Korean Milk Cream Donuts Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rise: Let the shaped donuts rise for another 30 minutes until puffy.
- 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.
- 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.
- Fill Donuts: Once cooled, use a piping bag to inject the whipped cream filling into each donut for a delicious surprise inside.
- 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
Find it online: https://cookwithlea.com/korean-milk-cream-donuts-recipe/
