Name: Korean Milk Cream Donuts
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Korean
Ingredients: 2 1/2 cups all-purpose flour; 2 tbsp sugar; 1/2 tsp salt; 1 tsp instant yeast; 1/2 cup warm milk (110°F); 1 egg; 2 tbsp unsalted butter, softened; Oil for frying; 1/2 cup granulated sugar (for coating); 1 cup heavy cream; 3 tbsp sweetened condensed milk; 1 tsp vanilla extract

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Fluffy, sugar-coated brioche donuts filled with silky milk cream—these Korean Milk Cream Donuts are everything I want in a sweet treat. Inspired by popular Korean bakery snacks, they strike the perfect balance between pillowy soft texture and rich, creamy filling. The dough is lightly sweet, the cream is luscious, and the final sugar roll adds just the right crunch. Best of all, I can make them right at home with simple pantry staples.

Korean Milk Cream Donuts

Ingredients

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

For the Donut Dough:

2 ½ cups all-purpose flour

2 tablespoon sugar

½ teaspoon salt

1 teaspoon instant yeast

½ cup warm milk (110°F)

1 egg

2 tablespoon unsalted butter, softened

Oil for frying

For the Milk Cream Filling:

1 cup heavy cream

3 tablespoon sweetened condensed milk

1 teaspoon vanilla extract

For Coating:

½ cup granulated sugar

Directions

In a large bowl, I mix the flour, sugar, salt, and instant yeast.

I add the warm milk and egg, mixing until a shaggy dough forms.

I knead in the softened butter and continue kneading until the dough becomes smooth and elastic—about 8–10 minutes by hand or 5 minutes using a mixer.

I cover the dough and let it rise in a warm place until doubled in size, usually about 1 to 1.5 hours.

Once risen, I punch down the dough and divide it into 8 equal pieces, shaping each into a smooth ball.

I let the shaped dough rest on a floured surface, covered with a towel, for 30–40 minutes until puffy.

While they rise, I heat oil in a deep pot to 325–340°F (160–170°C).

I fry each donut for about 2 minutes per side, until golden and puffed, then drain on paper towels.

While the donuts are still warm, I roll them in granulated sugar to coat.

To make the milk cream, I whip the heavy cream until soft peaks form, then fold in the sweetened condensed milk and vanilla extract.

I cut a small slit into each donut and pipe in the milk cream using a piping bag until filled.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 15 minutes

Resting/Rising Time: 1 hour 40 minutes

Total Time: 2 hours 15 minutes

Servings: 8 donuts

Calories per serving: 285 kcal

Variations

I sometimes add a pinch of cinnamon to the sugar coating for a warm twist.

For a matcha version, I stir 1 teaspoon of matcha powder into the milk cream for a subtle green tea flavor.

If I want to go fruity, I fold a spoonful of strawberry jam or mango puree into the cream before piping it into the donuts.

For a slightly tangier taste, I swap out half the heavy cream with mascarpone or whipped cream cheese.

Storage/Reheating

These donuts are best enjoyed fresh on the day I make them. However, I can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I let them come to room temperature, then lightly warm them in the microwave for 10–15 seconds (without the cream, if stored unfilled). If the donuts are already filled, I avoid microwaving too long to keep the cream from melting.

FAQs

How do I know when the donuts are done frying?

I look for a deep golden color on both sides, and they should feel light when lifted. I fry for about 2 minutes per side and check the internal temp—around 190°F is ideal for fully cooked donuts.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and refrigerate it after the first rise. The next day, I bring it to room temperature, then shape and continue with the recipe.

Can I bake these donuts instead of frying?

While I prefer the fried texture, I’ve baked them at 350°F (175°C) for 12–15 minutes with decent results. They’re a bit less rich and airy but still tasty.

What if I don’t have a piping bag?

No problem—I use a zip-top bag with a small hole cut in one corner to fill the donuts. It works just as well for getting the cream inside.

Can I freeze these donuts?

Yes, but I freeze them unfilled. Once cool, I wrap them tightly and store them for up to a month. When I’m ready to serve, I thaw and reheat, then fill with fresh cream.

Conclusion

These Korean Milk Cream Donuts are a dreamy fusion of soft brioche dough and creamy filling, making them the perfect bakery-style indulgence I can make right at home. Whether I'm treating myself or sharing with friends, they never last long. The process is satisfying, the results are delightful, and I always end up with a tray of donuts that taste like they came straight from Seoul.

Recipe:

Korean Milk Cream Donuts

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Author: Cheryl
Total Time: 2 hours 15 minutes
Yield: 8 donuts
Diet: Vegetarian

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Description

Fluffy, sugar-coated brioche donuts filled with silky milk cream, these Korean Milk Cream Donuts bring authentic Korean bakery flavors into your kitchen with a pillowy texture and luscious filling.

Instructions

In a large bowl, mix the flour, sugar, salt, and instant yeast.
Add the warm milk and egg, mixing until a shaggy dough forms.
Knead in the softened butter and continue kneading until the dough becomes smooth and elastic—about 8–10 minutes by hand or 5 minutes using a mixer.
Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Punch down the dough and divide it into 8 equal pieces, shaping each into a smooth ball.
Let the shaped dough rest on a floured surface, covered with a towel, for 30–40 minutes until puffy.
Heat oil in a deep pot to 325–340°F (160–170°C).
Fry each donut for about 2 minutes per side, until golden and puffed, then drain on paper towels.
While the donuts are still warm, roll them in granulated sugar to coat.
To make the milk cream, whip the heavy cream until soft peaks form, then fold in the sweetened condensed milk and vanilla extract.
Cut a small slit into each donut and pipe in the milk cream using a piping bag until filled.