Why You’ll Love These Korean Milk Cream Donuts
These Korean Milk Cream Donuts are far from ordinary. They combine the delicate crunch of a fried donut with a light, sweet whipped cream filling, making each bite a soft, melt-in-your-mouth experience. The use of condensed milk in the filling gives the donuts an irresistible creamy flavor, while the slightly sweet exterior keeps things perfectly balanced. Whether you’re enjoying them with a cup of coffee or as an afternoon snack, these donuts are sure to impress!
Here’s why you’ll love them:
- Soft and Fluffy: The donut dough is light and airy, with a soft, tender texture that contrasts beautifully with the crispy fried exterior.
- Irresistible Cream Filling: The whipped cream is lightly sweetened with condensed milk, adding a rich and creamy flavor.
- Customizable: Add your favorite flavors like matcha, chocolate, or fruit for a personalized twist.
- Easy to Make: The recipe doesn’t require any fancy ingredients or special tools—just a little patience and some love for sweets!
Ingredients
For the Donuts:
- 240g all-purpose flour
- 25g sugar
- 1 egg
- 90ml milk
- 35g melted unsalted butter
- 6g dry yeast
For the Filling:
- 450ml whipping cream
- 50g sugar
- Condensed milk (for spreading inside the donuts)
- Powdered sugar (for dusting on top)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Wet Ingredients: In a mixing bowl, combine 90ml milk, 1 egg, and melted butter. Mix them well with a spatula or hand mixer until everything is well incorporated.
- Mix the Dry Ingredients: In another bowl, whisk together 240g all-purpose flour, 25g sugar, and 6g instant yeast.
- Combine Wet and Dry Ingredients: Gradually combine the wet and dry ingredients. You can use a stand mixer or knead by hand. Continue until you have a soft, cohesive dough.
- Let the Dough Rise: Transfer the dough to a lightly oiled bowl and cover it with plastic wrap or a kitchen towel. Allow the dough to proof for 1.5-2 hours, or until it doubles in size.
- Roll Out the Dough: Once the dough has risen, spread some flour on a rolling board and roll the dough out to a thickness of about ¼ inch.
- Cut Out the Donuts: Use a round cookie cutter to cut out donut shapes. Place the donuts on a parchment paper-lined baking pan and cut the parchment paper around each donut to help with frying.
- Prepare for Frying: Carefully cut the parchment paper around the donuts, which will help place them in the hot oil without disturbing the shape.
- Fry the Donuts: Heat oil in a frying pan to medium-high heat. Fry the donuts until golden brown on both sides, about 2-3 minutes per side. Once fried, remove the donuts and set them on paper towels to drain excess oil.
- Whip the Cream: In a separate bowl, whip 450ml whipping cream with 50g sugar until stiff peaks form.
- Cut the Donuts: Slice each donut in half, but keep the ends attached. Spread condensed milk on the bottom half of the donut.
- Assemble the Donuts: Fill each donut with whipped cream and use a spatula or knife to smooth it out evenly.
- Finish and Serve: Dust the donuts with powdered sugar and serve. Enjoy the creamy, fluffy goodness of your homemade Korean Milk Cream Donuts!
Servings and Timing
- Servings: Makes 12 donuts
- Prep Time: 30 minutes
- Cooking Time: 12 minutes
- Total Time: 42 minutes
Variations
- Matcha Cream: Add 1 teaspoon of matcha powder to the whipped cream for a subtle green tea flavor.
- Chocolate Lover’s Donuts: Add cocoa powder or melted chocolate to the whipped cream for a chocolatey filling.
- Fruit-Infused: Add fresh berries or sliced strawberries in the whipped cream for a fruity twist.
- Dairy-Free Option: Use coconut cream for the filling and plant-based butter and milk for the dough for a dairy-free alternative.
Storage/Reheating
- Storage: These donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: To enjoy them later, reheat in the oven for a few minutes at a low temperature to restore their crispiness.
FAQs
1. Can I make these donuts ahead of time?
It’s best to assemble the donuts shortly before serving as the cream filling may soften and the donuts can lose their crispness over time.
2. Can I use a different filling?
Yes, you can fill the donuts with whipped cream cheese, custard, or even fruit preserves for a different flavor.
3. Can I bake the donuts instead of frying them?
While frying gives the best texture, you can bake the donuts at 350°F (175°C) for about 12-15 minutes if you prefer a less greasy alternative.
4. How can I make these donuts less sweet?
You can reduce the amount of sugar in the cream filling or skip the powdered sugar dusting for a less sweet treat.
5. Can I freeze these donuts?
While it’s best to enjoy these fresh, you can freeze the unfilled donuts for up to a month. When ready to eat, thaw and fill with whipped cream.
6. How do I prevent the donuts from absorbing too much oil?
Make sure the oil is heated to the correct temperature (around 350°F). If the oil is too cold, the donuts will absorb more oil and become greasy.
7. Can I use dairy-free cream for the filling?
Yes, you can use coconut cream or any plant-based whipping cream for a dairy-free filling.
8. Can I add toppings to these donuts?
Feel free to add toppings like chocolate drizzle, chopped nuts, or sprinkles for extra flavor and texture.
9. How long should I whip the cream for?
Whip the cream until it forms stiff peaks. Be careful not to overwhip, or the cream may turn into butter.
10. Can I make these donuts without yeast?
You can try a baking powder dough instead of yeast for a quicker version, though the texture may differ.
Conclusion
Korean Milk Cream Donuts are a sweet, indulgent treat that’s soft, fluffy, and irresistibly creamy. With simple ingredients and easy steps, you can recreate this delicious snack right in your own kitchen. Whether you enjoy them as a special treat for breakfast, a dessert, or an afternoon snack, these donuts are sure to impress everyone who takes a bite!
Korean Milk Cream Donut Recipe
Korean Milk Cream Donuts are soft, fluffy, and indulgent treats with a crispy fried exterior and a creamy, condensed milk whipped filling. They are the perfect balance of sweet and light, ideal for any occasion.
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 42 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
240g all-purpose flour
25g sugar
1 egg
90ml milk
35g melted unsalted butter
6g dry yeast
450ml whipping cream
50g sugar
Condensed milk (for spreading inside the donuts)
Powdered sugar (for dusting on top)
Instructions
- In a mixing bowl, combine 90ml milk, 1 egg, and melted butter. Mix well until everything is incorporated.
- In another bowl, whisk together 240g all-purpose flour, 25g sugar, and 6g dry yeast.
- Gradually combine the wet and dry ingredients, mixing until you have a soft dough. You can knead by hand or use a stand mixer.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise for 1.5-2 hours until it doubles in size.
- Once the dough has risen, roll it out on a floured surface to about ¼ inch thickness.
- Use a round cookie cutter to cut out donut shapes. Place the donuts on a parchment paper-lined pan, cutting around each donut to help with frying.
- Cut the parchment paper around the donuts for easy frying. Heat oil to medium-high heat and fry the donuts for 2-3 minutes per side until golden brown. Drain on paper towels.
- Whip 450ml whipping cream with 50g sugar until stiff peaks form.
- Slice each donut in half, spreading condensed milk on the bottom half. Fill with whipped cream and smooth it out.
- Dust the donuts with powdered sugar and serve immediately.
Notes
Best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days.
If you prefer a healthier version, try reducing the sugar in the cream or skipping the powdered sugar dusting.
If you want to make these donuts dairy-free, you can use coconut cream for the filling and plant-based butter and milk for the dough.
Nutrition
- Serving Size: 1 donut
- Calories: 270
- Sugar: 22g
- Sodium: 45mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
