Korean Milk Cream Donuts (Printable)
Golden fried donuts filled with sweet vanilla milk cream, inspired by popular Korean bakeries.
# What You Need:
→ 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
→ Frying
08 - 2 cups vegetable oil
→ 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
→ Coating
13 - 1/2 cup powdered sugar
# How-To Steps:
01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl.
02 - Add warm milk, softened butter, and egg to the dry mixture. Mix thoroughly until a soft, cohesive dough forms.
03 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm area for 1 hour until doubled in size.
05 - Punch down 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 and let rest for 30 minutes until slightly puffed.
07 - Heat vegetable oil in a deep pot to 340°F, monitoring with a kitchen thermometer for accuracy.
08 - Fry donuts in batches, turning occasionally, until golden brown on all sides, approximately 2 to 3 minutes per batch.
09 - Transfer fried donuts to paper towels to drain excess oil. 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 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 filling.
12 - Roll filled donuts in powdered sugar until evenly coated. Serve immediately for optimal texture and flavor.
# Helpful Tips:
01 -
- The cream filling is literally milk intensified, creating a flavor you cannot find in any Western bakery
- These donuts manage to be rich and delicate simultaneously, a balance that feels almost magical
02 -
- Oil temperature is everything, too cool makes them greasy, too hot burns them before the inside cooks
- The donuts must be completely cool before filling or the cream will melt into sadness
03 -
- Use a chopstick to hold the donut while frying, it creates the perfect rotation without splashing hot oil
- Sift the powdered sugar onto a plate first for the most even coating