Name: Irresistibly Fluffy Korean Milk Cream Donut Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Korean
Ingredients: 250 g all-purpose flour; 25 g sugar; 7 g instant yeast; 90 ml lukewarm milk; 1 large egg (or equivalent applesauce for vegan option); 30 g butter (or coconut oil for dairy-free option); 300 ml heavy whipping cream; 50 g sugar (for whipping cream); Powdered sugar (for dusting)

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Introduction

Discover the joy of making irresistibly fluffy Korean milk cream donuts right at home. These light, airy treats filled with sweet whipped cream are perfect for satisfying your dessert cravings with a delicate, tender texture.

The image shows a white rectangular plate filled with nine round doughnuts arranged in three rows. Each doughnut has a golden-brown base with a light dusting of powdered sugar near the top edge. On top of each doughnut is a swirl of pale cream frosting, smooth and slightly glossy, sitting like a small soft peak. The background is a white marbled surface with light coming softly from the window behind, giving a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g all-purpose flour
25 g sugar
7 g instant yeast
90 ml lukewarm milk
1 large egg (or applesauce for vegan)
30 g butter (or coconut oil for dairy-free)
300 ml heavy whipping cream
50 g sugar (for whipping cream)
Powdered sugar (for dusting)

Instructions

Step 1: In a mixing bowl, combine the flour, sugar, and instant yeast. Add the lukewarm milk and egg (or applesauce) and mix to form a dough.
Step 2: Knead in the softened butter until the dough becomes smooth and elastic.
Step 3: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 60 minutes or until it has doubled in size.
Step 4: Roll out the risen dough and cut it into donut shapes. Place the cut donuts on a tray and let them rise again for another 30 minutes.
Step 5: Heat oil in a frying pan over medium heat. Fry the donuts until they are golden brown on both sides, then drain on paper towels.
Step 6: In a clean bowl, whip the heavy cream with sugar until soft peaks form to make the whipped cream filling.
Step 7: Once the donuts have cooled, use a piping bag to fill them with the whipped cream. Dust the tops with powdered sugar before serving.

Tips & Variations

For a vegan version, substitute the egg with applesauce and use coconut oil instead of butter.
You can flavor the whipped cream with a hint of vanilla extract for an added aroma.
Ensure the oil temperature is moderate to cook the donuts through without burning the exterior.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. To enjoy them fresh, bring to room temperature before serving. Do not freeze after filling, as the whipped cream may separate upon thawing.

How to Serve

A white rectangular plate holds eight round doughnuts arranged close together. Each doughnut has a golden-brown base with a light dusting of powdered sugar near the top. On top of each, there is a thick swirl of white cream, smoothly piped in a circular motion, forming a soft peak at the center. The plate rests on a white marbled surface with soft natural light coming from a nearby window. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it back to room temperature before shaping and frying.

What if I don’t have a piping bag to fill the donuts?

You can use a resealable plastic bag by cutting a small corner or simply slice the donuts and spoon the whipped cream inside, though it may be less neat.