Irresistibly Fluffy Korean Milk Cream Donut Recipe

Introduction

Enjoy the irresistible fluffiness of these Korean Milk Cream Donuts, a delightful treat perfect for any time of day. Soft on the outside and filled with rich whipped cream, they bring a delicious sweetness that’s hard to resist.

Ingredients

• 250 g all-purpose flour
• 25 g sugar
• 7 g instant yeast
• 90 ml lukewarm milk
• 1 large egg
• 30 g butter, melted
• 300 ml heavy whipping cream
• 50 g sugar (for whipping cream)
• 1 tbsp condensed milk (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: In a mixing bowl, whisk together the lukewarm milk, egg, and melted butter until smooth.
2. Step 2: In a separate bowl, combine the flour, sugar, and instant yeast.
3. Step 3: Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.
4. Step 4: Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, until doubled in size.
5. Step 5: Once risen, turn the dough onto a floured surface and roll it out to about ¼ inch thick.
6. Step 6: Use a round cutter to shape the donuts and place them on a parchment-lined tray.
7. Step 7: Heat vegetable oil to 170-180°C (340-360°F) in a deep frying pan.
8. Step 8: Fry the donuts in small batches for 2-3 minutes on each side until golden brown.
9. Step 9: In a chilled bowl, beat the heavy whipping cream with 50 g of sugar until stiff peaks form.
10. Step 10: Cut each cooled donut in half and spread a small spoonful of condensed milk inside, if using.
11. Step 11: Fill each donut with whipped cream and dust with powdered sugar before serving.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil and use a plant-based whipping cream alternative.
• Replace the egg with applesauce to make the dough vegan-friendly.
• Use fresh yeast if available for a more pronounced flavor and better rise.
• Chilling the whipped cream bowl beforehand helps achieve stiffer peaks faster.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. Because of the whipped cream filling, these donuts are best enjoyed fresh. Reheat unfilled donuts gently in a low oven before adding cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and rise before shaping and frying.

What can I use instead of condensed milk?

Condensed milk is optional; you can skip it or substitute with a light drizzle of honey or a fruit jam for a different flavor.

Irresistibly Fluffy Korean Milk Cream Donut Recipe

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★★★★★

4.7 from 126 reviews

This Irresistibly Fluffy Korean Milk Cream Donut recipe produces soft, airy donuts filled with sweet whipped cream, offering a delightful treat inspired by Korean bakery favorites. Made with simple ingredients, these donuts are fried to golden perfection and filled with luscious milk-infused whipped cream, making them an indulgent dessert or snack.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

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 (Melted; 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

1. Prepare Wet Ingredients: In a mixing bowl, combine 90 ml of lukewarm milk, 1 egg, and 30 g of melted butter. Whisk the mixture until smooth to ensure even incorporation of the wet ingredients.
2. Mix Dry Ingredients: In a separate large bowl, whisk together 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast evenly distributing the yeast for consistent dough rise.
3. Form Dough: Gradually add the wet ingredients into the dry mixture while stirring gently until a soft dough forms. Avoid overmixing to keep the dough tender.
4. First Rise: Transfer the dough to a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm, draft-free place for 1.5 to 2 hours until doubled in size.
5. Shape Donuts: Once risen, turn the dough onto a floured surface and roll it out to about ¼ inch thick. Use a round cutter to cut out donut shapes and place them on a parchment-lined tray for ease of handling.
6. Heat Oil: Heat vegetable oil in a deep frying pan or pot to 170-180°C (340-360°F), ensuring the oil is hot enough to fry the donuts evenly without absorbing excess oil.
7. Fry Donuts: Carefully fry donuts in small batches for 2-3 minutes per side until they turn a golden brown color. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
8. Whip Cream: In a chilled mixing bowl, beat 300 ml of heavy whipping cream with 50 g of sugar until stiff peaks form, making a light and sweet whipped cream filling.
9. Assemble Donuts: After the donuts are fully cooled, slice each donut horizontally in half. Spread a small spoonful of condensed milk on the inside of each donut half for extra sweetness if using.
10. Fill Donuts: Spoon or pipe the whipped cream generously between the halves, creating a rich, creamy center. Close the donuts gently.
11. Finish and Serve: Dust the completed donuts lightly with powdered sugar for a delicate finishing touch before serving. Enjoy fresh for the best texture and flavor.

Notes

• Make sure the milk is lukewarm to activate the yeast properly without killing it.
• Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
• Use a thermometer to maintain oil temperature for perfectly fried donuts.
• Condensed milk is optional, adding extra sweetness and moisture to the filling.
• For a dairy-free version, substitute butter with coconut oil and heavy cream with a coconut-based whipping cream alternative.
• Consume the donuts fresh on the same day for the fluffiest texture and best taste.

Keywords: Korean donuts, milk cream donut, fluffy donuts, whipped cream filled donut, fried donuts