Korean Milk Cream Donut Recipe

A Korean milk cream donut recipe is known for soft dough and a smooth milk filling that feels light and rich at the same time.

These donuts look simple, yet every bite feels special. The golden-brown surface is dusted with tiny sugar crystals that shine under the light.

When fingers press the donut, the dough sinks in and gently springs back. The first bite releases silky milk cream that feels smooth and calm on the tongue.

The dough feels light and delicate, almost cloud-like, while the sweetness stays gentle and balanced. It is the kind of donut that makes eyes close and a quiet sigh follow. The texture and sweetness work together so well that stopping at one feels hard.

Unlike heavy cream-filled donuts, this one feels soft and clean, not thick or tiring.

Today, I am sharing this copycat recipe so you can bring the Korean bakery feeling into your own kitchen and enjoy this Korean milk cream donut recipe at home.

What Is a Korean Milk Cream Donut?

Korean bakery desserts gained worldwide attention through modern café culture. Seoul’s trendy coffee shops started this sweet revolution.

Social media platforms like TikTok and Instagram helped these donuts go viral. People loved the photogenic appeal. Millions of views and shares followed. The surge happened between 2020–2023.

TikTok and Instagram Reels showed these fluffy treats everywhere. K-dramas featured characters eating them. Korean lifestyle content made people curious. Copycat versions popped up in the US and other countries.

Everyone wanted to taste them. Home bakers saw these videos and felt inspired. They wanted to create the same donut in their own kitchens. The global hype pushed people to learn the secrets.

Korean Milk Cream Donut Ingredients

For the Donut Dough:

• Lukewarm Milk (200g / ½ ⅓ cup): Warm milk wakes up the yeast and makes it work. The temperature should feel like warm bathwater. You can use any milk type. Whole milk gives the richest taste. Almond milk or oat milk work for dairy-free versions.
• Instant Yeast (7g / 2½ tsp): This helps the dough rise and become fluffy. Instant yeast mixes right into flour. Active dry yeast works too. Just dissolve it in the warm milk first. Let it sit for five minutes before using.
• Sugar (40g / 3¼ tbsp): Sugar feeds the yeast and adds light sweetness. It helps the donuts brown nicely when frying. You can use white sugar or cane sugar. Honey works but changes the flavor slightly.
• Bread Flour (300g / 2⅓ cups): Bread flour has more protein than regular flour. This creates a softer, chewier texture. All-purpose flour works in a pinch. The donuts might be slightly less fluffy.
• Egg (1 large, about 60g): Eggs make the dough rich and tender. They add structure and golden color. One large egg is perfect.
• Unsalted Butter (40g / 2⅚ tbsp): Butter makes the dough soft and adds rich flavor. It must be unsalted to control sweetness. Softened butter works best. Coconut oil can replace it for dairy-free needs.

For the Filling:

• Heavy Whipping Cream (650g / 2¾ cups): This creates the signature silky filling. Heavy cream whips up thick and stable. It must have at least 36% fat content. Light cream won’t work well here.
• Powdered Sugar (55g / 7 tbsp or more): Powdered sugar sweetens the cream smoothly. It dissolves easily without graininess. You can add more to taste. Regular sugar doesn’t work the same way.
• Condensed Milk (to taste): This adds extra sweetness and keeps donuts moist inside. It also adds a hint of caramel flavor. Start with two tablespoons per donut. Adjust based on your preference. You can swap it for Nutella for chocolate lovers.

Tools and Equipment You’ll Need

• Large mixing bowl – For combining dough ingredients
• Kitchen scale – Measures ingredients accurately
• Stand mixer or hands – Kneads the dough thoroughly
• Plastic wrap – Covers dough while rising
• 9-10cm round cutter – Cuts perfect donut shapes
• Parchment paper – Prevents sticking during frying
• Deep pot or fryer – For frying donuts safely
• Cooking thermometer – Checks oil temperature precisely
• Slotted spoon – Removes donuts from oil
• Electric mixer – Whips cream to stiff peaks
• Piping bag with tip – Fills donuts with cream
• Wire cooling rack – Lets donuts cool completely

How to Make Korean Milk Cream Donut

Step 1 | Activate the Yeast

Warm the milk until lukewarm (warm but not hot to the touch). Pour it into a large mixing bowl and add the instant yeast.

Stir gently and let it sit for about 2 minutes until the yeast begins to bubble slightly.

Step 2 | Mix the Wet Ingredients

Add the sugar to the milk mixture and stir until fully dissolved.

Step 3 | Form the Dough

Add the bread flour to the bowl, then add the egg. Mix with a wooden spoon or on low speed until a shaggy, sticky dough forms and no dry flour remains.

