Description
A delightful recipe for making Korean Milk Cream Donuts, featuring a soft and fluffy texture filled with creamy goodness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1 egg
- 1 cup heavy cream
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- In a bowl, combine warm water and yeast, let it sit for 5 minutes.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture, milk, melted butter, and egg to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out to about 1/2 inch thickness.
- Cut out donut shapes using a donut cutter or two round cutters.
- Let the cut donuts rise for another 30 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the donuts until golden brown on both sides, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
- Once the donuts are cool, fill them with whipped cream using a piping bag.
- Dust with powdered sugar before serving.
Notes
- Ensure the oil is at the right temperature to avoid greasy donuts.
- For a sweeter filling, add powdered sugar to the whipped cream.
- Store any leftover donuts in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Korean Milk Cream Donut, Donut Recipe, Korean Dessert