Description
These Korean Milk Cream Donuts are a delightful treat, featuring a soft, pillowy texture that melts in your mouth. The rich, creamy filling offers a sweet, buttery flavor that perfectly complements the light, airy dough, making each bite an irresistible experience.
Ingredients
Scale
- Dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup warm milk (110°F)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Milk Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Coating:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon (optional)
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast.
- In a separate bowl, whisk together warm milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1/2 inch thickness.
- Cut out donut shapes using a donut cutter or two round cutters.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the donuts in batches for about 2-3 minutes on each side until golden brown.
- Remove from oil and drain on paper towels.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the donuts are cool, fill them with the whipped cream using a piping bag.
- Coat the filled donuts in a mixture of sugar and cinnamon if desired.
Notes
- Make-ahead: The dough can be prepared the night before and refrigerated after the first rise. Allow it to come to room temperature before rolling out.
- Storage: Store filled donuts in an airtight container in the refrigerator for up to 2 days.
- Substitutions: Use coconut cream for a dairy-free option or add matcha powder to the cream for a unique flavor twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 12 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 milligrams
Keywords: Korean Milk Cream Donut Recipe, Korean donuts, milk cream filling, dessert recipes, fried donuts, sweet treats, Asian desserts, homemade donuts, fluffy donuts, cream-filled pastries, easy donut recipe, brunch ideas, indulgent desserts