Fluffy Korean Milk Cream Donuts: A Sweet Homemade Delight Recipe
Fluffy Korean Milk Cream Donuts are a delightful homemade treat featuring soft, airy fried dough filled with sweet whipped cream. These donuts combine a tender yeast dough fried to golden perfection with a luscious milk cream filling, making them an irresistible dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8-10 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Dough Ingredients
- 250 g all-purpose flour (Consider using gluten-free flour for a similar texture.)
- 30 g sugar (You can reduce the amount for a less sweet flavor.)
- 7 g instant yeast (Fresh yeast works best for optimal fluffiness.)
- 90 ml lukewarm milk (Or almond milk for a dairy-free option.)
- 1 large egg (Swap with unsweetened applesauce for a vegan version.)
- 30 g melted butter (Coconut oil can be used as a dairy-free substitute.)
Filling Ingredients
- 300 ml heavy whipping cream (Consider vegan cream for dairy-free alternative.)
- 50 g sugar (Optional for added sweetness.)
- Condensed milk (Optional for extra sweetness in the filling.)
Topping
- Powdered sugar (For dusting and enhancing visual appeal and sweetness.)
Instructions
- Prepare the Wet Mixture: In a mixing bowl, whisk together 90 ml of lukewarm milk, 1 large egg, and 30 g of melted butter until well combined to create the wet base for the dough.
- Mix Dry Ingredients: In another bowl, combine 250 g all-purpose flour, 25 g sugar, and 7 g instant yeast, whisking them together to evenly distribute the yeast and sugar.
- Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until a soft dough forms, ensuring it’s well incorporated but not overmixed.
- First Proofing: Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours or until it doubles in size.
- Shape the Donuts: Turn the risen dough out onto a floured surface, roll it out to about ¼ inch thickness, and use a round cutter to punch out donut shapes. Place the cut dough on parchment paper.
- Heat the Oil: In a deep pot or fryer, heat vegetable oil to 170-180°C (340-360°F), ensuring the temperature is stable for frying.
- Fry the Donuts: Gently place the donuts into the hot oil and fry for 2-3 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- Whip the Cream Filling: While the donuts cool slightly, whip 300 ml of heavy cream with 50 g sugar in a mixing bowl until stiff peaks form, optionally adding condensed milk for extra sweetness.
- Fill the Donuts: Once cooled enough to handle, fill each donut with the whipped cream using a piping bag or spoon, ensuring an even and generous filling inside.
- Finish and Serve: Dust the tops of the filled donuts with powdered sugar to add a sweet finish and an appealing look, then serve immediately for best freshness.
Notes
- Use lukewarm milk to activate the yeast properly for optimal dough rise.
- For a dairy-free or vegan option, substitute butter with coconut oil, milk with almond milk, egg with unsweetened applesauce, and heavy cream with vegan cream.
- Control the oil temperature carefully to avoid greasy or undercooked donuts.
- Donuts are best eaten fresh but can be stored in an airtight container for up to 2 days.
- You can add condensed milk to the whipped cream for an extra rich and sweet filling.
- Powdered sugar adds sweetness but can be omitted if serving with sweetened cream.
Keywords: Korean donuts, milk cream donuts, fluffy donuts, homemade donuts, fried donuts, whipped cream filling, sweet donuts
