Korean Milk Cream Donuts (Printable)
Soft fried donuts filled with sweet milk cream inspired by Korean bakeries
# What You'll Need:
→ Donut Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon instant yeast
05 - 2/3 cup warm milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg
→ Frying
08 - 2 cups vegetable oil for deep frying
→ Milk Cream Filling
09 - 1 cup heavy cream, cold
10 - 3 tablespoons sweetened condensed milk
11 - 2 tablespoons powdered milk
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 1/2 cup powdered sugar
# Directions:
01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl.
02 - Add warm milk, softened butter, and egg to the dry ingredients. Mix until a soft dough forms.
03 - Knead the dough for 8 to 10 minutes until smooth and elastic texture is achieved.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down the dough and divide into 8 equal pieces. Shape each into a smooth ball and place on a parchment-lined tray.
06 - Cover the shaped dough balls and let rest for 30 minutes.
07 - Heat vegetable oil in a deep pot to 340°F.
08 - Fry donuts in batches, turning occasionally, until golden brown on both sides, about 2 to 3 minutes per side.
09 - Remove donuts from oil and drain on paper towels. Allow to cool completely before filling.
10 - Whip cold heavy cream to soft peaks. Add condensed milk, powdered milk, and vanilla extract. Continue whipping until stiff peaks form.
11 - Transfer cream to a piping bag fitted with a round tip. Make a small incision in the side of each cooled donut and fill generously with milk cream.
12 - Roll filled donuts in powdered sugar until evenly coated on all sides.
13 - Serve immediately for optimal texture and freshness.
# Expert Tips:
01 -
- The cream filling tastes like the best part of a cereal bowl morning but elevated into something dessert-worthy
- These donuts strike that perfect balance between crispy exterior and pillowy interior that makes Korean bakery treats so addictive
02 -
- Oil temperature drops quickly when you add donuts, so let it come back up between batches or they will absorb too much grease
- Completely cooled donuts are crucial, any warmth will melt the cream filling and create a sad soggy situation
03 -
- Whip the cream just before you need it as it holds its shape best when freshly whipped
- Room temperature ingredients mix more easily and create more uniform dough texture