Fluffy Korean Milk Cream Donut Recipe You’ll Love

If you’ve ever tasted a Korean milk cream donut, you know how incredibly soft and fluffy they are, with a sweet, creamy filling that melts in your mouth. Today, I’m excited to share a recipe that brings this delightful treat right to your kitchen. Whether you’re craving a sweet breakfast or a comforting dessert, this Korean milk cream donut recipe is sure to satisfy your sweet tooth.

this Recipe

Making these donuts at home might sound intimidating, but with a little patience and the right ingredients, you’ll be rewarded with donuts that are light, airy, and filled with a luscious milk cream that’s both rich and smooth. Let’s dive in and get your taste buds ready!

Why You’ll Love This Recipe

• Soft, pillowy texture that’s light and airy.
• Rich and creamy milk cream filling for an indulgent bite.
• Perfect balance of sweetness without being too heavy.
• Great for breakfast, snacks, or dessert any time of day.
• Uses simple ingredients easy to find at any grocery store.

Ingredients

Gather these ingredients to make both the fluffy donut dough and the delicious milk cream filling.

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 3/4 cup warm whole milk (110°F)
• 2 tablespoons unsalted butter, melted
• 1 large egg
• Vegetable oil for frying (about 4 cups)

For the Milk Cream Filling

• 1 cup heavy cream
• 3 tablespoons sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes (including rising)
• Servings: 8 donuts
• Calories: Approximately 300 per donut

How to Make Fluffy Korean Milk Cream Donut

1. In a large bowl, combine warm milk, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy, indicating the yeast is active.
2. Add the melted butter, egg, salt, and gradually mix in the flour until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
3. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for 45 minutes or until it doubles in size.
4. While the dough is rising, prepare the milk cream filling by whipping the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the sweetened condensed milk, then refrigerate until ready to use.
5. Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and place on a baking sheet lined with parchment paper. Cover and let rise for another 15 minutes.
6. Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry the donuts in batches for about 2-3 minutes per side until golden brown and puffed. Use a slotted spoon to transfer them to a paper towel-lined rack to drain excess oil.
7. Allow donuts to cool slightly, then using a piping bag fitted with a small round tip, inject each donut with the chilled milk cream filling.
8. Optionally, dust the filled donuts lightly with powdered sugar before serving for an extra touch of sweetness and presentation.

Tips for the Best Results

• Make sure your milk is warm, not hot, to activate the yeast properly without killing it.
• Do not over-flour the dough; it should be soft and slightly sticky for the fluffiest texture.
• Maintain the oil temperature around 350°F to ensure donuts cook evenly without absorbing too much oil.
• Allow donuts to cool slightly before filling to prevent the cream from melting and leaking out.
• If you don’t have a piping bag, a resealable plastic bag with a small corner cut off works just as well.

Storage and Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days to keep the milk cream fresh. Avoid freezing filled donuts, as the cream texture will be affected.

To reheat, warm the donuts gently in a microwave for 10-15 seconds to soften them without melting the filling. Enjoy them fresh for the best flavor and texture.

Frequently Asked Questions

Can I use low-fat milk or cream instead of whole milk and heavy cream?

For the best texture and richness, whole milk and heavy cream are recommended. Using low-fat alternatives may result in less fluffy donuts and a thinner filling.

What can I substitute for sweetened condensed milk in the filling?

If you don’t have sweetened condensed milk, you can try using a mixture of evaporated milk and sugar, but the sweetness and texture may differ slightly from the original recipe.

How do I know when the oil is at the right temperature for frying?

Use a kitchen thermometer to monitor the oil temperature. If you don’t have one, drop a small piece of dough into the oil—if it bubbles and rises steadily without browning too fast, the oil is ready.

Can I make the donuts ahead of time?

You can prepare the dough and milk cream filling a day ahead, storing them separately in the refrigerator. Fry and fill the donuts fresh on the day you plan to serve them for best taste and texture.