Korean Milk Cream Donut Recipe: Soft Bakery-Style Donuts at Home

By:

Ruby Bennett

Published:

July 30, 2026

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What Is Korean Milk Cream Donut?

A few weeks ago, I walked past a small Korean bakery near my neighborhood and the window display of plump powdered donuts caught my eye.

I bought two for my kids, and watching their faces light up as they bit into the pillowy cream filled centers was pure joy. I knew right then I had to bring that magic into my own kitchen.

Korean Milk Cream Donut, What Is Korean Milk Cream Donut

So I came home, grabbed my mixer, and got to work. After one batch that didn’t rise enough and a second where the dough was too tough, I finally landed on a recipe that delivers that same soft bakery style treat.

This Korean milk cream donut is a light, yeasted fried donut sliced open and stuffed with a cloud of sweetened whipped cream, often finished with a dusting of powdered sugar.

I remembered seeing a recipe for homemade Korean milk cream donuts online, which gave me the confidence to experiment. The texture is incredibly airy, the filling is cold and creamy, and every bite melts in your mouth.

It’s the kind of dessert that feels fancy but is surprisingly doable at home.

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Why You’ll Love These Korean Milk Cream Donuts

These donuts are nothing like the dense, overly sweet cake donuts you might be used to. They’re soft, fluffy, and filled with the most delicious whipped cream that’s lightly sweetened, with a subtle hint of condensed milk.

That combination gives you a unique sweetness that perfectly complements the airy fried dough. And because the donuts are fried to golden perfection, you get a delicate golden crust on the outside while the inside stays light and tender.

This recipe doesn’t call for any fancy ingredients or special equipment, just a little patience while the dough rises and a love for creamy desserts. Trust me, if you can whip cream and fry dough, you can make these.

They’re also a wonderful project for a weekend morning when you want to surprise your family with something special. I like to think of them as the bakery treat that brings everyone to the table.

And speaking of bakery favorites, if you love these, you’ll definitely want to try my bakery style chocolate chip cookies next, they share that same from scratch satisfaction.

What Is in Korean Milk Cream Donuts?

Here’s exactly what goes into these dreamy donuts, and why each ingredient is so important.

Ingredient	Quantity	Role
All purpose flour	240 g	Structure and fluffiness
Sugar	25 g	Light sweetness in the dough
Egg	1	Binds the dough and adds tenderness
Milk	90 ml	Moisture for a soft, pliable dough
Melted unsalted butter	35 g	Richness and softness
Dry yeast	6 g	Creates the airy rise

For the cream filling and topping you will need:

Ingredient	Quantity	Role
Whipping cream	450 ml	Main filling, whipped to peaks
Extra sugar	50 g	Sweetens the cream
Condensed milk	As needed	Adds a rich, milky sweetness to the donut
Powdered sugar	For dusting	Classic snowy finish

The condensed milk is optional according to many recipes, but I find it really makes the filling taste like what you’d find in a Korean bakery. You can adjust the sweetness to your liking.

Recipe Substitutions

If you’re out of any ingredients or want to tweak the recipe, don’t worry, I’ve got you. Here are some easy swaps:

Egg: Swap with 1/4 cup of unsweetened applesauce for a similar binding effect.
Milk: Use any plant based milk like almond or oat milk if you need a dairy free option.
Butter: Replace with coconut oil or a neutral oil such as avocado oil.
Whipping cream: Coconut cream, chilled and whipped, works for a dairy free filling.

Keep in mind that these swaps might slightly alter the texture. For the classic Korean bakery taste, stick to the original ingredients when you can.

Kitchen Appliances You’ll Need

You don’t need a professional kitchen to pull these off. Here’s what I use:

Mixing bowls: One large for wet ingredients, one medium for dry, and one for whipping cream.
Hand mixer: Essential for whipping the cream until stiff peaks form. A stand mixer also works.
Rolling pin: To roll out the dough evenly.
Round cookie cutter: About 3 inches in diameter for perfect donut shapes.
Deep frying pan: A heavy bottomed pot or deep skillet to fry the donuts. Have a slotted spoon ready to lift them out.
Icing spatula or butter knife: For spreading condensed milk and shaping the cream.
Parchment paper: Makes transferring the cut donuts to the hot oil much easier.

How To Make Korean Milk Cream Donuts

Follow these steps and you’ll be holding a gorgeous bakery donut before you know it. I like to work through the dough first, then whip the cream while the donuts cool.

