Description
Indulge in the soft, fluffy Korean Milk Cream Donuts, golden-fried and filled with a rich, sweet vanilla-infused milk cream. These homemade donuts combine a tender yeast dough with a luxurious whipped cream filling, perfect for an irresistible dessert or indulgent snack.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 0.25 cups sugar
- 2 teaspoons active dry yeast
- 1 cup milk, warmed
- 1 large egg, beaten
- 2 tablespoons butter, melted
- 1 teaspoon salt
Cream Filling Ingredients
- 1 cup heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
For Frying
- Oil for deep frying, heated to 350°F (about 4 cups)
Instructions
- Prepare the dry ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, ¼ cup of sugar, and 1 teaspoon of salt. Mix well to evenly distribute the ingredients.
- Activate the yeast: In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warmed milk and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Form the dough: Gradually pour the warm milk and yeast mixture into the dry ingredients. Add 1 beaten egg and 2 tablespoons of melted butter. Stir with a spoon until a shaggy dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, which develops the gluten needed for fluffy donuts.
- First rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise at room temperature for about 1 hour or until doubled in size.
- Shape the donuts: Once risen, punch down the dough to release air. Roll it out on a floured surface to approximately ½ inch thickness. Use a donut cutter or two round cutters to cut out donut shapes and a hole in the center.
- Second rise: Place the cut donuts on a lined baking sheet, cover, and allow to rise for an additional 30 minutes to get puffier before frying.
- Prepare the cream filling: In a medium bowl, whip 1 cup heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Set aside in the refrigerator.
- Fry the donuts: Heat oil in a deep skillet or pot to 350°F. Carefully lower the risen donuts into the hot oil. Fry for about 2-3 minutes on each side or until they turn golden brown and cooked through. Remove and drain on paper towels.
- Fill the donuts: Allow the donuts to cool slightly. Using a piping bag, inject the whipped milk cream filling into each donut through the side.
- Finish and serve: Dust the filled donuts generously with powdered sugar and serve immediately for the best taste and texture.
Notes
- Make sure the milk is warm but not hot to activate the yeast without killing it.
- Kneading the dough until elastic is crucial for fluffy and soft donuts.
- If you don’t have a donut cutter, use two round cutters of different sizes to create the donut shape and hole.
- Maintain the frying oil at a steady 350°F for even cooking and avoiding greasy donuts.
- The cream filling is best used fresh and kept chilled until filling to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Korean
Keywords: Korean Milk Cream Donuts, fluffy donuts, fried donuts, cream filled donuts, homemade donuts, sweet dessert
