Condensed Milk & Cinnamon Doughnut Puffs
Delightful doughnut puffs filled with creamy custard and coated in cinnamon sugar, perfect for any occasion.
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.
Notes
These doughnut puffs can be stored in an airtight container for up to 2 days at room temperature or up to a week in the fridge. Best enjoyed fresh. You can make the dough ahead of time and refrigerate it for up to 24 hours before frying.