Description
Experience the delightful taste of Korean Milk Cream Donuts, featuring soft, fluffy fried dough filled with a rich and sweet whipped milk cream. These donuts offer a perfect balance of airy texture and creamy sweetness, making them an irresistible treat for any occasion.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 0.25 cups sugar
- 2 teaspoons active dry yeast
- 1 cup milk
- 1 large egg
- 2 tablespoons butter
- 1 teaspoon salt
Cream Filling
- 1 cup heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
For Frying
- Vegetable oil (enough for deep frying, heated to 350°F)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, and salt thoroughly to create an even base for your dough.
- Activate Yeast: In a separate bowl, dissolve the active dry yeast in warmed milk and let it sit for 5 minutes until frothy and bubbly, ensuring active yeast for leavening.
- Combine Wet and Dry Ingredients: Gradually add the yeast mixture, beaten egg, and melted butter to the dry ingredients. Stir until a shaggy dough forms, bringing the components together.
- Knead the Dough: Transfer the shaggy dough onto a floured surface and knead vigorously for 8–10 minutes until the dough becomes smooth and elastic, indicating proper gluten development.
- First Rise: Shape the dough into a ball and place it in a greased bowl, cover with a damp cloth, and let it rise at room temperature for about 1 hour or until it doubles in size, allowing the dough to ferment and expand.
- Shape Donuts: Punch down the risen dough to release gas, then roll it out on a floured surface to about ½ inch thickness. Use donut cutters or two round cutters to cut out donut shapes, preparing for the second rise.
- Second Rise: Place the cut donuts on a lined baking sheet and cover them. Allow them to rise for an additional 30 minutes to become puffy and light.
- Prepare Milk Cream Filling: In a medium bowl, whip together heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a smooth, luscious cream filling.
- Fry Donuts: Heat vegetable oil in a deep skillet to 350°F. Carefully lower the risen donuts into the hot oil and fry each side for 2-3 minutes or until golden brown and cooked through, achieving a crispy yet soft exterior.
- Fill Donuts: Once the donuts have cooled slightly, use a piping bag to inject the whipped milk cream filling into each donut, adding rich flavor and moisture inside.
- Finish and Serve: Dust the filled donuts with powdered sugar for a delicate sweetness and serve immediately to enjoy their fresh, fluffy texture and creamy filling at its best.
Notes
- Ensure the milk is warm, not hot, when dissolving yeast to avoid killing the yeast.
- Kneading the dough thoroughly develops gluten, important for fluffy donuts.
- Maintain the oil temperature at 350°F during frying for optimal texture and color.
- Use fresh cream and pipe filling gently to avoid tearing the donuts.
- Serve donuts fresh for best taste; leftovers can be slightly warmed before eating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Keywords: Korean donuts, milk cream donuts, fried donuts, sweet donuts, creamy filled donuts, homemade donuts
