Dessert

Irresistibly Fluffy Korean Milk Cream Donut Recipe

Name: Irresistibly Fluffy Korean Milk Cream Donut Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 1 h 55 min
Cuisine: Korean
Ingredients: 250 g all-purpose flour; 25 g sugar; 7 g instant yeast; 90 ml lukewarm milk; 1 large egg (or applesauce for vegan alternative); 30 g butter (or coconut oil for dairy-free option); 300 ml heavy whipping cream; 50 g sugar; Powdered sugar (for dusting); Oil for frying

ByLila Prescott August 28, 2026August 28, 2026

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Introduction

Discover the delight of fluffy Korean milk cream donuts that are soft, airy, and irresistibly sweet. This recipe combines tender dough with luscious whipped cream filling for a perfect homemade treat. Whether for breakfast or dessert, these donuts will quickly become a favorite.

The image shows a white rectangular plate holding nine round, golden-brown doughnuts. Each doughnut has a thick layer of white powdered sugar dusted on top and is topped with a swirl of creamy white frosting. The doughnuts are placed close together in a neat arrangement on a white marbled surface, with soft natural light coming from the background. 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 (or applesauce for vegan)
30 g butter (or coconut oil for dairy-free)

300 ml heavy whipping cream
50 g sugar (for whipping cream)
Powdered sugar (for dusting)

Instructions

Step 1: In a mixing bowl, combine the flour, sugar, and instant yeast. Add the lukewarm milk and egg, then mix until a dough forms. Knead in softened butter until the dough is smooth and elastic.
Step 2: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 60 minutes or until it doubles in size.
Step 3: Roll out the risen dough to your desired thickness, then cut into donut shapes. Place the shaped donuts on a tray and let them rise again for 30 minutes.

Step 4: Heat oil in a frying pan over medium heat. Fry the donuts until golden brown on both sides, then remove and drain on paper towels. Let them cool completely.
Step 5: While the donuts cool, whip the heavy cream and sugar together until soft peaks form.
Step 6: Fill the cooled donuts with the whipped cream using a piping bag. Dust the filled donuts with powdered sugar before serving.

Tips & Variations

For a vegan version, substitute the egg with applesauce and butter with coconut oil.
Ensure the milk is lukewarm, not hot, to activate the yeast without killing it.
Use a thermometer to keep oil temperature steady around 170°C (340°F) for the best frying results.

Add a touch of vanilla extract to the whipped cream for extra flavor.

Storage

Store filled donuts in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a microwave (about 10 seconds) if desired, but be careful not to melt the whipped cream filling. For best taste, consume fresh.

How to Serve

The image shows a white rectangular plate with nine round doughnuts arranged in three rows of three. Each doughnut has a golden-brown base with a dusting of white powdered sugar near the top. On the very top of each doughnut, there is a swirl of white cream, smooth and slightly glossy, forming a neat dollop. The background is softly lit with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise once, then refrigerate it covered overnight. Bring it to room temperature before shaping and second rising.