Step-by-Step Korean Milk Cream Donut Recipe for Beginners

The first time I tried a Korean Milk Cream Donut, I was walking through a bustling Seoul bakery, mesmerized by the soft, pillowy texture and the sweet, creamy filling that melted in my mouth. Back in my own kitchen, I recreated this delight with a simple Korean Milk Cream Donut recipe. It’s quick, easy, and family-friendly—perfect for busy weeknights or special occasions when you want bakery-quality treats at home.

Why You’ll Love This Recipe

If you’ve ever wondered what makes a Seoul Milk Cream Donut so irresistible, this homemade Korean Milk Cream Donut recipe will answer that question. Soft, fluffy dough combined with rich, creamy filling creates a bakery-style treat you can enjoy any day. Perfect for families or a quick dessert, this milk cream donut recipe is customizable, easy to follow, and ideal for busy weeknights. From knotted milk cream donuts to simple rounds, every variation is delicious. With this Korean Milk Cream Donut recipe, you can recreate popular Korean milk cream donuts near me right in your kitchen. Whether you’re curious about what is the white cream in donuts called or exploring different types of cream-filled donuts, this recipe covers all the essentials, including Korean milk cream donut ingredients and tips for managing Korean milk donut calories. It’s soft, creamy, and unforgettable, making it a must-try for anyone who loves sweet, comforting treats.

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Ingredients for This Recipe

To make the perfect Korean Milk Cream Donut, you’ll need ingredients for both the soft, pillowy dough and the rich, creamy milk filling. The dough relies on all-purpose flour, yeast, sugar, and butter to create a light, airy texture, while the warm milk and egg help achieve the classic softness of Korean milk cream donuts. The filling combines whole milk, egg yolks, sugar, and butter to produce a silky custard that melts in your mouth. Optional toppings like powdered sugar or chocolate drizzle let you customize your donuts, from simple rounds to knotted milk cream donuts. Knowing the exact Korean milk cream donut ingredients ensures consistent results and lets you enjoy bakery-style treats at home. This milk cream donut recipe is also flexible, allowing you to experiment with different types of cream-filled donuts or keep an eye on Korean milk donut calories.

🛒 Ingredients (makes 8–10 donuts)

For the Dough:
2 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
½ teaspoon salt
½ cup warm whole milk (about 110°F / 45°C)
1 large egg
3 tablespoons unsalted butter, softened
Vegetable oil for frying

For the Milk Cream Filling:
1 cup whole milk
¼ cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Optional Toppings:
Powdered sugar for dusting
Chocolate drizzle or sprinkles

How to Make This Recipe

Making a Korean Milk Cream Donut is easier than it looks, and this step-by-step milk cream donut recipe ensures soft, fluffy donuts filled with rich, silky cream. Start by preparing the dough with all-purpose flour, yeast, and warm milk, which gives Korean milk cream donuts their signature airy texture. While the dough rises, make the milk cream filling using whole milk, egg yolks, and butter for a smooth, sweet custard. Whether you’re making knotted milk cream donuts or classic rounds, following this Korean milk cream donut recipe guarantees bakery-quality results. Using these Korean milk cream donut ingredients allows you to experiment with different types of cream-filled donuts and control Korean milk donut calories while enjoying authentic Seoul Milk Cream Donut flavors at home.

🛒 Steps:

Step 1: Prepare the Dough
In a small bowl, dissolve 2 ¼ teaspoons active dry yeast in ½ cup warm whole milk with a pinch of sugar. Let it froth for 5–10 minutes. In a large bowl, mix 2 ½ cups all-purpose flour, ¼ cup sugar, and ½ teaspoon salt. Add the yeast mixture, 1 large egg, and 3 tablespoons softened butter. Knead until smooth and elastic. Cover and let rise for 1–1.5 hours until doubled.

Step 2: Make the Milk Cream Filling
Whisk 2 large egg yolks, ¼ cup sugar, and 2 tablespoons cornstarch in a saucepan. Gradually add 1 cup whole milk and cook over medium heat until thickened. Stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Let cool completely.

Step 3: Shape and Fry Donuts
Punch down dough and divide into 8–10 pieces. Shape into rounds or knots. Heat vegetable oil to 350°F (175°C) and fry 1–2 minutes per side until golden brown. Drain on paper towels.

Step 4: Fill and Serve
Transfer milk cream to a piping bag. Poke a hole in each donut and pipe in the cream. Dust with powdered sugar or drizzle with chocolate. Serve fresh and enjoy the soft, creamy delight of homemade Korean milk cream donuts.

