Condensed Milk & Cinnamon Doughnut Puffs (Melktert Bombs)
These fluffy doughnut puffs are filled with sweet condensed milk custard and coated in a warm cinnamon-sugar blend—like a melktert in bite-sized, fried perfection!
Equipment
- Mixing bowls
- Saucepan
- Whisk
- Deep Fryer or Heavy Pot
- Slotted Spoon
- Piping Bag
Ingredients
For the Dough
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 3/4 cup warm milk
- 2 eggs room temperature
- 2 tbsp unsalted butter melted
Condensed Milk Custard Filling
- 1 can sweetened condensed milk (14 oz / 400g)
- 1 cup milk whole preferred
- 2 egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, eggs, and melted butter. Mix until a sticky dough forms.
- Knead the dough for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
- Meanwhile, prepare the custard. In a saucepan, whisk together condensed milk, milk, egg yolks, and cornstarch. Cook over medium heat, whisking constantly until thickened.
- Remove from heat, stir in vanilla, and let cool. Transfer to a piping bag for filling.
- Punch down the risen dough. Divide into 24 balls, place on a tray, and cover. Let rise another 20 minutes.
- Heat oil in a deep fryer or pot to 350°F (175°C). Fry the dough balls in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
- While warm, roll doughnuts in cinnamon sugar to coat evenly.
- Use a piping bag to fill each doughnut with the condensed milk custard. Serve warm and enjoy!
Notes
These are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat briefly before serving for a fresh-from-the-fryer feel!