Fluffy Korean Milk Cream Donuts
These fluffy donuts are filled with creamy goodness and topped with powdered sugar for a delightful treat.
Equipment
- Mixing bowl
- Fryer
Ingredients
For the Dough
- 3 cups All-Purpose Flour Can substitute with gluten-free flour.
- ΒΌ 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.
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 (for Dusting, optional) Finishing touch for sweetness.
Instructions
- In a mixing bowl, combine all the dough ingredients and knead until smooth.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Once risen, punch down the dough and shape it into donuts.
- Fry the donuts in hot oil until golden brown on both sides.
- Whip the heavy cream with sugar and optional condensed milk until stiff peaks form.
- Fill the donuts with the whipped cream and dust with powdered sugar before serving.
Notes
Adjust sweetness based on your preference for both the filling and the dusting.