Korean Milk Cream Donuts (Print)
Light, fluffy fried pastries filled with sweet vanilla milk cream, inspired by Korean bakery favorites.
# Ingredient List:
→ Donut Dough
01 - 2 1/4 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp instant yeast
05 - 2/3 cup warm milk
06 - 2 tbsp unsalted butter, softened
07 - 1 large egg
→ For Frying
08 - 2 cups vegetable oil
→ Milk Cream Filling
09 - 1 cup heavy cream, cold
10 - 3 tbsp sweetened condensed milk
11 - 2 tbsp powdered milk
12 - 1/2 tsp vanilla extract
→ For 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 ingredients. Mix until a soft, cohesive dough forms.
03 - Knead the dough for 8 to 10 minutes until smooth, elastic, and slightly tacky to the touch.
04 - Place dough in a greased bowl, 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 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 or fryer to 340°F. Use a kitchen thermometer to maintain proper temperature.
08 - Fry donuts in batches, turning occasionally, until golden brown on both sides, approximately 2 to 3 minutes per batch.
09 - Transfer fried donuts to a wire rack or paper towels to drain. Allow to cool completely before filling.
10 - Whip cold heavy cream to soft peaks. Add 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 filling generously inside.
12 - Roll filled donuts in powdered sugar until evenly coated. Serve immediately for optimal texture and flavor.
# Expert Suggestions:
01 -
- The milk cream filling is lighter than air and not cloyingly sweet like traditional pastry cream
- These donuts stay pillowy soft for hours, thanks to a Korean technique I learned from watching bakery workers at 3 AM through their shop window
02 -
- Oil that is too hot creates donuts that are dark outside but raw inside — use a thermometer
- The donuts must cool completely before filling or the cream will melt into a sad puddle
03 -
- Weigh the donuts before shaping to ensure they are identical in size — this helps them fry evenly
- Place a wire rack over a baking sheet to drain donuts so excess oil drips away instead of pooling underneath