Korean Milk Cream Donut Recipe

If you’ve ever walked through the bustling streets of Seoul and been captivated by the sight of incredibly thick, cream-filled donuts, you’re in for a treat. This Korean milk cream donut recipe brings that authentic street food experience right to your kitchen, creating donuts that are so generously filled with cream they’re almost impossible to eat in one bite.

These aren’t your ordinary donuts – they’re an indulgent masterpiece that combines a perfectly enriched yeast dough with stabilized whipped cream and a touch of sweetened condensed milk. The result is a donut that’s crispy on the outside, pillowy soft on the inside, and filled to the brim with luscious cream that makes every bite heavenly.

What sets this Korean milk cream donut recipe apart is the generous filling and the unique texture achieved through proper dough development and cream stabilization techniques that ensure your donuts maintain their incredible fluffiness even after refrigeration.

What Makes This Korean Milk Cream Donut So Delicious?

The first bite of a Korean milk cream donut is pure magic – your teeth sink through a delicately crisp exterior that gives way to an incredibly soft, pillowy interior with a subtle sweetness that perfectly complements the rich cream filling. The donut itself has a tender, chewy texture reminiscent of premium brioche, with hints of butter and milk that create a comforting, nostalgic flavor.

The cream filling is where these donuts truly shine, offering a cloud-like texture that’s both rich and light simultaneously. The stabilized whipped cream provides a marshmallow-like consistency that doesn’t deflate, while the addition of condensed milk adds a gentle sweetness and subtle caramel notes that balance the overall flavor profile perfectly.

Together, the combination creates an almost cake-like experience with each bite delivering layers of texture and flavor – from the slightly crispy exterior to the soft bread-like interior, culminating in the luxurious cream center that makes these donuts absolutely irresistible and worthy of their street food fame.

Ingredients Required for Korean Milk Cream Donut Recipe

Here’s the list of Ingredients you’ll need to make this Korean Milk Cream Donut

• 3 cups bread flour
• 1 packet (2¼ tsp) active dry yeast
• ½ cup whole milk, warmed
• ¼ cup granulated sugar (divided)
• 1 teaspoon salt
• 1 large egg
• 4 tablespoons unsalted butter, softened
• Oil for frying (vegetable or canola)
• 2 cups heavy whipping cream (35% fat)
• 4 tablespoons powdered sugar
• 2 sheets gelatin (or 2 tsp powdered gelatin)
• 2 tablespoons cold water
• ½ cup sweetened condensed milk
• Powdered sugar for dusting

Kitchen Tools You’ll Need

1. Stand mixer with dough hook
2. Large mixing bowls
3. Kitchen scale (optional but recommended)
4. Rolling pin
5. 3-inch round cookie cutter or glass
6. Deep frying pan or Dutch oven
7. Candy thermometer
8. Wire cooling rack
9. Serrated knife
10. Palette knife or offset spatula
11. Squeeze bottle or piping bag
12. Clean kitchen towels
13. Plastic wrap

Prep Time: 30 minutes
First Rise: 1 hour
Second Rise: 45 minutes
Frying Time: 15 minutes
Assembly Time: 20 minutes
Total Time: 2 hours 50 minutes
Serves: 12 donuts

Recipe for Korean Milk Cream Donut

Simply follow the steps given below to make your Korean Milk Cream Donut at home

Step 1: Activate the Yeast
Warm the milk to body temperature (around 100°F). Add 1 teaspoon of sugar and sprinkle the yeast over the milk. Let sit for 5 minutes until bubbly and foamy, confirming the yeast is active.

Step 2: Make the Dough
In your stand mixer bowl, combine bread flour, salt, and half the remaining sugar. Add the egg and the yeast-milk mixture. Mix on low speed for 5 minutes until the dough comes together, then increase to high speed for 8 minutes to develop the gluten.

Step 3: Add Enrichments
Add the softened butter and remaining sugar to the dough. Mix for another 4 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

Step 4: First Rise
Shape the dough into a smooth ball and place in a floured, clean bowl. Cover with plastic wrap and let rise for 1 hour or until doubled in size.

Step 5: Shape the Donuts
Turn the dough onto a floured surface and gently pat out air bubbles. Fold the dough into thirds, then roll out to about 1 foot by 6 inches, approximately ½ inch thick. Cut out 12 circles using a 3-inch cutter. Gather scraps, re-roll, and cut additional donuts.

Step 6: Second Rise
Place cut donuts on a floured baking sheet. Cover and place in a warm, humid environment (like an oven with a bowl of hot water) for 45 minutes until they spring back slowly when poked.

