Korean Milk Cream Donuts (Print View)
Soft fried donuts filled with light milk cream inspired by Korean bakeries
# What You'll Need:
→ 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 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
# Method:
01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl.
02 - Add warm milk, softened butter, and egg to the dry ingredients. Mix until a soft, cohesive dough forms.
03 - Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down the risen dough and divide into 8 equal portions. Shape each piece into a smooth ball and arrange on a parchment-lined baking sheet.
06 - Cover the shaped dough balls and let rest for 30 minutes until slightly puffed.
07 - Heat vegetable oil in a deep pot or fryer to 340°F.
08 - Fry donuts in batches, turning occasionally, until golden brown on all sides, approximately 2-3 minutes per batch.
09 - Remove fried donuts with a slotted spoon 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 cream to a piping bag fitted with a round tip. Make a small incision in the side of each cooled donut and pipe generously with the milk cream filling.
12 - Roll filled donuts in powdered sugar until evenly coated. Serve immediately for optimal texture.
# Insider Tips:
01 -
- The cream filling is lighter than air but still rich enough to feel indulgent
- These donuts bring bakery magic into your own kitchen
- Frying dough at home creates a warmth that store-bought can never match
02 -
- Oil temperature matters immensely, too hot burns the outside before the inside cooks through
- The cream filling needs fully cooled donuts or it will melt right out
- These are truly best the same day, but honestly they have never lasted longer at my house
03 -
- Make sure your heavy cream is ice cold before whipping for the best texture
- Do not overfill the donuts or the cream will burst through the sides