Korean Milk Cream Donut: A Delicious Treat You Must Try

Korean Milk Cream Donut is a delightful treat that has captured the hearts of many dessert lovers around the world. Originating from South Korea, this fluffy donut is filled with a rich and creamy milk filling that offers a perfect balance of sweetness and texture. The first time I tried a Korean Milk Cream Donut, I was instantly enchanted by its light, airy dough and the luscious cream that oozed out with every bite. It’s no wonder that this delectable pastry has become a favorite among those who appreciate a good balance of flavors and textures.

What makes the Korean Milk Cream Donut so special is not just its taste, but also its cultural significance. In South Korea, these donuts are often enjoyed as a snack or dessert, making them a staple in cafes and bakeries. People love this dish for its convenience; it’s the perfect on-the-go treat that satisfies sweet cravings without being overly indulgent. Whether you’re enjoying it with a cup of coffee or as a midday pick-me-up, the Korean Milk Cream Donut is sure to bring a smile to your face. Join me as we explore how to make this delightful pastry at home!

Ingredients:

• For the Dough:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon instant yeast
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• For the Milk Cream Filling:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• For the Coating:
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon (optional)

Preparing the Dough

1. In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step is crucial as it activates the yeast, ensuring your donuts will rise beautifully.
2. Once the yeast mixture is frothy, add the melted butter, egg, and vanilla extract. Mix well until everything is combined.
3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.
4. Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed, but be careful not to add too much.
5. Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preparing the Milk Cream Filling

1. While the dough is rising, let’s prepare the milk cream filling. In a mixing bowl, pour in the heavy cream. Using an electric mixer, beat the cream on medium speed until it starts to thicken.
2. Add the powdered sugar, vanilla extract, and cornstarch to the cream. Continue to beat on high speed until stiff peaks form. This should take about 3-5 minutes. Be careful not to overbeat, as it can turn into butter!
3. Once the cream is ready, transfer it to a piping bag fitted with a round tip. If you don’t have a piping bag, you can use a zip-top bag and cut a small corner off to pipe the cream later. Place the filled piping bag in the refrigerator to keep it chilled while you prepare the donuts.

Shaping and Frying the Donuts

1. After the dough has risen, punch it down to release the air. Transfer it back to a floured surface and roll it out to about 1/2 inch thickness.
2. Using a donut cutter or two round cookie cutters (one larger and one smaller), cut out donut shapes from the dough. Place the cut donuts on a parchment-lined baking sheet. Make sure to leave some space between each donut as they will puff up during frying.
3. Cover the donuts with a kitchen towel and let them rise for another 30-45 minutes until they are puffy.
4. In a deep pot or a deep fryer, heat oil to 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the surface, it’s ready.
5. Carefully place a few donuts into the hot oil, being careful not to overcrowd the pot. Fry them for about 1-2 minutes on each side, or until they are golden brown. Use a slotted spoon to flip them and remove them from the oil.
6. Once fried, place the donuts on a paper

   Conclusion:

   In conclusion, the Korean Milk Cream Donut is an absolute must-try for anyone looking to indulge in a delightful treat that perfectly balances sweetness and creaminess. The fluffy texture of the donut combined with the rich, velvety milk cream filling creates a heavenly experience that will leave your taste buds dancing with joy. Whether you enjoy it as a breakfast treat, an afternoon snack, or a dessert after dinner, this donut is versatile enough to fit any occasion. For serving suggestions, consider pairing your Korean Milk Cream Donut with a hot cup of coffee or a refreshing glass of milk to enhance the flavors even further. You can also experiment with variations by adding different fillings, such as chocolate or fruit-flavored creams, or even dusting the donuts with powdered sugar or a drizzle of chocolate sauce for an extra touch of decadence. I encourage you to try making this delightful Korean Milk Cream Donut at home and share your experience with friends and family. Trust me, once you take that first bite, you’ll understand why this recipe has become a favorite among dessert lovers. Don’t forget to snap a picture and share it on social media—I’d love to see how your donuts turn out! Happy baking! Print

   Korean Milk Cream Donut: A Delicious Treat You Must Try

   

   Print Recipe

   These homemade donuts are fluffy, filled with a rich milk cream filling, and coated in a sweet cinnamon sugar mixture. Perfect for breakfast or a sweet treat any time of day!

   • Author: Maria
   • Prep Time: 30 minutes
   • Cook Time: 15 minutes
   • Total Time: 35 minutes
   • Yield: 12 donuts

   Ingredients

   • milk
   • sugar
   • cinnamon
   • yeast
   • flour
   • salt
   • eggs
   • butter
   • vanilla extract
   • water

   Instructions

   1. Fry the donuts until golden brown and place them on a towel-lined plate to drain excess oil.
   2. While they are still warm, roll them in the sugar and cinnamon mixture to coat them evenly.
   3. Once all donuts are fried and coated, use the piping bag to fill each donut with the milk cream filling. Insert the tip into the side of the donut and squeeze gently to fill.
   4. Serve the donuts warm or at room temperature. Enjoy!

   Notes

   • Make sure the milk is warm but not hot, as high temperatures can kill the yeast.
   • For a fun twist, you can add chocolate chips or sprinkles to the milk cream filling.
   • Store any leftover donuts in an airtight container at room temperature for up to 2 days.