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Korean Milk Cream Donut Recipe

Korean Milk Cream Donut Recipe

Soft and fluffy fried donuts filled with light, creamy milk filling. These bakery-style Korean donuts are airy, mildly sweet, and perfect for dessert or coffee time.
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Prep Time 2 hours
Cook Time 20 minutes
1 hour 30 minutes
Total Time 3 hours 50 minutes
Servings: 4
Course: Dessert
Cuisine: Korean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For Donut Dough
2½ cups — Bread flour — Provides structure
2 tsp — Yeast — Instant or dry
¾ cup — Milk — Warm, not hot
1 — Egg — Room temperature
¼ cup — Sugar — Divided
3 tbsp — Unsalted butter — Softened
½ tsp — Salt — Balances flavor
As needed — Oil — For frying
For Milk Cream Filling
1½ cups — Heavy whipping cream — Cold
2 tbsp — Powdered sugar — Adjust sweetness
2 tbsp — Sweetened condensed milk — Adds richness
1 tsp — Gelatin — Optional, for stability
1 tbsp — Water — For gelatin

Equipment

  • Mixing bowl For preparing dough
  • Stand mixer or hands For kneading
  • Rolling pin To flatten dough
  • Round cutter To shape donuts
  • Deep pot or fryer For frying
  • Thermometer To check oil temperature
  • Slotted spoon To remove donuts
  • Wire rack For cooling
  • Hand mixer or whisk To whip cream
  • Piping bag  To fill donuts

Method
 

Step 1:
  1. Warm the milk slightly, add sugar and yeast, and let it sit for 5 minutes until foamy.
    Korean Milk Cream Donut Recipe
Step 2:
  1. In a bowl, mix flour, remaining sugar, and salt. Add yeast mixture and egg, then combine into a dough. Add butter and knead for 8–10 minutes until smooth and elastic.
    Korean Milk Cream Donut Recipe
Step 3:
  1. Place dough in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled. Punch down the dough, roll to ½ inch thickness, and cut into round shapes.
    Korean Milk Cream Donut Recipe
Step 4:
  1. Let shaped dough rest for 30–45 minutes until puffy. Heat oil to 170–175°C and fry donuts for 2–3 minutes per side until golden brown.
    Korean Milk Cream Donut Recipe
Step 5:
  1. Remove and cool completely on a wire rack. Whip cream with powdered sugar and condensed milk until stiff peaks form. Slice donuts halfway and fill generously with cream. Serve fresh.
    Korean Milk Cream Donut Recipe

Notes

  • Use warm milk only; hot milk can kill the yeast.
  • Do not over-flour the dough; it should remain soft and slightly sticky.
  • Always cool donuts completely before adding cream.
  • Best consumed fresh; refrigerate leftovers for up to 24 hours.
  • Do not reheat filled donuts, as the cream may melt.