Korean Milk Cream Donut

This Korean milk cream donut is my favorite for weekend baking sessions when I want something special with minimal fuss. The pillowy soft dough paired with luscious sweet cream filling brings a little bakery magic right to your kitchen.

I first made these on a lazy Saturday morning and now they are a regular treat whenever I want that perfect balance of soft and sweet

Ingredients

• All-purpose flour: provides structure so the donuts come out tender and soft Choose unbleached fresh flour for the best texture
• Granulated sugar: sweetens both the dough and the coating Make sure it is fresh to avoid clumps
• Active dry yeast: is essential for that fluffy rise Pick a good brand and check the expiry for best results
• Salt: balances the sweetness and enhances flavor Use fine salt for even mixing
• Warm milk: activates the yeast and softens the dough Use whole milk or at least 2 percent for richer flavor
• Unsalted butter: adds moisture and flavor opt for creamy fresh butter
• Large egg: binds the dough giving it strength Butter and egg together help with the dough’s tender crumb
• Neutral oil: like vegetable or canola oil is ideal for frying as it has a high smoke point Avoid strong flavored oils for a clean finish
• Condensed milk: sweetens and thickens the cream filling Buy a reliable brand that is slightly caramel colored for richer taste
• Heavy cream: whips into that perfect soft peak texture Use fresh cold cream for best whipping
• Vanilla extract: brings subtle sweet aromatic notes Choose pure vanilla for the best flavor

Instructions

Make the Dough:

In a large bowl, whisk together the flour, sugar, yeast, and salt evenly This will ensure the yeast is distributed without direct contact with salt which can inhibit rising In a separate bowl, whisk the warm milk, egg, and softened butter gently Gradually pour the wet mixture into the dry ingredients Mix carefully until a soft dough forms You can use a stand mixer with a dough hook or knead by hand for about 10 minutes until the dough is smooth and elastic This kneading step develops gluten for a light but chewy donut base

Let it Rise:

Cover the dough loosely with a clean kitchen towel Find a warm spot free from drafts Let it rise for 1 to 1.5 hours until doubled in size The rising time ensures the dough grows airy and soft I like to start a good playlist and sip coffee while waiting as the kitchen slowly fills with that warm yeasty aroma

Shape the Donuts:

Lightly punch down the dough to release air Roll it out on a lightly floured surface to about one half inch thickness Use a round cutter approximately three inches in diameter to shape your donuts Arrange them spaced on a baking sheet Cover again lightly so they can rise another 30 minutes This second rise gives that perfect fluffy texture after frying

Fry Until Golden:

Heat the neutral oil in a deep pot or fryer to 325 degrees Fahrenheit or 160 degrees Celsius Use a thermometer for accuracy Fry the donuts a few at a time carefully for about one to two minutes each side until golden brown and puffed Drain on paper towels to remove excess oil While still warm roll each donut generously in granulated sugar This adds a delicate crunchy coating that contrasts the soft inside

Make the Milk Cream Filling:

Chill your mixing bowl and beaters for better whipping results In the cold bowl whip heavy cream until soft peaks form Add condensed milk and vanilla extract Continue whipping until smooth and pipeable This cream should be airy but hold its shape when piped The condensed milk gives a sweet silky richness without being too stiff

Fill the Donuts:

When donuts are cool enough to handle, gently use a knife or chopstick to create a pocket on the side Careful not to tear the dough Fill a piping bag and pipe the cream into each donut generously Take your time for a balanced cream to dough bite that melts in your mouth

I love how the milk cream filling adds a dreamy softness that pairs perfectly with the lightly sweet fried dough We often make these for casual family brunches when friends stop by unexpectedly The aroma and texture always bring smiles and a sense of celebration

Storage Tips

Store any leftovers in an airtight container in the refrigerator to keep the cream fresh They taste best the same day but can be enjoyed for up to two days Warm slightly before serving for the freshest bite Avoid freezing filled donuts as the cream does not thaw well Instead freeze the dough rounds after shaping and save the frying and filling for later

Ingredient Swaps

You can replace all-purpose flour with cake flour for a lighter crumb but reduce the rising time slightly Using evaporated milk instead of condensed milk in the cream changes the sweetness and texture Use coconut cream with a bit of sugar and vanilla for a dairy free vegan version Substitute vegetable oil with sunflower or peanut oil for frying if preferred

Serving Ideas

Serve these donuts fresh dusted with powdered sugar or cinnamon sugar as a variation Drizzle with chocolate ganache or caramel for a decadent twist Pair with a strong cup of coffee or a floral jasmine tea to complement the flavors Add fresh berries on the side to cut through the richness

Enjoy the delightful pillowy texture and creamy filling that make these Korean milk cream donuts a beloved treat

Frequently Asked Recipe Questions

→ What type of flour works best for the dough?

All-purpose flour provides the right balance of protein to create soft, elastic dough ideal for these donuts.

→ How can I tell when the dough has risen enough?

The dough should roughly double in size during rising and look puffed and airy to the touch.

→ What oil is recommended for frying?

Neutral oils like vegetable or canola oil are best as they don’t impart strong flavors and reach high frying temperatures safely.

→ How do I achieve the fluffy milk cream filling?

Whip chilled heavy cream to soft peaks before folding in condensed milk and vanilla to keep a light, smooth texture.

→ Can I prepare the filling ahead of time?

Yes, the milk cream filling can be made a few hours in advance and kept chilled until piping into the donuts.

→ What is the best way to fill the donuts?

Create a small pocket inside each donut using a knife or chopstick, then use a piping bag to fill with cream gently to avoid tearing.