Description
Korean Milk Cream Donuts are fluffy, sugar-dusted fried donuts filled with sweet whipped cream and a touch of condensed milk. Crispy on the outside, soft inside, and utterly dreamy, these viral bakery-style treats bring a cloud-like bite of happiness to your kitchen.
Ingredients
For the Donuts:
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240 g all-purpose flour (2 cups)
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25 g sugar (2 tbsp)
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1 egg
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90 ml milk (⅓ cup + 1 tbsp)
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35 g melted unsalted butter (2½ tbsp)
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6 g dry yeast (2 tsp)
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Oil for deep frying
For the Cream Filling:
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450 ml whipping cream (1¾ cups)
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50 g sugar (¼ cup)
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Condensed milk to taste
Toppings:
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Powdered sugar for dusting
Instructions
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In a bowl, combine milk, egg, and melted butter.
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In another bowl, whisk flour, sugar, and yeast.
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Gradually add wet ingredients to dry ingredients; knead into a soft dough.
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Place dough in an oiled bowl, cover, and let rise for 1.5–2 hours until doubled.
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Roll dough to ¼-inch thickness. Cut into circles using a cookie cutter.
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Place donuts on parchment squares for easy transfer.
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Heat oil over medium. Fry donuts (paper and all) until golden on both sides. Drain on paper towels.
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Whip cream with sugar until stiff peaks form.
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Slice donuts almost in half. Spread condensed milk inside and pipe in whipped cream.
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Dust with powdered sugar and serve immediately.
Notes
Use parchment squares to move donuts without deflating them.
Avoid overwhipping cream—keep it thick but not buttery.
Let donuts cool slightly before filling to prevent melting.
Drizzle extra condensed milk for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert / Pastry
- Method: Deep-Fried
- Cuisine: Korean