Irresistibly 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
