Dessert

Korean Milk Cream Donuts Recipe

Name: Korean Milk Cream Donuts Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Korean
Ingredients: 3 cups all-purpose flour; 0.25 cups sugar; 2 teaspoons active dry yeast; 1 cup milk; 1 large egg; 2 tablespoons butter; 1 teaspoon salt; 1 cup heavy cream; 0.5 cups powdered sugar; 1 teaspoon vanilla extract; Vegetable oil (enough for deep frying, heated to 350°F)

Byanna orden February 6, 2026February 6, 2026

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Introduction

Indulge in the soft, sweet bliss of Korean Milk Cream Donuts. These fluffy, golden treats are filled with rich, creamy filling that melts in your mouth. Perfect for a special breakfast or an afternoon snack.

The image shows a white paper tray holding five round golden-brown buns, each split and generously filled with thick white cream in the center. The buns have a soft, shiny texture with a slight gloss. The tray is placed on a white marbled surface, with a silver spoon and a silver fork beside it on the right. A green leaf is slightly visible at the top right corner. A woman's hand is holding the tray gently from the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
0.25 cups sugar
2 teaspoons active dry yeast
1 cup milk
1 large egg
2 tablespoons butter
1 teaspoon salt
1 cup heavy cream
0.5 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl, combine the flour, sugar, and salt.
Step 2: In a separate bowl, dissolve the yeast in warmed milk and let it sit for 5 minutes until frothy.
Step 3: Gradually add the warm milk mixture, beaten egg, and melted butter to the dry ingredients. Stir until a shaggy dough forms.
Step 4: Transfer the dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic.
Step 5: Shape the dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size.
Step 6: Punch down the dough and roll it out to about ½ inch thickness on a floured surface.
Step 7: Cut out donut shapes using a donut cutter or two round cutters. Set the donuts on a lined baking sheet and let rise for another 30 minutes.
Step 8: Whip together the heavy cream, powdered sugar, and vanilla extract in a medium bowl until soft peaks form.
Step 9: Heat oil to 350°F in a deep skillet. Fry donuts carefully for 2-3 minutes per side until golden brown.
Step 10: Let the donuts cool slightly. Use a piping bag to inject the whipped cream filling into each donut.
Step 11: Dust the filled donuts with powdered sugar and serve immediately.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough.
You can substitute whole milk with almond or oat milk for a dairy-free option, though texture may vary slightly.
If you don’t have a donut cutter, use two different-sized round cutters to create the donut shape.
Make sure the oil temperature stays steady around 350°F to avoid greasy or undercooked donuts.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. Because of the cream filling, it’s best to refrigerate them if keeping longer, up to 3 days. Reheat gently in a microwave for about 10 seconds, but avoid overheating to prevent the cream from melting too much.

How to Serve

The image shows a white box containing five soft, round bread rolls, each cut halfway open and filled with a thick layer of white cream. The bread rolls have a golden-brown crust with a smooth, shiny surface and a soft inside. The white cream filling is thick, smooth, and slightly unevenly spread in the middle of each piece, creating a rich contrast against the warm color of the bread. The box is placed on a white marbled surface, next to two silver spoons and a small green leaf, while a woman's hand is slightly touching the box from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Allow it to come to room temperature before rolling and cutting.

What if I don’t have heavy cream for the filling?

You can substitute with whipped mascarpone or cream cheese mixed with a little powdered sugar and vanilla for a slightly different but delicious filling.