Name: Korean Milk Cream Donut Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: Korean
Ingredients: 2 1/4 teaspoons active dry yeast (1 packet); 1/2 cup warm milk (110°F or 45°C); 1 tablespoon sugar; 2 1/2 cups all-purpose flour; 1/4 cup sugar; 1/2 teaspoon salt; 1 large egg; 3 tablespoons unsalted butter, softened; 1/2 teaspoon vanilla extract; 1/4 cup water (if needed for consistency); Vegetable oil for frying; 1/2 cup heavy cream; 1/4 cup sweetened condensed milk; 1 tablespoon cornstarch; 2 tablespoons sugar; 1 teaspoon vanilla extract

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Korean Milk Cream Donuts, also known as “Mr. Holmes Bakery-style” donuts, are irresistibly fluffy, soft, and filled with a sweet, creamy milk custard filling. These donuts have become increasingly popular due to their light texture and delicious milk cream filling, offering a perfect balance of sweetness and richness. They’re a fun and indulgent treat that can be enjoyed for breakfast, as a snack, or at any time of day. Whether you’re a fan of Korean desserts or just love donuts, this recipe is a must-try!

Why You’ll Love This Recipe

These donuts are the perfect combination of soft, pillowy dough and a creamy, sweet filling that melts in your mouth. The milk cream filling gives the donuts a unique flavor and texture that’s not overly sweet but incredibly satisfying. The donuts are lightly fried, making them golden brown and crispy on the outside while remaining soft and airy on the inside. With this homemade version, you get the same delightful experience as from your favorite bakery, but with the added bonus of enjoying them fresh and warm at home!

Ingredients

For the Dough:

2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup warm milk (110°F or 45°C)
1 tablespoon sugar
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 cup water (if needed for consistency)
Vegetable oil for frying

For the Milk Cream Filling:

1/2 cup heavy cream
1/4 cup sweetened condensed milk
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Dough:

Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Stir to combine and let it sit for about 5 minutes, or until the mixture becomes frothy and bubbly.
Prepare the dough: In a large mixing bowl, combine the flour, 1/4 cup of sugar, and salt. Add the yeast mixture, egg, butter, and vanilla extract. Mix everything together until it forms a dough.
Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
Let it rise: Place the dough in a lightly oiled bowl, turning it to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for 1-1.5 hours, or until it doubles in size.

2. Prepare the Milk Cream Filling:

Cook the cream filling: In a saucepan, combine the heavy cream, sweetened condensed milk, sugar, and cornstarch. Whisk the mixture constantly over medium heat until it thickens into a custard-like consistency (about 5-7 minutes).
Cool the filling: Remove the saucepan from the heat and stir in the vanilla extract. Let the milk cream filling cool to room temperature. Once cooled, transfer it to a piping bag or a plastic sandwich bag with the tip cut off.

3. Shape the Donuts:

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness.
Use a round cookie cutter or a glass to cut out donut shapes. You can also make donut holes if you prefer smaller treats.
Place the shaped donuts onto a parchment-lined baking sheet and let them rise for another 30 minutes to 1 hour, until they puff up.

4. Fry the Donuts:

Heat the oil: In a deep pot or frying pan, heat vegetable oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil—if it bubbles and rises to the top, the oil is ready.
Fry the donuts: Carefully drop the donuts into the hot oil, a few at a time, frying them for about 2-3 minutes on each side, or until they are golden brown.
Drain the donuts: Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain the excess oil.

5. Fill the Donuts:

Once the donuts have cooled slightly but are still warm, take the piping bag with the milk cream filling and carefully insert the tip into the side of each donut. Gently squeeze to fill the center with the creamy milk filling.
Dust with sugar: Optionally, dust the filled donuts with powdered sugar or cinnamon sugar for added sweetness.

6. Serve:

Serve the Korean Milk Cream Donuts immediately while they’re warm and enjoy the soft, creamy, and indulgent treat!

Servings and timing

Servings: 8-10 donuts
Prep time: 20 minutes (plus rising time)
Cook time: 30 minutes
Total time: 2 hours

Variations

Chocolate Milk Cream Filling: You can add cocoa powder to the milk cream filling for a chocolate-flavored version.
Fruit-Flavored Filling: Instead of a milk cream filling, you can use fruit preserves like strawberry or raspberry for a fruity twist.
Baked Donuts: If you prefer a healthier version, you can bake the donuts at 375°F (190°C) for about 15 minutes instead of frying them.
Glazed Donuts: Instead of dusting the donuts with sugar, drizzle them with a simple glaze made from powdered sugar and milk for a sweet finish.

Storage/Reheating

Refrigeration: Store leftover donuts in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in a microwave for a few seconds or warm them in the oven at 350°F (175°C) for a couple of minutes.
Freezing: You can freeze the unfilled donuts by placing them in a freezer-safe bag or container. When ready to eat, reheat them and then fill them with the milk cream filling. Filled donuts do not freeze well due to the creamy filling.

Korean Milk Cream Donut Recipe

FAQs

1. Can I make these donuts without yeast?

Yes, you can make a yeast-free version using baking powder or baking soda, but the texture will be different. They will be denser and not as fluffy as the yeast version.

2. Can I make the dough ahead of time?

Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight. Let it come to room temperature before shaping and frying.

3. Can I use a different filling for the donuts?

Yes! You can fill the donuts with whipped cream, custard, jam, or chocolate ganache for different flavor variations.

4. How do I prevent the donuts from getting soggy after frying?

To prevent sogginess, make sure you drain the donuts well on a paper towel after frying. Don’t overfill them with the cream filling, as too much moisture can cause them to become soggy.

5. How can I make the donuts extra crispy?

To make the donuts extra crispy, fry them for an additional minute or two, but be sure to watch them closely so they don’t burn.

6. Can I use a different oil for frying?

Yes, you can use vegetable oil, canola oil, or peanut oil for frying. Choose an oil with a high smoke point for frying.

Conclusion

Korean Milk Cream Donuts are a delightful and indulgent treat that combines the richness of cream filling with the soft, fluffy texture of freshly fried dough. This recipe will give you deliciously crispy donuts with a creamy milk filling that’s sure to become a family favorite. Perfect for any special occasion or just to satisfy your sweet tooth, these donuts are a must-try for anyone who loves a little bit of sweetness and indulgence in every bite. Enjoy these treats fresh and warm for the ultimate experience!

Korean Milk Cream Donut Recipe

Why You’ll Love This Recipe