Description
Korean Milk Cream Donuts are fluffy, soft donuts filled with a sweet, creamy milk custard filling. They have a crispy exterior and a light, airy interior, making them the perfect treat for breakfast, snack, or dessert.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup warm milk (110°F or 45°C)
1 tablespoon sugar
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 cup water (if needed for consistency)
Vegetable oil for frying
1/2 cup heavy cream
1/4 cup sweetened condensed milk
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon vanilla extract
Instructions
- Make the Dough: Combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5 minutes until frothy. Mix flour, 1/4 cup sugar, and salt in a large bowl. Add yeast mixture, egg, butter, and vanilla. Mix into a dough.
- Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if necessary.
- Let it rise: Place dough in an oiled bowl, cover with a towel or plastic wrap, and let it rise for 1-1.5 hours until doubled in size.
- Prepare the Milk Cream Filling: In a saucepan, combine heavy cream, sweetened condensed milk, sugar, and cornstarch. Whisk over medium heat until it thickens into a custard-like consistency. Stir in vanilla extract and cool to room temperature. Transfer to a piping bag.
- Shape the Donuts: Punch down the dough, roll to 1/2-inch thickness. Cut out donut shapes using a cookie cutter or glass. Let rise for 30 minutes to 1 hour.
- Fry the Donuts: Heat vegetable oil to 350°F (175°C). Fry donuts for 2-3 minutes on each side until golden brown. Drain on paper towels.
- Fill the Donuts: Pipe the milk cream filling into the warm donuts. Optionally, dust with powdered sugar or cinnamon sugar.
- Serve: Enjoy the warm, soft, and creamy donuts immediately!
Notes
For a chocolate filling, add cocoa powder to the milk cream filling.
Use fruit preserves like strawberry or raspberry for a fruity filling.
For a healthier version, bake the donuts at 375°F (190°C) for about 15 minutes instead of frying.
Store leftover donuts in an airtight container for up to 2-3 days, and reheat before serving.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 14g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
