Imagine a lazy weekend morning with the scent of fresh dough in the air. You deserve a treat that feels like a warm hug. These Korean Milk Cream Donuts are the answer to your cravings.
These donuts are famous for their cloud-like texture and light filling. They are perfect for a special spring brunch or a family gathering. You can bring the magic of a Korean bakery right into your kitchen today.
What Makes This Recipe Special
This recipe is a winner because it balances a rich brioche dough with a light milk cream. The dough is incredibly soft and airy. It feels like biting into a fluffy cloud. Your family will love the surprise of the generous cream filling inside.
It is surprisingly budget-friendly since it uses simple pantry staples. You don’t need fancy equipment to get professional results. This is the perfect way to impress your guests without a lot of stress.
Simple Method
Making these donuts is a slow and rewarding process. You will start by making a simple yeast dough. A stand mixer does most of the hard work for you. The secret is in the proofing time which ensures a light bite.
Even if you are a beginner, you can master the fry. The dough is easy to handle and shapes beautifully. You will feel like a professional pastry chef once you pipe that cream.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh ingredients make the best donuts.
- 250g bread flour
- 30g granulated sugar
- 4g fine sea salt
- 5g instant yeast
- 1 large egg, room temperature
- 120ml whole milk, warmed to 35C
- 30g unsalted butter, softened
- 300ml heavy whipping cream, chilled
- 30g powdered sugar
- 10g instant milk powder
- 1 teaspoon vanilla extract
- 1 liter vegetable oil for frying
- Additional powdered sugar for dusting
Step-by-Step
- In a stand mixer bowl, combine bread flour, granulated sugar, salt, and instant yeast.
- Add warmed milk and egg, then mix on low speed until a shaggy dough forms.
- Increase speed to medium and add softened butter one tablespoon at a time, kneading until the dough is smooth, elastic, and passes the windowpane test.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
- Gently degas the dough and divide into 8 equal portions (approximately 55g each).
- Shape each portion into a tight, smooth ball and place on individual squares of parchment paper.
- Cover and proof for another 45 to 60 minutes until the dough balls are very light and airy.
- Heat vegetable oil in a heavy-bottomed pot to 170C (340F).
- Carefully lower the donuts into the oil and fry for 2 to 3 minutes per side until golden brown.
- Remove donuts and drain on a wire rack; allow to cool completely to room temperature.
- In a chilled bowl, whip heavy cream, powdered sugar, milk powder, and vanilla extract until stiff peaks form.
- Cut a deep slit vertically into the top of each donut, about three-quarters of the way through.
- Pipe the whipped cream generously into the slit and smooth the surface with a spatula.
- Dust the filled donuts generously with powdered sugar before serving.
Best Ways to Enjoy It
Serve these donuts fresh with a hot cup of coffee. They look beautiful on a white platter for a weekend brunch. The contrast of the warm dough and cold cream is magical. You can even add a few fresh strawberries on the side.
Keep It Fresh
These donuts are best eaten the day they are made. If you have leftovers, store them in the refrigerator. The cream needs to stay cold to keep its shape. You can keep them in an airtight container for up to two days. Do not freeze filled donuts as the texture will change.
Recipe Tips
- Don’t skip the windowpane test for the perfect dough.
- Use a thermometer to keep your oil at a steady 340F.
- Make sure the donuts are completely cool before filling.
- Chill your bowl and whisk for the stiffest whipped cream.
- Add a pinch of lemon zest for a bright spring flavor.
- Use parchment paper squares to drop donuts into oil easily.
- Dust with sugar right before serving for the best look.
Ways to Switch It Up
- Fold in crushed Oreos for a cookies and cream version.
- Swap vanilla for matcha powder in the cream filling.
- Add a spoonful of strawberry jam before piping the cream.
- Use coconut milk in the dough for a tropical twist.
Common Questions
Can I make the dough ahead of time?
Yes, you can let the dough rise in the fridge overnight. This actually develops a deeper flavor in the brioche. Just let it come to room temperature before shaping.
Why did my donuts turn out oily?
This usually happens if your oil temperature is too low. The dough soaks up the oil instead of searing. Always use a thermometer to stay around 340F.
Will my kids like these?
Absolutely, these are very kid-approved and fun to eat. The light sweetness and soft texture make them a huge hit. They might even want to help with the dusting!
I hope these fluffy donuts bring a little extra joy to your kitchen this weekend. There is nothing quite like the satisfaction of a homemade treat shared with family. Happy baking!
— Lidia
Ingredients
- 250 g bread flour
- 30 g granulated sugar
- 4 g fine sea salt
- 5 g instant yeast
- 1 large egg , room temperature
- 120 ml whole milk, warmed to 35C
- 30 g unsalted butter, softened
- 300 ml heavy whipping cream, chilled
- 30 g powdered sugar
- 10 g instant milk powder
- 1 teaspoon vanilla extract
- 1 liter vegetable oil for frying
- Additional powdered sugar for dusting
Instructions
- In a stand mixer bowl, combine bread flour, granulated sugar, salt, and instant yeast.
- Add warmed milk and egg, then mix on low speed until a shaggy dough forms.
- Increase speed to medium and add softened butter one tablespoon at a time, kneading until the dough is smooth, elastic, and passes the windowpane test.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
- Gently degas the dough and divide into 8 equal portions (approximately 55g each).
- Shape each portion into a tight, smooth ball and place on individual squares of parchment paper.
- Cover and proof for another 45 to 60 minutes until the dough balls are very light and airy.
- Heat vegetable oil in a heavy-bottomed pot to 170C (340F).
- Carefully lower the donuts into the oil and fry for 2 to 3 minutes per side until golden brown.
- Remove donuts and drain on a wire rack; allow to cool completely to room temperature.
- In a chilled bowl, whip heavy cream, powdered sugar, milk powder, and vanilla extract until stiff peaks form.
- Cut a deep slit vertically into the top of each donut, about three-quarters of the way through.
- Pipe the whipped cream generously into the slit and smooth the surface with a spatula.
- Dust the filled donuts generously with powdered sugar before serving.
