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Fluffy Korean Milk Cream Donut Recipe You’ll Love Recipe

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★★★★★

5 from 109 reviews

Discover the delightfully fluffy Korean Milk Cream Donut recipe that combines a tender, airy dough fried to golden perfection and filled with sweet, smooth whipped cream. This classic treat balances soft textures and rich flavors, finished with a dusting of powdered sugar for an irresistible dessert loved by all.

Ingredients

Scale

Dough Ingredients

  • 250 g All-Purpose Flour
  • 25 g Sugar
  • 7 g Instant Yeast
  • 90 ml Lukewarm Milk
  • 1 large Egg
  • 30 g Melted Butter

Filling Ingredients

  • 300 ml Heavy Whipping Cream
  • 50 g Sugar (for whipping cream)
  • 1 tbsp Condensed Milk (optional)

Topping

  • Powdered Sugar (for dusting, optional)

Instructions

  1. Prepare Wet Ingredients: In a mixing bowl, combine 90 ml of lukewarm milk, one large egg, and 30 g of melted butter. Whisk them together until smooth and well blended to form the wet mixture.
  2. Prepare Dry Ingredients: In a separate bowl, whisk together 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast to evenly distribute the dry components and activate the yeast properly.
  3. Combine Ingredients: Gradually add the wet mixture into the dry ingredients while mixing continuously until a soft dough forms, ensuring even hydration and proper dough consistency.
  4. First Proofing: Transfer the dough to a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours or until it has doubled in size.
  5. Shape the Donuts: Once the dough has risen, turn it onto a floured surface and roll it out to about ¼ inch thick using a rolling pin. Use a round cutter to cut donut shapes and place them on a parchment-lined tray ready for frying.
  6. Heat Oil: Pour vegetable oil into a deep frying pan and heat it to 170-180°C (340-360°F), ensuring the temperature is steady for even frying.
  7. Fry Donuts: Fry the donuts in small batches for 2-3 minutes on each side until they become golden brown and puffed. Remove carefully and drain excess oil on paper towels. Let them cool completely before filling.
  8. Prepare Whipped Cream: In a chilled mixing bowl, beat 300 ml of heavy whipping cream together with 50 g of sugar until stiff peaks form, creating a light and sweet filling.
  9. Fill Donuts: Slice each cooled donut in half horizontally. Optionally spread a small spoonful of condensed milk on the cut side, then fill generously with whipped cream.
  10. Finish and Serve: Place the filled donut halves back together and dust the tops with powdered sugar for a classic and attractive finish. Serve immediately or store in a cool place.

Notes

  • Use lukewarm milk to activate the yeast without killing it.
  • If you want a vegan version, substitute the egg with applesauce and butter with coconut oil.
  • Ensure the oil temperature stays consistent to avoid greasy or undercooked donuts.
  • Whip the cream just until stiff peaks form to maintain a light, airy texture.
  • Powdered sugar is optional but adds a nice sweet finishing touch and aesthetic appeal.

Keywords: Korean donuts, milk cream donut, fluffy donut, cream-filled donuts, fried donuts recipe, homemade donuts, sweet fried dough

Find it online: https://www.sanacooks.com/fluffy-korean-milk-cream-donut-recipe-youll-love-recipe/