Fluffy Korean Cream Donuts for Winter Treats
Enjoy these fluffy Korean Milk Cream Donuts filled with rich, sweet cream—an irresistible winter treat perfect for brunch or gatherings. The donuts are deep-fried to golden perfection and filled with lightly sweetened whipped cream, making each bite delightfully soft and creamy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 donuts 1x
- Category: Desserts
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
For the Dough
- 3 cups All-Purpose Flour (can substitute with gluten-free flour)
- 1/4 cup Sugar (adjust based on taste)
- 1 tablespoon Instant Yeast (use fresh yeast for best results)
- 1 cup Lukewarm Milk (whole, almond, or oat milk works)
- 1 large Egg (can substitute with unsweetened applesauce)
- 2 tablespoons Butter (can substitute with coconut oil, melted)
For the Filling
- 1 cup Heavy Whipping Cream (homemade or store-bought)
- 2 tablespoons Sugar (for whipping cream, adjust to preferred sweetness)
- 1 tablespoon Condensed Milk (optional, for added sweetness)
For Dusting
- 1 cup Powdered Sugar (optional, for finishing touch)
Instructions
- Mix Wet Ingredients: In a mixing bowl, whisk together lukewarm milk, beaten egg, and melted butter until smooth and fully combined.
- Combine Dry Ingredients: In a separate large bowl, mix all-purpose flour, sugar, and instant yeast evenly.
- Form Dough: Gradually pour the wet ingredients into the dry mixture while stirring, until a soft dough forms. Let dough rest for 5 minutes to hydrate.
- First Rise: Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Shape Donuts: On a floured surface, roll out the dough to about 1/4 inch thickness, then use a donut cutter to cut out donut shapes.
- Heat Oil: In a deep frying pan, heat vegetable oil to between 170-180°C (340-360°F), using a candy thermometer for accuracy.
- Fry Donuts: Carefully place the donuts into the hot oil, frying each side for about 2-3 minutes until they turn a golden brown color. Remove and drain on paper towels.
- Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream with sugar (and optional condensed milk) until stiff peaks form, ensuring a smooth, fluffy texture.
- Fill Donuts: Once donuts have completely cooled, cut each horizontally in half and pipe or spoon the whipped cream filling inside.
- Dust and Serve: Lightly dust the filled donuts with powdered sugar as a finishing touch. Serve immediately or refrigerate until ready to enjoy.
Notes
- For a dairy-free version, substitute milk and heavy cream with almond or oat milk and coconut cream.
- Ensure oil temperature stays constant for even frying and proper donut texture.
- Use a candy thermometer to accurately monitor oil temperature.
- Let the donuts cool completely before filling to prevent the cream from melting.
- Donuts are best eaten fresh but can be stored in the refrigerator for 1-2 days.