled with sweetened whipped cream and a hint of condensed milk, then dusted with powdered sugar for an extra touch of sweetness. Perfect for a delightful treat or dessert, these donuts capture a light, creamy texture that will keep you coming back for more.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10-12 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
For the Dough
- 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
For the 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
- Powdered Sugar – For dusting, optional but recommended
Instructions
- Prepare Wet Ingredients: In a mixing bowl, combine 90 ml of lukewarm milk, 1 egg, and 30 g of melted butter. Whisk until smooth and well combined.
- 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 evenly distribute the yeast and sugar.
- Form the Dough: Gradually add the wet ingredients to the dry mixture, stirring until a soft, cohesive dough forms. Ensure no lumps remain and the dough is slightly sticky but manageable.
- First Rise: Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Roll Out Dough: Once risen, turn the dough onto a floured surface and roll it out to about ¼ inch thickness, ensuring an even shape for uniform frying.
- Cut Donuts: Use a round cutter to cut out donut shapes from the rolled dough and place them on a parchment-lined tray, leaving space between each donut for a second rise if needed.
- Heat Oil: Heat vegetable oil in a deep frying pan to 170-180°C (340-360°F), using a candy thermometer if available to maintain consistent frying temperature.
- Fry Donuts: Carefully fry the donuts in small batches for 2-3 minutes per side or until golden brown and puffed. Avoid overcrowding the pan to maintain oil temperature.
- Prepare Whipped Cream: In a chilled mixing bowl, beat 300 ml of heavy whipping cream with 50 g of sugar until stiff peaks form, ensuring the cream holds its shape.
- Fill Donuts: Once the donuts have cooled, cut each donut in half horizontally. Spread a small spoonful of condensed milk inside each dough half (optional), then fill generously with the whipped cream and sandwich the halves together.
- Finish and Serve: Dust the filled donuts with powdered sugar for a beautiful, sweet finish. Serve immediately for best texture and flavor.
Notes
- Use lukewarm milk to activate the yeast effectively without killing it.
- For a dairy-free or vegan version, substitute butter with coconut oil and egg with applesauce.
- Maintain oil temperature between 170-180°C to ensure donuts cook evenly without absorbing too much oil.
- Cooling the donuts completely before filling prevents the whipped cream from melting.
- Store filled donuts in the refrigerator and consume within 1-2 days for optimal freshness.
Keywords: Korean milk cream donut, fluffy donuts, cream filled donuts, fried donuts, dessert recipe, whipped cream filling
