Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons active dry yeast
- ¾ cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- For the milk cream filling:
- 1 cup heavy cream
- 2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Activate the yeast by mixing it with warm milk and a teaspoon of sugar. Let sit for 5-10 minutes until frothy.
- In a large bowl, combine remaining sugar, flour, salt, and melted butter. Add yeast mixture and vanilla extract; knead until smooth and elastic.
- Cover the dough with a damp cloth and let rise for about 1 hour, or until doubled in size.
- Turn the dough onto a floured surface; roll out ½ inch thick. Cut into circles with a donut cutter or glass. Use a smaller cutter to create centers for traditional donuts.
- Heat oil to 350°F (175°C). Fry donuts in batches until golden, about 2-3 minutes per side. Drain on paper towels.
- Whip heavy cream with sweetened condensed milk and vanilla until soft peaks form. Fill a piping bag with the cream.
- Create a small hole in each donut and inject the milk cream filling. Optionally, dip tops into cream for presentation.
Notes
- Ensure the oil temperature is correct to prevent greasy donuts.
- Use a piping bag for neat filling.
- Additional toppings like sprinkles, nuts, or drizzles enhance flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying, Filling
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 200 Kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
