Korean Milk Cream Donut (Printable Version)
Soft Korean-style donuts filled with smooth milk cream and coated in sugar for a tasty delight.
# Ingredients Required:
→ Dough
01 -
240 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
3 grams active dry yeast
04 -
3 grams salt
05 -
120 milliliters warm milk
06 -
28 grams unsalted butter, softened
07 -
1 large egg
→ Frying
08 -
Neutral oil (vegetable or canola) for deep frying
→ Rolling
09 -
100 grams granulated sugar
→ Milk Cream Filling
10 -
240 milliliters heavy cream
11 -
30 grams condensed milk
12 -
5 milliliters vanilla extract
# Guide to Cooking:
01 -
Whisk together flour, sugar, yeast, and salt in a large bowl. In another bowl, combine warm milk, egg, and softened butter. Gradually mix the wet ingredients into the dry until a soft dough forms. Knead by hand or with a mixer for 10 minutes until smooth and elastic.
02 -
Cover the dough and place it in a warm environment. Let it rise for 60 to 90 minutes until doubled in volume.
03 -
Gently deflate the dough. Roll out on a floured surface to 1.3 cm thickness. Use a 7.5 cm round cutter to cut circles. Place on a baking sheet, cover lightly, and proof for an additional 30 minutes.
04 -
Heat oil to 160°C. Fry donuts in batches for 1 to 2 minutes per side until golden and puffed. Drain on paper towels, then coat each warm donut in granulated sugar evenly.
05 -
Whip cold heavy cream to soft peaks. Incorporate condensed milk and vanilla extract, then continue whipping to achieve a smooth, pipeable texture.
06 -
When donuts are cool enough to handle, create a side pocket using a knife or chopstick. Pipe the milk cream filling generously inside each donut for the ideal cream-to-dough balance.
# Extra Suggestions:
01 -
Ensure the milk is warm but not hot to activate the yeast properly without killing it.
02 -
Whipping cream in a chilled bowl improves volume and texture.