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Korean Donut Recipe
Soft, pillowy donuts with Korean-style glaze and colorful sprinkles - a delightful treat that's lighter than traditional donuts.
Ingredients
For the Donut Dough:
- 300g bread flour
- 60g granulated sugar
- 7g instant yeast
- 5g salt
- 2 large eggs
- 150ml warm milk
- 50g butter, softened
- 1 tsp vanilla extract
For the Korean Glaze:
- 200g powdered sugar
- 60ml milk
- 2 tbsp honey
- 1 tsp vanilla extract
- Food coloring (optional)
For Frying & Decoration:
- Vegetable oil for deep frying
- Colorful sprinkles
- Toasted sesame seeds
- Coconut flakes
Instructions
Make the Dough:
- Mix flour, sugar, yeast, and salt in a large bowl.
- Add eggs, warm milk, and vanilla. Mix until dough forms.
- Knead in softened butter until smooth and elastic, about 10 minutes.
- Place in oiled bowl, cover, and rise for 1.5 hours until doubled.
Shape the Donuts:
- Roll dough to 1cm thickness on floured surface.
- Cut with donut cutter or use two round cutters (8cm and 3cm).
- Place on parchment squares, cover, and rise for 45 minutes.
Fry the Donuts:
- Heat oil to 170°C (340°F) in deep pot.
- Carefully slide donuts into oil using parchment paper.
- Fry for 1-2 minutes per side until golden brown.
- Remove and drain on paper towels.
- Cool completely before glazing.
Make Glaze and Decorate:
- Whisk powdered sugar, milk, honey, and vanilla until smooth.
- Add food coloring if desired.
- Dip each donut face-down into glaze.
- Immediately sprinkle with decorations while glaze is wet.
- Let set for 10 minutes before serving.
Korean Donut Secrets
Oil Temperature
Maintain consistent oil temperature. Too hot and donuts will brown too quickly; too cool and they'll absorb oil.
Light Texture
Korean donuts are lighter than American style. Don't over-knead and ensure proper rising for the fluffiest texture.
Glaze Consistency
The glaze should coat the back of a spoon but still drip off. Adjust with milk or powdered sugar as needed.