Fluffy Korean Milk Cream Donut Recipe for Soft Delight

Fluffy Korean milk cream donut with creamy filling and powdered sugar dusting

If you've ever craved a light, airy donut filled with luscious cream, the fluffy Korean milk cream donut is exactly what you need. This recipe brings you the softest, melt-in-your-mouth donut infused with a sweet, velvety milk cream that’s simply irresistible. You’ll love how easy it is to make this delightful treat at home, perfect for breakfast, dessert, or an afternoon snack.

Fluffy Korean milk cream donut with creamy filling and powdered sugar dusting

Making the Korean milk cream donut yourself means you get to enjoy fresh, warm donuts with a creamy center that’s not too sweet, balanced perfectly for any time of day. Let’s dive in and create this fluffy delight that’s sure to impress friends and family.

Why You'll Love This Recipe

  • The donuts are incredibly soft and fluffy thanks to the enriched dough.
  • The milk cream filling is smooth, rich, and subtly sweet, enhancing the donut without overpowering it.
  • This recipe uses simple ingredients you likely already have in your pantry.
  • Perfectly portioned for sharing or indulging solo with 8 donuts per batch.
  • Great for beginners and seasoned bakers alike looking to try Korean-inspired pastries.

Ingredients

Gather these ingredients to make the fluffy Korean milk cream donut and the milk cream filling. Freshness is key for the best results.

  • 2 1/2 cups all-purpose flour, sifted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons active dry yeast
  • 3/4 cup whole milk, warmed (about 100°F)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • Vegetable oil for frying (about 4 cups)

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Milk Cream Filling

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Recipe Details

  • Prep Time: 30 minutes (plus 1 hour rising)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Servings: 8 donuts
  • Calories: Approximately 280 per donut

How to Make Fluffy Korean Milk Cream Donut

  1. In a small bowl, dissolve the yeast in warm milk and let it activate for 5–7 minutes until foamy.
  2. In a large mixing bowl, whisk together flour, sugar, and salt. Add the yeast mixture, melted butter, and egg; mix until a soft dough forms.
  3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
  4. While the dough rises, prepare the milk cream filling: whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and heavy cream in a saucepan until simmering, then slowly pour into the egg mixture while whisking. Return the mixture to the pan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla. Chill until set.
  5. Once the dough has doubled, punch it down gently and roll it into an 8x12 inch rectangle. Cut into 8 equal pieces, shape each piece into a smooth ball, and place on a baking sheet lined with parchment, spaced apart. Cover and let rest for 20 minutes.
  6. Heat vegetable oil in a deep pan to 350°F. Fry the donuts in batches, turning occasionally, until golden brown and puffed, about 2-3 minutes per side. Drain on paper towels.
  7. Once slightly cooled, use a piping bag fitted with a small round tip to fill each donut with the chilled milk cream through a small hole made in the side.
  8. Dust the donuts lightly with powdered sugar before serving. Enjoy warm or at room temperature!

Tips for the Best Results

  • Make sure the milk is warm, not hot, when activating yeast to avoid killing it.
  • Knead the dough thoroughly for a tender, fluffy texture.
  • Use a thermometer to maintain the oil temperature at 350°F for even frying without greasiness.
  • Chill the milk cream filling well before piping to prevent leakage.
  • Eat the donuts within 1-2 days for the best freshness and texture.

Storage and Reheating

Store leftover donuts in an airtight container in the refrigerator for up to 2 days. Because of the cream filling, refrigeration is necessary to keep them fresh and safe to eat.

To reheat, warm the donuts gently in a microwave for 10-15 seconds or in a low oven at 275°F for 5-7 minutes, being careful not to melt the filling too much.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast, and you can mix it directly into the dry ingredients without proofing.

Is there a substitute for heavy cream in the milk cream filling?

You can use whole milk alone, but the filling will be less rich and creamy. For a similar texture, try combining milk with a small amount of cream cheese or mascarpone.

Can I bake these donuts instead of frying?

While traditional Korean milk cream donuts are fried for their characteristic texture, you can bake them at 375°F for 12-15 minutes. The texture will be lighter but less crispy.

How do I prevent the cream filling from leaking?

Make sure the filling is fully chilled and thickened before piping. Also, insert the nozzle deep into the donut to distribute the filling evenly without rupturing the dough.

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