Oh, you know how much I adore hunting down those amazing Korean street food finds, right? There’s just something magical about them! And let me tell you, my latest obsession? These absolutely dreamy Korean Milk Cream Donuts. Trust me, the moment you bite into one, with that fluffy, cloud-like donut giving way to the most heavenly, rich milk cream filling… it’s pure bliss. I still remember the first time I tried making them from scratch; my kitchen smelled incredible, and seeing them come out perfectly golden and puffed up made me feel like a total baking rockstar. They’re truly a sweet little piece of Korean heaven you can whip up right at home!
Why You’ll Love These Korean Milk Cream Donuts
Seriously, why wouldn’t you want to whip up a batch of these beauties? Here’s why they’ll become your new baking obsession:
- Incredibly Soft & Fluffy Texture: They’re like eating little clouds, with a delicate crumb that just melts in your mouth.
- Dreamy Milk Cream Filling: That sweet, rich, creamy center is the absolute star of the show – it’s divine!
- Surprisingly Easy to Make: Don’t let them intimidate you! With these steps, even a beginner can nail these Korean Milk Cream Donuts.
- Perfect Street Food Vibe at Home: Bring that fun, authentic Korean street food experience straight to your own kitchen.
- Crowd-Pleaser Extraordinaire: Whether it’s a party, a family gathering, or just a Tuesday treat, everyone adores these donuts.
- Great for Using Up Pantry Staples: Most of the ingredients are probably already sitting in your pantry!
Essential Ingredients for Perfect Korean Milk Cream Donuts
Alright, let’s get down to the nitty-gritty! To get these Korean Milk Cream Donuts just right, you’ll want to grab these goodies. Don’t worry, they’re all pretty straightforward!
For the Dough
This is where the magic starts! You want your dough to be soft and ready to puff up beautifully.
- 1 cup warm milk: Make sure it’s nice and cozy, around 105-115°F (40-46°C). Too hot and you’ll kill the yeast, too cold and it won’t wake up.
- 2 1/4 ounce active dry yeast: This is what gives us that lovely fluffy texture!
- 1/4 cup granulated sugar: A little bit for the yeast to munch on and for sweetness.
- 2 large eggs: Lightly beaten, they add richness and structure.
- 1/2 cup unsalted butter: Melted and just a little bit cooled, this is crucial for that tender crumb.
- 4 cups all-purpose flour: Your main structure, sifted if you’re feeling fancy but not totally necessary.
- 1 teaspoon salt: Don’t forget this! It balances the sweetness and brings out all the flavors.
For the Milk Cream Filling
This is the luscious heart of our donuts! So simple, yet so divine.
- 2 cups heavy cream: Make sure it’s super cold right out of the fridge.
- 1/2 cup powdered sugar: For that perfectly smooth, sweet creaminess.
- 1 teaspoon vanilla extract: Just a little splash to make it sing!
For Frying and Topping
Almost there! These are the finishing touches that make them irresistible.
- 3 cups vegetable oil: Or any neutral oil you like for frying. You need enough for them to swim around in!
- 1/4 cup granulated sugar: For that classic sugary coating we all love.
Step-by-Step Guide to Making Korean Milk Cream Donuts
Alright, let’s dive in and make these incredible Korean Milk Cream Donuts! It’s easier than you think, and totally worth every minute.
Preparing the Donut Dough
First things first, let’s get our dough happy! In a big bowl, whisk together that warm milk, the yeast, and a tablespoon of our sugar. Let it sit for about 5-10 minutes until it gets all foamy and bubbly – that means your yeast is alive and ready to party! Then, stir in the rest of the sugar, those lightly beaten eggs, and the melted butter. Give it all a good whisk. Now, grab your flour and salt and mix them in a separate bowl. Gradually add this dry stuff to your wet mix, just until it forms a shaggy dough. Dump it all onto a lightly floured counter and knead away for 8-10 minutes. You’re looking for a dough that’s super smooth, soft, and elastic. Pop it into a greased bowl, cover it up, and let it hang out in a warm spot for about an hour until it’s doubled in size. So satisfying!
Shaping and Second Proofing
Once your dough has had its first big rise, punch it down gently. Now, roll it out on your floured surface until it’s about half an inch thick – not too thin, not too thick. This is where the fun shaping happens! Use a donut cutter if you have one, or just grab two different-sized round cookie cutters. Make those little donut shapes and place them on a baking sheet lined with parchment paper. Cover them again and let them do their second rise for another 30 minutes. They’ll get nice and puffy, ready for their golden bath!
Crafting the Creamy Milk Filling
While those donuts are getting ready, let’s whip up that luscious filling. Grab a *chilled* bowl (this is key for good whipped cream!) and pour in your super cold heavy cream. Add the powdered sugar and vanilla extract. Now, whip it up! Use your mixer or whisk really fast until you get stiff peaks. That means when you lift the whisk, the cream stands straight up. Perfect!
