Dessert

Irresistibly Fluffy Korean Milk Cream Donut Recipe

Name: Irresistibly Fluffy Korean Milk Cream Donut Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Korean
Ingredients: 250 g All-Purpose Flour (Provides a tender structure); 25 g Sugar (Adjust to taste); 7 g Instant Yeast (Use fresh for best results); 90 ml Milk (Preferably lukewarm); 1 large Egg (Can be substituted with applesauce for vegan option); 30 g Butter (Can be substituted with coconut oil for dairy-free option); 300 ml Heavy Whipping Cream (Use homemade or store-bought); 50 g Sugar (For whipping the cream); 1 tbsp Condensed Milk (Optional for extra sweetness); Powdered Sugar for dusting (Optional but recommended)

Bylina moretti February 26, 2026February 26, 2026

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Introduction

Discover the delight of homemade Korean milk cream donuts that are irresistibly fluffy and filled with luscious whipped cream. This recipe combines a tender dough with a sweet, creamy center for a treat you’ll want to make again and again.

Two round doughnuts cut in half are placed on a white plate, showing three layers each: the golden-brown outer dough with a slightly shiny surface, a middle layer of soft light dough, and a thick, white creamy filling inside. The doughnuts are dusted with a light layer of white powdered sugar on top. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g all-purpose flour
25 g sugar
7 g instant yeast
90 ml lukewarm milk
1 large egg
30 g butter, melted
300 ml heavy whipping cream
50 g sugar (for whipping cream)
1 tbsp condensed milk (optional)
Powdered sugar for dusting (optional)
Vegetable oil for frying

Instructions

Step 1: In a mixing bowl, combine the lukewarm milk, egg, and melted butter. Whisk until the mixture is smooth.
Step 2: In a separate bowl, whisk together the all-purpose flour, sugar, and instant yeast.
Step 3: Gradually add the wet ingredients to the dry mixture, stirring until a soft dough forms.
Step 4: Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
Step 5: Once risen, turn the dough onto a floured surface and roll it out to about ¼ inch thickness.
Step 6: Use a round cutter to shape donuts and place them on a parchment-lined tray.
Step 7: Heat vegetable oil to 170-180°C (340-360°F) in a deep frying pan.
Step 8: Fry the donuts in small batches for 2-3 minutes on each side, until they turn golden brown.
Step 9: In a chilled bowl, beat the heavy whipping cream with sugar until stiff peaks form.
Step 10: Let the donuts cool, then cut each one in half and spread a spoonful of condensed milk inside if using.
Step 11: Fill each donut with whipped cream and dust the tops with powdered sugar before serving.

Tips & Variations

For a vegan version, substitute the egg with applesauce and butter with coconut oil.
Use homemade whipped cream for better flavor and texture.
If you prefer, add a hint of vanilla extract to the whipped cream for extra aroma.
Make sure the oil temperature stays steady to avoid greasy or undercooked donuts.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. For best taste, consume them fresh as the whipped cream filling can soften the dough over time. Reheat briefly in a warm oven but avoid microwaving to keep the texture light.