Korean Milk Cream Donuts are soft, fluffy donuts filled with a creamy, lightly sweetened whipped cream and drizzled with condensed milk. These donuts are deep-fried to a golden perfection, offering a delicate crunch on the outside and a tender, airy texture inside. They make for the perfect sweet treat whether for breakfast or dessert!

Korean Milk Cream Donuts Recipe

Why You’ll Love This Recipe

These Korean Milk Cream Donuts are a delightful combination of crispy and creamy textures. The soft, pillowy dough is perfectly complemented by a rich, whipped cream filling, all topped with a sweet drizzle of condensed milk and a dusting of powdered sugar. They’re not only easy to make but also incredibly indulgent, making them a wonderful treat for special occasions or any time you want to satisfy your sweet tooth. Whether you’re a fan of light and airy donuts or love the decadence of whipped cream-filled treats, these donuts are sure to become a favorite!

Ingredients

For the Dough:

240g all-purpose flour
25g sugar
1 egg
90ml milk
35g melted unsalted butter
6g dry yeast

For the Filling:

450ml whipping cream
50g extra sugar
Condensed milk (to taste)

For Frying:

Oil (for deep frying)

For Garnish:

Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Wet Ingredients: In a bowl, combine 90ml milk, 1 egg, and melted butter. Mix well until fully combined.
Mix the Dry Ingredients: In another bowl, whisk together 240g flour, 25g sugar, and 6g dry yeast.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix using a hand mixer or by hand until the dough forms.
Let the Dough Rise: Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise for 1.5-2 hours, or until doubled in size.
Roll Out the Dough: Roll the dough on a floured surface to about ¼ inch thick.
Cut Out the Donuts: Use a round cookie cutter to cut out donuts, then transfer them to a parchment-lined baking sheet.
Prepare for Frying: Cut the parchment paper around each donut for easy frying.
Fry the Donuts: Heat oil in a deep fryer or large pot. Fry the donuts in the hot oil until golden brown on both sides. Remove and drain on paper towels.
Whip the Cream: In a mixing bowl, whip the 450ml of whipping cream with 50g of sugar until stiff peaks form.
Cut the Donuts: Once the donuts have cooled, cut each one in half, but leave the ends connected.
Assemble the Donuts: Spread condensed milk on the bottom half of each donut, then fill with whipped cream.
Finish and Serve: Dust the filled donuts with powdered sugar and serve.

Servings and Timing

Servings: This recipe yields about 12 donuts.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Dairy-Free Option: Substitute plant-based milk (such as almond or soy milk) and coconut oil for a dairy-free version.
Flavored Cream: For a unique twist, you can flavor the whipped cream with vanilla extract, cocoa powder, or even matcha powder.
Filling Variations: If you’re not a fan of whipped cream, you can try filling the donuts with a variety of other fillings like custard, chocolate ganache, or fruit preserves.

Storage/Reheating

Storage: These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Refrigerate if needed.
Reheating: If storing in the fridge, you can warm them slightly in the oven at a low temperature for a few minutes to restore their softness before serving.

FAQs

Can I use a different type of flour for this recipe?

All-purpose flour works best for this recipe, but you can experiment with other types of flour. Just be sure to adjust the liquid content if using alternatives like cake flour or bread flour.

Can I make these donuts in advance?

While the dough needs to rise before frying, you can prepare the donuts ahead of time and store them in the fridge until you’re ready to fry. The cream filling should be whipped just before assembling.

Can I make the filling ahead of time?

Yes, you can prepare the whipped cream filling in advance. Store it in the fridge for up to 24 hours and fill the donuts just before serving.

Is there a way to make these donuts less sweet?

You can reduce the amount of sugar in the dough and filling to make the donuts less sweet. Also, you can skip the condensed milk drizzle for a lighter version.

How can I make these donuts fluffier?

Ensure you don’t over-knead the dough, as this can make the donuts dense. Let the dough rise fully before frying for maximum fluffiness.

Can I freeze the donuts?

Yes, you can freeze the unfilled donuts for up to 2 weeks. Reheat in the oven and fill with fresh whipped cream when ready to serve.

What type of oil should I use for frying?

Use neutral oils with a high smoke point, such as vegetable oil or canola oil, to fry the donuts.

How do I prevent the donuts from getting soggy?

Make sure the oil temperature stays consistent throughout frying. Allow the donuts to drain well on paper towels to prevent excess oil from soaking in.

Can I make the donuts without frying?

Frying is essential for the signature crispiness of these donuts. However, you can try baking them at 375°F (190°C) for about 10-12 minutes for a lighter alternative.

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

The oil should be heated to about 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil. If it sizzles and rises to the surface quickly, it’s ready for frying.

Conclusion

Korean Milk Cream Donuts are the perfect combination of crispy, fluffy, and creamy in one bite. The delicate crunch of the fried exterior and the rich, sweet whipped cream filling make them a delightful treat any time of day. Whether you’re looking for a sweet snack or a special dessert, these donuts are a must-try. Simple to make, yet indulgent and satisfying, these Korean Milk Cream Donuts will quickly become a favorite in your kitchen!