Frying and Finishing Your Korean Milk Cream Donuts
Time for the best part: frying! Carefully heat about 3 cups of vegetable oil in a large pan or deep fryer to 350°F (175°C). Seriously, keep an eye on that temperature; it’s super important for perfectly cooked donuts. Gently place your risen donuts into the hot oil, a few at a time so you don’t crowd the pan. Fry them for about 2-3 minutes per side, until they’re a gorgeous golden brown. Use a slotted spoon to lift them out and let them drain on paper towels. While they’re still warm, toss ’em in the extra granulated sugar. Once they’ve cooled just a little bit, grab your piping bag fitted with a thin tip. Poke the tip into the side of each donut and gently squeeze in that amazing milk cream filling. CarefuI, they can be a little delicate! You can find more great Korean recipes if you want to explore more amazing flavors!
Tips for Perfect Korean Milk Cream Donuts
Okay, so you’ve made these gorgeous Korean Milk Cream Donuts, but how do you make sure they’re *absolutely* perfect every single time? It’s all about a few little tricks I’ve picked up!
First off, your dough consistency is key. If it feels too sticky, don’t go overboard with the flour; just a little extra and keep kneading. For proofing, a slightly warm spot in your kitchen works wonders, but avoid anything too hot or drafty. When it comes to frying, that 350°F (175°C) is your best friend – too low and they get greasy, too high and they burn before cooking through. Seriously, a thermometer is a lifesaver here! And for the filling, make sure your cream and bowl are super cold for the best, fluffiest result. A gentle squeeze when filling is all it takes!
Ingredient Notes and Substitutions for Your Korean Milk Cream Donuts
Sometimes you might be missing a little something, or just curious about options! For the warm milk, you can totally use non-dairy milk like almond or oat milk if you need to, just make sure it’s lukewarm. If you don’t have active dry yeast, instant yeast works too, just mix it in with the flour instead of proofing it first. And for the filling, if heavy cream is being a pain to find, you *could* try using a really thick, full-fat evaporated milk whipped with stabilizer, but honestly, heavy cream is best for that authentic creamy texture!
Storage and Reheating Instructions
So, you’ve got some leftover Korean Milk Cream Donuts (lucky you!). Don’t let them go stale! It’s best to store these gems in an airtight container at room temperature, and honestly, they’re really best enjoyed the same day. If you absolutely must keep them longer, pop them in the fridge, but the donut might lose a bit of its fluffiness. Reheating isn’t really recommended since they’re made to be enjoyed fresh and creamy, but if you must, a few seconds in a *very* low microwave might warm them slightly, though it can make them chewy.
Frequently Asked Questions About Korean Milk Cream Donuts
Can I bake these donuts instead of frying?
Oh, sweetie, I know baking sounds easier, but frying is really what gives these Korean Milk Cream Donuts their signature texture – that perfectly light, airy interior and golden-brown crust. Baking them just won’t give you that same fluffy, melt-in-your-mouth feel. You’d end up with something more like a cake donut, which is lovely in its own way, but not quite the same as these delightful cream-filled wonders.
How do I prevent the filling from leaking out when I fill the donuts?
This is a super common question! The trick is making sure your milk cream filling is whipped to stiff peaks, meaning it holds its shape really well. Also, don’t overfill them! It’s better to fill them a little less than to stuff them until they burst. And be gentle when you’re piping – a slow, steady squeeze is all you need. If a little bit peeks out, that just means more deliciousness waiting for you!
What’s the best way to store these donuts?
Honestly, these treats are best enjoyed the day they’re made. They’re just so light and airy when fresh! If you do have leftovers, store them in an airtight container at room temperature. I’d say try to eat them within a day or two. Putting them in the fridge can make the dough a bit tough, so room temperature is definitely the way to go for keeping them as fresh as possible. For more delicious ideas, you might want to check out some easy and healthy recipes.
My donuts aren’t puffing up very much, what did I do wrong?
Don’t you worry! There are a few common culprits. First, make sure your yeast was fresh and properly activated – that foamy start is crucial! Also, check your proofing temperature; the dough needs a warm, cozy spot to double in size. And lastly, try not to overwork the dough after the first rise, and make sure you’re not rolling it out too thin. A little extra puffiness comes from giving the dough enough time to relax and rise!
Nutritional Information (Estimated)
Just a heads-up, the nutrition info for these glorious Korean Milk Cream Donuts is an estimate, ’cause everyone’s ingredients and portion sizes can be a little different! But generally, you’re looking at around 350-400 calories per donut, with a good mix of carbs, fats, and a little protein from all that creamy goodness. Enjoy every bite!
Korean Milk Cream Donuts
Ingredients
Equipment
Method
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
- Add the remaining sugar, eggs, and melted butter to the yeast mixture. Whisk to combine.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and roll it out to about 1/2 inch thickness. Cut out donut shapes using a donut cutter or two different sized round cutters.
- Place the donut shapes on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
- While the donuts are proofing, prepare the filling. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Heat the vegetable oil in a large frying pan or deep fryer to 350°F (175°C). Carefully fry the donuts for 2-3 minutes per side, until golden brown.
- Remove the donuts from the oil and drain them on paper towels. While still warm, toss them in granulated sugar.
- Once cooled slightly, use a piping bag with a thin tip to fill each donut with the milk cream filling.