Condensed Milk & Cinnamon Doughnut Puffs
A Melktert-Inspired Pastry with a Warm, Sweet Heart
There’s something magical about biting into a sugar-dusted doughnut and discovering a soft, creamy center waiting inside. These Condensed Milk & Cinnamon Doughnut Puffs are exactly that—a fusion of old-school doughnut comfort and silky melktert custard bliss. Coated in cinnamon sugar and filled with a vanilla-kissed custard made with condensed milk, they bring dessert joy in a fluffy, bite-sized package.
Whether you’re making a batch for a cozy brunch, a celebration, or just because it’s a Saturday and you deserve it—this recipe will never fail to impress.
Why I Love This Recipe
What makes this recipe truly irresistible is the creamy custard center, reminiscent of a South African melktert, tucked inside a golden, airy doughnut puff. The dough is pillowy and light thanks to a good rise and a balanced mix of butter and egg. Each puff is rolled in cinnamon sugar for that nostalgic doughnut-shop vibe. And when you take a bite and that sweet, spiced custard hits your tongue? Pure joy.
Ingredients
For the Doughnuts:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet (2 ¼ tsp) instant dry yeast
- ½ teaspoon salt
- ⅔ cup warm milk
- 2 tablespoons melted butter
- 1 egg
- Vegetable oil for frying
For the Melktert Filling (Condensed Milk Custard):
- 1 cup milk
- ½ cup sweetened condensed milk
- 2 tablespoons cornstarch
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
For Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Ingredient Swaps & Notes
- Milk: Use whole milk for a richer custard, but almond or oat milk can work too if you’re dairy-free (just swap the custard accordingly).
- Condensed Milk: Don’t replace this with evaporated milk—they’re not the same! The condensed milk brings the signature sweetness and creaminess.
- Vanilla Extract: A bit of almond extract could add a twist, but go easy—just ¼ teaspoon.
Step-by-Step Directions
- Make the Dough
In a large mixing bowl, combine flour, sugar, yeast, and salt. Stir in warm milk, melted butter, and egg. Mix until a soft dough forms. - Knead & Rise
Knead dough on a floured surface for 8–10 minutes until smooth. Place in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled. - Shape the Doughnuts
Roll out the dough to ½ inch thick and cut into rounds (a biscuit cutter works great). Lay on a parchment-lined tray, cover, and let them rest another 20 minutes. - Make the Custard
In a saucepan, whisk together milk, condensed milk, cornstarch, egg yolk, vanilla, and cinnamon. Cook on medium heat, stirring constantly, until thickened. Remove from heat and cool completely. - Fry the Doughnuts
Heat oil to 350°F (175°C). Fry doughnut rounds in batches, 2–3 minutes per side until golden brown. Transfer to paper towels to drain. - Coat & Fill
While warm, roll doughnuts in the cinnamon sugar mix. Once cool, use a skewer to poke a hole in each, then fill with custard using a piping bag fitted with a round tip.
Tips for Success
- Cool Custard Completely: Warm custard will melt into the doughnut—wait until it’s thick and chilled.
- Use a Deep Fry Thermometer: Keep oil at a steady 350°F to avoid greasy or undercooked puffs.
- Don’t Overfill: A gentle squeeze is perfect—too much custard and it’ll burst out the sides.
Serving Suggestions & Pairings
These doughnut puffs shine on their own but pair beautifully with:
- A warm chai latte or cinnamon-spiced coffee
- This Blueberry Lemonade for a cool citrus contrast: Try it here
- For a dessert board, serve with bite-sized sweets like these brownie bombs
Storage & Leftover Tips
- Refrigeration: Store filled doughnuts in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the microwave for 10 seconds—but note the custard might melt slightly.
- Make Ahead: You can make and freeze the unfilled doughnuts (fried but unfilled) for up to 1 month. Re-crisp in the oven before filling.
More Recipes You’ll Love
If these custard-filled doughnut puffs have you craving more cinnamon-sweet joy, check these out:
- These Caramel Apple Pie Cookies – Warm apple spice in every bite
- This Pumpkin Delight Dessert – Another custardy fall classic
- These Cake Mix Cookies – Easy and endlessly customizable
- Old School No-Bake Cookies – When you want comfort with zero fuss
- Brownie Bombs with Cookie Dough – For the over-the-top sweet tooth
Final Thoughts
There’s something special about these Condensed Milk & Cinnamon Doughnut Puffs—from their nostalgic aroma to the dreamy custard center. They’re not just a treat, they’re a baking experience worth savoring and sharing.
If you try them, I’d love to hear how they turned out! Leave a comment below or tag @chefmaniac in your photos. For more crave-worthy creations, don’t forget to follow along and explore more recipes every week.
Happy frying! 🍩
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