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Korean Milk Cream Donut Recipe

Korean Milk Cream Donut Recipe
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★★★★★

5.3 from 6 reviews

Delight in the light and airy goodness of Korean Milk Cream Donuts, a delectable treat that combines fluffy donuts with a rich cream filling. These sweet delights are sure to satisfy your cravings for something indulgent and delicious.

Ingredients

For the Donuts:

  • Bread flour – 2½ cups
  • Active dry yeast – 2 teaspoons
  • Milk (warm, ~100°F) – ⅔ cup
  • Sugar – 4 teaspoons (divided)
  • Salt – 1 teaspoon
  • Egg – 1 large
  • Butter (softened) – 3 tablespoons
  • Vegetable oil (for frying) – 4 to 6 cups

For the Cream Filling:

  • Heavy whipping cream (35% fat) – 2 cups
  • Powdered sugar – 4 tablespoons
  • Gelatin – 1 sheet or 1 teaspoon powdered
  • Water – 2 tablespoons (to melt gelatin)
  • Condensed milk – ¼ cup
  • Powdered sugar (optional, for dusting) – as needed

Instructions

  1. Step 1 | Activate the Yeast – Warm the milk to about 100°F (like a warm bath). Stir in 1 teaspoon of sugar and the yeast. Let it sit for 5 minutes until it’s bubbly. If it doesn’t bubble, your yeast might be old—grab a fresh batch!
  2. Step 2 | Mix the Dough – In a stand mixer, combine the bread flour, salt, and half the sugar (2 tablespoons). Add the egg and the yeast-milk mixture. Mix on low speed for 5 minutes until it comes together. Then, mix on high speed for 8 minutes to develop the gluten. Add the softened butter and remaining sugar, and mix for another 4 minutes until the dough is smooth and stretchy.
  3. Step 3 | Let the Dough Rise – Shape the dough into a ball and place it in a lightly floured bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour, or until it doubles in size. I like to put mine in a slightly warm oven (turned off!).
  4. Step 4 | Shape the Donuts – Punch down the dough to release air. On a floured surface, roll it out to about ½ inch thick. Use a 3-inch round cutter to cut out 12 circles. Gather scraps, roll them out, and cut 3 more. Place the circles on a floured tray, cover, and let them rise for 45 minutes in a warm, steamy spot (like an oven with a cup of hot water).
  5. Step 5 | Fry the Donuts – Heat 1-2 inches of vegetable oil in a large pan to 325°F. Test with a small dough ball—if it sizzles and floats, you’re ready. Fry the donuts 2-3 at a time, about 1-2 minutes per side, until golden brown. Remove with a slotted spoon and let them cool on a wire rack.
  6. Step 6 | Make the Cream Filling – Soak the gelatin sheet in cold water for 2 minutes, then squeeze it out. Place it in a small bowl with 2 tablespoons of water and microwave for 10-15 seconds until melted. Set aside. Whip the heavy cream with powdered sugar on medium-high speed until soft peaks form. Slowly pour in the melted gelatin and whip until stiff peaks form (don’t overwhip!).
  7. Step 7 | Assemble the Donuts – Use a serrated knife to carefully slice each donut in half, like a burger bun. Drizzle a little condensed milk inside. Pipe or spoon the whipped cream into the donut, filling it generously. Smooth the cream with a knife and close the donut. Dust with powdered sugar if you like.
  8. Step 8 | Enjoy! – Your Korean Milk Cream Donuts are ready! They’re so fluffy and creamy, you’ll want to eat them right away. Share with friends or keep them all to yourself—I won’t judge!

Nutrition

Keywords: Korean, Milk Cream Donut, Dessert, Fluffy, Creamy, Indulgent

Find it online: https://cheframiflavor.com/korean-milk-cream-donut-recipe/