Korean Milk Cream Donut Recipe

There’s something so indulgent about biting into a soft, pillowy donut that’s filled to the brim with rich, creamy goodness. That’s exactly what makes the Korean Milk Cream Donut Recipe such a beloved treat. These donuts aren’t just any fried dough-they’re golden, fluffy pastries stuffed with silky milk cream that feels like biting into a cloud.

Whether you’ve spotted them in trendy Korean cafés or on viral food videos, these cream-filled donuts have taken the world by storm. Their light texture and luscious filling set them apart from regular donuts, making them a must-try for dessert lovers.

Today, I’m going to show you step by step how to recreate this delicious bakery-style treat at home, so you can enjoy it fresh from your own kitchen.

What Is Korean Milk Cream Donut and What Does It Taste Like?

Korean milk cream donuts are a modern take on the classic yeast donut, but with a unique Asian twist. Instead of being glazed or topped with frosting, these donuts are sliced open and generously stuffed with smooth milk cream that has a slightly sweet, milky flavor.

The texture is everything: the donut itself is airy yet chewy, while the filling is light, creamy, and just sweet enough without being overwhelming. Each bite offers the perfect balance of fluffy bread and velvety cream.

Taste-wise, imagine the softness of a brioche paired with the cool creaminess of whipped milk custard. It’s indulgent but not heavy-making it the perfect afternoon treat with coffee, tea, or even as a show-stopping dessert for guests.

Ingredients Required for Korean Milk Cream Donut Recipe

Gather all the following ingredients, before you start making this Korean Milk Cream Donut

For the donuts:

• 2 ½ cups bread flour
• 2 tsp instant yeast
• ¾ cup warm milk
• 1 large egg
• ¼ cup sugar (divided)
• 3 tbsp unsalted butter (softened)
• ½ tsp salt
• Oil for frying

For the cream filling:

• 1 ½ cups heavy whipping cream (35% fat)
• 2 tbsp powdered sugar
• 1 sheet gelatin (or 1 tsp gelatin powder)
• 1 tbsp water
• 2 tbsp sweetened condensed milk

Kitchen Utensils Required

1. Stand mixer with dough hook
2. Mixing bowls
3. Rolling pin
4. Donut cutter or round cutter
5. Serrated knife
6. Whisk or hand mixer
7. Piping bag or spatula

Preparation & Cooking Time

Preparation time: 2 hours (includes proofing)

Cooking time: 20 minutes

Total time: ~2 hours 20 minutes

Servings: 12 donuts

Copycat Korean Milk Cream Donut Recipe

Just follow this simple step by step guideline to make your homemade version of Korean Milk Cream Donut in a delicious way.

1. Prepare the Dough: Warm the milk to body temperature, stir in 1 teaspoon sugar, and sprinkle in the yeast. Let it sit for 5 minutes until foamy. In a stand mixer, combine bread flour, salt, half the sugar, and egg. Add the yeast mixture and knead on low for 5 minutes, then medium-high for 8 minutes.

2. Incorporate Butter: Add the softened butter and remaining sugar to the dough. Continue mixing for about 4 minutes until the dough becomes smooth and elastic. Shape into a ball, place in a greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.

3. Shape the Donuts: Roll the dough out to about ½ inch thick. Cut into 12 rounds using a donut cutter or glass. Arrange on a floured tray, cover lightly, and let them rest while preparing the proofing environment.

4. Second Proof: Place the tray in a warm, steamy environment (like an oven briefly warmed and turned off with a bowl of hot water inside). Proof for about 45 minutes, or until the donuts are puffy and leave a small indent when gently poked.

5. Fry the Donuts: Heat oil in a large pan to 325°F (160°C). Fry donuts in batches, about 2 minutes per side, until golden brown. Drain on a wire rack or paper towels.

6. Make the Cream & Fill: Bloom gelatin in cold water, melt with a little water, and set aside. Whip heavy cream with powdered sugar to soft peaks, then slowly add the gelatin mixture. Whip to stiff peaks. Slice donuts, drizzle condensed milk inside, and generously fill with cream. Serve immediately!

Delicious Ways to Customize and Serve This Korean Milk Cream Donut

Here are some Variations and Customizations ideas you can try to enjoy this Korean Milk Cream Donut deliciously

1. With a hot latte in the morning
Trust me, there’s nothing like biting into a fluffy cream donut while sipping on a hot latte. The bitterness of the coffee cuts through the sweetness of the cream perfectly-it feels like you’re sitting in a cozy Korean café.

2. Drizzled with extra condensed milk
Sometimes, I go a little extra and drizzle more condensed milk over the cream. It adds richness and gives the donut a beautiful glossy look, almost like a dessert straight out of a bakery display.

