Korean Milk Cream Donut Recipe

When I make homemade Korean Milk Cream Donuts in my kitchen, my little daughter always sits in the corner, waiting for that first bite.

It brings back memories—sweet ones—of when I used to do the same thing while watching my grandma make her special batch of donuts. She made big trays for all my cousins, and the smell filled the whole house.

But those were traditional ones. This recipe I’m sharing today is the Korean version, which I found on YouTube. After trying both styles, I can honestly say the Korean ones are my favorite. They’re soft, creamy, and just melt in your mouth.

So today, I’m sharing my full Korean Milk Cream Donut Recipe with you—step-by-step, just how I make them at home.

Korean Milk Cream Donut vs Traditional Donut

The difference between Korean milk cream donuts and regular donuts is quite simple—but it makes a big change in taste and texture.

Traditional donuts, like the ones my grandma made, are usually fried and glazed or coated with sugar. They’re yummy, no doubt, but they tend to be a bit heavy and sweet.

Korean milk cream donuts feel lighter. The dough is soft and fluffy inside, kind of like milk bread. And instead of sugar glaze, these are filled with lightly sweet whipped cream, which makes each bite smooth and soft. It’s not too sweet, and the texture is airy.

What Does Korean Milk Cream Donut Taste Like?

Biting into a Korean milk cream donut feels like tasting a cloud. The donut is warm and fluffy, and the inside cream is cool and silky. The whipped cream filling isn’t too sweet—it’s just right, with a hint of condensed milk that adds a nice creamy flavor.

Unlike heavy cream donuts or sugary ones from the store, these feel light. You can eat one (or three!) and still not feel too full.

The combination of the airy dough and soft cream is a real treat. My husband even said they taste like something from a fancy bakery, but I made them at home. That’s how good they are.

Korean Milk Cream Donut Ingredients

Let’s look at what you need. All ingredients are easy to find in stores.

For the Donuts:

• Bread flour (2.5 cups): This flour has more protein than all-purpose flour, giving the donuts their chewy, soft texture. It’s what makes them hold up well when fried and keeps them fluffy.
• Active dry yeast (2 teaspoons): Yeast helps the dough rise, making it light and airy. Make sure it’s fresh, or your donuts won’t puff up!
• Milk (2/3 cup, warmed to about 100°F): Warm milk wakes up the yeast and adds moisture to the dough. It should feel like a cozy bath, not too hot.
• Sugar (4 teaspoons, divided): A little sugar in the dough adds sweetness, and some goes in the yeast mix to help it bubble up.
• Salt (1 teaspoon): Salt balances the sweetness and makes all the flavors pop. Don’t skip it!
• Egg (1 large): The egg makes the dough rich and tender. It also helps the donuts hold their shape.
• Butter (3 tablespoons, softened): Soft butter gets mixed into the dough, making it extra smooth and soft. It’s like a hug for your donuts.
• Vegetable oil (4-6 cups, for frying): You need enough oil to fry the donuts. It gives them that golden, crispy outside.

For the Cream Filling:

• Heavy whipping cream (2 cups, 35% fat): This makes the filling rich and creamy. The high fat content helps it whip up nice and thick.
• Powdered sugar (4 tablespoons): This sweetens the cream without making it grainy. It blends in smoothly for a perfect filling.
• Gelatin (1 sheet or 1 teaspoon powdered): Gelatin keeps the whipped cream firm so it doesn’t ooze out of the donuts. It’s like a secret helper.
• Water (2 tablespoons): You use this to soak or melt the gelatin. It helps the gelatin mix into the cream.
• Condensed milk (¼ cup): A drizzle of this inside the donuts adds a sweet, milky flavor that makes them extra special.
• Powdered sugar (optional, for dusting): A light sprinkle on top makes the donuts look pretty and adds a tiny bit of sweetness.

Helpful Swaps

If you’re missing something, don’t worry! Here are some swaps that still work great:

1. Bread flour: If you only have all-purpose flour, use it, but your donuts might be a bit less chewy. Add 1 tablespoon of vital wheat gluten if you have it.
2. Active dry yeast: Instant yeast works too. Use 1.5 teaspoons and skip the warm milk step—just mix it with the flour.
3. Heavy whipping cream: If you can’t find 35% fat cream, use 30% fat, but whip it carefully to avoid overmixing.
4. Gelatin sheet: Powdered gelatin is fine (1 teaspoon = 1 sheet). Follow the same soaking steps.
5. Condensed milk: Sweetened evaporated milk or a mix of milk and sugar can work in a pinch, but it won’t be as rich.

Kitchen Appliances

You don’t need fancy tools, but these will make the process easier:

1. Stand mixer with dough hook (or mix by hand if you don’t have one)
2. Large frying pan or deep fryer (for frying the donuts)
3. Thermometer (to check oil temperature)
4. Rolling pin (for rolling out the dough)
5. Round cutter (about 3 inches, or use a glass)
6. Piping bag or Ziploc bag (for filling the donuts)
7. Serrated knife (for slicing the donuts)
8. Mixing bowls and measuring cups/spoons

How to Make Korean Milk Cream Donut

Step 1 | Activate the Yeast

Warm the milk to about 100°F (like a warm bath). Stir in 1 teaspoon of sugar and the yeast. Let it sit for 5 minutes until it’s bubbly. If it doesn’t bubble, your yeast might be old—grab a fresh batch!

