Korean Milk Cream Donut Recipe

Last Friday, we visited a Korean donut shop, and when they took their first bite, their faces just lit up with joy. Seeing how much they loved them, I decided to recreate these Korean Milk Cream Donuts at home to surprise them with a special evening treat.

So, I decided to make these Korean Milk Cream donuts at home to surprise them as their evening snack. I sit on my couch and take my notes. After researching for 2 hours and 2 failed attempts, I was finally able to make the Korean Milk Cream donuts recipe.

I thought, Why not share the recipe with my favorite people (you guys are my favorite).

Are you ready for the recipe? I guess so. Then take your recipe note and ready to make the yummy and creamy donuts.

Why You’ll Love These Korean Milk Cream Donuts

These donuts are not just your regular sweet treat. They’re soft, fluffy, and filled with the most delicious whipped cream that’s lightly sweetened. The condensed milk adds a unique flavor that perfectly complements the airy donut.

Plus, these donuts are deep-fried to golden perfection, giving them a delicate crunch on the outside while remaining light and tender inside.

This recipe doesn’t require fancy ingredients or tools—just a bit of time, patience, and a love for sweet, creamy goodness.

What Is in Korean Milk Cream Donuts?

• All-Purpose Flour (240g): This is the base for the donut, giving it structure and fluffiness.
• Sugar (25g): Adds just the right amount of sweetness to the dough.
• Egg (1): Helps bind the dough together, giving the donuts a soft texture.
• Milk (90ml): Adds moisture, making the donuts tender and soft.
• Melted Unsalted Butter (35g): Adds a rich flavor and softness to the dough.
• Dry Yeast (6g): Essential for that fluffy rise and airy texture.
• Whipping Cream (450ml): This will be whipped into a light, fluffy filling.
• Extra Sugar (50g): Adds sweetness to the cream filling.
• Condensed Milk: For a touch of extra sweetness and creamy flavor inside the donuts.
• Powdered Sugar: A light dusting on top for a pretty, sweet finish.

Recipe Substitutions

If you’re out of any ingredients or want to tweak the recipe, don’t worry I got you. Here are some easy swaps:

• Egg: Replace with 1/4 cup of unsweetened applesauce for a similar binding effect.
• Milk: Plant-based milk (like almond or oat milk) works if you’re dairy-free.
• Butter: Use coconut oil or any neutral oil if you want a dairy-free option.
• Whipping Cream: Coconut cream can be used for a dairy-free filling.

Kitchen Appliances You’ll Need

• Mixing Bowls: One for the wet ingredients and one for the dry.
• Hand Mixer: To whip the cream and mix the ingredients.
• Rolling Pin: To roll out the dough before cutting into shapes.
• Round Cookie Cutter: Helps cut out the perfect donut shape.
• Frying Pan: Deep enough for frying the donuts.

How To Make Korean Milk Cream Donuts

Step 01 | Prepare the Wet Ingredients:

Take a mixing bowl or jar, add 90 ml Milk, 1 egg, melted butter and mix them well with a spatula or hand mixer until they are well combined. 

Step 02 | Mix the Dry Ingredients:

In another bowl, add the all purpose flour, 25g sugar, instant yeast together and mix them with a whisk for a quick mix.

Step 03 | Combine Wet and Dry Ingredients:

After that, now mix the dry and wet ingredients with a stand mixer or by hand. I prefer a hand mixer for this step. Knead until everything combines together and a soft dough is formed.

Step 04 | Let the Dough Rise:

Transfer the dough to a lightly oiled bowl. Cover the bowl with a plastic wrap or use a kitchen towel. Let it proof for 1.5-2 hours until it doubles in size.

Step 05 | Roll Out the Dough:

Now, spread some flour on a rolling board. Roll out the dough until it is around ¼ inch in height.

Step 06 | Cut Out the Donuts:

Use a round shape cutter to cut the dough. Transfer to a baking pan lined with parchment paper. Then cut the parchment paper around the donuts to make it easier to add rhythm to the oil when frying.

Step 07 | Prepare for Frying:

Carefully cut the parchment around each donut, which makes it easy to place the donuts into the hot oil.

Step 08 | Fry the Donuts:

In a frying pan with heated oil, fry each donut until it turns a light golden brown on both sides. Remove and set on paper towels to drain excess oil.

Step 09 | Whip the Cream:

Take a bowl, add the whipping cream and 50g sugar and beat with a hand mixer until stiff peaks form.

Step 10 | Cut The Donuts:

Cut the donut in half but keep the donut ends connected. Now add and spread Condensed milk on the bottom part of the donut.

Step 11 | Assemble the Donuts:

Add the whipped cream in the donuts and shape the cream with an icing spatula or a knife. Do this one by one until you finish all the donuts.

Step 12 | Finish and Serve:

Finally, dust those donuts with powdered sugar and enjoy those creamy and yummy Korean mill cream donuts.

Recipe Notes

• Avoid Overheating Oil: Keep the oil at a medium heat to avoid burning the donuts.
• Don’t Over-Knead: Overworking the dough can make the donuts dense.
• Chill the Cream: Cold whipping cream whips up faster and holds shape better.

Why Are These Korean Milk Cream Donuts So Popular?

Korean Milk Cream Donuts have gained popularity for their unique combination of lightness and creamy filling.

Unlike typical donuts, these have a soft, melt-in-your-mouth texture and are filled with a lightly sweetened whipped cream that’s hard to resist. They’re not overly sweet, making them perfect for breakfast or a midday treat.

Recipe Variations and Additions

• Matcha Cream: Add a teaspoon of matcha powder to the whipping cream for a subtle green tea flavor.
• Chocolate Lover’s: Mix in cocoa powder or melted chocolate to the whipped cream filling.
• Fruit-Infused: Add fresh berries or sliced strawberries in the cream for a fruity twist.

What to Serve with This Korean Milk Cream Donut

• Hot Coffee or Latte: The warmth of coffee complements the sweet cream filling.
• Green Tea or Matcha Latte: A refreshing drink that balances the donut’s sweetness.
• Fruit Salad: A fresh side that brightens up the rich flavor of the donuts.

Korean Milk Cream Donut FAQs

How can I store leftover donuts?

Store them in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.

Can I bake instead of fry these donuts?

Yes, bake them at 350°F (175°C) for about 10–12 minutes or until golden brown, though they won’t have the same crispy texture.

Is it necessary to use condensed milk?

No, but condensed milk adds an extra sweet flavor that pairs beautifully with the whipped cream.

Why didn’t my dough rise?

Check the yeast expiration date and make sure the milk is lukewarm, not hot, to help activate the yeast.

How do I keep the donuts from being too oily?

Make sure the oil is hot enough before adding the donuts; this will prevent them from soaking up too much oil.

Conclusion

And there you have it—an easy, delicious recipe for Korean Milk Cream Donuts that will make you feel like you’re enjoying a sweet treat straight from a Korean bakery. This recipe is perfect for anyone who loves soft, creamy, and subtly sweet flavors.

I hope you give these donuts a try and experience just how comforting they are. Don’t forget to share your cooking journey with us, and follow us on Pinterest for more delightful recipes