Korean Milk Cream Donuts Recipe

Introduction

Indulge in the soft, pillowy texture of Korean Milk Cream Donuts, filled with a luscious milk cream that melts in your mouth. This delightful treat combines fluffy fried dough with a sweet, creamy filling, perfect for any occasion or a special dessert.

Ingredients

• 3 cups all-purpose flour
• 0.25 cups sugar
• 2 teaspoons active dry yeast
• 1 cup milk
• 1 large egg
• 2 tablespoons butter
• 1 teaspoon salt
• 1 cup heavy cream
• 0.5 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large mixing bowl, combine the flour, sugar, and salt.
2. Step 2: In a separate bowl, dissolve the yeast in warmed milk and let it sit for 5 minutes until frothy.
3. Step 3: Gradually mix the milk and yeast mixture, beaten egg, and melted butter into the dry ingredients until a shaggy dough forms.
4. Step 4: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Step 5: Place the dough ball in a greased bowl, cover with a damp cloth, and let it rise at room temperature for about 1 hour or until doubled in size.
6. Step 6: Punch down the dough, roll it out to ½ inch thickness, and cut out donut shapes using a donut cutter.
7. Step 7: Place the donuts on a lined baking sheet and allow them to rise for another 30 minutes.
8. Step 8: Whip the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form to prepare the cream filling.
9. Step 9: Heat oil to 350°F in a deep skillet and fry the donuts for 2–3 minutes per side until golden brown.
10. Step 10: After cooling slightly, use a piping bag to fill each donut with the whipped cream mixture.
11. Step 11: Dust the filled donuts with powdered sugar and serve immediately.

Tips & Variations

• Ensure your yeast is fresh for proper dough rising.
• Maintain the oil temperature at 350°F to cook donuts evenly without absorbing excess oil.
• Let donuts cool before filling to prevent the cream from melting too quickly.
• For a flavored twist, add a hint of matcha powder to the cream filling.

Storage

Store leftover donuts in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a microwave or warm oven, but avoid prolonged heating to keep the cream fresh and the dough soft. For best taste, consume them the same day they’re made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast, but use about 25% less and add it directly to the dry ingredients without proofing.

What can I use if I don’t have a donut cutter?

You can use two round cutters of different sizes or even improvise with a glass and a small bottle cap to shape the donuts.

Korean Milk Cream Donuts Recipe

Print Recipe

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4.9 from 142 reviews

Indulge in the soft, fluffy texture of Korean Milk Cream Donuts, filled with a rich and luxurious milk cream. These donuts are fried to a golden brown perfection and filled with a sweet, creamy vanilla filling, making them a delightful treat perfect for dessert or snacks.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Korean

Ingredients

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For the Dough

• 3 cups all-purpose flour – Provides the perfect base for fluffy donuts.
• 0.25 cups sugar – Sweetens the dough and enhances its flavor.
• 2 teaspoons active dry yeast – Use for that delightful rise.
• 1 cup milk – Provides richness and softness to the donut texture.
• 1 large egg – Helps bind the ingredients together and add richness.
• 2 tablespoons butter – Adds flavor and makes the dough extra tender.
• 1 teaspoon salt – Balances the sweetness and enhances flavors.

For the Cream Filling

• 1 cup heavy cream – Creates a rich and luxurious milk cream.
• 0.5 cups powdered sugar – Sweetens the cream while ensuring smoothness.
• 1 teaspoon vanilla extract – Infuses the cream with a warm, inviting flavor.

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, mix 3 cups all-purpose flour, ¼ cup sugar, and 1 teaspoon salt to prepare the dough base.
2. Activate Yeast: Dissolve 2 teaspoons active dry yeast in 1 cup of warmed milk and let it sit for 5 minutes until frothy to ensure proper yeast activation.
3. Mix Dough: Gradually add the yeast mixture, 1 beaten egg, and 2 tablespoons melted butter to the dry ingredients. Stir until a shaggy dough forms.
4. Knead the Dough: Transfer dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, developing gluten for a soft texture.
5. First Rise: Shape dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise for about 1 hour at room temperature until doubled in size.
6. Shape Donuts: Punch down the dough, roll it out to ½ inch thickness on a floured surface, and cut donut shapes with a donut cutter or round cutters. Place on a lined baking sheet.
7. Second Rise: Let the shaped donuts rise for another 30 minutes until puffy.
8. Prepare Cream Filling: In a medium bowl, whip 1 cup heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
9. Fry Donuts: Heat oil in a deep skillet to 350°F (175°C). Fry the donuts for 2-3 minutes per side or until golden brown and cooked through.
10. Fill Donuts: Once cooled, use a piping bag to inject the whipped cream filling into each donut for a delicious surprise inside.
11. Finish and Serve: Dust filled donuts with powdered sugar and serve immediately for the best flavor and texture.

Notes

• Ensure yeast is fresh and properly activated for the best rise.
• Maintain frying oil temperature at 350°F to cook donuts evenly without absorbing excess oil.
• Allow donuts to cool before filling to prevent melting the cream filling.
• Use a piping bag for neat and even cream injection inside the donuts.

Keywords: Korean milk cream donuts, cream-filled donuts, fried donuts, Korean dessert, homemade donuts, milk cream filling