Description
These doughnut puffs are a delightful treat combining light, fluffy dough with a rich, creamy condensed milk filling, all coated in a warm cinnamon sugar blend. Inspired by South African melktert flavors, these bite-sized delights are perfect for sharing or indulging as a special snack.
Ingredients
For the Doughnut Puffs:
1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup sugar
½ cup milk
1 egg
2 tbsp melted butter
1 tsp vanilla extract
For the Filling:
½ cup sweetened condensed milk
1 tsp cornstarch (to thicken)
½ tsp vanilla extract
For the Cinnamon Sugar Coating:
¼ cup sugar
1 tsp cinnamon
2 tbsp melted butter (for brushing)
Pro Tip
Chill the condensed milk filling before piping to make it easier to handle and create neat dollops inside the doughnut puffs.
Instructions
Preheat the oven to 350°F (175°C) and grease or line a mini muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry until just combined, taking care not to overmix.
Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. Bake for 12-15 minutes or until golden and a toothpick inserted comes out clean. Let the puffs cool completely.
While the puffs bake, prepare the filling by combining the sweetened condensed milk, cornstarch, and vanilla extract in a small saucepan. Cook over low heat, stirring constantly until the mixture thickens. Remove from heat and cool completely, then chill in the refrigerator for easier piping.
Once the puffs are cool, use a small knife or piping tip to create a hole in the side of each puff. Pipe the chilled condensed milk filling into each one.
Brush each filled puff with melted butter, then roll or sprinkle generously in the cinnamon sugar mixture until fully coated.
Serve immediately or store in an airtight container.
Notes
The lightness of the dough pairs beautifully with the sweet, creamy filling and the warm cinnamon sugar coating. Chilling the filling is important to prevent it from oozing out during piping. These puffs are best enjoyed fresh but can be kept in the fridge for up to two days. Reheat slightly before serving for the best texture.