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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/korean-milk-cream-donuts-recipe/