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Korean Milk Cream Donut

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A pillowy, lightly sweet fried dough filled with whipped milk cream, known for its soft texture and airy filling.

Ingredients

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  • 2 cups all-purpose flour (250 g)
  • 2 tablespoons granulated sugar (25 g)
  • 1 packet active dry yeast (7 g)
  • 1/2 teaspoon salt (3 g)
  • 3/4 cup milk (180 ml)
  • 2 tablespoons unsalted butter (28 g)
  • 1 large egg (50 g)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract (5 ml)
  • Oil for frying, enough for 4–5 cm depth in pan

Instructions

  1. In a small saucepan, heat milk and butter until warm, then add yeast and let sit for 5 minutes.
  2. In a large mixing bowl, combine flour, sugar, and salt.
  3. Add the yeast mixture and the egg to the dry ingredients; mix until a dough forms.
  4. Knead the dough for about 5–10 minutes until smooth.
  5. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour.
  6. Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  7. Punch down the risen dough, roll it out and cut into donut shapes.
  8. Heat oil in a deep fryer and fry the donuts until golden brown.
  9. Let cool, then fill with whipped cream using a piping bag.
  10. Serve and enjoy.

Notes

For a lighter flavor, you can substitute low-fat milk, but full-fat milk yields better browning.

Nutrition

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