Korean Milk Cream Donut Recipe

This Korean Milk Cream Donut Recipe is pure pillowy heaven: it brings together cloud-soft, homemade donuts filled with the dreamiest, lightly sweetened milk cream, dusted in powdered sugar. With every bite, you’ll experience a delightfully tender crumb and a rich, cool filling that’s utterly irresistible. Each step in this recipe delivers bakery-level results in your own kitchen, so whether you’re chasing nostalgia or discovering these treats for the first time, prepare to fall in love.

Ingredients You’ll Need

There’s something magical about how a handful of simple, everyday ingredients transform into such show-stopping treats. Each part of this Korean Milk Cream Donut Recipe plays a special role in creating that signature fluffy texture and luscious cream filling, so don’t skip any!

• Bread flour: Pick bread flour for its higher protein content, which gives your donuts a light, chewy texture.
• Active dry yeast: This powerhouse ingredient means your donuts will rise beautifully and develop a subtle, bready aroma.
• Milk (warm, ~100°F): Warm milk helps activate the yeast and creates super-soft dough.
• Sugar: Used in the dough and the cream, a touch of sugar balances every flavor and encourages browning.
• Salt: Just a pinch brings all the flavors together—it’s the quiet hero here.
• Egg: The yolk adds richness, while the white helps with structure and fluffiness.
• Butter (softened): This ensures an extra moist, tender bite in every donut.
• Vegetable oil (for frying): Neutral-tasting and perfect for creating that beautiful golden crust without overpowering the flavor.
• Heavy whipping cream (35% fat): The star of the filling! Use very cold cream for the fluffiest results.
• Powdered sugar: Dissolves easily for a smooth, melt-in-your-mouth cream.
• Gelatin (sheet or powdered): Don’t skip this—it helps stabilize the cream so you get picture-perfect donuts every time.
• Water: Just a splash to melt the gelatin.
• Condensed milk: Adds irresistible sweetness and that classic creamy depth to the filling.
• Powdered sugar (optional, for dusting): A light dusting gives your donuts that signature bakery finish.

How to Make Korean Milk Cream Donut Recipe

Step 1: Activate the Yeast

Start your journey to pillowy donuts by waking up the yeast. Warm your milk just enough (around 100°F, not hot), mix in a bit of sugar, and add your yeast. After a few minutes, you’ll notice it getting foamy and bubbly—proof that your yeast is ready to work its magic! If it doesn’t become bubbly, no worries—just try a fresh packet. This step is like inviting the party guests before the actual celebration begins.

Step 2: Mix the Dough

In a stand mixer, combine bread flour, salt, and half your sugar. Pour in the egg and the now-bubbly yeast-milk mixture. Mix on low, then crank to high, letting the dough work develop that irresistible gluten stretch. Lastly, toss in softened butter and the remaining sugar for an extra touch of richness. In just a few minutes, you’ll see a gorgeous, smooth dough coming together. This is where the Korean Milk Cream Donut Recipe really comes alive!

Step 3: Let the Dough Rise

Shape your dough into a soft ball and tuck it into a lightly floured bowl. Cover and let rise for about an hour in a warm, cozy spot until it’s doubled in size. I love using a just-warmed (but off!) oven. Watching your dough swell is both comforting and exciting—it’s hard not to peek every five minutes!

Step 4: Shape the Donuts

After the first rise, gently punch down the dough to release trapped air. Roll it out to half an inch thick and use a round cutter (about 3 inches) to make perfect circles. Place each piece on a floured tray, cover, and let them relax and puff up for another 45 minutes. This second rise sets you up for bakery-style donuts: light, airy, and wonderfully tender.

Step 5: Fry the Donuts

Heat up your oil to 325°F—enough for just a light sizzle without scorching. Working in small batches, fry each donut for about 1-2 minutes per side until they turn a dreamy golden brown. Set them on a wire rack to cool and marvel at their puffy, gleaming perfection. The aroma at this point is almost impossible to resist!

Step 6: Make the Cream Filling

Time for the magic inside! Start by melting your gelatin: soak it in cold water, squeeze, then melt briefly in the microwave. Whip your cold heavy cream with powdered sugar until just soft peaks form, then slowly stream in the gelatin to stabilize. Keep whipping for stiff peaks, but don’t overdo it—the goal is plush, airy cream with a decadent mouthfeel. This cream is the luscious heart of the Korean Milk Cream Donut Recipe, so take your time and enjoy the process.

