Korean Milk Cream Donuts Recipe

Introduction

These Korean Milk Cream Donuts are light, fluffy, and irresistibly creamy. Perfectly fried to a golden brown and filled with a luscious milk cream, they offer a delightful balance of texture and flavor that will satisfy any sweet tooth.

Ingredients

• 2 ½ cups bread flour
• 2 tsp instant yeast
• ¾ cup warm milk
• 1 large egg
• ¼ cup sugar (divided)
• 3 tbsp unsalted butter (softened)
• ½ tsp salt
• Oil for frying
• 1 ½ cups heavy whipping cream (35% fat)
• 2 tbsp powdered sugar
• 1 sheet gelatin (or 1 tsp gelatin powder)
• 1 tbsp water
• 2 tbsp sweetened condensed milk

Instructions

1. Step 1: Warm the milk to body temperature. Stir in 1 teaspoon of sugar, then sprinkle the yeast over the milk. Let it sit for 5 minutes until foamy.
2. Step 2: In a stand mixer, combine bread flour, salt, half of the sugar, and the egg. Add the yeast mixture and knead on low speed for 5 minutes, then increase to medium-high for 8 minutes.
3. Step 3: Add the softened butter and remaining sugar to the dough. Continue mixing for about 4 minutes until the dough is smooth and elastic. Shape into a ball, place in a greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
4. Step 4: Roll the dough out to about ½ inch thickness. Cut into 12 rounds using a donut cutter or a glass. Arrange the rounds on a floured tray, cover lightly, and prepare for proofing.
5. Step 5: Place the tray in a warm, steamy environment—such as an oven warmed briefly then turned off with a bowl of hot water inside. Proof the donuts for about 45 minutes or until puffy and they leave a small indent when gently poked.
6. Step 6: Heat oil in a large pan to 325°F (160°C). Fry the donuts in batches for about 2 minutes per side until golden brown. Drain on a wire rack or paper towels.
7. Step 7: Bloom the gelatin sheet in cold water, then melt it gently with 1 tablespoon of water and set aside. Whip the heavy cream with powdered sugar to soft peaks, slowly add the gelatin mixture, and continue whipping until stiff peaks form.
8. Step 8: Slice the cooled donuts horizontally. Drizzle sweetened condensed milk inside each donut, then fill generously with the whipped milk cream. Serve immediately for the best texture and flavor.

Tips & Variations

• For a richer flavor, substitute some of the milk with cream in the dough.
• If you don’t have a donut cutter, a round glass or biscuit cutter works well for shaping.
• Ensure the oil temperature stays steady for even frying and a perfectly golden crust.
• Try adding a little vanilla extract to the cream filling for added aroma.

Storage

Store the donuts in an airtight container in the refrigerator for up to 2 days. Because of the cream filling, it’s best to consume them soon after assembling. Reheat briefly at room temperature before serving, but avoid microwaving as it may affect the texture of the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin powder instead of a gelatin sheet?

Yes, you can substitute 1 sheet of gelatin with about 1 teaspoon of gelatin powder. Bloom it in cold water before melting, just as you would a sheet.

How do I know when the dough is properly proofed?

The donuts are ready after the second proof when they have puffed up noticeably and gently pressing a finger leaves a small indent that slowly springs back.

Korean Milk Cream Donuts Recipe

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★★★★★

4.8 from 80 reviews

Experience the delightful taste of Korean Milk Cream Donuts, soft fried donuts filled with luscious whipped cream enhanced with gelatin and sweetened condensed milk. These fluffy treats combine a tender bread dough fried to golden perfection and filled with a smooth, lightly sweetened cream, offering a perfect balance of texture and flavor.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Dough

• 2 ½ cups bread flour
• 2 tsp instant yeast
• ¾ cup warm milk
• 1 large egg
• ¼ cup sugar (divided)
• 3 tbsp unsalted butter (softened)
• ½ tsp salt
• Oil for frying

Cream Filling

• 1 ½ cups heavy whipping cream (35% fat)
• 2 tbsp powdered sugar
• 1 sheet gelatin (or 1 tsp gelatin powder)
• 1 tbsp water
• 2 tbsp sweetened condensed milk

Instructions

1. Prepare the Dough: Warm the milk to body temperature and stir in 1 teaspoon of sugar. Sprinkle the instant yeast over the milk and let it sit for 5 minutes until foamy. In a stand mixer bowl, combine the bread flour, salt, half of the sugar, and the egg. Add the yeast mixture to this and knead on low speed for 5 minutes, followed by medium-high speed for 8 minutes, until a dough begins to form.
2. Incorporate Butter: Add the softened butter and the remaining sugar to the dough. Continue mixing for about 4 minutes until the dough becomes smooth and elastic. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and allow it to rise for 1 hour or until it doubles in size.
3. Shape the Donuts: Roll the dough out on a floured surface to about ½ inch thickness. Using a donut cutter or a round glass, cut out 12 rounds. Arrange these on a floured tray, cover lightly with a cloth or plastic wrap, and prepare for proofing.
4. Second Proof: Place the tray with the donuts in a warm and steamy environment, such as an oven preheated briefly then turned off with a bowl of hot water inside. Proof for about 45 minutes, until the donuts are puffy and when gently poked, leave a small indent.
5. Fry the Donuts: Heat oil in a large pan to 325°F (160°C). Fry the donuts in batches, cooking each side for about 2 minutes or until they achieve a golden brown color. Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
6. Make the Cream & Fill: Bloom the gelatin in cold water, then gently melt with a small amount of water and set aside. In a mixing bowl, whip the heavy cream together with the powdered sugar to soft peaks. Gradually add the melted gelatin mixture while continuing to whip to stiff peaks. Slice the fried donuts halfway through, drizzle the inside with sweetened condensed milk, and generously fill them with the whipped cream mixture. Serve immediately for best freshness.

Notes

• Ensure the milk is warm but not hot when activating the yeast to promote proper fermentation.
• Proofing in a steamy environment helps achieve soft and fluffy donuts.
• Maintain oil temperature at 325°F for even frying and to avoid greasy donuts.
• For best texture, serve the donuts shortly after filling to enjoy the contrast between crispy exterior and creamy filling.
• Gelatin helps stabilize the whipped cream for a firmer filling that holds its shape inside the donut.

Keywords: Korean milk cream donuts, fried donuts, whipped cream filling, gelatin stabilized cream, sweet donuts, Korean dessert