Description
Delight in the irresistible Korean Milk Cream Donuts, featuring light and fluffy fried dough filled with a rich and creamy vanilla-infused milk cream. These homemade treats combine a perfectly tender donut exterior with a luxurious whipped cream filling, dusted with powdered sugar for a sweet finishing touch. Perfect for dessert or an indulgent snack, these donuts are crafted from scratch with simple ingredients and classic frying techniques.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 0.25 cups sugar
- 2 teaspoons active dry yeast
- 1 cup milk (warmed)
- 1 large egg (beaten)
- 2 tablespoons butter (melted)
- 1 teaspoon salt
Milk Cream Filling
- 1 cup heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, ¼ cup of sugar, and 1 teaspoon of salt. Mix thoroughly to distribute the ingredients evenly.
- Activate Yeast: In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warmed milk. Let the mixture rest for 5 minutes or until frothy, indicating the yeast is active.
- Form Dough: Gradually add the warm milk and yeast mixture, the beaten egg, and melted butter to the dry ingredients. Stir to combine until a shaggy dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and no longer sticky.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and allow to rise at room temperature for about 1 hour or until doubled in size.
- Roll and Cut: Once risen, punch down the dough and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter or two round cutters to cut out donut shapes.
- Second Rise: Place the cut donuts on a lined baking sheet and let them rise for an additional 30 minutes until slightly puffy and airy.
- Prepare Cream Filling: In a medium bowl, whip together 1 cup of heavy cream, ½ cup of powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Keep chilled until ready to use.
- Heat Oil: Heat oil in a deep skillet to 350°F (175°C) for frying. Use a thermometer to maintain the temperature consistently.
- Fry Donuts: Carefully lower the risen donuts into the hot oil. Fry for 2 to 3 minutes on each side, turning gently until they turn golden brown and cooked through.
- Cool and Fill: Remove the donuts and drain on paper towels. Once cool enough to handle, use a piping bag to inject the whipped cream filling into the center of each donut.
- Finish and Serve: Dust the filled donuts with powdered sugar. Serve immediately for the best texture and flavor experience.
Notes
- Ensure the milk used to activate the yeast is warm but not hot, ideally around 105°F to 110°F, to avoid killing the yeast.
- Maintain oil temperature carefully during frying to ensure donuts cook evenly without absorbing too much oil.
- Donuts should be filled after cooling a bit to prevent the cream from melting or leaking out.
- You can store the whipped filling in the refrigerator and pipe just before serving for freshness.
- For a variation, you can flavor the cream filling with other extracts like almond or lemon zest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Korean
Keywords: Korean milk cream donuts, fried donuts, creamy filled donuts, homemade donuts, Korean desserts, whipped cream filled donuts
