Oh my goodness, if you haven’t tried making Korean milk cream donuts, you’re seriously missing out! These little bites of joy are soft, fluffy, and packed with that dreamy whipped cream filling that makes every bite feel like a hug. I remember the first time I had one—it was at a cozy bakery in Seoul, and I was instantly hooked! The sweet aroma, the warm, pillowy texture, and that luscious cream just made my heart sing. Whether you’re whipping these up for a weekend treat, a special occasion, or just because you crave something delicious, trust me, these donuts are going to be a hit. Your friends and family will be begging for more, and you’ll feel like a pastry chef in your own kitchen! Let’s dive into making these beauties together!
Ingredients List
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup warm milk (make sure it’s warm, not hot!)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup heavy cream
- 2 tablespoons powdered sugar
How to Prepare Korean Milk Cream Donut Recipe
Making the Dough
Alright, let’s get started on that delightful dough! In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Give it a good stir to mix everything together. Then, make a little well in the center and pour in the warm milk, melted butter, and egg. Mix it all together until a shaggy dough forms. Now, here’s where the magic happens: knead that dough for about 10 minutes, until it’s smooth and elastic. You’ll know it’s ready when it doesn’t stick to your fingers anymore! Once you’ve got that lovely dough, cover it with a clean kitchen towel and let it rise in a warm spot for about an hour, or until it’s doubled in size. This is the part where you can just sit back and imagine how amazing these donuts will be!
Shaping the Donuts
Now comes the fun part—shaping those donuts! Once your dough has risen, punch it down gently to release the air. On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Grab a donut cutter or two round cookie cutters (one larger and one smaller) and cut out your donut shapes. Don’t forget to save those holes; they’re just as tasty! Place the cut donuts on a baking sheet lined with parchment paper, cover them with that kitchen towel again, and let them rise for another 30 minutes. This second rise is super important, as it’ll make your donuts nice and fluffy when they fry up!
Frying the Donuts
Okay, it’s frying time! Heat oil in a deep pan or pot to about 350°F (175°C). If you don’t have a thermometer, just drop a small piece of dough into the oil; if it sizzles and rises to the surface, you’re good to go! Carefully add your donuts to the hot oil, frying a few at a time to avoid crowding. Fry them for about 2-3 minutes on each side, or until they’re golden brown and absolutely gorgeous. Keep an eye on them, as they can go from perfect to burnt in a blink of an eye! Once they’re done, use a slotted spoon to transfer them to a wire rack to cool. Can you smell that? It’s heavenly!
Preparing the Cream Filling
While those donuts are cooling, let’s whip up that luscious cream filling! In a mixing bowl, pour in the heavy cream and add the powdered sugar. Using an electric mixer, whip the cream until stiff peaks form. This process is super satisfying, and you’ll know it’s ready when you can turn the bowl upside down without it spilling out—just make sure to hold on tight! Now, grab a piping bag or a zip-top bag with a corner snipped off, and fill those fluffy donuts with the whipped cream. You can even poke a hole in the side if that’s easier. Get ready to enjoy each bite of this creamy goodness!
Why You’ll Love This Recipe
- So soft and fluffy, they practically melt in your mouth!
- The creamy filling is a heavenly surprise with every bite.
- Perfect for breakfast, dessert, or any time you need a sweet treat!
- Simple ingredients you likely already have at home.
- Fun to make with family or friends—great bonding time in the kitchen!
- Versatile! You can add different flavors to the cream filling to mix things up.
- They look impressive, so they’re perfect for gatherings or celebrations.
- Once you get the hang of it, they’re easy to whip up anytime the craving strikes.
Tips for Success
Alright, let’s make sure your Korean milk cream donuts turn out absolutely perfect! Here are some of my top tips that I swear by:
- Measure with care: Baking is a science, so measure your ingredients accurately. I always use a kitchen scale for the flour if I can; it makes a big difference in texture!
- Warm milk matters: When warming your milk, it should feel warm to the touch but not hot. If it’s too hot, it can kill the yeast, and we definitely don’t want that!
- Patience is key: Don’t rush the rising times! Letting your dough rise until it’s doubled in size gives you those fluffy donuts you’re dreaming of. It’s worth the wait!
- Keep your oil temperature steady: Use a thermometer to get that oil to 350°F (175°C). If the oil is too hot, your donuts will brown too quickly on the outside while staying raw on the inside. Too cool, and they’ll soak up too much oil.
