Description
These Korean Milk Cream Donuts are a popular street food treat made with soft, fluffy yeast donuts filled with a sweet and airy milk cream. They’re lightly coated in sugar and perfect for dessert or a special snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup warm milk
- 1 egg
- 2 tbsp unsalted butter (softened)
- Oil for frying
- 1/4 cup sugar (for coating)
- 1 cup heavy whipping cream
- 2 tbsp sweetened condensed milk
- 1/4 tsp vanilla extract
Instructions
- In a bowl, mix flour, instant yeast, sugar, and salt.
- Add warm milk and egg. Mix until a dough forms.
- Knead in the softened butter until the dough is smooth and elastic.
- Cover and let rise for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into 6 equal pieces. Shape each into a ball.
- Place on a parchment-lined tray, cover, and let rise for another 30 minutes.
- Heat oil in a pot to 320°F (160°C). Fry donuts until golden brown on both sides, about 2–3 minutes per side.
- Remove and drain on paper towels. While warm, coat each donut in sugar.
- In a bowl, whip the heavy cream until soft peaks form. Add condensed milk and vanilla extract. Whip until stiff peaks form.
- Let donuts cool completely. Slice partially and pipe cream into the center.
- Serve immediately or chill briefly before serving.
Notes
- Ensure oil is not too hot to prevent burning the donuts outside before cooking through.
- Use cold utensils and cream when whipping for best results.
- Donuts are best eaten the same day.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 290
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