Step 7: Assemble the Donuts

Carefully slice each donut in half with a serrated knife, like a burger bun—patience helps here! Drizzle a little condensed milk inside for extra flavor, then generously fill each donut with your cloud-like cream. Close it up and dust as lightly or as heavily as you like with powdered sugar for a picture-perfect, snowy finish.

Step 8: Enjoy!

That’s it! Your homemade Korean Milk Cream Donuts are ready to devour. Freshly filled and incredibly fluffy, these are best enjoyed straight away. Gather your loved ones (or indulge solo) to celebrate the dreamy, melt-in-your-mouth results!

How to Serve Korean Milk Cream Donut Recipe

Garnishes

To make these donuts truly special, finish with a generous dusting of powdered sugar, which adds a lovely touch of sweetness and an eye-catching snowy look. For a playful twist, you can sprinkle on a pinch of matcha, cocoa powder, or even some freeze-dried fruit dust. Little edible flowers or a curl of lemon zest are stunning for special occasions!

Side Dishes

Pair your donuts with freshly brewed coffee, chilled milk tea, or fruity iced teas for a well-rounded treat. For a fun breakfast platter, serve with a bowl of fresh berries or a side of tangy yogurt to balance the donuts’ sweetness. The creamy filling makes these donuts perfect with just about any drink, morning or afternoon.

Creative Ways to Present

Set up a “build-your-own” donut bar with bowls of assorted toppings like fruit jams, flavored whipped creams, or chocolate drizzle. Stack donuts in a tower for a party centerpiece, or package them individually in cute paper wrappers as charming gifts. If you’re serving for brunch, nestle the donuts into a basket lined with a cheerful napkin—it’ll look like you picked them up fresh from an artisan bakery!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers from your Korean Milk Cream Donut Recipe adventure, store them in an airtight container in the refrigerator. The donuts will keep well for about one to two days. Just remember, the fresh cream means these treats are best enjoyed sooner rather than later for maximum softness and flavor.

Freezing

If you’d like to freeze, I recommend freezing the unfilled donuts. Let them cool completely, then wrap tightly in plastic and pop into a freezer bag. They’ll keep beautifully for up to two months. When you’re ready for a treat, simply thaw at room temperature, then fill with fresh cream just before serving.

Reheating

If your donuts have been refrigerated, let them sit at room temperature for about 20 minutes to soften before eating. If the donuts (unfilled) have been frozen, you can gently warm them in the microwave for 10-15 seconds or in a low oven to restore their pillowy texture—then split, fill, and dust as usual!

FAQs

Can I make the dough by hand if I don’t have a stand mixer?

Absolutely! Mix the ingredients together with a sturdy spoon, then knead on a floured surface for 12-15 minutes until the dough is smooth and elastic. It’s a bit of a workout, but totally worth it.

Is it possible to bake the donuts instead of frying?

While frying delivers the classic airy texture that defines this Korean Milk Cream Donut Recipe, you can bake the shaped donuts at 350°F for about 12-15 minutes until golden. The texture will be slightly different but still delicious.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same quantity. Skip the activation step and add it directly to your dry ingredients—just be sure your milk is still warm to help things along.

What if I don’t have gelatin for the cream filling?

Gelatin helps stabilize the whipped cream, especially if you want to make these ahead. For a quick fix, you can skip it and simply serve right away, but the cream may not hold as long inside the donut.

Can I double the Korean Milk Cream Donut Recipe for a party?

Definitely! Just be sure your mixer can handle the volume or mix in two batches. These donuts make a show-stopping addition to brunch tables, birthday parties, or even as edible gifts.

Final Thoughts

There’s nothing quite like biting into a fresh, homemade Korean Milk Cream Donut, and this recipe makes it easier than you might think to enjoy that irresistible combination of soft bread and dreamy cream at home. Don’t be shy—gather your ingredients, invite some friends, and let the magic of this Korean Milk Cream Donut Recipe bring a big dose of joy to your kitchen. You’ll be hooked after the very first bite!

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