Ingredients:
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
Filling:
1/2 can condensed milk
1/2 cup custard (store-bought or homemade)
Coating:
Cinnamon sugar
Instructions:
Mix flour, baking powder, salt, sugar, milk, and melted butter into a soft dough.
Roll into balls and deep fry until golden.
Mix custard and condensed milk for filling. Pipe into cooled doughnuts using a piping bag.
Roll in cinnamon sugar and serve warm.
Variations
For a twist on the classic Melktert Bombs, try adding a teaspoon of vanilla extract or a pinch of nutmeg to the dough for extra warmth and depth.
If you prefer a richer filling, mix in a dollop of whipped cream or mascarpone with the custard and condensed milk. For a fruity version, fold in a few tablespoons of berry compote or citrus zest into the filling for a bright, tangy contrast.
If you want to experiment with textures, consider rolling the fried doughnut puffs in crushed biscuit crumbs or toasted coconut instead of cinnamon sugar.
Chocolate lovers can dip the tops in melted chocolate or drizzle with a caramel sauce before serving. For a savory-sweet twist, sprinkle a pinch of sea salt over the cinnamon sugar coating to enhance the flavors.
For a healthier alternative, bake the doughnut puffs instead of frying them at 180°C (350°F) for 12-15 minutes until golden. You can also use whole wheat flour or a gluten-free flour blend, though the texture may vary slightly.
If you’re short on time, store-bought doughnut holes can be hollowed out and filled with the custard mixture for a quick fix.
Tips
To ensure the dough is the right consistency, add the milk gradually—you may not need the full amount. The dough should be soft but not sticky. If it’s too wet, add a little more flour; if too dry, a splash more milk.
When frying, maintain the oil temperature at 170-180°C (340-350°F) to prevent the doughnuts from absorbing too much oil or burning.
For a neater filling process, use a skewer or small knife to create a hole in each doughnut puff before piping. This makes it easier to fill them evenly without breaking. I
f the custard mixture is too thick, thin it with a little milk; if too runny, chill it briefly to firm up. Work quickly when coating the doughnuts in cinnamon sugar, as they adhere best while still warm.
If you don’t have a piping bag, use a ziplock bag with the corner snipped off or a squeeze bottle.
For extra flavor, infuse the milk with cinnamon or cardamom before adding it to the dough. Let the dough rest for 10 minutes before shaping to relax the gluten, resulting in lighter, fluffier puffs.
How to Store
These doughnut puffs are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a day. If filled, they may soften over time, so it’s best to fill them just before serving.
For longer storage, keep unfilled doughnuts in the fridge for up to 2 days and reheat briefly in the oven or air fryer to crisp them up.
To freeze, place unfried dough balls on a tray and freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute or two to the cooking time.
Filled doughnuts don’t freeze well due to the custard’s texture, so freeze only the unfilled versions and fill them after thawing.
For make-ahead convenience, prepare the custard filling a day in advance and refrigerate until needed.
The dough can also be made ahead and refrigerated for a few hours, but let it come to room temperature before shaping and frying. Avoid storing coated doughnuts in humid environments, as the sugar will dissolve and make them soggy.
Conclusion
These Condensed Milk & Cinnamon Doughnut Puffs are a delightful fusion of melktert flavors in bite-sized form. The soft, fried dough paired with the creamy custard filling and aromatic cinnamon sugar coating makes them irresistible. Whether served as a dessert, snack, or party treat, they’re sure to impress with their comforting sweetness.
Experiment with different fillings and coatings to make them your own, and don’t be afraid to get creative. While they’re best fresh, a few simple storage tricks can help you enjoy them later. No matter how you serve them, these Melktert Bombs are a delicious homage to classic South African flavors in a fun, handheld format.
