Korean Milk Cream Donut Recipe

Introduction

The Korean Milk Cream Donut is a soft, pillowy treat filled with luscious whipped cream and a touch of sweetened condensed milk. This delightful pastry combines fluffy fried dough with a creamy filling, making it a perfect snack or dessert to enjoy at home.

Ingredients

• 1 cup warm milk (not hot)
• 2 ¼ tsp active dry yeast
• 3 cups bread flour
• 3 tbsp unsalted butter, softened
• 1 ½ cups heavy cream
• 2–3 tbsp condensed milk (adjust to taste)
• Icing sugar, for dusting
• Optional: dried mandarins or other dried fruits for decoration

Instructions

1. Step 1: Warm the milk until lukewarm. Stir in the yeast and let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, combine bread flour with the yeast mixture. Mix until a sticky, soft dough forms. Add the softened butter and knead for 15–20 minutes until smooth, oiling your hands lightly if the dough sticks too much.
3. Step 3: Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for 2 hours, until doubled in size.
4. Step 4: Gently roll out the dough to about ½ inch thickness without deflating it completely. Use a 9–10 cm round cutter to cut out donuts. Re-roll scraps to cut more.
5. Step 5: Place each donut on square pieces of parchment paper to ease transferring into hot oil.
6. Step 6: Heat oil to 170–175°C (340–350°F). Carefully slide the donuts with the parchment into the oil and fry about 2 minutes per side until golden brown. Remove to a wire rack.
7. Step 7: While donuts are still warm, drizzle condensed milk inside each for extra moisture. Allow to cool completely.
8. Step 8: Whip heavy cream until stiff peaks form. Transfer to a piping bag and fill each cooled donut generously. Dust with icing sugar and decorate with dried mandarins or fruits if desired.

Tips & Variations

• Use bread flour for a chewier texture; all-purpose flour will make donuts lighter but less structured.
• Adjust the condensed milk amount inside the donut to your desired sweetness.
• Try infusing the whipped cream with a hint of vanilla or citrus zest for extra flavor.
• Decorate with chopped nuts or a drizzle of chocolate instead of dried fruits.
• If you don’t have a round cutter, use a large glass or bowl rim.

Storage

Store the filled donuts in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated in a warm oven for a few minutes before serving. Avoid freezing filled donuts, as the cream may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it proof overnight in the refrigerator. Just bring it to room temperature before rolling and shaping.

What if I don’t have a deep fryer?

A heavy frying pan with enough oil for shallow frying works well too. Just make sure the donuts are partially submerged and flip carefully for even cooking.

Korean Milk Cream Donut Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Copycat Korean Milk Cream Donut recipe features soft, fluffy fried donuts filled with rich whipped cream sweetened with condensed milk. These cream-filled delights are lightly dusted with icing sugar and can be garnished with dried mandarins or other dried fruits for an extra touch. With a tender bread flour dough proofed to perfection and delicately fried until golden, these donuts offer a melt-in-your-mouth experience reminiscent of popular Korean bakery treats.

• Author: Maya
• Prep Time: 30 minutes (active) + 2 hours (proofing)
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 8–10 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Dough

• 1 cup warm milk (lukewarm, not hot)
• 2 ¼ tsp active dry yeast
• 3 cups bread flour
• 3 tbsp unsalted butter, softened

Filling

• 1 ½ cups heavy cream
• 2–3 tbsp condensed milk (adjust to taste)

Finishing

• Icing sugar, for dusting
• Optional: dried mandarins or other dried fruits for decoration

Instructions

1. Make the Dough: Warm the milk to lukewarm temperature, testing it with your finger to ensure it is warm but not hot. Stir in the active dry yeast and allow it to sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix the Dough: In a large mixing bowl, combine the bread flour with the yeast and milk mixture. Stir until a sticky, soft dough forms. Incorporate the softened unsalted butter and knead the dough for 15 to 20 minutes until it becomes smooth and elastic. To prevent sticking, lightly oil your hands instead of adding extra flour.
3. First Proof: Cover the bowl containing the dough with plastic wrap or a damp towel. Let the dough rise in a warm environment for approximately 2 hours, or until it has doubled in size.
4. Shape the Donuts: Handle the risen dough gently to avoid deflating it entirely. Roll the dough out on a lightly floured surface to about ½ inch thickness. Using a 9–10 cm round dough cutter, cut out donut shapes. Gather any scraps, reroll, and cut out additional donuts.
5. Prepare for Frying: Place each cut donut onto individual parchment paper squares to facilitate easy transfer into hot oil. Trim the parchment into small squares that fit under each donut.
6. Fry the Donuts: Heat oil in a frying pan or deep fryer to 170–175°C (340–350°F). Carefully slide the donuts, along with their parchment squares, into the hot oil. Fry for about 2 minutes on each side or until the donuts turn a golden brown color. Remove the donuts from the oil and place them on a wire rack to drain and cool.
7. Add Condensed Milk: While the donuts are still warm, drizzle the interior generously with condensed milk to add moisture and sweetness. Allow the donuts to cool completely before proceeding.
8. Fill with Cream and Decorate: Whip the heavy cream until stiff peaks form using a whisk or stand mixer. Transfer the whipped cream to a piping bag and fill each cooled donut with the cream. Dust the filled donuts generously with icing sugar and optionally, garnish with dried mandarins or other dried fruits for added flavor and presentation.

Notes

• Ensure milk is lukewarm before adding yeast to prevent killing the yeast.
• Kneading time is important to develop gluten, yielding a fluffy and elastic dough.
• Maintain oil temperature steady during frying to cook donuts evenly without absorbing excess oil.
• Do not deflate dough completely when shaping to retain airy texture.
• Use parchment paper squares to easily maneuver donuts in hot oil and prevent sticking.
• Adjust condensed milk in filling to your preferred sweetness level.
• Donuts are best enjoyed fresh the same day for optimal texture and taste.

Keywords: Korean Milk Cream Donut, Korean Donut, Cream Filled Donut, Fried Donuts, Asian Dessert, Sweet Donuts