Condensed Milk & Cinnamon Doughnut Puffs
Ingredients:
For the Doughnuts:
2 cups all-purpose flour
2 tablespoons sugar
1 packet (2 1/4 tsp) instant dry yeast
1/2 teaspoon salt
2/3 cup warm milk
2 tablespoons melted butter
1 egg
Vegetable oil for frying
For the Melktert Filling (Condensed Milk Custard):
1 cup milk
1/2 cup sweetened condensed milk
2 tablespoons cornstarch
1 egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
For Coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
In a bowl, mix flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix into a soft dough. Knead for 8–10 minutes until smooth.
Cover and let rise in a warm place for 1 hour or until doubled in size.
Roll dough out to 1/2 inch thick, cut into rounds. Let rest again for 20 minutes.
While dough rises, make the custard: whisk milk, condensed milk, cornstarch, egg yolk, vanilla, and cinnamon in a saucepan. Cook over medium heat until thickened. Let cool.
Heat oil to 350°F (175°C). Fry doughnuts until golden brown, about 2–3 minutes per side. Drain on paper towels.
Roll warm doughnuts in cinnamon sugar coating. Once cool, fill with custard using a piping bag fitted with a round tip.
Serve fresh and enjoy the creamy, cinnamon-kissed center!
Prep Time: 25 minutes | Rising Time: 1 hour 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 5 minutes
Kcal: 265 kcal | Servings: 12 doughnut puffs
Tips:
Let the custard cool completely before filling to prevent sogginess.
Use a skewer to make a clean pocket in each doughnut before piping in the filling.
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