There’s something incredibly comforting about biting into a soft, fluffy doughnut and finding it filled with cool, creamy milk filling.
That gentle contrast is exactly why Korean milk cream donuts have become so popular.
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They feel light, not overly sweet, and bakery-fresh in the best way. I love how simple they look, but how luxurious they taste.
What Is a Korean Milk Cream Donut?
A Korean milk cream donut is a soft yeast-raised donut that’s fried until lightly golden, then sliced and generously filled with whipped milk cream.
Unlike traditional glazed donuts, these are not overly sweet or heavy. The focus is on texture — airy dough paired with silky cream.
They’re commonly found in Korean bakeries and cafés, often dusted lightly with powdered sugar and served chilled or at room temperature.
What Does Korean Milk Cream Donut Taste Like?
The donut itself tastes similar to milk bread — lightly sweet, fluffy, and tender. The cream filling is smooth, milky, and gently sweet, not buttery or dense.
Together, each bite feels soft, cool, and balanced. I always feel like I could eat one more without feeling overwhelmed.
Why Korean Milk Cream Donuts Are So Popular
These donuts went viral for a reason. They look beautiful, feel light, and taste comforting.
People love them because they’re less sugary than Western donuts and feel more refined. They also pair perfectly with coffee, tea, or iced drinks.
Ingredients Required
Ingredients for Donut Dough
| Amount | Ingredient | Notes |
|---|---|---|
| 3 cups | All-purpose flour | Plus extra for dusting |
| 1 packet (7 g) | Dry yeast | Instant or active |
| 5 tbsp | White sugar | Divided |
| 1 cup | Milk | Warm, not hot |
| 1 | Large egg | Room temperature |
| 2 tbsp | Unsalted butter | Softened |
| ½ tsp | Kosher salt | Balances sweetness |
| As needed | Corn oil | For frying |
Ingredients for Milk Cream Filling
| Amount | Ingredient | Notes |
|---|---|---|
| 1½ cups | Heavy whipping cream | Cold |
| 2 tbsp | Powdered sugar | Adjust to taste |
| 2 tbsp | Sweetened condensed milk | Optional but recommended |
Equipment Required
| Quantity | Equipment | Notes |
|---|---|---|
| 1 | Large mixing bowl | For dough |
| 1 | Small saucepan | Heating milk |
| 1 | Wooden spoon | Mixing |
| 1 | Stand mixer or hands | Kneading |
| 1 | Deep pot or fryer | Frying donuts |
| 1 | Thermometer | Oil temperature |
| 1 | Slotted spoon | Removing donuts |
| 1 | Wire rack | Cooling |
| 1 | Hand mixer or whisk | Whipping cream |
| 1 | Piping bag or spoon | Filling donuts |
Preparation and Cooking Time
Preparation time: about 2 hours
Cooking time: about 20 minutes
Total time: around 2 hours 20 minutes
Yield: 12 donuts
How to Make Korean Milk Cream Donut
Step 1: Activate the Yeast
Warm the milk until it feels like warm bath water. Add 1 tablespoon of sugar and the yeast.
Stir lightly and let it sit for about 5 minutes until foamy. This step helps ensure your donuts turn out fluffy.
Step 2: Make the Dough
In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and egg. Mix with a spoon until a rough dough forms.
Step 3: Knead the Dough
Add softened butter and knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky. If it sticks too much, dust lightly with flour.
Step 4: First Rise
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1½ hours until doubled in size.
Step 5: Shape the Donuts
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place on a floured tray.
Step 6: Second Proof
Cover loosely and let the donuts rest for 30 to 40 minutes until puffy. Gently flip them halfway so they rise evenly.
Step 7: Fry the Donuts
Heat oil to about 350°F (175°C). Fry donuts in batches for 2–3 minutes per side until golden brown. Drain on a wire rack.
Step 8: Cool Completely
Allow the donuts to cool fully before filling. This prevents the cream from melting.
Step 9: Make the Milk Cream
Whip heavy cream, powdered sugar, and condensed milk until stiff peaks form. Keep chilled until ready to use.
Step 10: Fill the Donuts
Slice each donut horizontally without cutting all the way through. Fill generously with milk cream and serve.
Secret to Soft and Fluffy Korean Donuts
The key is proper kneading, gentle shaping, and controlled oil temperature. I’ve learned that rushing the rise or overheating the oil always leads to dense donuts.
Delicious Variations of Korean Milk Cream Donut
You can easily customize these donuts. I’ve tried adding strawberries, dusting cocoa powder on top, and even mixing matcha into the cream. Each version tastes different but still keeps that soft, airy feeling.
How to Serve Korean Milk Cream Donuts
These donuts are best served slightly cool or at room temperature. I love serving them with iced coffee, milk tea, or even plain milk.
They’re perfect for gatherings because they look fancy but feel comforting.
How to Store
These are best eaten the same day. If needed, store filled donuts in an airtight container in the fridge for up to 24 hours. Let them sit at room temperature for 10 minutes before eating.
Pro Tips for Perfect
- Always keep oil temperature steady
- Don’t over-flour the dough
- Cool donuts fully before filling
- Whip cream slowly to avoid graininess
Nutritional Information (Per Donut)
- Calories: approximately 260
- Carbohydrates: moderate
- Protein: moderate
- Fat: moderate
- Sugar: balanced, not excessive
Korean Milk Cream Donut Recipe
Ingredients
Equipment
Method
- Warm the milk until it feels like warm bath water. Add 1 tablespoon sugar and the yeast, stir gently, and let it sit for 5 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt. Add the yeast mixture and egg, then mix until a rough dough forms.
- Add the softened butter and knead for about 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1½ hours until doubled.
- Punch down the dough and divide it into 4 equal pieces (or more if desired). Shape each into a smooth ball and place on a floured tray.
- Cover lightly and let the dough rest for about 30 minutes until puffy.
- Heat oil to 350°F (175°C). Fry donuts for 2–3 minutes per side until golden brown. Drain on a wire rack.
- Let the donuts cool completely before filling.
- Whip heavy cream, powdered sugar, and condensed milk until stiff peaks form.
- Slice each donut horizontally without cutting all the way through. Fill generously with milk cream and serve.
Notes
FAQs:-
Are Korean milk cream donuts fried or baked?
Korean milk cream donuts are traditionally fried. Frying gives them a light, fluffy texture that baking can’t fully replicate.
How long do milk cream donuts last?
They’re best eaten the same day. If needed, I store them in the fridge for up to 24 hours in an airtight container.
Why is my milk cream runny?
This usually happens if the cream is under-whipped or the donuts are still warm. I always let the donuts cool completely first.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works perfectly. You can add it directly to the dry ingredients without blooming.
What makes Korean milk cream doughnuts different from regular doughnuts?
They’re less sweet, softer, and filled with light milk cream instead of heavy frosting or glaze.
Conclusion
I love how these Korean milk cream doughnuts feel special without being complicated. They’re soft, creamy, and comforting, and every time I make them, they disappear fast. If you enjoy light desserts that don’t feel heavy, this recipe is one you’ll keep coming back to.
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