Irresistibly Fluffy Korean Milk Cream Donut Recipe

Introduction

Discover the joy of homemade Korean milk cream donuts that are irresistibly fluffy and light. This recipe combines a tender, airy dough with rich whipped cream filling for a delightful treat you’ll want to make again and again.

Ingredients

• 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)
• 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)

Instructions

1. Step 1: In a mixing bowl, combine the lukewarm milk, egg, and melted butter. Whisk until the mixture is smooth.
2. Step 2: In a separate bowl, whisk together the flour, sugar, and instant yeast until evenly combined.
3. Step 3: Gradually add the wet ingredients to the dry mixture, stirring 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 thickness.
6. Step 6: Use a round cutter to shape out donuts and place them on a parchment-lined tray.
7. Step 7: Heat vegetable oil in a deep frying pan to 170-180°C (340-360°F).
8. Step 8: Fry the donuts in small batches for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
9. Step 9: In a chilled mixing bowl, beat the heavy whipping cream with sugar until stiff peaks form.
10. Step 10: Cut each cooled donut in half horizontally and spread a small spoonful of condensed milk inside, if using.
11. Step 11: Fill each donut with whipped cream and dust the tops with powdered sugar before serving.

Tips & Variations

• For a vegan option, substitute the egg with applesauce and use coconut oil instead of butter.
• Ensure the milk is lukewarm to activate the yeast effectively without killing it.
• Use fresh yeast if possible for a better rise and softer texture.
• Try adding a hint of vanilla extract to the whipped cream for extra flavor.
• If you prefer, bake the donuts at 180°C (350°F) for 12-15 minutes instead of frying for a lighter version.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. To enjoy, let them sit at room temperature for 10 minutes before eating. The whipped cream filling is best served fresh and should not be frozen.

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 up to the first rise stage, then refrigerate it overnight. Let it come to room temperature before shaping and frying.

What if I don’t have a round cutter?

You can use a glass or any cup with a sharp edge to cut out the donut shapes. The size just depends on your preference.