Korean Milk Cream Donut Recipe

Steam curls up from the valve and your stomach starts talking back.

You sense that warm, cozy feeling taking over your kitchen. The soft smell of sweet milk bread dough kinda reminds you of those old bakery mornings you long for. You catch the valve hiss just as the pressure build reaches its sweet spot. That smell says it all.

It9s funny how just a little steam from the cooker makes the dough rise, stay tender, and fluffy like a cloud you actually wanna bite into. You remember that when you make doughnuts the usual way, you gotta wait forever for rises and fry ups. But pressure cooking gets these done faster without losing that soft bread feeling.

The yuzu cream filling is your cool twist. It9s tangy with a hint of citrus zest, creamy and not too sweet. When you bite into these doughnuts, that cream bursts softly inside and makes you say heck yeah. You gotta try these doughnuts cuz they bring together the best of soft bread and bright flavors all in one.

The Truth About Fast Tender Results

• Pressure build helps dough rise quicker under sealed steam cues, cutting down wait time a bunch.
• The valve hiss is like a timer telling ya when pressure9s just right for soft dough.
• Natural release lets steam escape slow and gentle, so dough stays tender without drying out.
• Using nonfat dry milk powder and butter makes the dough super rich yet light.
• Frying doughnuts after pressure cooking keeps the outside golden and crispy but the inside soft as heck.

All the Pieces for This Meal

• ½ cup whole milk, warmed lukewarm
• 1 large egg
• 1 ½ teaspoon instant yeast (or active dry yeast alternative)
• 2 tablespoon sugar
• ½ teaspoon salt
• 1 tablespoon nonfat dry milk powder
• 320 g bread flour (plus up to 15 g extra)
• 2 tablespoon unsalted butter, very soft
• Neutral frying oil, like canola or vegetable
• Yuzu cream filling (homemade or store-bought citrus curd works)

These ingredients work together to make soft, tender dough you can shape and fry quickly. Milk and egg create that rich softness. Yeast wakes the dough up fast. Sugar and butter sweeten and tenderize it real good.

The Exact Process From Start to Finish

1. Warm your milk until it9s just lukewarm. Pour it into your mixer bowl fitted with the dough hook.
2. Add egg, instant yeast, sugar, salt, nonfat dry milk powder, and 320g bread flour. Mix slow till you see a rough dough form.
3. Add softened butter and crank mixer to medium speed. Knead 8-10 minutes till dough9s smooth and elastic.
4. Cover bowl with a towel and let dough rise in warm spot till doubled, about 1 to 1.5 hours. You9ll notice the steam cues signaling it9s ready.
5. Punch down dough, flop it onto floured surface, portion into equal balls. Place on parchment-lined tray, cover loosely, let rise another 30-45 minutes.
6. Heat oil in deep pot or fryer to 350B0F (175B0C). Gently lower dough balls in batches. Fry 2-3 minutes each side till golden brown.
7. Drain on paper towels, then let 9em cool before you pipe in that yuzu cream filling with a long tip piping bag. Enjoy warm or room temp.

Easy Tweaks That Make Life Simple

• If you9re pressed for time, mix dough by hand in a big bowl, then cover and use your pressure cooker on natural release to speed rising.
• Swap instant yeast with active dry99just dissolve first in warm milk for 5 minutes before mixing.
• Use store-bought lemon or citrus curd if you ain9t got time for homemade yuzu cream. It adds a nice tang without fuss.
• To save cleanup, fry doughnuts in batches using a deep skillet instead of a fancy deep fryer. Works just as good.

The Flavor Experience Waiting for You

You bite into the doughnut and catch that pillowy soft milk bread first. It9s like cuddling in your favorite sweater, all warm and tender.

Then your tongue meets the crisp, golden outside, just enough crunch to remind you of traditional doughnuts but not too much.

The yuzu cream inside is like a bright splash of sunshine, tangy lemony citrus that wakes your taste buds without being sour. It9s creamy and smooth and slightly sweet.

Together, these flavors dance in your mouth 6 rich, tender, sweet, and a little tart. It9s a treat you won9t forget real soon.

Making It Last All Week Long

• Store doughnuts in an airtight container at room temp for up to 2 days. They stay soft but may lose a bit crispness outside.
• Keep leftover yuzu cream in fridge tightly covered for up to 4 days. Give it a quick whisk before using again.
• For longer storage, freeze unfilled dough balls before second rise. Thaw overnight in fridge then fry as normal.
• Once filled, it9s best to eat soon but you can keep refrigerated in airtight container for 1-2 days max. Warm slightly before serving.

What People Always Ask Me

• Can I use active dry yeast instead of instant? Yes, but dissolve it in warm milk for about 5 minutes first so it wakes up nice and foamy before mixing.
• Do I really need to use nonfat dry milk powder? It helps with tenderness and browning but if you don9t got it, milk alone works okay just not quite the same texture.
• Can I bake these instead of frying? Heck yeah, you can bake in a 375B0F oven 10-12 minutes until light golden. Just won9t have that classic fried crunch.
• How do I know when the dough has risen enough in the pressure cooker? Look for the dough doubling in size and the steam cues from the valve will tell you when pressure build is steady.
• What can I use if I don9t have yuzu cream? Any citrus curd like lemon or orange will give you a nice tangy filling. Or you can make a simple cream with whipped cream and yuzu juice mixed in.
• Why does the dough need that long kneading? Kneading builds gluten so your doughnuts have that perfect structure and softness. It9s worth the time, trust me.

For more easy-to-love recipes that elevate your home cooking, check out our Slow Cooker Garlic Butter Beef Bites & Potatoes for a hearty dinner or treat yourself with the Banana Bliss Cheesecake for a creamy dessert experience.

Milk Bread Doughnuts with Yuzu Cream

Fluffy and tender milk bread doughnuts filled with bright citrus yuzu cream—cozy and crisp in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 5 people

Calories 280 kcal

Equipment

• 1 Mixing bowl for kneading dough

Ingredients

  

Main Ingredients

• ½ cup Whole milk warmed lukewarm
• 1 Large egg
• 1 ½ teaspoon Instant yeast or active dry yeast alternative
• 2 tablespoon Sugar
• ½ teaspoon Salt
• 1 tablespoon Nonfat dry milk powder
• 320 g Bread flour plus up to 15 g extra
• 2 tablespoon Unsalted butter very soft
• Neutral frying oil like canola or vegetable
• Yuzu cream filling homemade or citrus curd works

Instructions

 

Instructions

• Warm your milk until it's just lukewarm. Pour it into your mixer bowl fitted with the dough hook.
• Add egg, instant yeast, sugar, salt, nonfat dry milk powder, and 320g bread flour. Mix slow till you see a rough dough form.
• Add softened butter and crank mixer to medium speed. Knead 8-10 minutes till dough’s smooth and elastic.
• Cover bowl with a towel and let dough rise in warm spot till doubled, about 1 to 1.5 hours.
• Punch down dough, place onto floured surface, portion into equal balls. Place on parchment-lined tray, cover loosely, let rise 30-45 minutes.
• Heat oil in deep pot or fryer to 350°F (175°C). Gently lower dough balls in batches.
• Fry 2-3 minutes each side till golden brown. Drain on paper towels.
• Let cool before piping in yuzu cream filling with long tip piping bag.

Notes

Store filled doughnuts in airtight container for up to 2 days. Yuzu curd alternative works great for filling.