Korean Milk Cream Donuts (Printer-Friendly)
Fluffy fried donuts with sweet milk cream filling 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 cold heavy cream
10 - 3 tablespoons sweetened condensed milk
11 - 2 tablespoons powdered milk
12 - 1/2 teaspoon vanilla extract
→ Coating
13 - 1/2 cup powdered sugar
# How to Make It:
01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl.
02 - Add warm milk, softened butter, and egg to the dry mixture. Mix until a soft, cohesive dough forms.
03 - Knead the dough for 8–10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm area for 1 hour or until doubled in size.
05 - Punch down risen dough and divide into 8 equal portions. Shape each piece into a smooth ball and arrange on a parchment-lined baking sheet.
06 - Cover the shaped dough balls and let rest for 30 minutes until slightly puffed.
07 - Heat vegetable oil in a deep pot or fryer to 340°F.
08 - Fry donuts in batches, turning frequently, until golden brown on all sides, approximately 2–3 minutes per batch.
09 - Remove fried donuts with a slotted spoon and drain on paper towels. Allow to cool completely before filling.
10 - Whip cold heavy cream to soft peaks. Add sweetened 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 pipe cream generously into the center.
12 - Roll filled donuts in powdered sugar until evenly coated on all sides.
13 - Serve immediately for optimal texture and flavor. Best enjoyed fresh on the day of preparation.
# Expert Advice:
01 -
- The filling tastes like the inside of a really expensive milkshake, but better
- These disappear faster than any other dessert I make, without fail
02 -
- Oil temperature drops when you add donuts, so let it recover between batches
- The filling must be completely cold or it will melt into the donut
03 -
- Chill your mixing bowl before whipping the cream for faster results
- Place filled donuts in the fridge for 15 minutes to set the cream before coating