Condensed Milk & Cinnamon Doughnut Puffs
Condensed Milk & Cinnamon Doughnut Puffs
Introduction
If you’re looking for a delightful treat that combines sweetness and comfort, look no further than Condensed Milk & Cinnamon Doughnut Puffs. These little puffs are each filled with creamy custard and coated in cinnamon sugar, making them a perfect indulgence for any occasion. They are fluffy, soft, and oh-so-delicious, bringing joy to everyone who tries them!
Why Make This Recipe
This recipe is great for several reasons. First, it brings a unique twist to classic doughnuts by using sweetened condensed milk in the filling. The custard gives these puffs a rich and creamy texture that simply melts in your mouth. Second, the combination of cinnamon and sugar on top offers a warm, comforting flavor that is just irresistible. Whether you are making them for breakfast, a snack, or a special dessert, these doughnut puffs will surely impress your friends and family.
How to Make Condensed Milk & Cinnamon Doughnut Puffs
Making these doughnut puffs is easier than you might think. Just follow the steps below, and soon you’ll have a batch of warm, homemade treats that everyone will love!
Ingredients:
- 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
- 1 cup milk
- 1/2 cup sweetened condensed milk
- 2 tablespoons cornstarch
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions:
- In a bowl, mix together the flour, sugar, yeast, and salt.
- Add the warm milk, melted butter, and egg to the mixture. Stir everything until it forms a soft dough.
- Knead the dough for about 8–10 minutes until it becomes smooth.
- Cover the bowl with a cloth and let it rise in a warm place for 1 hour or until it doubles in size.
- Roll the dough out to 1/2 inch thick and cut into rounds.
- Let the rounds rest for another 20 minutes.
- While the dough rises, prepare the custard: whisk together the milk, sweetened condensed milk, cornstarch, egg yolk, vanilla, and cinnamon in a saucepan. Cook over medium heat until it thickens, then let it cool.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry the doughnuts in hot oil until they are golden brown, about 2–3 minutes on each side. Drain them on paper towels.
- While they are still warm, roll the doughnuts in cinnamon sugar.
- Once cooled, fill the doughnuts with custard using a piping bag fitted with a round tip. Enjoy your creamy, cinnamon-kissed center!
How to Serve Condensed Milk & Cinnamon Doughnut Puffs
These puffs can be served warm or at room temperature. They are perfect for sharing at parties, family gatherings, or just a cozy night in. Pair them with a cup of coffee or tea for an extra treat!
How to Store Condensed Milk & Cinnamon Doughnut Puffs
To store these doughnut puffs, place them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to keep them longer, you can place them in the fridge for up to a week, but they are best enjoyed fresh.
Tips to Make Condensed Milk & Cinnamon Doughnut Puffs
- Make sure your milk is warm, not hot, to activate the yeast properly.
- Knead the dough well for the best texture.
- Don’t overcrowd the pot while frying; fry in batches to keep the temperature stable.
Variations
You can experiment with different fillings, such as chocolate or fruit curd, to create your own unique doughnut puffs.
FAQs
1. Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before frying.
2. What if I don’t have vegetable oil?
You can use any neutral oil, such as canola or sunflower oil, for frying.
3. Can I freeze the doughnut puffs?
Yes, you can freeze them after frying. Just ensure they are completely cooled before placing them in an airtight container. You can reheat them in the oven when ready to serve.
Condensed Milk & Cinnamon Doughnut Puffs
Ingredients
Dough
- 2 cups all-purpose flour For the dough base.
- 2 tablespoons sugar Adds sweetness to the dough.
- 1 packet (2 1/4 tsp) instant dry yeast For leavening.
- 1/2 teaspoon salt Balances the flavors.
- 2/3 cup warm milk Activate yeast; ensure not too hot.
- 2 tablespoons melted butter Adds richness.
- 1 large egg Provides structure.
- Vegetable oil for frying Vegetable oil For frying the doughnuts.
Custard Filling
- 1 cup milk Base for custard.
- 1/2 cup sweetened condensed milk Adds sweetness and creaminess.
- 2 tablespoons cornstarch Thickening agent.
- 1 large egg yolk Adds richness to the filling.
- 1/2 teaspoon vanilla extract For flavor.
- 1/4 teaspoon cinnamon Adds warmth to the custard.
Cinnamon Sugar Coating
- 1/2 cup granulated sugar For rolling the fried doughnuts.
- 1 teaspoon ground cinnamon For flavor.
Instructions
Dough Preparation
- In a bowl, mix together the flour, sugar, yeast, and salt.
- Add the warm milk, melted butter, and egg to the mixture. Stir until it forms a soft dough.
- Knead the dough for about 8–10 minutes until it becomes smooth.
- Cover the bowl with a cloth and let it rise in a warm place for 1 hour or until it doubles in size.
- Roll the dough out to 1/2 inch thick and cut into rounds.
- Let the rounds rest for another 20 minutes.
Custard Preparation
- In a saucepan, whisk together the milk, sweetened condensed milk, cornstarch, egg yolk, vanilla, and cinnamon. Cook over medium heat until it thickens, then let it cool.
Frying
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry the doughnuts in hot oil until they are golden brown, about 2–3 minutes on each side. Drain them on paper towels.
Coating and Filling
- While they are still warm, roll the doughnuts in cinnamon sugar.
- Once cooled, fill the doughnuts with custard using a piping bag fitted with a round tip.
