Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm milk (about 110°F)
- 2 tablespoons unsalted butter, softened
- 1 egg
- Oil for frying (vegetable or canola oil)
- For the milk cream filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast by combining warm milk with yeast and a teaspoon of sugar, letting it sit for about 5-10 minutes until frothy.
- Mix the dry ingredients by whisking together flour, remaining sugar, and salt in a large bowl.
- Combine wet ingredients by adding the softened butter, egg, and activated yeast mixture to the dry ingredients; mix until it gathers.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Let the dough rise in a greased bowl covered with a damp cloth for 1 to 1.5 hours or until doubled in size.
- Whip the cream with powdered sugar and vanilla extract until stiff peaks form for the filling.
- Chill the whipped cream in the refrigerator while the donuts are baking.
- Punch down the risen dough and shape it into balls or discs.
- Fry the donuts in heated oil at 350°F (175°C) for 2-3 minutes each side until golden brown.
- Fill each donut with the whipped milk cream using a piping bag once slightly cooled.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat leftovers in the microwave or oven for optimal softness.
- Avoid stacking donuts directly on each other to protect the filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg