Yuzu Infused Korean Milk Cream Donuts With Honey Butter Glaze

Get ready to experience a flavor explosion! These aren’t your average donuts. We’re taking the incredibly soft and fluffy texture of Korean milk cream donuts and elevating them with the bright, citrusy notes of yuzu. Then, we’re drizzling them with a luscious honey butter glaze and a sprinkle of toasted sesame seeds for a truly unforgettable treat. This recipe combines the best of Korean baking techniques with a Japanese citrus twist, resulting in a donut that’s both comforting and exciting. Perfect for a special occasion or simply a delightful weekend indulgence, these yuzu infused donuts are guaranteed to impress!

You’ll Need These Ingredients:

• 250 g (2 cups) All-Purpose Flour: The foundation of our donuts! All-purpose flour provides the perfect structure. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 50 g (1/4 cup) Granulated Sugar: Adds a touch of sweetness to the dough and helps with browning.
• 5 g (1 tsp) Instant Yeast: Instant yeast is key for a quick and reliable rise. Unlike active dry yeast, it doesn’t require proofing in water first.
• 1/2 tsp Salt: Enhances the flavors and controls the yeast activity. Don’t skip it!
• 120 ml (1/2 cup) Whole Milk, warmed to 38 °C (100 °F): Warm milk activates the yeast and contributes to a tender crumb. Make sure it’s warm, not hot, as hot milk can kill the yeast.
• 30 ml (2 tbsp) Unsalted Butter, melted: Adds richness and tenderness to the dough.
• 1 Large Egg, room temperature: Provides structure, richness, and helps bind the ingredients together. Room temperature eggs emulsify better.
• 30 g (2 tbsp) Unsalted Butter, softened: Incorporated into the dough for extra softness and flavor. Ensure it’s softened, not melted, for optimal texture.
• Vegetable Oil for frying: We need enough oil to create a deep-frying environment, approximately 3-4 cm deep in your pan. Vegetable oil has a high smoke point, making it ideal for frying.
• 200 ml (¾ cup) Heavy Cream: The base for our luscious yuzu cream filling. Heavy cream needs to be cold for best whipping results.
• 30 g (2 tbsp) Powdered Sugar: Sweetens the yuzu cream and helps stabilize it.
• 1 tsp Yuzu Zest: The star of the show! Yuzu zest provides an intense citrus aroma and flavor. Use a microplane for the finest zest.
• 1 tbsp Yuzu Juice (fresh): Adds a tangy brightness to the cream filling. Freshly squeezed yuzu juice is best, but bottled juice can be used in a pinch.
• 1 tsp Alcohol-free Vanilla Extract: Enhances the overall flavor profile of the cream.
• 60 g (¼ cup) Honey: The star of our glaze, providing a natural sweetness and beautiful golden color.
• 30 g (2 tbsp) Unsalted Butter, melted (for glaze): Adds richness and shine to the glaze.
• 1 tbsp Toasted Sesame Seeds (plus extra for garnish): Adds a nutty flavor and delightful texture to the glaze. Toasting the sesame seeds enhances their flavor.
• Powdered Sugar for dusting: A final touch of sweetness and visual appeal.

Ingredient Substitutions

Don’t have yuzu on hand? You can substitute with a combination of lemon and grapefruit zest and juice (about 1 tbsp lemon zest + 1 tbsp grapefruit zest and 2 tbsp lemon juice + 1 tbsp grapefruit juice). If you don’t have heavy cream, you can use whipping cream, but the texture might be slightly less stable. For the honey butter glaze, maple syrup can be used as a substitute for honey, though it will impart a different flavor.

Detailed Step-by-Step Instructions for Yuzu Infused Korean Milk Cream Donuts

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. Whisking ensures the yeast and salt are evenly distributed throughout the flour, which is crucial for proper rising and flavor development.
2. Form the Shaggy Dough: Create a well in the center of the dry ingredients. Pour in the warmed milk, melted butter, and beaten egg. Begin mixing with a wooden spoon or your hands until a shaggy dough starts to come together. The dough will be sticky at first, that’s normal.
3. Knead the Dough: Turn the shaggy dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, elastic, and less sticky. Kneading develops the gluten, which gives the donuts their structure and chewiness. Use the heel of your hand to push, fold, and turn the dough repeatedly.
4. First Rise: Shape the kneaded dough into a ball. Place it in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This allows the yeast to ferment, creating air bubbles that make the donuts light and fluffy.
5. Prepare the Yuzu Cream Filling: While the dough is rising, prepare the yuzu cream. In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks begin to form. Gradually add the powdered sugar, yuzu zest, yuzu juice, and vanilla extract. Continue whipping until stiff, but not overly stiff, peaks form. Be careful not to overwhip, or the cream will become grainy. Refrigerate the filling until ready to use.
6. Roll and Cut the Donuts: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it out to a thickness of approximately 1.5 cm (about 5/8 inch). Use a donut cutter (or two different sized round cutters) to cut out donut shapes. Re-roll any scraps to maximize your yield.
7. Fry the Donuts: Heat vegetable oil in a deep, heavy-bottomed pan to 175°C (350°F). Use a thermometer to ensure the oil is at the correct temperature. Carefully lower the donuts into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 1-2 minutes per side, until golden brown and puffed up.
8. Drain and Cool: Remove the fried donuts from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly before filling.
9. Fill the Donuts: Once the donuts are slightly cooled, use a pastry bag fitted with a small, round tip to inject about 1 teaspoon of the yuzu cream filling into each donut. Insert the tip into the side of the donut and gently squeeze until you feel resistance.
10. Make the Honey Butter Glaze: In a small saucepan, combine the honey and melted butter. Warm over low heat for 1-2 minutes, just until the mixture is fluid and well combined. Do not boil.
11. Glaze and Garnish: Dip the top of each filled donut into the warm honey butter glaze, allowing any excess to drip off. Immediately sprinkle the glazed donuts with toasted sesame seeds and lightly dust with powdered sugar.

The Science Behind the Fluff: Understanding Korean Milk Cream Donuts

Korean milk cream donuts, or ‘milk pie’ as they’re sometimes called, achieve their signature soft and airy texture through a combination of techniques. The higher hydration dough (more liquid relative to flour) creates a more tender crumb. The addition of softened butter to the dough further contributes to tenderness and richness. The frying process quickly sets the exterior while keeping the interior incredibly moist. The yuzu infusion isn’t just about flavor; the acidity of the yuzu interacts with the proteins in the cream, helping to stabilize the whipped cream and prevent it from deflating.

Yuzu: A Citrus Star and Its Flavor Profile

Yuzu is a highly aromatic citrus fruit originating from East Asia, particularly Japan and Korea. It’s a hybrid of mandarin orange and Ichang papeda. Unlike lemons or limes, yuzu has a complex flavor profile – it’s tart and fragrant, with notes of mandarin orange, grapefruit, and a hint of floral perfume. This unique flavor makes it a perfect complement to the sweetness of the honey and the richness of the cream. Using fresh yuzu juice and zest is highly recommended for the most authentic and vibrant flavor.

Tips for Perfect Donut Frying

Maintaining the correct oil temperature is paramount for successful donut frying. Too low, and the donuts will absorb too much oil, becoming greasy. Too high, and they’ll brown too quickly on the outside while remaining raw inside. A deep-fry thermometer is your best friend here. Also, avoid overcrowding the pan, as this will lower the oil temperature. Fry in batches, and allow the oil to return to 175°C (350°F) between batches. Don’t skip the draining step – a wire rack allows air to circulate, preventing the donuts from becoming soggy.

Storing and Reheating Your Yuzu Donuts

These donuts are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. The glaze may become slightly sticky over time. To reheat, you can briefly warm them in a microwave (5-10 seconds) or in a preheated oven at 175°C (350°F) for a few minutes. However, the texture will be best when consumed shortly after making.

