Korean Milk Cream Donuts (Printable View)
Soft fried dough filled with light, sweet milk cream inspired by Korean bakeries
# What You’ll Need:
→ For the 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
→ For Frying
08 - 2 cups vegetable oil
→ For the Milk Cream Filling
09 - 1 cup cold heavy cream
10 - 3 tbsp sweetened condensed milk
11 - 2 tbsp powdered milk
12 - 1/2 tsp vanilla extract
→ For Coating
13 - 1/2 cup powdered sugar
# Cooking Steps:
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, cohesive dough forms.
03 - Knead the dough by hand or with a stand mixer for 8 to 10 minutes until smooth, elastic, and slightly tacky to the touch.
04 - Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth ball and arrange on a parchment-lined baking tray.
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 for accuracy.
08 - Fry donuts in batches, turning occasionally, until golden brown on all sides, approximately 2 to 3 minutes per batch.
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 condensed milk, powdered milk, and vanilla. 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 donut and pipe in the filling generously.
12 - Roll filled donuts in powdered sugar until evenly coated. Serve immediately for the best texture and flavor.
# Expert Tips:
01 -
- The cream filling stays light and fluffy for hours, never collapsing or becoming soggy
- Frying at the right temperature gives you that signature crackly exterior while keeping the inside pillowy soft
- These donuts taste remarkably close to what youll find in Korean bakeries, but you can make them at home
02 -
- Oil temperature is everything, too hot and they burn outside while remaining raw inside
- The cream must be whipped to stiff peaks or it will run out when you bite into the donut
- Always fill donuts after theyve cooled completely, never while still warm from frying
03 -
- Chill your mixing bowl and whisk before whipping the cream, it helps everything come together faster
- Use a chopstick or skewer to create the filling hole, it makes a cleaner incision than a knife