Do not add extra flour – the dough should be very soft and sticky.

Step 4 | Knead in the Butter

Add the softened butter and knead using your hands or a stand mixer with a dough hook for 15–20 minutes.

The dough will be very sticky at first, then gradually become smooth, elastic, and slightly tacky. Knead until it pulls away from the bowl and passes the windowpane test.

Step 5 | First Rise

Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size and puffy.

Step 6 | Shape the Donuts

Gently deflate the dough and transfer it to a clean surface. Pat it into a rectangle about 2 cm thick. Cut out circles using a 9–10 cm round cutter without twisting.

Place each donut on a square of parchment paper. Rest scraps for 5 minutes, then re-cut.

Step 7 | Second Rise

Arrange the donuts on a baking sheet and cover loosely with a kitchen towel. Let rise for 30–45 minutes until light and airy. When gently pressed, the dough should slowly spring back.

Step 8 | Fry the Donuts

Heat oil to 170°C (340°F) in a deep pot. Lower each donut into the oil using the parchment paper, then remove the paper with tongs.

Fry 3–4 donuts at a time for about 2 minutes per side, until golden brown. Transfer to a wire rack to drain.

Step 9 | Prepare the Cream Filling

Whip the cold heavy cream and powdered sugar with an electric mixer, starting on low speed and increasing to high, until stiff peaks form. Transfer to a piping bag fitted with a large tip.

Step 10 | Assemble the Donuts

Slice the warm donuts horizontally. Brush the inside with condensed milk (or Nutella, if desired).

Once fully cooled, pipe a generous amount of whipped cream onto the bottom half and place the top back on.

Step 11 | Finish and Serve

Dust with powdered sugar and decorate with dried fruit or fresh berries if desired. Serve the homemade Korean Milk Cream Donut Recipe immediately for the best texture.

Recipe Notes & Important Tips

• Maintain Steady Oil Temperature: Oil temperature changes fast while frying. Each batch of donuts lowers the heat, and removing them makes it rise again.
• Cut the Donuts While Slightly Warm: Donuts are easier to slice when they are still a little warm. The crumb stays soft and does not tear. Let them rest for about 10 minutes after frying so they are cool enough to handle but not fully cold.
• Cool Completely Before Filling: Even slightly warm donuts can melt the cream. Always let the donuts cool fully before filling them.
• Whip Cream Just Until Stiff Peaks: Stop whipping as soon as the peaks stand upright. Under-whipped cream may leak out, while over-whipped cream becomes grainy. The cream should look smooth, glossy, and hold its shape in the piping bag.
• Fill Generously for Authentic Style: Korean-style donuts are known for their rich filling. Use a generous amount of cream so every bite feels soft, creamy, and satisfying. A high cream-to-donut ratio is what makes these donuts special.

What to Serve Korean Milk Cream Donuts

These donuts taste amazing with a hot cup of coffee. The bitter coffee balances the sweet cream perfectly. I love brewing a simple Americano or latte to go with mine.

You can also serve them with cold milk for a classic pairing. Green tea works wonderfully too. The tea flavor cuts through the richness nicely.

For a special breakfast, arrange the donuts on a pretty plate with fresh strawberries and blueberries. The fruit adds color and freshness.

You can also serve them as dessert after dinner. They pair well with vanilla ice cream on the side.

Storage, Reheating, and Make-Ahead Tips

Prep These in Advance: You can make the dough, cut the donuts, and place them on parchment squares. Cover tightly and refrigerate overnight. The next morning, let them rise at room temperature for an hour before frying.

How to Store: Unfilled donuts keep well in an airtight container at room temperature for 1 day. Filled donuts must be stored in the fridge and are best eaten the same day. The cream can make the dough soggy over time.

Reheat Without Losing Texture: For leftover unfilled donuts, reheat in an air fryer or toaster oven at 300°F for 3-4 minutes. This brings back a bit of the crisp exterior. Do not microwave, as it makes them tough.

Korean Milk Cream Donut Recipe FAQs

1. How can I tell when the donuts are cooked inside?

The golden-brown color is your best guide. They should be a deep golden on both sides after about 2 minutes per side.

A properly cooked donut will feel light and spring back when you gently press it. An instant-read thermometer should read about 190°F internally.

2. Is it possible to make mini Korean milk cream donuts?

Absolutely! Reduce cutter size to 5–6cm for bite-sized versions. Fry for slightly less time, about 1–2 minutes per side.

Mini donuts are perfect for sharing, events, or creating a layered cream display, while maintaining the fluffy texture and creamy filling.

