Description
Enjoy irresistibly fluffy and creamy Korean milk cream donuts, perfect for breakfast or gatherings.
Ingredients
Scale
- 250 g All-Purpose Flour
- 25 g Sugar (adjustable to taste)
- 7 g Instant Yeast
- 90 ml Milk (preferably lukewarm)
- 1 large Egg (or applesauce for vegan)
- 30 g Butter (or coconut oil for dairy-free)
- 300 ml Heavy Whipping Cream
- 50 g Sugar (for whipping the cream)
- 1 tbsp Condensed Milk (optional)
- Powdered Sugar for dusting (optional)
Instructions
- Activate the yeast: Combine lukewarm milk and sugar, then sprinkle the yeast on top. Let it rest for about 5-10 minutes, or until bubbling.
- Mix dry ingredients: In a large bowl, whisk together flour and salt.
- Form the dough: Add the yeast mixture, beaten egg, and melted butter to the flour. Mix until a dough forms.
- Knead: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
- Shape the donuts: Punch down the dough, then divide it into small balls. Allow them to rest for 10 minutes.
- Fill and fry: Heat oil in a pot. Once hot, carefully fry the donuts until golden brown on both sides. Drain on paper towels.
- Whip the cream: In a separate bowl, whip heavy cream, sugar, and optional condensed milk until stiff peaks form.
- Assemble: Once the donuts have cooled, fill them with whipped cream using a piping bag.
- Dust and serve: Dust with powdered sugar before serving.
Notes
Store donuts in an airtight container at room temperature for up to two days or freeze without filling for a month.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: donuts, korean milk cream, fluffy donuts, dessert recipes