Step 7: Prepare the Cream
Bloom gelatin sheets in cold water for 2 minutes. Remove and microwave with 2 tablespoons water for 10-15 seconds until dissolved. Let cool slightly. Whip heavy cream with powdered sugar to soft peaks, then slowly stream in the gelatin mixture. Whip to stiff peaks, being careful not to over-whip.

Step 8: Fry the Donuts
Heat oil to 325°F in a deep pan. Fry donuts for 2-3 minutes per side until golden brown. Remove and cool on a wire rack completely.

Step 9: Fill the Donuts
Using a serrated knife, carefully cut each donut horizontally, leaving them hinged. Squeeze a small amount of condensed milk inside each donut, then generously fill with stabilized whipped cream using a palette knife to smooth and pack the cream.

Step 10: Finish and Serve
Dust the filled donuts with powdered sugar and serve immediately for the best texture and flavor experience.

Some Tasty Ways To Customize and Serve This Korean Milk Cream Donut

After making these donuts countless times, we’ve discovered some absolutely incredible serving and pairing combinations that elevate this already amazing treat to new heights:

1. With Korean Iced Coffee (Dalgona Style)
We stumbled upon this pairing by accident during a late-night baking session, and wow! The bitter-sweet coffee cuts through the rich cream beautifully, while the fluffy donut perfectly complements the whipped coffee foam.

2. Drizzled with Salted Caramel
Last month, we tried warming up some salted caramel sauce and drizzling it over the donuts just before serving. The salt enhances the cream’s sweetness and adds this gorgeous glossy finish that makes them look bakery-professional.

3. Fresh Strawberry Compote on the Side
During strawberry season, we started making a quick compote with fresh berries and a touch of sugar. The tartness is the perfect counterbalance to the rich cream, and the colors look stunning together on the plate.

4. Matcha Powder Dusting
Instead of regular powdered sugar, we’ve been dusting half our batch with matcha powder. It gives this beautiful green color and adds an earthy, slightly bitter note that’s so sophisticated – very Korean café style!

5. Warm with Vanilla Ice Cream
This sounds crazy, but trust us – we warm the donuts slightly (just 10 seconds in the microwave) and serve with a scoop of quality vanilla ice cream. The temperature contrast is mind-blowing, and it becomes this incredible dessert experience.

6. Korean Corn Tea (Oksusu-cha) Pairing
We discovered this traditional pairing at a Seoul café and recreated it at home. The nutty, sweet corn tea is surprisingly perfect with these rich donuts – it cleanses the palate between bites without competing with the cream.

7. Chocolate Ganache Dip
For special occasions, we make a simple chocolate ganache and serve it as a dipping sauce alongside the donuts. It transforms them into this decadent dessert that’s perfect for dinner parties.

8. Fresh Mint and Berry Garnish
We’ve started garnishing our donuts with fresh mint leaves and a few raspberries or blueberries. It doesn’t just look Instagram-worthy – the mint adds this refreshing note that makes them feel less heavy.

9. Korean Rice Wine (Makgeolli) Pairing
For adult gatherings, we’ve found that the slightly sweet, creamy texture of makgeolli pairs surprisingly well with these donuts. Both have that cloud-like quality that creates this cohesive tasting experience.

10. Cinnamon Sugar Variation
Sometimes we roll the warm donuts in cinnamon sugar before filling them. This adds a lovely spiced exterior that reminds us of Korean hotteok (sweet pancakes) and creates these amazing layers of flavor and texture.

Each of these serving styles brings out different aspects of the donuts’ flavor profile. We’ve found that the key is balancing the richness of the cream with complementary flavors and textures that enhance rather than overwhelm the delicate donut base.

Some Tips on This Korean Milk Cream Donut Recipe

1. Check Your Yeast First
Always test your yeast before you start. Mix it with warm milk and sugar. If it gets bubbly in 5 minutes, it’s good to use. If not, get new yeast or your donuts won’t rise.

2. Warm Milk is Key
Make your milk feel like bath water – warm but not hot. Too hot will kill the yeast. Too cold won’t wake it up. Use your wrist to test it like baby formula.

3. Don’t Skip the Long Mixing
Let your mixer run for the full 8 minutes on high speed. This makes the dough stretchy and strong. Your donuts will be soft and fluffy because of this step.

4. Use a Candy Thermometer
Get your oil to exactly 325°F. Too hot and your donuts burn outside but stay raw inside. Too cool and they soak up oil and get greasy. A thermometer helps you get it just right.

5. Don’t Overwhip Your Cream
Stop whipping when the cream looks like soft ice cream peaks. If you go too far, it gets lumpy and weird. Watch it closely near the end.

