STEP 1: Activate the Yeast (10 minutes)

Warm the milk to 110°F (43°C). It should feel warm to the touch but not hot—like bathwater.

Pour the warm milk into a small bowl or measuring cup.

Add 1 teaspoon of the sugar to the milk and stir gently.

Sprinkle the yeast over the milk mixture.

Give it a gentle stir and let it sit undisturbed for 5-10 minutes.

What to look for: The mixture should become foamy and bubbly on top, like the head on a beer. This means your yeast is alive and active.

Troubleshooting: If nothing happens after 10 minutes, your yeast is dead. Toss it and start over with fresh yeast. Check the expiration date!

STEP 2: Make the Dough (15 minutes)

In the bowl of your stand mixer, combine:

3 cups flour

Remaining sugar (about 3 tablespoons)

1 teaspoon salt

Whisk together briefly to combine.

Create a well in the center of the dry ingredients.

Add to the well:

The foamy yeast mixture

2 eggs (room temperature)

1 teaspoon vanilla extract

Attach the dough hook to your mixer.

Mix on low speed for 2-3 minutes until everything comes together into a shaggy, rough dough.

With the mixer still running on low, add the softened butter one tablespoon at a time. Wait for each piece to incorporate before adding the next.

Once all the butter is added, increase speed to medium.

Knead for 8-10 minutes. The dough should pull away from the sides of the bowl and look smooth and elastic.

The Windowpane Test: Tear off a small piece of dough. Gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, you're done. If it tears immediately, knead for another 2-3 minutes.

Hand-Kneading Option: If you don't have a stand mixer, mix ingredients in a large bowl with a wooden spoon until combined, then turn out onto a floured surface and knead by hand for 12-15 minutes. The dough is ready when it's smooth, elastic, and passes the windowpane test.

STEP 3: First Rise (1-1.5 hours)

Lightly grease a large bowl with butter or oil.

Shape your dough into a smooth ball and place it in the greased bowl.

Turn the dough over so all sides are lightly coated with oil. This prevents a dry skin from forming.

Cover the bowl tightly with plastic wrap or a damp kitchen towel.

Place in a warm, draft-free spot. Good options:

Near (not on) a warm stove

In an oven with just the light on

In a sunny spot on your counter

In a turned-off oven with a bowl of hot water on the bottom rack

Let rise for 1 to 1.5 hours, until doubled in size.

How to tell it's ready: Gently press your finger about ½ inch into the dough. If the indentation slowly springs back but leaves a small dimple, it's perfect. If it springs back immediately, give it more time. If it doesn't spring back at all, you've let it go a bit too long (but it'll still be okay).

Temperature matters: Ideal rising temperature is 75-80°F. In a cold kitchen, rising can take 2+ hours. Be patient—don't rush this step.

STEP 4: Shape the Donuts (15 minutes)

Lightly flour your work surface.

Punch down the dough gently to release air bubbles. This is oddly satisfying.

Turn the dough out onto your floured surface.

Using a rolling pin, roll the dough to an even ½-inch thickness. Work from the center outward for consistent thickness.

Dip your 3-inch cookie cutter in flour (prevents sticking).

Cut out circles by pressing straight down—don't twist! Twisting seals the edges and prevents proper rising.

Place cut donuts on parchment-lined baking sheets, spacing them about 2 inches apart.

Gather the scraps, gently press them together (don't overwork), and roll out one more time. Cut additional donuts.

Pro tip: Don't re-roll more than once. The dough gets tougher with repeated handling.

Cover the shaped donuts loosely with plastic wrap or a clean kitchen towel.

What about donut holes? You can cut out centers with a 1-inch cutter if you want traditional ring donuts, but Korean milk cream donuts are traditionally filled rounds. Save the scraps and fry them as "donut holes" for snacking.