Description
Enjoy these homemade Irresistible Korean Milk Cream Donuts filled with creamy goodness and a fluffy texture.
Ingredients
Scale
- 3 cups all-purpose flour (for a lighter donut, consider using cake flour)
- 1/4 cup granulated sugar (feel free to reduce for less sweetness)
- 1 cup whole milk (can be replaced with almond or oat milk)
- 2 tsp active dry yeast (make sure it’s fresh)
- 1/2 tsp salt (balances sweetness)
- 1/4 cup unsalted butter, melted (coconut oil can be used for a dairy-free option)
- 1 tsp vanilla extract (for a twist, try almond extract)
- 8 oz cream cheese, softened (ensure it’s at room temperature)
- 1 cup powdered sugar (make your own by blending granulated sugar if needed)
- Oil for frying (use a neutral oil like vegetable or canola)
Instructions
- In a bowl, combine warm milk, active dry yeast, and granulated sugar. Allow it to sit for 5 minutes until frothy.
- In a large bowl, whisk together the flour and salt. Pour in the milky yeast mixture along with melted butter; knead until smooth, approximately 8-10 minutes.
- Place your dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm spot until it doubles in size, roughly 1 hour.
- Punch down the dough and roll it out to about 1/2 inch thick. Cut out circles using a biscuit cutter.
- In a separate bowl, mix the softened cream cheese with powdered sugar and vanilla extract until smooth.
- Heat oil in a deep pan to medium heat (around 350°F). Fry the donuts until golden brown, about 1-2 minutes on each side.
- Dust the donuts with powdered sugar once cool before serving.
Notes
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Korean Milk Cream, Donuts, Dessert