- Don’t overcrowd the pan: Fry a few donuts at a time. This helps maintain the oil temperature and ensures they fry evenly. Plus, it gives you a chance to watch them bubble away!
- Fill ’em up: When filling your donuts with cream, don’t be shy! Make sure you get a nice amount of that whipped cream inside. It’s the best part!
- Let them cool: Allow your fried donuts to cool slightly on a wire rack before filling. This helps prevent the cream from melting and keeps that delightful texture!
With these tips in your back pocket, you’ll be well on your way to making the most delicious, fluffy Korean milk cream donuts ever. Happy frying!
Nutritional Information
Here’s a quick look at the estimated nutritional data for these delightful Korean milk cream donuts. Each donut is a perfect balance of sweetness and richness, making it a treat that’s totally worth it!
- Serving Size: 1 donut
- Calories: 250
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 120mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
Keep in mind that these values can vary slightly based on your specific ingredients and portion sizes. But hey, a little indulgence now and then is totally okay, right? Enjoy every fluffy, creamy bite!
FAQ Section
Got questions about making these scrumptious Korean milk cream donuts? Don’t worry, I’ve got you covered! Here are some common questions I get, along with my best answers to help you out:
Can I use almond flour instead of all-purpose flour?
While almond flour adds a lovely nutty flavor, it can be tricky in donut recipes since it doesn’t provide the same structure as all-purpose flour. If you want to experiment, you might need to blend it with some all-purpose flour for the best results.
What if I don’t have heavy cream?
No heavy cream? No problem! You can use half-and-half or whole milk, but keep in mind the texture will be a bit different. The filling won’t be as rich and fluffy, but it’ll still be delicious!
How do I store leftover donuts?
To keep those fluffy delights fresh, store filled donuts in an airtight container in the refrigerator for up to 2 days. Just be sure to let them come to room temperature before enjoying for the best flavor and texture!
Can I freeze the donuts?
You sure can! Freezing is a great option if you want to save some for later. Just fill them with cream, wrap them tightly in plastic wrap, and pop them in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight and they’ll be good to go!
What’s the best way to reheat these donuts?
If you want to warm them up a bit, just pop them in the microwave for about 10 seconds. This helps to revive that soft, fluffy texture. Just don’t overdo it, or you might end up with a chewy donut!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it rise, and then cover it and refrigerate it overnight. Just give it some time to come back to room temperature before rolling out and shaping your donuts!
What if I want to add flavors to the cream filling?
Go for it! Adding a splash of vanilla extract, a bit of cocoa powder, or even some fruit puree to the cream can elevate the flavor beautifully. Just mix it in before whipping the cream!
I hope these answers help you on your journey to making the best Korean milk cream donuts ever! Don’t hesitate to reach out if you have more questions; I love hearing from fellow donut enthusiasts!
Storage & Reheating Instructions
Once you’ve indulged in those heavenly Korean milk cream donuts, you might be wondering how to keep them fresh for a bit longer. Here’s the scoop on storing and reheating them so you can enjoy every fluffy bite!
First off, if you have any leftovers (which I highly doubt, but just in case!), store your filled donuts in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days. Just keep in mind that the cream filling might soften a bit, but they’ll still be delicious!
Now, when it comes to reheating, I’ve got a couple of options for you. If you want to warm them up slightly, just pop them in the microwave for about 10 seconds. This will bring back that soft, pillowy texture that makes them so irresistible. Just be careful not to overdo it, or you’ll end up with a chewy donut!
If you prefer them a bit crispy on the outside, you can also reheat them in a toaster oven for a few minutes. Just keep an eye on them to prevent burning. The slight crispiness combined with that fluffy interior is simply divine!
And remember, if you want to save some for a later date, you can freeze the unfilled donuts. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag. When you’re ready to enjoy, thaw them in the fridge overnight, then fill with whipped cream just before serving. Trust me, you’ll be back for more!
Print
Korean Milk Cream Donut Recipe: 7 Irresistible Delights
- Total Time: 1 hour 50 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
A delicious Korean milk cream donut recipe that is soft and fluffy.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- In a bowl, combine flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Let the dough rise in a warm place for 1 hour.
- Roll out the dough and cut into donut shapes.
- Let the donuts rise for another 30 minutes.
- Heat oil in a deep pan and fry the donuts until golden brown.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Fill the donuts with whipped cream.
Notes
- Make sure the milk is warm, not hot.
- Use a thermometer to check oil temperature for frying.
- Store filled donuts in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Korean Milk Cream Donut Recipe