Korean Milk Cream Donuts

Korean Milk Cream Donuts, known locally as maeil donkkaseu, are a popular dessert treat from South Korea. Unlike dense, cake-like American donuts, these are renowned for their incredibly soft and fluffy texture. Filled with a lightly sweetened milk cream, they strike the perfect balance between a pillowy fried exterior and a rich, creamy interior. Their growing popularity across Asia and beyond is no surprise — they’re indulgent, elegant, and perfect for any dessert lover.

Ingredients

For the Dough

2½ cups (311g) bread flour
2 teaspoons (4g) instant yeast
2 tablespoons (25g) sugar
1 teaspoon (5g) salt
1 large egg
⅔ cup (160ml) warm milk (100°F/38°C)
3 tablespoons (43g) unsalted butter, softened
Vegetable oil, for frying

For the Cream Filling

2 cups (480ml) heavy whipping cream (35% fat)
4 tablespoons (32g) powdered sugar
1 sheet gelatin or 1 teaspoon powdered gelatin
¼ cup (60ml) sweetened condensed milk
Powdered sugar, for dusting

Directions

Activate the Yeast:
Combine warm milk and 1 tablespoon of sugar in a small bowl. Sprinkle yeast over the top and let sit for 5 minutes, or until frothy.
Prepare the Dough:
In a stand mixer, mix bread flour, salt, and remaining sugar. Add the yeast mixture and egg. Mix on low until a dough forms.
Knead the Dough:
Add softened butter and knead on medium speed for about 8 minutes, until smooth and elastic.
First Proofing:
Shape into a ball, place in an oiled bowl, cover with plastic wrap, and let rise for 1 to 1½ hours or until doubled.
Shape the Donuts:
Punch down the dough and roll it out to ½-inch thickness. Cut out 12 rounds using a 3-inch cutter. Place on a floured tray, cover, and let rise for 45 minutes.
Heat the Oil:
Heat vegetable oil in a deep fryer or pot to 325°F (163°C).
Fry the Donuts:
Fry in batches for 1–2 minutes per side until golden. Remove and drain on paper towels.
Prepare the Cream Filling:
Soak gelatin in cold water for 5 minutes. Dissolve it in 2 tablespoons of hot water.
Whip the Cream:
Whip heavy cream and powdered sugar to soft peaks. Add the dissolved gelatin and whip to stiff peaks.
Assemble the Donuts:
Slice each donut in half, keeping a hinge. Drizzle some condensed milk inside and fill with whipped cream.
Serve:
Dust with powdered sugar and enjoy immediately.

Nutrition (Per Serving)

Calories: ~285 kcal
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 150mg
Total Carbohydrates: 28g
Dietary Fiber: 0.5g
Sugars: 8g
Protein: 4g

A Distinctive Texture and Flavor

The magic of Korean milk cream donuts lies in their contrasting textures. The dough is enriched with eggs, butter, and milk, contributing to its pillowy softness and slightly chewy bite. Once fried, the outer shell develops a delicate crispness, while the inside stays light and moist.

The cream filling is where the Korean flair truly shines. Rather than using a custard or thick pastry cream, these donuts are filled with a whipped milk cream — a stabilized whipped cream that’s lightly sweetened and infused with sweetened condensed milk. The result is a silky, cloud-like filling with a hint of dairy richness and a clean, sweet finish.

Unlike overly sugary donuts that leave a cloying aftertaste, these Korean-style treats are balanced and nuanced. They’re perfect for those who enjoy subtle sweetness and elegant textures.

Cultural Appeal and Global Popularity

Korean Milk Cream Donuts are more than just a sweet treat — they reflect South Korea’s broader cultural approach to food. Korean cuisine has long emphasized balance, texture, and visual appeal, and this donut is no exception.

The growing interest in Korean pop culture — from K-dramas to K-pop — has led many fans to explore Korean foods. The rise of K-desserts has brought everything from bingsu (shaved ice) to croffles (croissant-waffles) into the international spotlight. Milk cream donuts are now a staple in trendy cafes across Asia, and they’ve started popping up in fusion bakeries in cities like Los Angeles, Toronto, London, and Melbourne.

Their rise has also been fueled by the “aesthetic food” movement on social media. These donuts photograph beautifully: the soft dusting of powdered sugar, the neatly sliced opening, and the overflowing cream all contribute to their Instagrammable charm.

Creative Variations

While the classic version is filled with whipped milk cream and lightly dusted with powdered sugar, the base recipe allows for endless experimentation. Many bakeries and home bakers have taken the liberty to fill these donuts with:

Matcha cream: Earthy and slightly bitter, perfect for balancing sweetness.
Strawberry milk: A nostalgic nod to Korean strawberry milk drinks.
Chocolate ganache: For a richer, more decadent twist.
Taro or ube cream: Bringing a vibrant purple hue and nutty flavor.
Korean cream cheese: Sweetened and whipped for a tangy, cheesecake-like interior.

The outer layer can also be upgraded with coatings such as cinnamon sugar, crushed freeze-dried fruit, or toasted coconut for added texture and flavor complexity.

Tips for Perfecting Your Donuts

Getting these donuts just right requires attention to a few key details:

Use Bread Flour: Bread flour gives the dough structure and elasticity, helping it puff up nicely during frying.
Mind Your Yeast: Ensure your yeast is active and your milk isn’t too hot or cold. Proper fermentation gives the donut its airy interior.
Do Not Overwork: Over-kneading can make the dough tough. Mix just until elastic.
Monitor Oil Temperature: Keep it steady at 325°F (163°C) for even cooking and a golden crust without absorbing excess oil.
Whip Carefully: The cream filling should be whipped just until stiff peaks form. Over-whipping can cause it to curdle.
Serve Fresh: These donuts are best consumed the same day they’re made, preferably within a few hours for optimal texture.

Serving and Pairing

Korean Milk Cream Donuts are excellent as a mid-morning snack, a dessert, or an indulgent tea-time companion. They pair wonderfully with:

Iced or hot matcha latte
Korean barley tea
Sweet soy milk or almond milk
Light coffee or espresso drinks

Their airy texture makes them feel lighter than they are, which can be dangerously inviting! Serve them chilled or at room temperature for best results.

Why You Should Try Making Them

Though slightly more labor-intensive than baked goods like cookies or muffins, making Korean milk cream donuts at home is a deeply rewarding process. The joy of watching dough rise, gently frying it to golden perfection, and piping in the soft cream filling is meditative and satisfying. Plus, the result is a treat that feels both luxurious and homemade.

Home bakers often find this recipe a delightful challenge — approachable yet impressive, combining classic baking techniques with modern flavor sensibilities. If you’re looking to expand your dessert repertoire or impress at your next gathering, these donuts are sure to turn heads.

Conclusion

Korean Milk Cream Donuts are more than a trendy dessert — they’re a representation of how tradition, innovation, and aesthetics come together in modern Korean cuisine. From their delicate cream filling to their golden fried shell, every bite is a celebration of texture and balance.

Whether you’re savoring them in a café in Seoul or making them in your own kitchen, these donuts offer a comforting indulgence with a refined edge. Their growing global popularity speaks to the universal appeal of desserts that are both beautiful and delicious.

For anyone looking to explore Korean baking, or simply treat themselves to something uniquely delightful, Korean Milk Cream Donuts are a must-try. Not only do they satisfy the sweet tooth, but they also provide a glimpse into the creativity and care that defines Korean culinary culture.

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