Step 2 | Mix the Dough

In a stand mixer, combine the bread flour, salt, and half the sugar (2 tablespoons). Add the egg and the yeast-milk mixture. Mix on low speed for 5 minutes until it comes together.

Then, mix on high speed for 8 minutes to develop the gluten. Add the softened butter and remaining sugar, and mix for another 4 minutes until the dough is smooth and stretchy.

Step 3 | Let the Dough Rise

Shape the dough into a ball and place it in a lightly floured bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour, or until it doubles in size. I like to put mine in a slightly warm oven (turned off!).

Step 4 | Shape the Donuts

Punch down the dough to release air. On a floured surface, roll it out to about ½ inch thick. Use a 3-inch round cutter to cut out 12 circles. Gather scraps, roll them out, and cut 3 more.

Place the circles on a floured tray, cover, and let them rise for 45 minutes in a warm, steamy spot (like an oven with a cup of hot water).

Step 5 | Fry the Donuts

Heat 1-2 inches of vegetable oil in a large pan to 325°F. Test with a small dough ball—if it sizzles and floats, you’re ready. Fry the donuts 2-3 at a time, about 1-2 minutes per side, until golden brown. Remove with a slotted spoon and let them cool on a wire rack.

Step 6 | Make the Cream Filling

Soak the gelatin sheet in cold water for 2 minutes, then squeeze it out. Place it in a small bowl with 2 tablespoons of water and microwave for 10-15 seconds until melted. Set aside.

Whip the heavy cream with powdered sugar on medium-high speed until soft peaks form. Slowly pour in the melted gelatin and whip until stiff peaks form (don’t overwhip!).

Step 7 | Assemble the Donuts

Use a serrated knife to carefully slice each donut in half, like a burger bun. Drizzle a little condensed milk inside. Pipe or spoon the whipped cream into the donut, filling it generously. Smooth the cream with a knife and close the donut. Dust with powdered sugar if you like.

Step 8 | Enjoy!

Your Korean Milk Cream Donuts are ready! They’re so fluffy and creamy, you’ll want to eat them right away. Share with friends or keep them all to yourself—I won’t judge!

Recipe Perfection Tips

• Check oil temp: Too hot = burnt outside, raw inside. Too cool = greasy donuts.
• Don’t overfill: Cream will ooze out. Use 2–3 tbsp per donut.
• Use cold cream: Warm cream won’t whip properly. Chill your bowl too!
• Serve fresh: Donuts taste best within 4 hours of frying.

What Goes Well with Korean Milk Cream Donut

These donuts taste amazing with a hot drink. I like mine with milk tea or coffee. The cream inside goes well with a slightly bitter drink because it balances the sweetness.

You could also enjoy them with cold milk or a light fruit juice. For breakfast, I sometimes eat one with a banana or apple slices.

I sometimes eat one as a mid-day treat when I want something sweet but not too much. My daughter loves hers with hot chocolate.

Make Ahead & Storage Tips

You can make the dough ahead and keep it in the fridge overnight. Just bring it back to room temp before shaping.

Once the donuts are fried and filled, eat them within a day for the best texture. You can store leftovers in the fridge for 1-2 days.

Want to freeze them? Sure! Freeze the donuts without cream. Wrap tightly and store up to 2 months.

Thaw, then warm slightly in the microwave. Add cream fresh before eating. Don’t freeze filled donuts—the cream will separate.

Korean Milk Cream Donut Recipe FAQs

1. Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It takes about 15 minutes of kneading until the dough becomes smooth and elastic. Just use the same steps, mixing ingredients in a large bowl and kneading on a floured surface.

2. What if my yeast doesn’t bubble when activating?

If the yeast doesn’t foam after 5 minutes in warm milk and sugar, it might be expired or the milk too hot or cold. Try again with fresh yeast and properly warm milk to get the best rise.

3. Can I bake the donuts instead of frying?

You can bake, but the texture will differ. Baked donuts won’t have the same crisp outside and may be less chewy. For baked version, brush dough with melted butter and bake at 350°F for 10-12 minutes.

4. My cream turned runny. What happened?

It may be overwhipped or underwhipped. Start with cold cream, and stop whipping once you see peaks. Also, make sure the gelatin is fully melted before adding.

5. Is this recipe suitable for beginners?

Absolutely! The steps are straightforward, and with some patience on rising and frying, anyone new to donut making can handle it.

6. Can I flavor the cream filling?

Yes, you can add a small amount of vanilla extract, cocoa powder, or fruit puree to the whipped cream for different flavors. Just don’t add too much liquid.

Korean milk cream donuts are soft, creamy, and just the right amount of sweet. This Korean milk cream donut recipe is easy to follow, and you’ll love the homemade taste. Give it a try and enjoy a special treat at home!

Did you make this recipe? Please leave a ⭐ rating and review!