Korean Milk Cream Donuts (Printable version)
Soft fried donuts with sweet vanilla milk cream filling, inspired by Korean bakery favorites.
# Ingredient list:
→ For the Donut Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon instant yeast
05 - 2/3 cup warm milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg
→ For Frying
08 - 2 cups vegetable oil for deep frying
→ For the Milk Cream Filling
09 - 1 cup heavy cream, cold
10 - 3 tablespoons sweetened condensed milk
11 - 2 tablespoons powdered milk
12 - 1/2 teaspoon vanilla extract
→ For Coating
13 - 1/2 cup powdered sugar
# Directions:
01 - In a large bowl, combine flour, sugar, salt, and instant yeast. Mix thoroughly to distribute yeast evenly.
02 - Add warm milk, softened butter, and egg to the dry ingredients. Mix until a soft, shaggy dough begins to form and all flour is incorporated.
03 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth, elastic, and no longer sticky. The dough should spring back when pressed lightly.
04 - Place the dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area for 1 hour or until doubled in size.
05 - Punch down the risen dough to release air. Divide into 8 equal portions and shape each into a smooth, tight ball. Place on a parchment-lined baking sheet, spacing them apart.
06 - Cover the shaped dough loosely and let rest for 30 minutes until slightly puffed.
07 - Pour vegetable oil into a deep pot or Dutch oven. Heat to 340°F, maintaining temperature throughout frying.
08 - Fry donuts in batches of 3 to 4, turning occasionally, until golden brown on all sides, about 2 to 3 minutes per batch. Do not overcrowd the pot.
09 - Remove with a slotted spoon and drain on paper towels. Allow to cool completely before filling, about 20 to 30 minutes.
10 - Whip cold heavy cream in a chilled bowl until soft peaks form. Add sweetened condensed milk, powdered milk, and vanilla extract. Continue whipping until stiff, glossy 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 cream filling.
12 - Roll filled donuts in powdered sugar until completely coated. Shake off excess sugar and serve immediately for optimal texture and flavor.
# Expert Tips:
01 -
- The milk cream filling is lighter and airier than traditional custard, almost like eating a sweet cloud
- These donuts strike that perfect balance between crisp exterior and impossibly soft interior that Korean baking does so well
02 -
- Oil temperature that drops below 340 degrees will result in greasy donuts, while oil above 360 degrees burns the exterior before the inside cooks through
- Letting donuts cool completely is the step everyone rushes and immediately regrets, warm donuts turn the cream into a sad puddle
03 -
- Chill your mixing bowl and whisk before whipping the cream for faster, more stable results
- Use a chopstick or skewer to create the opening in each donut rather than a knife for a cleaner, smaller incision