Frequently Asked Questions (FAQ)

• Can I use lemon juice instead of yuzu juice? While lemon juice can be used in a pinch, it won’t provide the same unique flavor as yuzu. The flavor will be noticeably different.
• Can I make the dough ahead of time? Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate. Bring it to room temperature before rolling and cutting.
• What if I don’t have a donut cutter? You can use two round cookie cutters of different sizes to create a donut shape.

These Yuzu Infused Korean Milk Cream Donuts with Honey Butter Glaze are a delightful treat that’s sure to impress! The combination of tangy yuzu, sweet honey, and fluffy donut dough is simply irresistible. Don’t forget to save this recipe to your Pinterest board for later!

Yuzu Infused Korean Milk Cream Donuts With Honey Butter Glaze

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• Author: Samantha Hayes
• Total Time: 50 minutes
• Yield: 12 donuts 1x
• Diet: General

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Description

Experience the delightful fusion of Korean and Japanese flavors with these soft and fluffy yuzu-infused milk cream donuts, drizzled with a luscious honey butter glaze and toasted sesame seeds. A truly unforgettable treat!

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Ingredients

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• 250 g (2 cups) All-Purpose Flour: Provides structure for the donuts.
• 50 g (1/4 cup) Granulated Sugar: Adds sweetness and aids browning.
• 5 g (1 tsp) Instant Yeast: For a quick and reliable rise.
• 1/2 tsp Salt: Enhances flavors and controls yeast.
• 120 ml (1/2 cup) Whole Milk, warmed to 38 °C (100 °F): Activates yeast and creates a tender crumb.
• 30 ml (2 tbsp) Unsalted Butter, melted: Adds richness and tenderness.
• 1 Large Egg, room temperature: Provides structure and richness.
• 30 g (2 tbsp) Unsalted Butter, softened: For extra softness and flavor.
• Vegetable Oil: For deep frying.
• 200 ml (¾ cup) Heavy Cream: Base for the yuzu cream filling.
• 30 g (2 tbsp) Powdered Sugar: Sweetens and stabilizes the yuzu cream.
• 1 tsp Yuzu Zest: Provides intense citrus aroma and flavor.
• 1 tbsp Yuzu Juice (fresh): Adds tangy brightness to the cream.
• 1 tsp Alcohol-free Vanilla Extract: Enhances the overall flavor.
• 60 g (¼ cup) Honey: For the glaze, providing natural sweetness.
• 30 g (2 tbsp) Unsalted Butter, melted (for glaze): Adds richness and shine to the glaze.
• 1 tbsp Toasted Sesame Seeds (plus extra for garnish): Adds nutty flavor and texture.
• Powdered Sugar for dusting: A final touch of sweetness.

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Instructions

1. Combine Dry Ingredients: Whisk flour, sugar, yeast, and salt.
2. Form Shaggy Dough: Add warm milk, melted butter, and egg to dry ingredients; mix until combined.
3. Knead the Dough: Knead for 8-10 minutes until smooth and elastic.
4. First Rise: Let dough rise for 1-1.5 hours, or until doubled.
5. Prepare Yuzu Cream: Whip heavy cream with powdered sugar, yuzu zest, juice, and vanilla.
6. Roll and Cut Donuts: Roll dough and cut out donut shapes.
7. Fry the Donuts: Fry in 175°C (350°F) oil for 1-2 minutes per side.
8. Drain and Cool: Drain on a wire rack and cool slightly.
9. Fill the Donuts: Inject yuzu cream filling into each donut.
10. Make Honey Butter Glaze: Warm honey and melted butter.
11. Glaze and Garnish: Dip donuts in glaze and sprinkle with sesame seeds and powdered sugar.

Notes

For best results, use a thermometer to maintain the correct oil temperature during frying. Avoid overcrowding the pan to ensure even cooking.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Korean-Japanese Fusion

Nutrition

• Serving Size: 1 donut
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg