Korean Milk Cream Donut Recipe
If you’ve ever walked through the bustling streets of Seoul and been captivated by the sight of incredibly thick, cream-filled donuts, you’re in for a treat. This Korean milk cream donut recipe brings that authentic street food experience right to your kitchen, creating donuts that are so generously filled with cream they’re almost impossible to eat in one bite.
Ingredients
- 3 cups bread flour
- 1 packet 2¼ tsp active dry yeast
- ½ cup whole milk warmed
- ¼ cup granulated sugar divided
- 1 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter softened
- Oil for frying vegetable or canola
- 2 cups heavy whipping cream 35% fat
- 4 tablespoons powdered sugar
- 2 sheets gelatin or 2 tsp powdered gelatin
- 2 tablespoons cold water
- ½ cup sweetened condensed milk
- Powdered sugar for dusting
Instructions
- Step 1: Activate the Yeast: Warm the milk to body temperature (around 100°F). Add 1 teaspoon of sugar and sprinkle the yeast over the milk. Let sit for 5 minutes until bubbly and foamy, confirming the yeast is active.
- Step 2: Make the Dough: In your stand mixer bowl, combine bread flour, salt, and half the remaining sugar. Add the egg and the yeast-milk mixture. Mix on low speed for 5 minutes until the dough comes together, then increase to high speed for 8 minutes to develop the gluten.
- Step 3: Add Enrichments: Add the softened butter and remaining sugar to the dough. Mix for another 4 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
- Step 4: First Rise: Shape the dough into a smooth ball and place in a floured, clean bowl. Cover with plastic wrap and let rise for 1 hour or until doubled in size.
- Step 5: Shape the Donuts: Turn the dough onto a floured surface and gently pat out air bubbles. Fold the dough into thirds, then roll out to about 1 foot by 6 inches, approximately ½ inch thick. Cut out 12 circles using a 3-inch cutter. Gather scraps, re-roll, and cut additional donuts.
- Step 6: Second Rise: Place cut donuts on a floured baking sheet. Cover and place in a warm, humid environment (like an oven with a bowl of hot water) for 45 minutes until they spring back slowly when poked.
- Step 7: Prepare the Cream: Bloom gelatin sheets in cold water for 2 minutes. Remove and microwave with 2 tablespoons water for 10-15 seconds until dissolved. Let cool slightly. Whip heavy cream with powdered sugar to soft peaks, then slowly stream in the gelatin mixture. Whip to stiff peaks, being careful not to over-whip.
- Step 8: Fry the Donuts: Heat oil to 325°F in a deep pan. Fry donuts for 2-3 minutes per side until golden brown. Remove and cool on a wire rack completely.
- Step 9: Fill the Donuts: Using a serrated knife, carefully cut each donut horizontally, leaving them hinged. Squeeze a small amount of condensed milk inside each donut, then generously fill with stabilized whipped cream using a palette knife to smooth and pack the cream.
- Step 10: Finish and Serve: Dust the filled donuts with powdered sugar and serve immediately for the best texture and flavor experience.
Video
Notes
Store Korean milk cream donuts in the refrigerator for up to 2 days in an airtight container. The cream will maintain its texture thanks to the gelatin stabilization. These donuts are best enjoyed at room temperature, so remove from the fridge 15-30 minutes before serving. Do not freeze as the cream texture will be compromised upon thawing.