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Korean Milk Cream Donut

Decadent Korean Milk Cream Donuts You'll Love to Make

Korean Milk Cream Donuts are a delightful treat with a crispy exterior and whipped cream-filled center, perfect for impressing family and friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Dough
  • 3 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1/4 cup Sugar Adjust to your liking.
  • 2 teaspoons Instant Yeast Fresh yeast ensures the best results.
  • 1 cup Milk Lukewarm whole milk is ideal.
  • 1 large Egg Can substitute with unsweetened applesauce for a vegan option.
  • 2 tablespoons Butter Melted; coconut oil works well for dairy-free.
For the Cream Filling
  • 1 cup Heavy Whipping Cream Homemade is fantastic.
  • 2 tablespoons Sugar (for whipping cream) Adjust based on your sweetness preference.
  • 1/4 cup Condensed Milk Optional but delicious.
For Dusting
  • 1 cup Powdered Sugar For final sprinkle of sweetness.

Equipment

  • Mixing bowls
  • Rolling Pin
  • round cutter
  • deep frying pan
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 1 cup of lukewarm milk, 1 beaten egg, and 2 tablespoons of melted butter until well combined.
  2. In a separate bowl, combine 3 cups of all-purpose flour, 1/4 cup of sugar, and 2 teaspoons of instant yeast. Whisk the dry ingredients thoroughly.
  3. Gradually pour the wet ingredient mixture into the bowl of dry ingredients. Stir until a soft, slightly sticky dough forms.
  4. Transfer your dough to a lightly oiled bowl and cover it with a clean kitchen towel. Place it in a warm area for about 1.5 to 2 hours.
  5. Once risen, turn the dough out onto a floured surface and roll it out to about 1/4 inch thick.
  6. Using a round cutter, begin cutting out donuts from the rolled dough and place them on parchment paper.
  7. In a deep frying pan, heat vegetable oil to 170-180°C (340-360°F). Test if ready by dropping a small piece of dough in.
  8. Carefully fry the donuts in batches, about 2-3 minutes on each side or until they turn golden brown.
  9. In a mixing bowl, beat 1 cup of heavy whipping cream with 2 tablespoons of sugar until stiff peaks form.
  10. Once cooled, slice the donuts in half horizontally and spread a spoonful of condensed milk inside each donut.
  11. Using a piping bag fitted with a round tip, pipe the whipped cream generously into each donut half.

Nutrition

Serving: 1donutCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Korean Milk Cream Donuts are best enjoyed fresh, but can be stored at room temperature or in the fridge to maintain their flavor and texture.

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