Description
These Korean Milk Cream Donuts are soft, fluffy fried donuts filled with a rich and luscious milk cream made from heavy cream, powdered sugar, and vanilla. Perfectly golden on the outside and luxuriously creamy inside, these donuts deliver a delightful balance of textures and flavors that make them irresistible for any dessert craving.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 0.25 cups sugar
- 2 teaspoons active dry yeast
- 1 cup milk, warmed
- 1 large egg, beaten
- 2 tablespoons butter, melted
- 1 teaspoon salt
Milk Cream Filling
- 1 cup heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, ¼ cup of sugar, and 1 teaspoon of salt. Mix thoroughly to evenly distribute the ingredients.
- Activate Yeast: In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warmed milk. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active and ready.
- Combine Wet and Dry: Gradually pour the warm yeast mixture into the dry ingredients, then add 1 beaten egg and 2 tablespoons of melted butter. Stir the mixture until it forms a shaggy dough.
- Knead the Dough: Transfer the shaggy dough to a floured surface. Knead vigorously for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and leave it to rise at room temperature for about 1 hour, or until the dough doubles in size.
- Shape Donuts: Punch down the risen dough to release air. Roll it out on a floured surface to approximately ½ inch thickness. Use a donut cutter or two round cutters to cut out donut shapes and place them on a lined baking sheet.
- Second Rise: Let the cut donuts rise again for 30 minutes, covered loosely, to become puffy.
- Prepare Milk Cream: In a medium bowl, whip together 1 cup of heavy cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Set aside.
- Heat Oil and Fry: Heat oil in a deep skillet to 350°F (175°C). Carefully lower the risen donuts into the hot oil using a slotted spoon. Fry for 2 to 3 minutes on each side or until they turn a beautiful golden brown.
- Cool Donuts: Remove the fried donuts and place on paper towels to drain excess oil. Allow them to cool enough to handle safely.
- Fill Donuts: Using a piping bag fitted with a small nozzle, inject the prepared milk cream into each donut, creating a delicious creamy center.
- Finish and Serve: Dust the filled donuts with powdered sugar and serve immediately for the best texture and flavor.
Notes
- Make sure milk is warm, not hot, when activating yeast to avoid killing it.
- Kneading dough properly is key to achieve fluffy donuts.
- Maintain oil temperature at 350°F to ensure even frying without oil absorption.
- Use fresh heavy cream for the richest cream filling.
- Donuts are best enjoyed fresh but can be stored in the refrigerator for a day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Korean
Keywords: Korean donuts, milk cream donuts, filled donuts, fried dessert, homemade donuts, fluffy donuts, cream-filled donuts
