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Fluffy Korean Milk Cream Donuts (Soft & Cloud-Like) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 20 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 donuts 1x
  • Category: Desserts
  • Method: Frying
  • Cuisine: Korean

Description

Fluffy Korean Milk Cream Donuts are irresistibly soft, cloud-like fried donuts filled with rich whipped cream. These delightful treats are perfect for brunch or special gatherings, combining a tender dough with a sweet, creamy filling and a dusting of powdered sugar for an authentic Korean dessert experience.

Ingredients

Scale

For the Dough

  • 3 cups All-Purpose Flour (can substitute with gluten-free flour)
  • 1/4 cup Sugar (adjust based on taste)
  • 1 tablespoon Instant Yeast (use fresh yeast for best results)
  • 1 cup Lukewarm Milk (whole, almond, or oat milk works)
  • 1 large Egg (can substitute with unsweetened applesauce)
  • 2 tablespoons Butter (can substitute with coconut oil)

For the Filling

  • 1 cup Heavy Whipping Cream (homemade or store-bought)
  • 2 tablespoons Sugar (for whipping cream, adjust to preferred sweetness)
  • 1 tablespoon Condensed Milk (optional, for added sweetness)

For Dusting

  • 1 cup Powdered Sugar (optional, for dusting)

Instructions

  1. Prepare Wet Ingredients: In a mixing bowl, whisk together 1 cup of lukewarm milk, 1 beaten egg, and 2 tablespoons of melted butter until smooth and fully combined.
  2. Mix Dry Ingredients: In a separate large bowl, combine 3 cups of all-purpose flour, 1/4 cup of sugar, and 1 tablespoon of instant yeast thoroughly.
  3. Form Dough: Gradually pour the wet ingredients into the dry mixture, stirring with a wooden spoon until a soft dough forms. Let the dough rest for 5 minutes to hydrate the flour.
  4. First Rise: Transfer the dough to a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Shape Donuts: On a floured surface, roll out the dough to about 1/4 inch thickness. Use a donut cutter to cut out donut shapes evenly.
  6. Heat Oil: In a deep frying pan, heat vegetable oil to 170-180°C (340-360°F). Use a candy thermometer for accurate temperature control.
  7. Fry Donuts: Gently add the donuts to the hot oil and fry for about 2-3 minutes on each side until they turn golden brown and puffed.
  8. Whip Cream Filling: In a chilled mixing bowl, beat 1 cup of heavy whipping cream with 2 tablespoons of sugar (and optional condensed milk) until stiff peaks form, creating a light and creamy filling.
  9. Fill Donuts: Allow the fried donuts to cool. Then carefully cut each donut in half horizontally and pipe or spoon the whipped cream filling inside.
  10. Final Touch: Dust the filled donuts with powdered sugar for a sweet finishing touch and serve immediately for best texture and flavor.

Notes

  • Make sure the oil temperature remains steady between 170-180°C to avoid greasy or undercooked donuts.
  • You can substitute all-purpose flour with gluten-free flour to accommodate dietary needs.
  • For a dairy-free version, use coconut oil for frying and plant-based milk and cream alternatives.
  • Donuts are best enjoyed fresh but can be stored in an airtight container for up to 1 day.
  • Adjust sugar in the filling and dough based on your preferred sweetness level.

Find it online: https://recipes.mbeams.com/fluffy-korean-milk-cream-donuts-soft-and-cloud-like-recipe/