Korean Milk Cream Donut Recipe
Korean Milk Cream Donut is a delightful treat featuring soft, golden brown fried donuts filled with a luscious milk cream. Rolled in a sweet cinnamon sugar mixture, these donuts offer a perfect combination of crispy exterior and creamy filling. Ideal for breakfast or a sweet snack, this recipe makes 12 irresistible servings in just 35 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Donut Dough
- 2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/4 cup warm water
- Vegetable oil, for frying
Sugar Cinnamon Coating
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Milk Cream Filling
- 1 cup milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 2 large egg yolks
- 1 tbsp cornstarch
Instructions
- Prepare the dough. In a mixing bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy. In a separate bowl, combine flour, sugar, and salt. Add warm milk, egg, melted butter, and yeast mixture. Knead the dough until smooth and elastic. Cover and let rise in a warm place for about 1 hour until doubled in size.
- Make the milk cream filling. In a saucepan, heat milk and vanilla extract over medium heat. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat, stir in butter, and let cool.
- Shape and fry the donuts. Punch down the risen dough and roll out to 1/2-inch thickness. Cut into donut shapes or rounds. Heat vegetable oil in a deep pan to 350°F (175°C). Fry donuts until golden brown on both sides, about 1-2 minutes per side. Remove and drain on a paper towel-lined plate.
- Coat donuts with cinnamon sugar. While still warm, roll the donuts in the cinnamon sugar mixture until evenly coated.
- Fill the donuts. Fill a piping bag with the cooled milk cream filling. Insert the tip into the side of each donut and gently squeeze to fill them with cream.
- Serve. Enjoy the donuts warm or at room temperature for the best flavor and texture.
Notes
- Ensure the oil temperature is steady to avoid greasy or undercooked donuts.
- Allow the milk cream filling to cool completely before piping to prevent melting the donuts.
- Store filled donuts in an airtight container in the refrigerator and consume within 2 days for freshness.
- You can substitute cinnamon sugar with powdered sugar or glaze for variety.
Keywords: Korean milk cream donut, fried donuts, sweet cinnamon sugar donuts, filled donuts, milk cream filling, Korean dessert
Find it online: https://foodarohub.com/korean-milk-cream-donut-recipe/
