Korean Milk Cream Donuts (Printable)

Fluffy fried pillows filled with sweet milk cream, inspired by popular Korean bakeries.

# What You'll Need:

→ Donut Dough

01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon instant yeast
05 - 2/3 cup warm milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg

→ Frying

08 - 2 cups vegetable oil

→ Milk Cream Filling

09 - 1 cup cold heavy cream
10 - 3 tablespoons sweetened condensed milk
11 - 2 tablespoons powdered milk
12 - 1/2 teaspoon vanilla extract

→ Coating

13 - 1/2 cup powdered sugar

# Directions:

01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl.
02 - Add warm milk, softened butter, and egg to the dry mixture. Mix until a soft, cohesive dough forms.
03 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm area for approximately 1 hour until doubled in size.
05 - Punch down the risen dough and divide into 8 equal portions. Shape each piece into a smooth ball and arrange on a parchment-lined baking sheet.
06 - Cover the shaped dough balls and allow to rest for 30 minutes until slightly puffed.
07 - Pour vegetable oil into a deep pot and heat to 340°F.
08 - Fry the donuts in batches, turning occasionally, until golden brown on all sides, approximately 2 to 3 minutes per batch.
09 - Transfer fried donuts to paper towels to drain excess oil. Allow to cool completely before filling.
10 - Whip cold heavy cream to soft peaks. Add sweetened condensed milk, powdered milk, and vanilla extract. Continue whipping until stiff peaks form.
11 - Transfer the prepared cream to a piping bag fitted with a round tip. Make a small incision on the side of each cooled donut and pipe the filling generously inside.
12 - Roll the filled donuts in powdered sugar until evenly coated. Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • The filling tastes like frozen milk and clouds had a baby
  • That first warm bite with cold cream inside is pure magic
  • Your kitchen will smell like a Korean bakery at 7 AM
02 -
  • The cream absolutely must be cold or it will not whip properly
  • Let donuts cool completely before filling or the cream turns to soup
  • Oil temperature matters too much to guess at it
03 -
  • Use a kitchen thermometer for the oil, it makes all the difference
  • Chill your mixing bowl before whipping the cream for faster results

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