Dessert

Korean Milk Cream Donuts Recipe

Name: Korean Milk Cream Donuts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Korean
Ingredients: 3 cups all-purpose flour; 0.25 cups sugar; 2 teaspoons active dry yeast; 1 cup milk, warmed; 1 large egg, beaten; 2 tablespoons butter, melted; 1 teaspoon salt; 1 cup heavy cream; 0.5 cups powdered sugar; 1 teaspoon vanilla extract

ByElla Hart January 19, 2026January 19, 2026

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Introduction

Indulge in the soft, pillowy delight of Korean Milk Cream Donuts. These treats combine a tender yeast dough with a luscious, creamy filling, making them perfect for any time you crave a sweet, satisfying snack.

A white box holds five round golden-brown buns, each cut in half and filled thickly with smooth white cream that slightly overflows at the edges. The buns have a shiny, soft texture with visible gloss on the top half. The box sits on a surface with a white marbled texture. To the right of the box, there are two silver spoons resting on a folded light gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
0.25 cups sugar
2 teaspoons active dry yeast
1 cup milk
1 large egg
2 tablespoons butter
1 teaspoon salt
1 cup heavy cream
0.5 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl, combine the flour, sugar, and salt.
Step 2: In a separate bowl, dissolve the yeast in warmed milk. Let it sit for 5 minutes until frothy.
Step 3: Gradually add the yeast mixture, beaten egg, and melted butter to the dry ingredients. Stir until a shaggy dough forms.
Step 4: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Step 5: Form the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour until doubled in size.
Step 6: Punch down the dough and roll it out to about ½ inch thick on a floured surface.
Step 7: Cut out donut shapes using a donut cutter or two round cutters. Place the donuts on a lined baking sheet and let them rise for another 30 minutes.
Step 8: Whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form to make the cream filling.
Step 9: Heat oil in a deep skillet to 350°F. Fry the donuts for 2-3 minutes on each side until golden brown.
Step 10: Allow the donuts to cool slightly, then use a piping bag to inject the cream filling into each donut.
Step 11: Dust the filled donuts with powdered sugar and serve immediately.

Tips & Variations

For a lighter dough, substitute half of the all-purpose flour with cake flour.
Use chilled heavy cream for whipping to ensure better volume and stability in the filling.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
For a different filling, substitute the milk cream with chocolate ganache or fruit jam.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. To enjoy them fresh, bring to room temperature before serving. Avoid freezing as the cream filling may separate upon thawing.

How to Serve

The image shows five soft round bread buns filled generously with thick white cream in the center, placed neatly inside a white square box. Each bun has a golden-brown outer layer with a shiny, slightly glazed texture, and the creamy filling is smooth and fluffy, visible through the sliced middle. The box is set on a table with a white marbled texture, and to the right, there are two shiny silver spoons resting on a dark cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Allow it to come to room temperature before shaping and frying.