6. Cut Donuts Carefully
Use a sharp knife and go slow when cutting donuts open. Keep them connected like a book so they don’t fall apart. Take your time – no rush.

7. Fill Them Up Good
Don’t be shy with the cream! Pack it in there really full. That’s what makes these donuts special. The cream should almost spill out when you close them.

8. Let Donuts Cool First
Wait until your fried donuts are completely cool before you cut them. Hot donuts will make your cream melt and get messy.

9. Make Extra Dough Balls
Use your leftover dough scraps to make tiny test donuts. Fry these first to check if your oil is the right heat. They’re like little donut bites!

10. Keep Everything Clean
Wash your hands a lot while making these. Use clean bowls for each step. This keeps your food safe and tastes better too.

Storage Guide and Reheating Instructions for Korean Milk Cream Donut

Store Korean milk cream donuts in the refrigerator for up to 2 days in an airtight container. The cream will maintain its texture thanks to the gelatin stabilization. These donuts are best enjoyed at room temperature, so remove from the fridge 15-30 minutes before serving. Do not freeze as the cream texture will be compromised upon thawing.

Common Queries on This Korean Milk Cream Donut Recipe

Here, we’ve got you covered with some common questions about the Korean Milk Cream Donut that people often ask.

1. Why do I need to check if my yeast is active before starting?

From our experience, nothing is more disappointing than spending hours making dough only to find out your yeast was dead. We always test our yeast, especially if it’s been sitting in the pantry for a while. The 5-minute bubbling test saves you time and guarantees your donuts will rise properly.

2. Can I make these donuts without a stand mixer?

While we highly recommend using a stand mixer for the best gluten development, you can knead by hand. However, expect to knead for at least 15-20 minutes to achieve the same smooth, elastic texture. The dough will be quite sticky initially, so be patient and avoid adding too much flour.

3. What’s the secret to getting the cream so thick and stable like in Korean street stalls?

After testing various methods, we found that gelatin is key to achieving that marshmallow-like consistency. Korean street vendors likely use commercial stabilizers we can’t access, but our gelatin method creates incredibly similar results that hold up even after refrigeration.

4. My cream looks slightly curdled after adding gelatin – did I ruin it?

Don’t panic! We’ve had this happen too. Slight curdling usually means the gelatin was too warm when added, or you whipped just a touch too much. The cream is still perfectly usable and will taste amazing. Next time, let the gelatin cool a bit more before adding.

5. How do I know when the oil is at the right temperature for frying?

We always use a candy thermometer and aim for exactly 325°F. If you don’t have one, test with a small piece of dough – it should sizzle gently and rise to the surface within 10-15 seconds. Too hot and the outside burns before the inside cooks; too cool and they absorb too much oil.

6. Can I prepare any components ahead of time?

Absolutely! We often make the dough the night before and let it do its first rise in the refrigerator overnight. The cream can also be made a few hours ahead and kept chilled. Just don’t fill the donuts until you’re ready to serve, as they’re best when freshly assembled.

7. Why do my donuts deflate after frying?

This usually happens when the donuts were under-proofed during the second rise. We’ve learned to be patient – they should feel light and airy and spring back slowly when gently poked. Rushing this step often leads to dense, deflated donuts.

8. How much cream should I actually put in each donut?

We go generous! Each donut should be so full that it’s almost bursting – that’s the authentic Korean street food experience. Don’t be shy with the filling; these donuts are meant to be over-the-top indulgent. Plan for about 2-3 tablespoons of cream per donut.

9. Can I substitute the condensed milk with something else?

While condensed milk adds that signature sweetness and richness we love, you could use a simple syrup or even skip it entirely. However, we find the condensed milk really enhances the overall flavor and adds to that authentic Korean taste profile.

10. What’s the best way to eat these without making a complete mess?

Honestly, there’s no elegant way! We’ve tried every approach, and these donuts are just meant to be messy. Eat them over a plate, take smaller bites, and embrace the experience. That’s part of what makes them so fun and memorable – just like eating them on the streets of Seoul.

These Korean milk cream donuts represent the perfect fusion of technique and indulgence, creating a street food experience that’s both achievable and absolutely spectacular. The combination of enriched yeast dough and stabilized cream filling results in donuts that are restaurant-quality and incredibly satisfying. Don’t be intimidated by the process – each step builds toward that perfect moment when you bite into your homemade creation and experience the same joy that makes these donuts a Korean street food sensation. Try this recipe today and bring a taste of Seoul’s vibrant food culture to your own kitchen!

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