Irresistibly Fluffy Korean Milk Cream Donut Recipe You’ll Love Recipe
Introduction
Discover the delight of homemade Korean milk cream donuts that are irresistibly fluffy and creamy. This recipe combines tender dough with rich whipped cream for a treat you’ll want to make again and again.
Ingredients
- 250 g all-purpose flour
- 25 g sugar
- 7 g instant yeast
- 90 ml lukewarm milk
- 1 large egg
- 30 g melted butter
- 300 ml heavy whipping cream
- 50 g sugar (for whipping cream)
- 1 tbsp condensed milk (optional)
- Powdered sugar for dusting (optional)
Instructions
- Step 1: In a mixing bowl, combine lukewarm milk, egg, and melted butter. Whisk until smooth.
- Step 2: In another bowl, whisk together flour, sugar, and instant yeast.
- Step 3: Gradually add the wet ingredients to the dry mixture, stirring until a soft dough forms.
- Step 4: Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
- Step 5: Turn the risen dough onto a floured surface and roll it out to about ¼ inch thick.
- Step 6: Cut the dough into donut shapes using a round cutter and place them on a parchment-lined tray.
- Step 7: Heat vegetable oil in a deep frying pan to 170-180°C (340-360°F).
- Step 8: Fry the donuts in small batches for 2-3 minutes on each side until golden brown. Drain on paper towels and let cool.
- Step 9: In a chilled bowl, beat heavy whipping cream with sugar until stiff peaks form.
- Step 10: Slice each cooled donut in half horizontally. Spread a spoonful of condensed milk inside, if using.
- Step 11: Fill each donut with the whipped cream and dust the top with powdered sugar before serving.
Tips & Variations
- Substitute the egg with applesauce for a vegan-friendly donut.
- Use coconut oil instead of butter to make the dough dairy-free.
- Adjust sugar in the dough based on your preferred sweetness level.
- Chill your mixing bowl and beaters before whipping the cream for better volume.
Storage
Store filled donuts in an airtight container in the refrigerator for up to 2 days. For best taste, consume them fresh. Reheat unfilled donuts gently in a warm oven before filling to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh yeast instead of instant yeast?
Yes, fresh yeast can be used. Use about twice the amount of fresh yeast compared to instant yeast and dissolve it in the milk before mixing with other ingredients.
How do I keep the whipped cream from deflating inside the donut?
Make sure the whipped cream is beaten to stiff peaks and fill the donuts just before serving. Keeping the filled donuts chilled helps maintain the cream’s texture longer.
PrintIrresistibly Fluffy Korean Milk Cream Donut Recipe You’ll Love Recipe
This irresistibly fluffy Korean Milk Cream Donut recipe combines a tender, airy dough with rich homemade whipped cream for a decadent treat. Crisply fried to golden perfection and filled with a creamy sweetness, these donuts are perfect for breakfast, dessert, or any time you crave a delightful indulgence.
- 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
- 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 Lukewarm Milk
- 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 egg, and 30 g of melted butter. Whisk until smooth to create the wet base for the dough.
- 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 distribute the dry elements evenly.
- Form the Dough: Gradually add the wet ingredients to the dry mixture, stirring continuously until a soft dough forms that is smooth and slightly sticky.
- Let Dough Rise: Transfer the dough to a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.
- Shape Donuts: Once risen, turn the dough onto a floured surface and roll it out to about ¼ inch thickness. Use a round cutter to cut out donut shapes and place them on a parchment-lined tray.
- Heat Oil: Heat vegetable oil in a deep frying pan to 170-180°C (340-360°F), ensuring the oil is hot enough to fry the donuts properly without absorbing excess oil.
- Fry Donuts: Fry the donuts in small batches for 2-3 minutes on each side, until they are golden brown and cooked through. Remove 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, creating a light and fluffy filling.
- Assemble Donuts: Once the donuts have cooled completely, slice each donut in half horizontally. Spread a small spoonful of condensed milk inside the bottom half, then pipe or spoon whipped cream generously.
- Finish and Serve: Place the top half of the donut back on and dust the entire donut with powdered sugar for a beautiful finish. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Ensure the milk is lukewarm, not hot, to activate yeast without killing it.
- You can substitute the egg with applesauce and butter with coconut oil for a vegan version.
- Use fresh yeast for better rise and texture.
- Make sure the oil is at the correct temperature; too hot and the donuts will burn outside but remain raw inside, too cool and they will absorb too much oil.
- The whipped cream should be kept chilled to maintain firmness inside the donuts.
- For an extra touch, add flavor extracts like vanilla or almond to the whipped cream.
- Donuts are best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.
Keywords: Korean donuts, milk cream donuts, fluffy donuts, whipped cream filling, fried donuts, dessert, homemade donuts
