Korean Milk Cream Donuts (Printable version)
Soft fried donuts filled with sweet milk cream, inspired by popular Korean bakeries
# Ingredient List:
→ 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 deep frying
→ For the Milk Cream Filling
09 - 1 cup heavy cream, cold
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
# How to Make It:
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 mixture. Mix thoroughly until a soft, cohesive dough forms.
03 - Knead the dough for 8 to 10 minutes until it becomes smooth and elastic in texture.
04 - Place the dough in a greased bowl, cover, and let rise in a warm location for 1 hour or until doubled in size.
05 - Punch down the risen dough and divide into 8 equal pieces. Shape each piece into a smooth ball and arrange on a parchment-lined tray.
06 - Cover the shaped dough and let rest for 30 minutes before frying.
07 - Heat vegetable oil in a deep pot to 340°F, maintaining steady temperature throughout frying.
08 - Fry donuts in batches, turning occasionally, until golden brown on all sides, approximately 2 to 3 minutes per side.
09 - Remove fried donuts from oil and drain on paper towels. Allow to cool completely before filling.
10 - Whip cold heavy cream to soft peaks. Add sweetened condensed milk, powdered milk, and vanilla extract. Continue whipping until stiff peaks form.
11 - Transfer the prepared cream to a piping bag fitted with a round tip. Make a small incision in the side of each donut and fill generously with the milk cream.
12 - Roll filled donuts in powdered sugar until thoroughly coated. Serve immediately for optimal texture and flavor.
# Expert Suggestions:
01 -
- The cream filling is incredibly light and not cloyingly sweet like American cream fillings
- Frying them yourself means they're impossibly fresh, still warm when you take that first bite
- The powdered sugar coating gives that perfect bakery finish that makes everything feel special
02 -
- The cream filling must be completely cold before whipping, or it will never reach those beautiful stiff peaks you need
- Don't even think about filling warm donuts, because the cream will melt right out and you'll have a sad, soggy mess
03 -
- Line your workspace with parchment paper before rolling the dough, because the clean-up afterward is so much easier
- Use a chopstick or skewer to test if your oil is ready by looking for steady bubbles around it