Korean Milk Cream Donut

Korean Milk Cream Donuts are pillowy soft yeast donuts filled with a luscious, lightly sweetened milk cream. Popular in Korean bakeries, these cloud-like treats offer a perfect balance of airy texture and creamy richness, making them a dreamy indulgence for breakfast, dessert, or a special snack.

Ingredients:

For the Donuts:

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 1 teaspoon active dry yeast

• 2/3 cup warm milk

• 2 tablespoons unsalted butter, softened

• 1 egg

• Vegetable oil (for frying)

For the Milk Cream Filling:

• 1 cup heavy whipping cream

• 2 tablespoons sweetened condensed milk

• 1/2 teaspoon vanilla extract

For Coating:

• Powdered sugar (for dusting)

Directions:

1. In a bowl, mix warm milk and yeast. Let it sit for 5–10 minutes until foamy.

2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, and softened butter. Mix and knead the dough until smooth and elastic (about 8–10 minutes by hand or 5 minutes with a mixer).

3. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.

4. Once risen, punch down the dough and roll it out on a floured surface to about ½-inch thickness.

5. Cut into circles using a round cutter (around 3 inches wide). Place the rounds on a tray, cover, and let rise for another 30 minutes.

6. Heat oil in a deep pan to 325–350°F (165–175°C). Fry the donuts until golden brown, about 1–2 minutes per side. Drain on paper towels and let cool.

7. While donuts are cooling, whip the cream with condensed milk and vanilla extract until stiff peaks form. Transfer to a piping bag.

8. Cut a small slit or hole in the side of each donut and fill generously with the milk cream.

9. Dust with powdered sugar before serving.

Nutrients (per serving, approx.):

• Calories: 290

• Total Fat: 18g

• Saturated Fat: 10g

• Cholesterol: 70mg

• Sodium: 120mg

• Total Carbohydrate: 26g

• Sugars: 6g

• Protein: 4g