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Korean Milk Cream Donut

Fluffy Korean Milk Cream Donuts: A Sweet Homemade Delight

These Korean Milk Cream Donuts are fluffy masterpieces filled with whipped cream goodness that delight at any gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Rising Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 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 milk Lukewarm is preferred, or use almond milk for a dairy-free option.
  • 1 large egg Swap with unsweetened applesauce for a vegan version.
  • 30 g butter Coconut oil can be used as a dairy-free substitute.
For the Filling
  • 300 ml heavy whipping cream Consider vegan cream as a dairy-free alternative.
  • 50 g sugar Optional for added sweetness.
  • condensed milk Optional for extra sweetness in the filling.
  • powdered sugar For dusting, enhances visual appeal and sweetness.

Equipment

  • Mixing bowl
  • Whisk
  • Rolling Pin
  • Round cutter
  • Deep pot or fryer
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together 90 ml of lukewarm milk, 1 egg, and 30 g of melted butter until well combined.
  2. In another bowl, whisk together 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast.
  3. Gradually pour the wet mixture into the dry ingredients, stirring gently until a soft dough forms.
  4. Transfer the dough to a lightly oiled bowl and cover it with a damp cloth, letting it rise for about 1.5 to 2 hours.
  5. Turn the dough out onto a floured surface and roll it out to a thickness of about ¼ inch.
  6. Using a round cutter, punch out the dough to form donuts and place them on parchment paper.
  7. Heat vegetable oil in a deep pot or fryer to 170-180°C (340-360°F).
  8. Gently place the donuts into the hot oil, frying for 2-3 minutes per side until golden brown.
  9. While the donuts cool, whip together 300 ml of heavy cream and 50 g of sugar in a mixing bowl until stiff peaks form.
  10. Once the donuts have cooled slightly, fill each with the whipped cream using a piping bag or spoon.
  11. Dust the tops with powdered sugar before serving.

Nutrition

Serving: 1donutCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

For best results, test oil temperature before frying and allow donuts to cool slightly before filling.

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