Expert Cooking Tips

Mastering the perfect Korean Milk Cream Donut is all about technique and attention to the dough and milk cream filling. Using the right Korean milk cream donut ingredients ensures a soft, airy texture, while proper handling of the milk cream donut recipe prevents leaking or curdling. Whether you’re making knotted milk cream donuts or experimenting with different types of cream-filled donuts, these expert tips help you recreate the bakery-style flavor of a Seoul Milk Cream Donut at home. Following these tips also makes it easier to manage Korean milk donut calories without sacrificing taste, making your homemade Korean milk cream donuts both delicious and customizable.

💡 Expert Tips:

• Ensure ½ cup warm whole milk is around 110°F / 45°C to activate 2 ¼ teaspoons active dry yeast for perfect dough rise.
• Knead 2 ½ cups all-purpose flour, ¼ cup sugar, ½ teaspoon salt, 1 large egg, and 3 tablespoons softened butter until smooth and elastic.
• Let the dough rise in a warm place for 1–1.5 hours until doubled to achieve soft, fluffy Korean milk cream donuts.
• For the filling, cook 1 cup whole milk with 2 large egg yolks, ¼ cup sugar, 2 tablespoons cornstarch, 2 tablespoons butter, and 1 teaspoon vanilla extract until thickened.
• Use a piping bag to fill donuts without overfilling to prevent leaks, perfect for knotted milk cream donuts or classic rounds.
• Dust with powdered sugar or drizzle chocolate to customize appearance and flavor while keeping Korean milk donut calories in mind.

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Making a Korean Milk Cream Donut at home brings the soft, fluffy, and creamy flavors of Seoul bakeries straight to your kitchen. This Korean Milk Cream Donut recipe is easy, customizable, and family-friendly, allowing you to create classic rounds or knotted milk cream donuts with rich, silky filling. Using the right Korean milk cream donut ingredients ensures perfect texture and flavor, while keeping an eye on Korean milk donut calories. Enjoy this bakery-style treat anytime, and discover why homemade milk cream donuts are irresistible.

Korean Milk Cream Donut

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A soft, fluffy donut filled with a sweet and creamy milk custard, inspired by the popular Korean bakery treat. Perfect for breakfast, dessert, or a snack, these donuts are lightly sweetened, pillowy, and melt-in-your-mouth delicious. Optional knotted shapes make them extra Instagram-worthy!

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Ingredients

Scale 1x2x3x

🛒 Ingredients (makes 8–10 donuts):

For the Dough:

• 2 ½ cups all-purpose flour

• 2 ¼ teaspoons active dry yeast (1 packet)

• ¼ cup granulated sugar

• ½ teaspoon salt

• ½ cup warm whole milk (about 110°F / 45°C)

• 1 large egg

• 3 tablespoons unsalted butter, softened

• Vegetable oil for frying

For the Milk Cream Filling:

• 1 cup whole milk

• ¼ cup granulated sugar

• 2 tablespoons cornstarch

• 2 large egg yolks

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

Optional Toppings:

• Powdered sugar for dusting

• Chocolate drizzle or sprinkles

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Instructions

📝 Instructions:

Step 1: Prepare the Dough

1. In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until frothy.

2. In a large bowl, mix flour, sugar, and salt. Add yeast mixture, egg, and butter.

3. Knead dough for 8–10 minutes until smooth and elastic.

4. Cover with a damp cloth and let rise in a warm place for 1–1.5 hours, until doubled in size.

Step 2: Make the Milk Cream Filling

1. In a small saucepan, whisk together egg yolks, sugar, and cornstarch.

2. Gradually add milk while stirring. Cook over medium heat until thickened.

3. Remove from heat, stir in butter and vanilla. Let cool completely.

Step 3: Shape & Fry Donuts

1. Punch down dough and divide into 8–10 pieces. Shape into rounds or knots.

2. Heat oil in a deep pan to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on paper towels.

Step 4: Fill the Donuts

1. Transfer milk cream to a piping bag fitted with a small round tip.

2. Poke a hole in each donut and pipe the cream inside.

Step 5: Serve & Decorate

• Dust with powdered sugar or drizzle with chocolate if desired. Serve fresh.

Notes

• Knotted Version: Twist dough into knots before frying for a traditional Korean bakery style.
• Make Ahead: Prepare dough and cream a day ahead; fry and fill the day of serving.
• Storage: Keep in an airtight container for up to 2 days. Milk cream is best fresh.

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Category: Dessert / Snack
• Method: Fried / Filled / Decorated
• Cuisine: Korean