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Korean Milk Cream Donut Recipe: Soft, Sweet & Irresistible

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Indulge in the fluffy, airy delight of Korean Milk Cream Donuts, filled with a rich, cloud-like milk cream. These dreamy confections are a perfect balance of comforting sweetness and sophisticated flavor.

Ingredients

  • All-Purpose Flour
  • Instant Dry Yeast
  • Whole Milk
  • Granulated Sugar
  • Large Egg
  • Unsalted Butter
  • Salt
  • Neutral Oil for Frying
  • Heavy Whipping Cream (or Double Cream)
  • Powdered Sugar (Confectioners' Sugar)
  • Milk Powder (Whole Milk Powder recommended)
  • Vanilla Extract
  • Powdered Sugar (and a touch more Milk Powder)

Instructions

  1. Warm the whole milk to about 105-115°F (40-46°C).
  2. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, granulated sugar, and instant dry yeast. Give it a quick stir. Add the egg and stir again.
  3. Add the all-purpose flour and salt to the wet mixture.
  4. Start kneading on low speed until a shaggy dough forms, about 2 minutes. Increase the speed to medium-low and continue kneading for about 5-7 minutes until the dough starts to come together and looks somewhat smooth.
  5. With the mixer still running on medium-low, add the softened unsalted butter, one tablespoon at a time, allowing each piece to be fully incorporated before adding the next. This will take about 5-8 minutes.
  6. Once all the butter is in, increase the speed to medium and knead for another 8-10 minutes, or until the dough is smooth, elastic, and passes the 'windowpane test'.
  7. Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
  8. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Cover it loosely with plastic wrap and let it rest for 10 minutes.
  9. Roll the dough out to about ½-inch (1.2 cm) thickness. Using a 2.5-inch (6-7 cm) round cookie cutter, cut out your donut shapes.
  10. Place the cut donuts on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.
  11. Pour about 3-4 inches (7-10 cm) of neutral oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C).
  12. Carefully lower 3-4 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until deeply golden brown.
  13. Using a slotted spoon or spider, transfer the fried donuts to a wire rack set over a baking sheet to drain any excess oil. Let them cool completely before filling.
  14. For best results, place your mixing bowl and whisk attachment in the freezer for 10-15 minutes before you start.
  15. Pour the very cold heavy whipping cream into the chilled bowl. Add the powdered sugar, milk powder, and vanilla extract.
  16. Start whipping on low speed, gradually increasing to high, until the cream forms stiff peaks. Be careful not to over-whip.
  17. Transfer the milk cream to a piping bag fitted with a round tip.
  18. Once the donuts are completely cool, gently make a small slit with a sharp knife on one side or the bottom of each donut. Insert the piping bag tip into the slit and generously pipe the milk cream inside until the donut feels plump and full.
  19. In a small bowl, whisk together powdered sugar and an optional extra tablespoon of milk powder. Lightly dust the filled donuts with this mixture just before serving.

Nutrition

Keywords: Don't over-flour your surface when shaping the donuts. Ensure your donuts are completely cool before filling them with cream to avoid melting.

Find it online: https://softtasty.com/korean-milk-cream-donut-recipe-soft-sweet-irresistible/