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Korean Milk Cream Donut Recipe

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★★★★★

4.6 from 146 reviews

This Copycat Korean Milk Cream Donut recipe features soft, fluffy fried donuts filled with rich whipped cream sweetened with condensed milk. These cream-filled delights are lightly dusted with icing sugar and can be garnished with dried mandarins or other dried fruits for an extra touch. With a tender bread flour dough proofed to perfection and delicately fried until golden, these donuts offer a melt-in-your-mouth experience reminiscent of popular Korean bakery treats.

Ingredients

Scale

Dough

  • 1 cup warm milk (lukewarm, not hot)
  • 2 ¼ tsp active dry yeast
  • 3 cups bread flour
  • 3 tbsp unsalted butter, softened

Filling

  • 1 ½ cups heavy cream
  • 2–3 tbsp condensed milk (adjust to taste)

Finishing

  • Icing sugar, for dusting
  • Optional: dried mandarins or other dried fruits for decoration

Instructions

  1. Make the Dough: Warm the milk to lukewarm temperature, testing it with your finger to ensure it is warm but not hot. Stir in the active dry yeast and allow it to sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix the Dough: In a large mixing bowl, combine the bread flour with the yeast and milk mixture. Stir until a sticky, soft dough forms. Incorporate the softened unsalted butter and knead the dough for 15 to 20 minutes until it becomes smooth and elastic. To prevent sticking, lightly oil your hands instead of adding extra flour.
  3. First Proof: Cover the bowl containing the dough with plastic wrap or a damp towel. Let the dough rise in a warm environment for approximately 2 hours, or until it has doubled in size.
  4. Shape the Donuts: Handle the risen dough gently to avoid deflating it entirely. Roll the dough out on a lightly floured surface to about ½ inch thickness. Using a 9–10 cm round dough cutter, cut out donut shapes. Gather any scraps, reroll, and cut out additional donuts.
  5. Prepare for Frying: Place each cut donut onto individual parchment paper squares to facilitate easy transfer into hot oil. Trim the parchment into small squares that fit under each donut.
  6. Fry the Donuts: Heat oil in a frying pan or deep fryer to 170–175°C (340–350°F). Carefully slide the donuts, along with their parchment squares, into the hot oil. Fry for about 2 minutes on each side or until the donuts turn a golden brown color. Remove the donuts from the oil and place them on a wire rack to drain and cool.
  7. Add Condensed Milk: While the donuts are still warm, drizzle the interior generously with condensed milk to add moisture and sweetness. Allow the donuts to cool completely before proceeding.
  8. Fill with Cream and Decorate: Whip the heavy cream until stiff peaks form using a whisk or stand mixer. Transfer the whipped cream to a piping bag and fill each cooled donut with the cream. Dust the filled donuts generously with icing sugar and optionally, garnish with dried mandarins or other dried fruits for added flavor and presentation.

Notes

  • Ensure milk is lukewarm before adding yeast to prevent killing the yeast.
  • Kneading time is important to develop gluten, yielding a fluffy and elastic dough.
  • Maintain oil temperature steady during frying to cook donuts evenly without absorbing excess oil.
  • Do not deflate dough completely when shaping to retain airy texture.
  • Use parchment paper squares to easily maneuver donuts in hot oil and prevent sticking.
  • Adjust condensed milk in filling to your preferred sweetness level.
  • Donuts are best enjoyed fresh the same day for optimal texture and taste.

Keywords: Korean Milk Cream Donut, Korean Donut, Cream Filled Donut, Fried Donuts, Asian Dessert, Sweet Donuts

Find it online: https://frommamamaya.com/korean-milk-cream-donut-recipe/