Korean Milk Cream Donut
Korean Milk Cream Donut pairs soft golden yeast dough with a chilled whipped milk cream filling and gentle condensed milk sweetness. It is a bakery-style dessert for weekends, birthdays, brunch trays, or any time you want a fresh filled donut at home.
Equipment
- Large mixing bowl
- Rolling Pin
- Deep heavy pot
- Kitchen thermometer
- Wire rack
- Hand Mixer
- Piping bag
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 1 packet dry yeast about 7 g
- 5 tbsp white sugar divided
- 1 cup milk warm, not hot
- 1 large egg room temperature
- 2 tbsp unsalted butter softened
- 1/2 tsp kosher salt
- corn oil as needed for frying
- 1 1/2 cups heavy whipping cream cold
- 2 tbsp powdered sugar adjusted to taste
- 2 tbsp sweetened condensed milk optional but recommended
Instructions
- Stir warm milk, yeast, and 1 tablespoon sugar in a large bowl, then rest for 5 to 10 minutes until foamy.
- Add flour, egg, softened butter, salt, and the remaining dough sugar, then mix until a soft dough forms.
- Knead the dough for 8 to 10 minutes until smooth, elastic, and slightly tacky.
- Transfer to a greased bowl, cover, and let rise for 60 to 75 minutes, or until doubled.
- Roll the dough gently, cut or portion into 10 donuts, and place each piece on parchment.
- Cover the shaped donuts and let them rise again for 25 to 35 minutes while heating oil to 340°F to 350°F.
- Fry the donuts in batches until golden on both sides, then drain on a wire rack and cool completely.
- Whip cold cream, powdered sugar, and condensed milk to firm peaks, then pipe into the cooled donuts.
Notes
Storage: Refrigerate filled donuts in an airtight container for up to 2 days, keeping the cream cold until serving.
Freezing: Freeze only unfilled fried donuts for up to 1 month, then thaw and fill with freshly whipped cream.
Expert Tips: Keep the frying oil between 340°F and 350°F so the donuts turn golden while cooking through.
Filling Tips: Cool the donuts fully before piping because warm dough will melt the cream and make it loose.
Variations: Add vanilla, strawberry pieces, matcha powdered sugar, or a light chocolate drizzle for different bakery-style finishes.
Make Ahead: The dough can complete its first rise in the refrigerator overnight before shaping, proofing, frying, and filling.
Serving Ideas: Serve with iced coffee, milk tea, green tea, fresh berries, or a small fruit plate.