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Korean Milk Cream Donut Recipe

These Korean milk cream donuts are soft, fluffy, and filled with light, creamy milk filling. I love how they’re not overly sweet, just perfectly balanced and bakery-style. They’re fried until golden, cooled, then generously filled for the best texture and flavor.
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Prep Time 2 hours
Cook Time 20 minutes
1 hour
Total Time 3 hours 20 minutes
Servings: 4 People
Course: Dessert
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Donut Dough
Amount Unit Name Notes
  • 3 cups All-purpose flour Plus extra for dusting
  • 1 packet Dry yeast About 7 g
  • 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
  • as needed Corn oil For frying
For the Milk Cream Filling
Amount Unit Name Notes
  • 1½ cups Heavy whipping cream Cold
  • 2 tbsp Powdered sugar Adjust to taste
  • 2 tbsp Sweetened condensed milk Optional but recommended

Equipment

  • 1 Large mixing bowl For dough
  • 1 Small saucepan Heating milk
  • 1 Wooden spoon Mixing dough
  • 1 Stand mixer or hands Kneading
  • 1 Deep pot Frying
  • 1 Kitchen thermometer Oil temperature
  • 1 Slotted spoon Removing donuts
  • 1 Hand mixer or whisk Whipping cream
  • 1 Piping bag or spoon Filling donuts

Method
 

Step 1:
  1. 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.
    Korean Milk Cream Donut Recipe
Step 2:
  1. In a large bowl, mix flour, remaining sugar, and salt. Add the yeast mixture and egg, then mix until a rough dough forms.
    Korean Milk Cream Donut Recipe
Step 3:
  1. Add the softened butter and knead for about 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
    Korean Milk Cream Donut Recipe
Step 4:
  1. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1½ hours until doubled.
    Korean Milk Cream Donut Recipe
Step 5:
  1. 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.
    Korean Milk Cream Donut Recipe
Step 6:
  1. Cover lightly and let the dough rest for about 30 minutes until puffy.
    Korean Milk Cream Donut Recipe
Step 7:
  1. Heat oil to 350°F (175°C). Fry donuts for 2–3 minutes per side until golden brown. Drain on a wire rack.
    Korean Milk Cream Donut Recipe
Step 8:
  1. Let the donuts cool completely before filling.
    Korean Milk Cream Donut Recipe
Step 9:
  1. Whip heavy cream, powdered sugar, and condensed milk until stiff peaks form.
    Korean Milk Cream Donut Recipe
Step 10:
  1. Slice each donut horizontally without cutting all the way through. Fill generously with milk cream and serve.
    Korean Milk Cream Donut Recipe

Notes

These Korean milk cream donuts taste best the same day. If I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. I always let them sit at room temperature for about 10 minutes before eating so the texture softens again.