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.
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
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.
Notes
Add a pinch of cinnamon to the sugar coating for a warm twist.
Mix 1 tsp of matcha powder into the milk cream for a matcha variation.
Fold in strawberry jam or mango puree into the cream for a fruity version.
Swap out half the heavy cream with mascarpone or whipped cream cheese for a tangy twist.
Best enjoyed fresh but can be stored in the fridge for up to 2 days.
To reheat, bring to room temp and microwave for 10–15 seconds if unfilled.
Use a zip-top bag with a corner snipped as a piping bag alternative.
Donuts can be frozen unfilled and reheated before filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 285
- Sugar: 12g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
