Condensed Milk & Cinnamon Doughnut Puffs

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Let’s Make Some Magic

  1. Create the Dough: In a mixing bowl, whisk together the cake flour, baking powder, salt, and sugar. Pour in the milk and melted butter, and mix until a soft, cohesive dough forms. If it feels too sticky, add a sprinkle more flour; if it’s too dry, a tiny splash more milk.

  2. Shape & Fry: Lightly flour your hands and roll the dough into small, bite-sized balls. In a heavy-bottomed pot, heat about 2 inches of oil to 170-180°C (340-350°F). Carefully fry the dough balls in batches, turning occasionally, until they are puffed up and a beautiful golden brown all over.

  3. Drain & Cool: Remove the fried puffs with a slotted spoon and let them drain on a wire rack or paper towels. It’s crucial to let them cool slightly before filling—you don’t want that custard to melt away!

  4. Whip Up the Filling: While the puffs are cooling, simply stir together the condensed milk and custard until smooth and creamy.

  5. Fill ‘Em Up: Using a small knife or skewer, create a little pocket in each puff. Transfer your filling to a piping bag fitted with a small round tip (a zip-top bag with the corner snipped off works perfectly too!) and gently pipe the custard mixture into the center of each puff.

  6. The Final Touch: While the puffs are still warm (but not hot), roll them generously in the cinnamon sugar until fully coated. Serve immediately and enjoy the bliss!

Tips for Doughnut Perfection

  • Oil Temperature is Key: Use a thermometer! If the oil is too cool, the puffs will be greasy; if it’s too hot, they’ll brown too quickly while staying raw inside.

  • Filling Consistency: If your filling seems too thick to pipe, thin it with a teaspoon of milk. If it’s too runny, pop it in the fridge for 15 minutes to firm up.

  • Work Warm, Coat Warm: The cinnamon sugar sticks best to the puffs when they are still warm from frying. Fill them, then roll them right away for that perfect, sparkly coating.

  • Flavor Infusion: For an extra layer of flavor, you can warm the milk with a cinnamon stick before adding it to the dough.

Get Creative! Flavor Variations

  • Spiced Dough: Add a teaspoon of vanilla extract or a pinch of nutmeg to the dry ingredients.

  • Gourmet Filling: For a richer filling, fold a dollop of whipped cream or mascarpone into the custard mixture. For a fruity zing, add a spoonful of berry compote or a little citrus zest.

  • Fun Coatings: Swap the cinnamon sugar for crushed biscuit crumbs, toasted coconut, or even a drizzle of melted chocolate or caramel.

  • Baked, Not Fried: For a lighter version, bake the dough balls on a parchment-lined tray at 180°C (350°F) for 12-15 minutes, until cooked through.

How to Keep Your Treats Fresh

These puffs are truly at their peak the day they are made. For the best experience, fill and coat them just before serving.

  • Short-Term: Unfilled puffs can be stored in an airtight container at room temperature for up to a day. Re-crisp them in an air fryer or oven for a few minutes before filling.

  • Freezing: The unfilled, unfried dough balls freeze beautifully! Place them on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute or two to the cooking time. (Note: Filled doughnuts do not freeze well.)

The Final Bite

There you have it—the delightful crunch of cinnamon sugar, the cloud-like softness of the dough, and the surprise of that cool, creamy melktert heart. These Condensed Milk & Cinnamon Doughnut Puffs are more than just a dessert; they’re a little bite of happiness, a perfect conversation starter, and a delicious way to share a taste of South African comfort. So, roll up your sleeves and get ready to create something truly special. Happy baking

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