Korean Milk Cream Donuts (Print Version)

Soft fried donuts filled with sweet milk cream, inspired by Korean bakeries.

# What You Need:

→ Donut Dough

01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon instant yeast
05 - 2/3 cup warm milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg

→ Frying

08 - 2 cups vegetable oil for deep frying

→ Milk Cream Filling

09 - 1 cup cold heavy cream
10 - 3 tablespoons sweetened condensed milk
11 - 2 tablespoons powdered milk
12 - 1/2 teaspoon vanilla extract

→ Coating

13 - 1/2 cup powdered sugar

# Preparation Steps:

01 - Combine flour, sugar, salt, and instant yeast in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Add warm milk, softened butter, and egg to dry ingredients. Mix until a soft, shaggy dough forms and all flour is incorporated.
03 - Knead dough on a lightly floured surface for 8–10 minutes until smooth, elastic, and passes the windowpane test.
04 - Place dough in a greased bowl, cover with plastic wrap or damp towel. Let rise in a warm, draft-free area for 1 hour until doubled in size.
05 - Punch down risen dough and divide into 8 equal portions. Shape each piece into a smooth, taut ball. Arrange on parchment-lined baking sheet.
06 - Cover shaped dough loosely and let rest for 30 minutes until slightly puffed.
07 - Heat vegetable oil in a deep pot to 340°F. Maintain temperature throughout frying using kitchen thermometer.
08 - Fry donuts in batches of 3–4, turning frequently, until golden brown on all sides, approximately 2–3 minutes total. Do not overcrowd pot.
09 - Transfer fried donuts to wire rack or paper towels to drain. Cool completely before filling to prevent melting cream.
10 - Whip cold heavy cream to soft peaks. Add condensed milk, powdered milk, and vanilla. Continue whipping until stiff peaks form.
11 - Transfer cream to piping bag fitted with round tip. Make small incision in side of each cooled donut and pipe cream generously inside.
12 - Roll filled donuts in powdered sugar until thoroughly coated. Serve immediately for optimal texture.

# Expert Advice:

01 -
  • The milk cream filling is lighter than traditional pastry cream, making these donuts feel almost delicate despite being fried
  • That contrast between warm, fragrant dough and cool, vanilla-scented cream creates something magical in every bite
02 -
  • The cream must be completely cold before whipping, and I learned the hard way that even warm metal bowls can prevent proper whipping
  • Oil temperature is everything, too cool and they become grease-soaked, too hot and they burn outside while remaining raw inside
03 -
  • Test your oil by dropping in a tiny piece of dough, it should sizzle gently and rise to the surface immediately, not violently bubble
  • When shaping the dough balls, keep the surface smooth by tucking the edges underneath, this prevents irregular shapes during frying

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