Why You’ll Love Korean Milk Cream Donut Recipe

  • The texture is irresistibly soft and airy, with just the right amount of crisp on the outside.

  • The filling is creamy and light — not overly sweet — thanks to the whipped cream balanced with condensed milk.

  • It uses simple, familiar ingredients and doesn’t require any fancy tools.

  • It makes for a beautiful dessert or a special treat to share with guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour

  • Sugar

  • Egg

  • Milk

  • Unsalted butter, melted

  • Dry yeast

  • Whipping cream

  • Extra sugar (for whipping cream)

  • Condensed milk

  • Powdered sugar (for dusting)

Directions

  1. Prepare the wet ingredients: In a bowl, whisk together milk, the egg, and melted butter until well combined.

  2. Mix the dry ingredients: In another bowl, combine the flour, sugar, and dry yeast.

  3. Combine: Add the wet mixture to the dry ingredients and knead (by hand or mixer) until a soft dough forms.

  4. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise for about 1½ to 2 hours or until doubled in size.

  5. Roll out: On a floured surface, roll the dough to about ¼‑inch thickness.

  6. Cut donuts: Use a round cutter to cut dough into donut shapes. Transfer each onto parchment or a tray.

  7. Prepare for frying: Trim around donuts (if using parchment) to make handling easier.

  8. Fry: In a pan with hot oil (medium heat), fry each donut until golden brown on both sides. Drain on paper towels.

  9. Whip cream: In a clean bowl, whip the cream with extra sugar until stiff peaks form.

  10. Cut & fill: Slice each donut partially in half (leave one edge attached). Spread a layer of condensed milk inside the bottom section.

  11. Assemble: Pipe or spoon whipped cream into the donuts, filling generously.

  12. Finish & serve: Dust the filled donuts with powdered sugar. Serve immediately.

Servings and timing

This recipe yields approximately 8–10 filled donuts (depending on cutter size).

  • Active prep time: ~ 30 minutes

  • Rise time: ~ 1½ to 2 hours

  • Frying & assembly: ~ 20 minutes

Variations

  • Matcha cream: Add a teaspoon of matcha powder into the whipped cream for a subtle green tea flavor.

  • Chocolate cream: Stir in cocoa powder or melted chocolate into the whipped cream.

  • Fruit‑infused: Fold in small pieces of berries or fruit compote into the cream filling.

  • Dairy‑free: Use plant‑based milk and coconut cream in place of dairy milk and whipping cream.

  • Baked version: Instead of frying, bake the donuts at 175 °C (350 °F) for about 10–12 minutes until golden. (Texture will differ.)

Storage/Reheating

Store any leftover filled donuts in an airtight container in the refrigerator for up to 2 days. Before serving, let them rest at room temperature for a short while so the cream softens a bit.
If you want to refresh the fried shell’s crispness: briefly warm the outer shell (without cream) in a low oven or toaster oven, then reassemble with chilled cream.

FAQs

What ingredients do I absolutely need for this recipe?

The essentials are flour, sugar, egg, milk, melted butter, dry yeast for the donut dough, and whipping cream plus sugar (and optional condensed milk) for the filling.

Can I skip the condensed milk?

Yes — it’s optional. Condensed milk adds extra richness and sweetness, but the donuts will still be delicious without it.

My dough didn’t rise — what went wrong?

Possible issues: the yeast may have been expired or inactive, the liquid was too hot (killed the yeast), or the environment was too cool for proofing.

How can I prevent the donuts from absorbing too much oil?

Be sure the oil is at medium heat (not too low). Frying at the right temperature helps the exterior set quickly and prevents excessive oil absorption.

Can I bake instead of fry?

Yes — you can bake at about 175 °C (350 °F) for 10–12 minutes until golden. The texture won’t be exactly the same (less crisp), but it works as a lighter alternative.

How long does the whipped cream stay stable?

Whipped cream is best used shortly after whipping, ideally within a few hours. Keep it chilled until filling the donuts to maintain volume.

Can I make the dough or cream ahead of time?

You can prepare the dough and let it rise ahead (refrigerated overnight) and whip the cream just before assembly. But for best texture and freshness, fill and serve as soon as possible.

What kind of oil should I use for frying?

Use a neutral, high smoke‑point oil (like vegetable, canola, or sunflower oil) to ensure the donuts fry evenly without imparting unwanted flavor.

How can I add flavor to the donuts?

You can incorporate flavor extracts (vanilla, almond), citrus zest, or spices into the dough or cream. You can also top with cocoa powder, flavored sugars, or crushed nuts.

Will this recipe work at high altitude or in different climates?

You may need slight adjustments: reduce proofing time in warmer climates and possibly increase rise time or reduce yeast in cooler climates. Watch the dough and yeast behavior more than clock time.

Conclusion

These Korean Milk Cream Donuts deliver a heavenly combination of a pillowy, lightly crisp shell and a luxuriously creamy filling. While they require a bit of patience for rising and frying, the result is a bakery-level treat you can enjoy at home. With a few tweaks, you can adapt them to match your flavor preferences or dietary needs. Enjoy the process—and of course the sweet, creamy reward.


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Korean Milk Cream Donut

Korean Milk Cream Donut


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  • Author: Patricia
  • Total Time: 1 hour 40 minutes
  • Yield: 6 donuts
  • Diet: Vegetarian

Description

These Korean Milk Cream Donuts are a popular street food treat made with soft, fluffy yeast donuts filled with a sweet and airy milk cream. They’re lightly coated in sugar and perfect for dessert or a special snack.


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp instant yeast
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup warm milk
  • 1 egg
  • 2 tbsp unsalted butter (softened)
  • Oil for frying
  • 1/4 cup sugar (for coating)
  • 1 cup heavy whipping cream
  • 2 tbsp sweetened condensed milk
  • 1/4 tsp vanilla extract


Instructions

  1. In a bowl, mix flour, instant yeast, sugar, and salt.
  2. Add warm milk and egg. Mix until a dough forms.
  3. Knead in the softened butter until the dough is smooth and elastic.
  4. Cover and let rise for about 1 hour, or until doubled in size.
  5. Punch down the dough and divide it into 6 equal pieces. Shape each into a ball.
  6. Place on a parchment-lined tray, cover, and let rise for another 30 minutes.
  7. Heat oil in a pot to 320°F (160°C). Fry donuts until golden brown on both sides, about 2–3 minutes per side.
  8. Remove and drain on paper towels. While warm, coat each donut in sugar.
  9. In a bowl, whip the heavy cream until soft peaks form. Add condensed milk and vanilla extract. Whip until stiff peaks form.
  10. Let donuts cool completely. Slice partially and pipe cream into the center.
  11. Serve immediately or chill briefly before serving.

Notes

  • Ensure oil is not too hot to prevent burning the donuts outside before cooking through.
  • Use cold utensils and cream when whipping for best results.
  • Donuts are best eaten the same day.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 donut
  • Calories: 290
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

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