Korean Milk Cream Donuts (Printable Version)
Soft fried donuts filled with sweet milk cream inspired by Korean bakeries
# What You Need:
→ Donut Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp instant yeast
05 - 2/3 cup warm milk
06 - 2 tbsp unsalted butter, softened
07 - 1 large egg
→ Frying
08 - 2 cups vegetable oil
→ Milk Cream Filling
09 - 1 cup heavy cream, cold
10 - 3 tbsp sweetened condensed milk
11 - 2 tbsp powdered milk
12 - 1/2 tsp vanilla extract
→ Coating
13 - 1/2 cup powdered sugar
# How to Make It:
01 - In a large bowl, combine flour, sugar, salt, and instant yeast until well blended.
02 - Add warm milk, softened butter, and egg to the dry ingredients. Mix until a soft, sticky dough forms.
03 - Knead the dough by hand or with a stand mixer for 8–10 minutes until smooth, elastic, and no longer sticky.
04 - Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down the risen dough and divide into 8 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet.
06 - Cover the shaped dough and let rest for 30 minutes until slightly puffed.
07 - Heat vegetable oil in a deep pot to 340°F, using a kitchen thermometer to maintain temperature.
08 - Fry the donuts in batches of 2–3, turning occasionally, until golden brown on both sides, about 2–3 minutes per side.
09 - Remove 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 the cream to a piping bag fitted with a round tip. Make a small incision in the side of each cooled donut and pipe in the filling generously.
12 - Roll filled donuts in powdered sugar until thoroughly coated. Serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The filling is impossibly light and creamy without being too sweet
- These fry up golden and stay soft for hours unlike other donuts that get tough
02 -
- Cold cream is nonnegotiable warm cream will collapse inside the donut
- Do not fill warm donuts or your filling will melt right out the sides
03 -
- Weigh your flour if you can too much flour makes dense donuts
- Let the oil come back to temperature between batches for consistent results