Irresistibly Fluffy Korean Milk Cream Donut Recipe
This Irresistibly Fluffy Korean Milk Cream Donut recipe features soft, airy donuts fried to golden perfection and filled with luscious whipped cream sweetened with a touch of condensed milk. These delightfully tender treats are perfect for a special breakfast or dessert, combining the delicate texture of Korean-style donuts with a creamy, sweet filling for a truly indulgent experience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10-12 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 Milk (Preferably lukewarm)
- 1 large Egg (Can be substituted with applesauce for vegan option)
- 30 g Butter (Can be substituted with coconut oil for dairy-free option)
Filling & Toppings
- 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)
- Powdered Sugar for dusting (Optional but recommended)
For Frying
- Vegetable Oil (for deep frying, amount as needed)
Instructions
- Prepare Wet Ingredients: In a mixing bowl, combine 90 ml of lukewarm milk, 1 large egg, and 30 g of melted butter. Whisk them together until the mixture is smooth and well combined.
- Prepare 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 ensure even distribution of the yeast and sugar.
- Form Dough: Gradually add the wet ingredients to the dry mixture, stirring until a soft, cohesive dough forms. Knead lightly if needed to bring the dough together.
- First 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 about 1.5 to 2 hours, or until doubled in size.
- Shape Donuts: Once the dough has risen, turn it out onto a floured surface and roll it out to approximately ¼ inch thickness. Use a round cutter to cut out donut shapes and place them on a parchment-lined tray, leaving space between each piece.
- Heat Oil: Heat vegetable oil in a deep frying pan to 170-180°C (340-360°F). Ensure the oil temperature is steady for even frying.
- Fry Donuts: Fry the donuts in small batches for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove with a slotted spoon and drain on paper towels to remove excess oil. Let the donuts cool completely.
- Whip Cream: In a chilled mixing bowl, beat 300 ml of heavy whipping cream with 50 g of sugar until stiff peaks form, creating a thick, stable whipped cream.
- Assemble Donuts: Carefully cut each cooled donut in half horizontally. Spread a small spoonful of condensed milk (if using) inside the bottom half of each donut for extra sweetness.
- Fill Donuts: Generously fill each donut with the whipped cream, then place the top half back on.
- Finish and Serve: Dust the filled donuts with powdered sugar to add a delicate sweetness and an appealing finish. Serve immediately or store covered to keep fresh.
Notes
- Using lukewarm milk and fresh yeast ensures the dough rises properly and yields fluffy donuts.
- You can substitute the egg with applesauce and butter with coconut oil to make this recipe vegan and dairy-free respectively.
- Maintain the oil temperature between 170-180°C for perfectly fried donuts that are not greasy.
- Chilling the bowl and beaters before whipping cream helps achieve stiffer peaks faster.
- Donuts are best enjoyed fresh to retain their fluffiness and creaminess.
Keywords: Korean milk cream donut, fluffy donuts, whipped cream filled donuts, deep-fried donuts, Korean dessert, sweet cream donuts
