Condensed Milk & Cinnamon Doughnut Puffs (Milk Tart Bombs)
These delightful doughnut puffs combine creamy condensed milk with warm cinnamon sugar, offering a nostalgic sweet treat that's easy to make and perfect for any occasion.
Servings: 12 pieces
Calories: 120kcal
Ingredients
Dough Ingredients
- 2 cups cake flour Light, airy, and essential for that fluffy texture.
- 2 tsp baking powder To help the dough rise and achieve the perfect puff.
- 1/2 tsp salt Just a pinch to enhance the sweetness.
- 2 tbsp sugar Sweetness is key; this balances the flavors beautifully.
- 1/2 cup milk Creamy, luscious, it ties all the dry ingredients together.
- 2 tbsp melted butter Adds richness and helps create a tender dough.
- Oil, for frying Essential for that crispy, golden brown exterior.
Filling and Topping
- 1/2 can condensed milk The star ingredient; it’s sweet, creamy, and indulgent.
- 1/2 cup custard Store-bought or homemade; adds a delightful creaminess.
- Cinnamon sugar (to taste) The finishing touch that delivers a warm spice.
Instructions
Mixing the Dough
- In a large bowl, combine the cake flour, baking powder, salt, and sugar. Mix well.
- Gradually add the milk and melted butter, stirring until a soft dough forms.
- The dough should be slightly sticky but manageable.
Shaping the Puffs
- Take portions of the dough and roll them into small balls, aiming for bite-sized portions.
Frying
- Heat oil in a deep pan over medium heat until hot (about 350°F or 180°C).
- Carefully drop in the dough balls, frying a few at a time until golden brown, about 3-4 minutes.
Draining
- Remove the doughnut puffs from the oil using a slotted spoon and place on paper towels to drain excess oil.
- Allow them to cool slightly.
Filling
- In a separate bowl, combine the condensed milk and custard.
- Fill a piping bag fitted with a nozzle and carefully pipe the mixture into the center of each puff until generously filled.
Finishing Touch
- Roll each filled puff in cinnamon sugar while still warm.
Notes
Pay close attention to dough consistency; it should be soft but not overly sticky. Make sure the oil is at the right temperature for frying. You can use a resealable plastic bag with a corner cut off instead of a piping bag.