Mix the wet ingredients: In a bowl, combine 90 ml milk, the egg, and 35 g melted unsalted butter. Whisk or use a hand mixer until smooth.
Combine the dry ingredients: In another bowl, whisk together 240 g all purpose flour, 25 g sugar, and 6 g dry yeast.
Form the dough: Pour the wet mixture into the dry ingredients. Mix with a hand mixer or knead by hand until a soft, slightly sticky dough forms. Knead for about 5 to 7 minutes until smooth.
Let it rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let it proof in a warm spot for 1.5 to 2 hours, or until doubled in size.
Roll and cut: Dust a work surface with flour. Roll the dough out to about 1/4 inch thickness. Use a round cutter (about 3 inches) to cut circles. Transfer them to a baking sheet lined with parchment.
Prepare for frying: Use scissors to cut the parchment around each donut, leaving a small square under each one. This makes it a breeze to slide the donut into the oil without deflating it.
Fry the donuts: Heat about 2 inches of oil in a deep pan over medium heat. Gently place a donut in by holding the parchment, then peel the parchment away. Fry until light golden brown on both sides, about 1 to 2 minutes per side. Transfer to paper towels to drain.
Whip the cream: In a clean bowl, beat 450 ml cold whipping cream with 50 g sugar until stiff peaks form. Keep it chilled while you wait.
Slice the donuts: Once the donuts are completely cool, slice each one horizontally almost all the way through, leaving a hinge like a hot dog bun.
Spread condensed milk: Open the donut and spread a thin layer of condensed milk on the bottom half.
Add the cream: Spoon or pipe the whipped cream generously onto the condensed milk side. Use an icing spatula or knife to shape it attractively.
Finish and serve: Dust the tops with powdered sugar and enjoy right away!

You can use a piping bag for a neater look. Just make sure the donuts are fully cooled before filling, or the cream will melt.

Recipe Notes

Here are a few key tips I learned through trial and error:

Keep the oil at a steady medium heat. If the oil is too hot, the donuts will brown too quickly and stay raw inside. If it’s not hot enough, they’ll soak up oil and become greasy. A deep fry thermometer helps, but watching the color works fine.
Don’t over knead. Once the dough is smooth, stop. Overworking it makes the donuts dense instead of fluffy.
Chill the cream. Cold whipping cream whips up faster and holds its shape much better. Pop the bowl and beaters in the fridge for 10 minutes before whipping if your kitchen is warm.

If you’re new to frying, fry a single donut as a test to get a feel for the timing. You’ll quickly know if the oil is at the right temperature.

Why Are These Korean Milk Cream Donuts So Popular?

I think the magic is in the contrast. You get a warm, golden brown, slightly crisp exterior from the frying, then a soft, pillowy interior, and then that cool, creamy filling. It’s a play of temperatures and textures that makes each bite interesting.

These donuts aren’t overly sweet, which is one reason they’ve become a beloved street food and bakery item in Korea and beyond. They feel light enough to enjoy for breakfast with a cup of coffee, yet indulgent enough for dessert.

And the whipped cream filling is a refreshing change from the usual pastry cream or jam. It’s simple, pure, and utterly satisfying.

Recipe Variations and Additions

Matcha cream: Sift 1 teaspoon of matcha powder into the whipping cream before beating for a subtle green tea flavor and a pretty pale green hue.
Chocolate lover’s: Add 1 to 2 tablespoons of cocoa powder to the cream, or fold in melted and cooled dark chocolate after whipping for a rich chocolate filling.
Fruit infused: Gently fold in finely diced strawberries or raspberries into the whipped cream. Just make sure the fruit is dry so it doesn’t water down the cream.
Nutty twist: Sprinkle crushed toasted almonds or pistachios on top of the cream before closing the donut for a crunchy surprise.
Coffee cream: Dissolve 1 teaspoon of instant espresso powder in a drop of warm water and blend into the cream for a mocha vibe.

For more inspiration, check out this Korean style cream donuts recipe. And if you’re looking for another creamy dessert idea, you might love my creamy rhubarb cheesecake crumble bars.

What to Serve with This Korean Milk Cream Donut

These donuts are a treat on their own, but pairing them makes the experience even better. Here are a few of my go tos:

Hot coffee or latte: The warmth of coffee beautifully balances the sweet cream filling. I especially love an oat milk latte alongside.
Green tea or matcha latte: A slightly bitter, grassy tea cuts through the richness and refreshes your palate.
Fresh fruit salad: A bowl of mixed berries or citrus segments adds brightness and makes the donut feel like part of a more substantial brunch spread.
Milk: Sometimes my kids just want a tall glass of ice cold milk, and honestly, it’s a perfect match.

Frequently Asked Questions

What is a Korean milk cream donut?

A Korean milk cream donut is a soft yeasted donut filled with lightly sweetened whipped cream and finished with powdered sugar. This version also uses condensed milk for extra richness in the filling. The result is a light, bakery-style donut with a creamy center.

How do you make Korean milk cream donuts from scratch?

Make a dough with all-purpose flour, sugar, egg, milk, melted unsalted butter, and dry yeast, then knead it until soft and smooth. Let it proof for 1.5 to 2 hours, roll it to about 1/4 inch thick, cut the donuts, fry until light golden brown, and drain well. Fill the cooled donuts with whipped cream, add condensed milk, and dust with powdered sugar.

Can you bake Korean milk cream donuts instead of frying them?

Yes, the recipe notes a baking alternative at 350°F for 10 to 12 minutes. The texture will be less crispy than the fried version, but the donuts will still work well as a filled yeast donut. Frying gives the more classic Korean bakery style result.

How should you store Korean milk cream donuts?

Store filled Korean milk cream donuts in an airtight container in the refrigerator for up to 2 days. For the best texture, let them come back toward room temperature before serving. They are most enjoyable the day they are made because the cream and donut soften over time.