Korean Milk Cream Donut
Korean Milk Cream Donuts are a delightful treat that will transport your taste buds to fluffy, creamy bliss. These soft donuts, filled with rich milk cream and a hint of vanilla, offer a perfect balance of sweetness and texture. Ideal for any occasion, whether it’s a cozy gathering or simply indulging yourself on a Tuesday, these donuts are easy to make and sure to impress!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup whole milk
- 2 tsp active dry yeast
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar (for dusting)
- Oil for frying
Instructions
- In a bowl, mix warm milk with active dry yeast and granulated sugar. Let sit for 5 minutes until frothy.
- In a large bowl, combine flour and salt. Pour in the milk mixture and melted butter; knead until smooth (8-10 minutes).
- Place dough in a greased bowl and cover with a damp cloth. Let rise in a warm place until doubled in size (about 1 hour).
- Punch down the dough and roll it out to 1/2 inch thick. Cut circles using a biscuit cutter.
- In another bowl, mix softened cream cheese with powdered sugar and vanilla until smooth.
- Heat oil in a deep pan over medium heat (350°F). Fry donuts until golden brown (1-2 minutes each). Drain on paper towels.
- Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 donut
- Calories: 215
- Sugar: 8g
- Sodium: 145mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: For added flavor, consider mixing matcha powder into the cream filling or top with chocolate glaze. Store leftovers in an airtight container for up to two days or freeze individually wrapped.