Irresistibly Fluffy Korean Milk Cream Donut Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Donuts: Spoon or pipe the whipped cream generously between the halves, creating a rich, creamy center. Close the donuts gently.
- 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
