Fluffy Korean Milk Cream Donuts Recipe
Fluffy Korean Milk Cream Donuts are a delightful homemade treat featuring soft, airy donuts filled with sweet whipped cream. These donuts are lightly fried to golden perfection, then filled with luscious milk cream and dusted with powdered sugar for an irresistible finish. Perfect for breakfast, snacks, or dessert lovers craving a sweet and creamy indulgence.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10-12 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 as a dairy-free substitute.)
Filling Ingredients
- 300 ml heavy whipping cream (Vegan cream as a dairy-free alternative.)
- 50 g sugar (Optional for added sweetness in the cream.)
- Condensed milk (Optional for extra sweetness in the filling.)
Finishing
- Powdered sugar (For dusting, enhances visual appeal and sweetness.)
- Vegetable oil (For deep frying)
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 the mixture is well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast thoroughly.
- Form the dough: Gradually pour the wet mixture into the dry ingredients, stirring gently until a soft dough forms without any lumps.
- First rise: Transfer the dough to a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm place for about 1.5 to 2 hours until it doubles in size and becomes fluffy.
- Shape the donuts: Turn the risen dough onto a floured surface and roll it out to about ¼ inch thickness. Using a round cutter, punch out donut shapes and place them on parchment paper ready for frying.
- Heat oil: In a deep pot or fryer, heat vegetable oil to a steady temperature of 170-180°C (340-360°F), suitable for deep frying.
- Fry the donuts: Carefully place the donuts into the hot oil. Fry each side for 2-3 minutes or until they turn a beautiful golden brown color, then remove and drain excess oil on paper towels.
- Whip the cream: While the donuts cool slightly, whip 300 ml of heavy whipping cream with 50 g of sugar in a mixing bowl until stiff peaks form, creating a light and fluffy filling.
- Fill the donuts: Once the donuts have cooled enough to handle, fill each donut with the whipped cream using a piping bag or spoon. Optionally, drizzle or mix in condensed milk for extra sweetness in the filling.
- Finish and serve: Dust the tops of the filled donuts generously with powdered sugar. Serve fresh for the best taste and texture.
Notes
- For a dairy-free or vegan version, substitute milk with almond milk, butter with coconut oil, eggs with applesauce, and use vegan whipping cream.
- Ensure the oil temperature is consistent for even frying without absorbing excess oil.
- Dough rising time may vary depending on room temperature; warmer conditions require less time.
- Do not overcrowd the frying pot to maintain oil temperature and achieve crispy donuts.
- These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days in the refrigerator.
Keywords: Korean donuts, milk cream donuts, fluffy donuts, fried donuts, homemade sweets, cream-filled donuts, dessert recipe