3. Paired with iced matcha latte
If you love matcha, this combo is a dream. The grassy, slightly bitter notes of matcha balance the pillowy creaminess of the donut so well. I had this once on a hot day, and it was heavenly.

4. With fresh strawberries
I tried this once by slicing strawberries and tucking them into the cream filling-game changer! It added a burst of freshness that cut through the sweetness and made the donut taste even lighter.

5. Dusted with cocoa powder
If you’re a tiramisu lover like me, dusting a bit of cocoa powder over the cream turns the donut into a mini cocoa-cloud treat. It’s indulgent but not overwhelming.

6. As a dessert after Korean BBQ
This might sound funny, but after a heavy, savory Korean BBQ meal, finishing with a cold, creamy donut is such a satisfying contrast. We tried it once after grilling pork belly at home, and it was the perfect sweet ending.

7. With a scoop of vanilla ice cream
On a hot day, I split the donut open and tucked in a scoop of vanilla ice cream alongside the cream. Messy? Yes. Worth it? Absolutely. It’s like an over-the-top cream puff sandwich.

8. Alongside bubble tea
This pairing is so popular in Korean dessert cafés, and I get why. A chewy boba drink plus a fluffy donut? It’s texture heaven. My favorite combo is taro bubble tea with a milk cream donut.

My Personal Experience and Some Tips on This Korean Milk Cream Donut Recipe

When I made this Korean milk cream donut recipe, I felt so happy. The dough was soft and fun to work with. I liked watching the yeast bubble-it made me smile because I knew the donuts would be fluffy. When I filled them with cream, it felt like magic. The first bite was sweet, soft, and creamy. I loved it so much, and I wanted to eat another one right away.

7 Tips for This Recipe

1. Warm your milk, but don’t make it too hot-just a little warm for the yeast.

2. Let the dough rise until it is big and puffy.

3. Roll the dough gently so it stays soft.

4. Fry the donuts on medium heat so they cook even.

5. Don’t over whip the cream, or it will look broken.

6. Cut the donut slowly so you don’t smash it.

7. Eat them fresh-they taste the best the same day.

How to Store and Reheat Leftover Korean Milk Cream Donut Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

These donuts are best eaten the same day, as the cream filling softens the dough. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Reheating isn’t recommended, but you can let them sit at room temperature for 10 minutes before serving again.

FAQs on this Korean Milk Cream Donut Recipe

When you give this Korean Milk Cream Donut Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. When making donuts, should the milk be warm?

Yes! I always use warm milk-around body temperature (not hot). If the milk is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly. Warm milk helps the dough rise beautifully.

2. How to preserve milky donuts?

From my experience, cream-filled donuts are best eaten fresh. But if I have leftovers, I keep them in an airtight container in the fridge for up to 24 hours. The cream stays stable, and the donuts don’t dry out too much.

3. How many calories are in a cream donut?

It depends on the size, but in my kitchen tests, one Korean milk cream donut is roughly 280–320 calories. Frying adds extra calories, and of course, the amount of cream filling will change things a little.

4. How long can cream-filled donuts sit out?

I don’t leave mine out for more than 2 hours. The cream is dairy-based, so it needs refrigeration. If you’re serving them at a party, I’d recommend only bringing them out shortly before eating.

5. Can I make the dough ahead of time?

Yes, I’ve done this! I prepare the dough, let it rise once, then refrigerate it overnight. The next day, I shape and proof the donuts before frying. It actually develops a deeper flavor this way.

6. Can I bake instead of frying?

I tried baking once, and while they still tasted nice, they didn’t have that same airy texture or golden crust. If you want the true Korean donut experience, frying is the way to go.

7. What oil is best for frying donuts?

From experience, neutral oils like canola or vegetable oil work best. They don’t overpower the flavor of the donut, and they maintain a steady frying temperature.

8. Why is my donut dough too sticky?

This happened to me the first time! If your dough feels sticky, don’t panic-it’s normal with enriched dough. Just flour your hands and surface lightly. Resist adding too much flour, because it can make the donuts dense.

9. Can I use powdered milk instead of fresh milk?

Yes, I’ve experimented with this. Reconstituted powdered milk works fine for the dough, but for the cream filling, I always stick to heavy cream for that rich texture.

10. How do I stop my cream from curdling?

The trick I learned is to whip slowly at first and only add the gelatin when the cream is at soft peaks. Also, don’t over-whip-it turns grainy quickly. If it happens, I just start over with fresh cream.

And there you have it-the ultimate Korean Milk Cream Donut Recipe that’s fluffy, creamy, and absolutely irresistible. Perfect for sharing (or keeping all to yourself!), these donuts bring a little taste of Korea right into your home kitchen. Give them a try this weekend and impress your family or friends with your baking skills.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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