Description
Experience the delight of Irresistibly Fluffy Korean Milk Cream Donuts, featuring a soft, pillowy dough filled with sweet whipped cream. These homemade fried donuts are perfect for a special treat or gathering, combining light texture and creamy sweetness in every bite.
Ingredients
Scale
Dough 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)
Filling Ingredients
- 300 ml heavy whipping cream
- 50 g sugar (for whipping cream)
Finishing
- Powdered sugar (for dusting)
Instructions
- Make the dough: In a mixing bowl, combine the all-purpose flour, sugar, and instant yeast. Add the lukewarm milk and egg, then mix to form a dough. Knead in the softened butter until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 60 minutes, or until it doubles in size.
- Shape and second rise: Roll out the risen dough and cut into donut shapes. Place the cut dough on a tray, cover, and let them rise again for 30 minutes to develop fluffiness.
- Fry donuts: Heat oil in a frying pan over medium heat. Fry the donuts until golden brown on both sides, making sure to cook them evenly throughout. Remove and drain excess oil on paper towels.
- Prepare whipped cream: In a chilled bowl, whip the heavy cream together with sugar until soft peaks form, ensuring a light and fluffy texture for the filling.
- Fill and serve: Once the donuts have cooled completely, use a piping bag to fill them with the whipped cream. Dust the finished donuts with powdered sugar for an elegant touch before serving.
Notes
- For a vegan version, substitute the egg with applesauce and butter with coconut oil, and use a dairy-free whipping cream alternative.
- Ensure the oil temperature is medium to prevent burning or undercooking the donuts.
- Cooling the donuts before filling prevents the cream from melting.
- Use instant yeast to reduce rising time, but active dry yeast can be used with a slightly longer rising period.
- Store filled donuts in the refrigerator and consume within 1-2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Keywords: Korean donut, milk cream donut, fluffy donut, homemade donuts, whipped cream filling, fried dessert
