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–+ servings
Korean Milk Cream Donut

Fluffy Korean Milk Cream Donuts You Can Customize at Home

Experience the delightful taste of Korean Milk Cream Donuts—fluffy and customizable treats perfect for satisfying your sweet cravings!
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Dough
  • 3 cups All-Purpose Flour Consider using gluten-free flour if needed.
  • 1/4 cup Sugar Feel free to adjust according to your taste preferences.
  • 2 teaspoons Instant Yeast Make sure your yeast is fresh.
  • 1 cup Milk (Lukewarm) Whole milk is best, but almond or oat milk also works.
  • 1 large Egg Swap with unsweetened applesauce for a vegan version.
  • 1/4 cup Butter (Melted) Substitute coconut oil for a dairy-free alternative.
For the Cream Filling
  • 1 cup Heavy Whipping Cream Can be homemade or store-bought.
  • 2 tablespoons Sugar (for Cream) Adjust the amount to suit your palate.
  • 1/4 cup Condensed Milk Optional but adds unique sweetness.
For Garnish
  • 1 cup Powdered Sugar Optional but recommended to enhance visual appeal.

Equipment

  • Mixing Bowl
  • whisk
  • Rolling Pin
  • round cutter
  • Deep frying pan
  • piping bag

Method
 

Step-by-Step Instructions for Korean Milk Cream Donuts
  1. Begin by combining lukewarm milk, egg, and melted butter in a large mixing bowl. Whisk until smooth.
  2. In a separate bowl, blend all-purpose flour, sugar, and instant yeast together. Whisk to aerate.
  3. Pour the wet mixture into the bowl with dry ingredients. Mix until a soft, slightly sticky dough forms.
  4. Transfer the dough to an oiled bowl, cover, and allow to rise for 1.5 to 2 hours until doubled in size.
  5. Turn the risen dough onto a floured surface and roll out to about 1/4 inch thickness.
  6. Cut out donut shapes using a round cutter and place on parchment paper.
  7. Heat vegetable oil in a deep frying pan over medium heat to 170-180°C (340-360°F).
  8. Fry donuts in small batches for 2-3 minutes each side until golden brown.
  9. In a mixing bowl, beat heavy whipping cream with sugar until stiff peaks form.
  10. Cool fried donuts slightly, then cut each in half. Optionally drizzle condensed milk inside.
  11. Fill each donut half with whipped cream using a piping bag. Dust with powdered sugar before serving.

Nutrition

Serving: 1donutCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure to use fresh yeast and lukewarm milk for best results. Cool donuts before filling to maintain fluffy texture.

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