Korean · Dessert
Korean Cream Filled Donuts
A Korean bakery favourite: pillowy fried milk-bread donuts filled with a lightly sweetened whipped cream, finished with a dusting of sugar for a soft, milky contrast to the crisp fried shell.
$0
30 minsPrep
4 minsCook
99 minsTotal
MediumLevel
Nutrition per serving
357Calories
4.2gProtein
26.3gFat
26.6gCarbs
10.2gSugar
0.8gFiber
231mgSodium
46mgChol
7.2gSat Fat
84mgPotassium
42mgCalcium
1.1mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Yuja Tea (Citron Tea)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk gently and stir in the yeast and a pinch of the sugar; let it sit 5-8 minutes until foamy.
2
In a bowl, combine flour, remaining sugar and salt, then mix in the beaten egg and yeasted milk to form a shaggy dough.
3
Knead in the softened butter until the dough turns smooth and elastic, about 8-10 minutes by hand.
4
Cover and let the dough rise in a warm spot for 45-60 minutes until doubled.
5
Punch down, divide into two 45g balls, shape into smooth rounds, and let proof again for 20 minutes.
6
Heat the vegetable oil in a deep pan to 170C using a thermometer.
7
Fry the donuts for 1.5-2 minutes per side until deep golden brown, then drain on a rack.
8
Whip the heavy cream with the condensed milk to soft peaks and spoon into a piping bag fitted with a narrow tip.
9
Once the donuts are fully cool, pierce the side and pipe the sweetened cream filling into the centre of each.
10
Dust the filled donuts with the reserved sugar just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 42g42g All Purpose Flour
- 20g20g Whole Milk, warmed
- 2g2g Yeast Dried
- 8g8g Sugar White
- 4g4g Butter, softened
- 10g10g Egg, beaten
- 1g1g Salt
- 400g400g Vegetable Oil, for frying, partial_absorption, fats
- 30g30g Heavy Cream, whipped, 1
- 10g10g Condensed Milk, 1
- 5g5g Sugar White, for dusting, 1
