Description
These Condensed Milk & Cinnamon Doughnut Puffs, or Melktert Bombs, are the ultimate indulgence. With a soft, fluffy dough and a rich condensed milk infusion, these doughnut puffs are fried to golden perfection and rolled in a sweet cinnamon-sugar coating. Perfect as a quick snack or dessert, these sweet treats are crispy on the outside, pillowy on the inside, and utterly irresistible!
Ingredients
For the dough:
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 cup milk
2 tbsp melted butter
Oil for frying
Instructions
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In a large mixing bowl, whisk together the cake flour, baking powder, salt, and sugar.
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Add the milk and melted butter to the dry ingredients, stirring to form a soft dough. If the dough is too sticky, add more flour as needed.
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Heat oil in a deep pan or frying pot over medium heat. Test by dropping a small piece of dough into the oil; if it sizzles and rises, the oil is ready.
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Drop spoonfuls of dough into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, turning until golden brown on all sides.
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Remove from oil and drain on paper towels.
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In a small bowl, mix together cinnamon and sugar. While the puffs are still warm, roll them in the cinnamon-sugar mixture to coat evenly.
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Serve warm and enjoy!
Notes
Storage: Best enjoyed fresh, but can be stored in an airtight container for up to 2 days at room temperature. Reheat in a toaster oven for extra crispiness.
Freezing: Freeze the dough before frying. Shape into balls, freeze on a baking sheet, then store in an airtight container. Fry directly from frozen when ready.
Vegan Option: Substitute butter with vegetable oil or coconut oil for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack, Dessert, Fried Treats
- Method: Fried
- Cuisine: South African
