Description
Fluffy Korean Milk Cream Donuts are a delightful treat with a soft and airy interior filled with luscious cream, perfect for any occasion.
Ingredients
Scale
- 4 cups All-Purpose Flour
- 1/4 cup Sugar
- 2 teaspoons Instant Yeast
- 1 cup Milk (Lukewarm)
- 1 large Egg
- 1/4 cup Butter (Melted)
- 1 cup Heavy Whipping Cream
- 2 tablespoons Sugar (for Whipping Cream)
- 2 tablespoons Condensed Milk (Optional)
- 1 cup Powdered Sugar
Instructions
- Prepare Wet Ingredients: In a bowl, whisk together lukewarm milk, egg, and melted butter until smooth.
- Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, sugar, and instant yeast.
- Combine Mixtures: Gradually add wet ingredients to dry ingredients, stirring gently until a slightly sticky dough forms.
- Let Dough Rise: Transfer dough to an oiled bowl, cover, and let rise for 1.5 to 2 hours.
- Roll Out Dough: Lightly flour a surface and roll out the dough to about ¼ inch thick.
- Cut Donuts: Use a round cutter to shape the donuts and place them on parchment paper.
- Heat Oil: In a deep pan, heat vegetable oil to 170-180°C (340-360°F).
- Fry Donuts: Fry donuts in batches for 2-3 minutes on each side until golden brown.
- Whip Cream: In a chilled bowl, beat heavy cream with sugar until stiff peaks form.
- Prepare Donuts for Filling: Cut each donut in half and spread a layer of condensed milk inside.
- Fill Donuts: Pipe or spoon whipped cream into each donut and dust with powdered sugar.
Notes
- Adjust sugar based on your taste preference.
- Use almond or oat milk for a dairy-free option.
- Substitute coconut oil for butter if needed.
- Consider using non-dairy heavy cream for a vegan version.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg