Name: Korean Milk Cream Donuts – Quick Breakfast Ideas with a Sweet Twist
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 1 tsp active dry yeast; 1/2 tsp salt; 3/4 cup warm milk; 1 egg; 2 tbsp unsalted butter, melted; Vegetable oil, for frying; 1 cup heavy cream; 2 tbsp sweetened condensed milk; Powdered sugar, for dusting

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Some mornings, you just need a soft donut filled with whipped cream to make life better. These Korean milk cream donuts have a golden crust, cloud-like interior, and a creamy, milky filling that makes each bite melt. When I first tried them, I was standing in my kitchen, coffee in one hand, powdered sugar all over my sweater. Worth it. We’re not reinventing the wheel here—just bringing something that’s been trending in Korea right into our own homes. And hey, if you’ve been looking for quick breakfast ideas that feel way fancier than they actually are, this is it. They check every box: easy dough, quick fry, and that satisfying puff when you fill them. So, whether you’re brainstorming Korean dinner ideas or scrolling for breakfast ideas that go beyond toast, this donut cake recipe might just become your new favorite. It’s a keeper, especially if you’ve got a soft spot for Korean recipes or need a donut recipe baked-style to fall back on.

1) Key Takeaways
2) Easy Korean Milk Cream Donuts Recipe
3) Ingredients for Korean Milk Cream Donuts
4) How to Make Korean Milk Cream Donuts
5) Tips for Making Korean Milk Cream Donuts
6) Making Korean Milk Cream Donuts Ahead of Time
7) Storing Leftover Korean Milk Cream Donuts
8) Try these Breakfast recipes next!
9) Korean Milk Cream Donuts Recipe
10) Nutrition

1) Key Takeaways

What are Korean milk cream donuts?
Can you make them ahead of time?
What’s the best way to store leftover donuts?
Are these donuts good for a quick breakfast?

2) Easy Korean Milk Cream Donuts Recipe

There’s something oddly comforting about frying dough in your own kitchen. Maybe it’s the smell, maybe it’s the anticipation of that first bite. These Korean milk cream donuts? They nail it. We’re talking warm, fluffy pillows of dough, filled with a whipped cream that’s so light it practically disappears the moment it touches your tongue. That first bite’s a little messy, but it’s the good kind of messy—the kind you remember.

What I love most is how these donuts walk the line between indulgent and not-too-sweet. You could eat two, maybe three, and still want another. They’re perfect for when you’re craving something cozy but quick. Yes, they actually work for quick breakfast ideas, especially when you prep the dough the night before. When I first made these, I didn’t expect to love them so much. Now they’re a staple anytime I want to impress friends or just treat myself.

This recipe also fits right in with those Korean dinner ideas or breakfast ideas that aren’t your typical fare. If you’re into donut cake recipes or anything close to korean recipes with a twist, this might be your next favorite. And if you’re looking for a donut recipe baked style? Well, this one’s fried, but it’s worth every drop of oil.

3) Ingredients for Korean Milk Cream Donuts

All-purpose flour: The base of our dough. It gives just the right structure without making the donut too dense. You’ll need two cups to get a dough that’s easy to knead and shape.

Sugar: Two tablespoons is plenty to give a slight sweetness to the dough without overpowering the filling. It balances well once everything comes together.

Active dry yeast: One teaspoon wakes up your dough and gives it that pillowy rise. I proof mine in the warm milk to check it’s alive—better safe than sorry.

Salt: Just half a teaspoon makes a big difference. It lifts all the other flavors without making the donuts salty. Don’t skip it.

Warm milk: At three-quarters of a cup, it helps activate the yeast and adds richness. I like to warm it just until it’s cozy to the touch—not hot.

Egg: One egg helps bind everything and adds a little fat and color to the dough. I beat mine lightly before adding it in.

Unsalted butter: Two tablespoons, melted. It softens the dough and gives it that slight richness that makes you reach for a second donut.

Vegetable oil: You’ll need enough to fry, which usually means about 3 inches deep in your pan. I reuse mine a couple times if I’m frying other things that week.

Heavy cream: This is for the filling. One cup whipped with a bit of sweetness makes the center light and creamy without being overly rich.

Sweetened condensed milk: Two tablespoons go into the cream filling to add just enough sweetness and a hint of that milky flavor.

Powdered sugar: Just a dusting over the top once they’re filled. It’s more for looks than anything, but hey, we eat with our eyes first, right?

4) How to Make Korean Milk Cream Donuts

Step 1. In a mixing bowl, stir together your flour, sugar, yeast, and salt. I give it a quick whisk so nothing clumps up later.

Step 2. Mix the warm milk, egg, and melted butter in a separate bowl. Then pour that into your dry ingredients and mix until a dough forms. Knead until smooth, about 8 minutes by hand or 5 minutes in a mixer.

Step 3. Cover your dough with a damp towel and let it rise in a warm spot for about an hour. It should double. I usually let it sit on top of the fridge.

Step 4. Once it’s risen, punch it down and divide it into eight even pieces. Shape each one into a smooth ball and let them rest for 15 minutes on a floured surface.

Step 5. Heat your oil to 325°F. Carefully fry each donut for about 2 minutes per side, until golden brown. Drain them on paper towels and try not to eat one yet. I know. It’s hard.

Step 6. While the donuts cool, whip your heavy cream with condensed milk until stiff peaks form. I use a hand mixer—it takes less than 5 minutes.

Step 7. Use a small knife to cut a slit into each donut and pipe the cream inside. Go slow. The cream has a habit of sneaking out the back if you rush it.

Step 8. Finish with a dusting of powdered sugar and enjoy. Or share, if you’re feeling generous.

5) Tips for Making Korean Milk Cream Donuts

Let’s be honest, frying anything at home can feel intimidating. But trust me, this recipe makes it manageable. If the oil scares you, use a thermometer. It keeps things steady and safe. And don’t overcrowd the pot. Give those donuts some space—they rise better and cook evenly.

For the dough, I like to use the windowpane test. Pull a small piece gently; if it stretches without tearing, you’re good. If it rips quickly, knead a little longer. And don’t skip that first rise. That’s when all the good fluffiness gets locked in.

If you’re chasing quick breakfast ideas, prep the dough the night before. Store it in the fridge, covered. Next morning, shape and fry. It’s faster than you think and makes for an unforgettable start to the day.

6) Making Korean Milk Cream Donuts Ahead of Time

You can absolutely prep these in advance. I often make the dough in the evening and let it rise in the fridge overnight. Just give it 30 minutes on the counter in the morning to come back to life.

If you’re short on time in the morning, shape the dough the night before and keep it covered on a tray in the fridge. In the morning, let it sit while your oil heats. The donuts still puff up nicely.

The cream filling also holds up well for about 2 days in the fridge. Whip it, cover it, and pipe it when you’re ready. Breakfast doesn’t have to be a scramble—sometimes it’s just about having the right parts ready.

7) Storing Leftover Korean Milk Cream Donuts

Here’s the trick—don’t refrigerate them if you don’t have to. That’ll make them soggy. I store filled donuts in a container with the lid slightly ajar for up to a day. They hold up well at room temp.

If you need to store longer, freeze the donuts without the cream. Once cool, wrap each one and toss them in a freezer bag. When you’re ready to serve, reheat them in the oven for a few minutes and fill with fresh cream.

The filling doesn’t freeze well, but the dough sure does. That means you can have Korean milk cream donuts whenever the craving hits—just fry, fill, and eat.

8) Try these Breakfast recipes next!

9) Korean Milk Cream Donuts Recipe