Description
Milky cheese donuts bring Korean street food magic to your kitchen with pillowy, golden-brown perfection. Crisp exterior and creamy interior promise a delightful culinary adventure you won’t forget.
Ingredients
Scale
Donut Dough:
- 2 cups (480 milliliters) all-purpose flour
- 1 large egg
- 1 cup (240 milliliters) whole milk, warm (about 110°F/43°C)
- 4 tablespoons (60 milliliters) unsalted butter, melted
- 2 tablespoons (30 grams) sugar
- 2.25 teaspoons (7 grams) active dry yeast (1 packet)
- 0.5 teaspoon (2.5 grams) salt
Cheese and Finishing:
- 1 cup (240 grams) shredded mozzarella cheese
Oil and Coating:
- Vegetable or canola oil, for frying
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the yeast catalyst by blending warm milk (110F) with sugar and active dry yeast. Allow the mixture to transform and become frothy within 5-10 minutes, signaling yeast activation.
- Combine flour and salt in a spacious mixing vessel. Create a central well and incorporate the yeast mixture, whisked egg, and liquefied butter. Blend until a cohesive, tacky dough emerges.
- Transfer the dough onto a lightly floured workspace. Massage and stretch the dough for 5-7 minutes until achieving a silky, pliable texture. Incrementally introduce additional flour if the consistency remains excessively sticky.
- Nestle the dough into a generously greased container. Drape with a pristine cloth or plastic membrane. Permit rising in a tranquil, draft-free environment for approximately 60 minutes until volume doubles.
- Deflate the risen dough by pressing down. Roll out to roughly 12-inch thickness on a floured surface. Utilize a circular cutter to craft donut shapes, removing centers for traditional rings or maintaining whole forms for filled variations.
- Arrange cut donuts on parchment-lined baking sheet, maintaining spacing. Loosely cover and allow secondary proofing for 30 minutes, enabling slight expansion.
- Prepare frying station by filling a robust pot with 2-3 inches of oil. Heat to precise 350F. Test oil readiness by dropping dough fragment, which should immediately bubble and ascend.
- Gently submerge 2-3 donuts using slotted utensil. Fry each side for 2-3 minutes until achieving golden-bronze coloration. Extract and deposit on paper towel-lined plate to absorb excess oil.
- While donuts remain warm, create a delicate incision along each side. Load piping apparatus with mozzarella cheese. Inject cheese core, leveraging residual warmth to initiate gentle melting.
- Optional: Dust with powdered sugar for aesthetic enhancement. Serve immediately to capitalize on molten cheese and optimal texture, ensuring maximum gustatory pleasure.
Notes
- Ensure milk is precisely warm (110F) to wake up yeast without killing it, creating a perfect fluffy base for donuts.
- Knead until smooth and elastic, adding flour gradually to prevent a dry or overly sticky texture that could ruin donut quality.
- Maintain steady 350F for even, golden-brown donuts without absorbing excess oil or burning the exterior.
- Use freshly shredded mozzarella and fill while donuts are warm to achieve that irresistible melty, stretchy cheese center.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg