why make this recipe
Korean Milk Cream Donuts are a delightful treat that pairs soft dough with a rich and creamy filling. They are not just sweet but also incredibly satisfying. Making these donuts at home allows you to control the ingredients, ensuring they are fresh and delicious. Plus, the joy of biting into a donut filled with milk cream is an experience you won’t forget!
how to make Korean Milk Cream Donuts
Ingredients:
- 3 cups all-purpose flour (Provides the perfect base for fluffy donuts.)
- 0.25 cups sugar (Sweetens the dough and enhances its flavor.)
- 2 teaspoons active dry yeast (Use for that delightful rise.)
- 1 cup milk (Provides richness and softness to the donut texture.)
- 1 large egg (Helps bind the ingredients together and add richness.)
- 2 tablespoons butter (Adds flavor and makes the dough extra tender.)
- 1 teaspoon salt (Balances the sweetness and enhances flavors.)
- 1 cup heavy cream (Creates a rich and luxurious milk cream.)
- 0.5 cups powdered sugar (Sweetens the cream while ensuring smoothness.)
- 1 teaspoon vanilla extract (Infuses the cream with a warm, inviting flavor.)
Directions:
- Mix the Dough: In a large bowl, combine flour, sugar, yeast, and salt. In another bowl, warm the milk and melt the butter. Add the milk mixture and the egg to the dry ingredients. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl. Cover with a cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Donuts: After the dough has risen, punch it down and roll it out to about half an inch thick. Use a donut cutter (or two different-sized round cutters) to cut out donut shapes.
- Second Rise: Place the shaped donuts on a floured baking sheet. Cover and let them rise again for about 30 minutes.
- Fry the Donuts: Heat oil in a deep pan to 350°F (175°C). Fry the donuts in batches until golden brown on both sides. Remove and drain on paper towels.
- Make the Cream Filling: In a bowl, beat the heavy cream until it thickens. Gradually add powdered sugar and vanilla extract. Continue to whip until soft peaks form.
- Fill the Donuts: Once the donuts are cooled, use a piping bag to fill them with the milk cream.
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how to serve Korean Milk Cream Donuts
Korean Milk Cream Donuts are best served fresh. You can dust them with a bit of powdered sugar for an extra touch. Enjoy them with a cup of coffee or milk for a delightful snack or dessert!
how to store Korean Milk Cream Donuts
Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can refrigerate them for up to a week or freeze them for up to a month. Just make sure to thaw and reheat before serving.
tips to make Korean Milk Cream Donuts
- Ensure your yeast is fresh for the best rise.
- Knead the dough well for fluffier donuts.
- Let the donuts cool completely before filling them to prevent the cream from melting.
variation
You can try adding different flavors to the milk cream, like matcha or cocoa powder. Also, consider glazing the donuts with chocolate or a sweet glaze for an extra treat!
FAQs
- Can I use a different type of flour? Yes, you can use bread flour for a chewier texture, but all-purpose flour works best for soft donuts.
- What can I substitute for heavy cream? You can use whipping cream, but for the best texture, stick with heavy cream.
- Can I bake these donuts instead of frying? Yes, you can bake the donuts at 375°F (190°C) for about 10-12 minutes for a lighter version.
Korean Milk Cream Donuts
Korean Milk Cream Donuts are a delightful treat with soft dough and a creamy filling, perfect for satisfying sweet cravings.
Ingredients
Method
Making the Dough
- In a large bowl, combine flour, sugar, yeast, and salt.
- In another bowl, warm the milk and melt the butter.
- Add the milk mixture and the egg to the dry ingredients and mix until a dough forms.
Kneading
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
First Rise
- Place the kneaded dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Shaping Donuts
- After the dough has risen, punch it down and roll it out to about half an inch thick.
- Use a donut cutter (or two different-sized round cutters) to cut out donut shapes.
Second Rise
- Place the shaped donuts on a floured baking sheet, cover, and let them rise again for about 30 minutes.
Frying Donuts
- Heat oil in a deep pan to 350°F (175°C).
- Fry the donuts in batches until golden brown on both sides, then remove and drain on paper towels.
Making Cream Filling
- In a bowl, beat the heavy cream until it thickens.
- Gradually add powdered sugar and vanilla extract, continuing to whip until soft peaks form.
Filling the Donuts
- Once the donuts are cooled, use a piping bag to fill them with the milk cream.
Notes
Serve fresh, dust with powdered sugar for an extra touch, and enjoy with coffee or milk. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.