3. Why is my dough not rising?

Check milk temp – too hot kills yeast. Use instant yeast fresh. Warm spot helps, like oven with light on. Knead fully for gluten. Wait full 2 hours. If slow, proof longer. Dough doubles when ready.

4. Can these donuts be frozen?

Unfilled donuts freeze well after cooling. Wrap tightly and freeze up to one month. Thaw at room temperature before filling. Cream-filled donuts do not freeze well due to texture change.

5. How do I know when the dough has risen enough?

The dough is ready when it doubles in size. Gently press with a finger; the indentation should slowly spring back.

Avoid pressing too hard to preserve air pockets. Proper rising ensures light, fluffy donuts with soft texture and prevents dense or chewy results.

6. Can these donuts be baked instead of fried?

Frying creates the classic golden exterior and soft interior. Baking reduces oil but changes texture. Baked versions feel more bread-like and less airy.

Frying at proper temperature keeps oil absorption low and texture light.

7. Can the donut be decorated differently?

Yes, light chocolate drizzle, edible flowers, or dried fruit works beautifully. Avoid heavy toppings that overpower the soft texture.

Powdered sugar alone keeps the focus on the creamy center and golden, fluffy dough.

Continue to Content

Korean Milk Cream Donut Recipe

Yield: 1 filled donut

Prep Time: 35 minutes

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 50 minutes

Make the viral Korean milk cream donut recipe at home with fluffy dough and light, creamy filling that melts in every bite.

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Ingredients

Donut Dough

• Lukewarm milk – 200 g (¾ cup + 1 tbsp)
• Instant yeast – 7 g (2½ tsp)
• Granulated sugar – 40 g (3¼ tbsp)
• Bread flour – 300 g (2⅓ cups)
• Large egg – 1 (about 60 g)
• Unsalted butter, softened – 40 g (2¾ tbsp)
• Neutral frying oil – as needed

Milk Cream Filling

• Heavy whipping cream (36% fat) – 650 g (2¾ cups)
• Powdered sugar – 55 g (7 tbsp, adjust to taste)
• Sweetened condensed milk – 2–3 tbsp (to taste)

Finishing

• Powdered sugar – for dusting

Instructions

1. Warm the milk until lukewarm (warm but not hot to the touch). Pour it into a large mixing bowl and add the instant yeast. Stir gently and let it sit for about 2 minutes until the yeast begins to bubble slightly.
2. Add the sugar to the milk mixture and stir until fully dissolved.
3. Add the bread flour to the bowl, then add the egg. Mix with a wooden spoon or on low speed until a shaggy, sticky dough forms and no dry flour remains. Do not add extra flour—the dough should be very soft and sticky.
4. Add the softened butter and knead using your hands or a stand mixer with a dough hook for 15–20 minutes. The dough will be very sticky at first, then gradually become smooth, elastic, and slightly tacky. Knead until it pulls away from the bowl and passes the windowpane test.
5. Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size and puffy.
6. Gently deflate the dough and transfer it to a clean surface. Pat it into a rectangle about 2 cm thick. Cut out circles using a 9–10 cm round cutter without twisting. Place each donut on a square of parchment paper. Rest scraps for 5 minutes, then re-cut.
7. Arrange the donuts on a baking sheet and cover loosely with a kitchen towel. Let rise for 30–45 minutes until light and airy. When gently pressed, the dough should slowly spring back.
8. Heat oil to 170°C (340°F) in a deep pot. Lower each donut into the oil using the parchment paper, then remove the paper with tongs. Fry 3–4 donuts at a time for about 2 minutes per side, until golden brown. Transfer to a wire rack to drain.
9. Whip the cold heavy cream and powdered sugar with an electric mixer, starting on low speed and increasing to high, until stiff peaks form. Transfer to a piping bag fitted with a large tip.
10. Slice the warm donuts horizontally. Brush the inside with condensed milk (or Nutella, if desired). Once fully cooled, pipe a generous amount of whipped cream onto the bottom half and place the top back on.
11. Dust with powdered sugar and decorate with dried fruit or fresh berries if desired. Serve immediately for the best texture.

Nutrition Information:

Serving Size: (Per 1 Donut – Approximate)
Amount Per Serving: Calories: 465Saturated Fat: 17gCholesterol: 115mgSodium: 110mgCarbohydrates: 43gFiber: 1.5gSugar: 21g

Try this copycat Korean milk cream donut recipe today and share your creations with us. Creating viral bakery treats at home feels rewarding and satisfying.

This cream donut brings soft texture and creamy balance worth sharing with fellow donut lovers.