Condensed Milk & Cinnamon Doughnut Puffs (Melktert Bombs)

Ingredients:

For the dough:

• 2 cups (250g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons butter, cold and cut into cubes
• ¾ cup (180ml) full cream milk (plus a little extra if needed)
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

For the filling:

• 1 can (397g) sweetened condensed milk
• ½ cup (125ml) full cream milk
• 2 tablespoons cornstarch (maizena)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 large egg

For the coating:

• ½ cup sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Make the filling:

1. In a small saucepan, mix the condensed milk, regular milk, and cornstarch until smooth (no lumps).
2. Place the saucepan over medium heat.
3. Whisk continuously until it starts to thicken slightly (about 3–5 minutes).
4. In a separate bowl, beat the egg.
5. Temper the egg by slowly adding a little bit of the warm milk mixture into the egg while whisking.
6. Pour the tempered egg back into the saucepan, whisking constantly.
7. Add the vanilla extract and ground cinnamon.
8. Continue cooking, stirring all the time, until the mixture is thick like custard (about 5 minutes more).
9. Remove from heat and cover with plastic wrap (press it onto the surface so it doesn’t form a skin).
10. Refrigerate until cool and firm.

2. Make the dough:

1. In a large bowl, mix flour, sugar, baking powder, and salt.
2. Add the cold butter and rub it into the flour with your fingers until the mixture looks like coarse crumbs.
3. Add the milk and vanilla extract.
4. Stir until it comes together into a soft dough. If too dry, add a tablespoon more milk.
5. Turn out onto a floured surface and knead gently until smooth (do not overwork).

3. Assemble the puffs:

1. Roll the dough to about 1 cm (½ inch) thickness.
2. Cut into rounds using a cookie cutter or a glass (about 6–7 cm diameter).
3. Place a heaped teaspoon of the cooled filling into the center of half the rounds.
4. Brush the edges lightly with milk or water.
5. Top with another round of dough and press the edges to seal well. You can crimp the edges with a fork to make sure the filling doesn’t leak.
6. Let them rest for 5–10 minutes while you heat the oil.

4. Fry:

1. Heat vegetable oil in a deep pan to 170°C (340°F). (Test with a small piece of dough — it should sizzle and float.)
2. Fry the bombs in batches, turning often, until golden brown (about 2–3 minutes per side).
3. Remove with a slotted spoon and drain on paper towels.

5. Coat:

1. Mix sugar and cinnamon in a shallow bowl.
2. While the bombs are still warm, roll them in the cinnamon sugar until well coated.

Notes:

• Important: Don’t overfill the bombs or they may burst while frying.
• Make ahead: You can prepare the filling a day before and keep it refrigerated.
• Variation: Add a pinch of nutmeg to the coating for extra warmth.
• Storage: Best eaten fresh, but you can store them in an airtight container for up to 2 days. Reheat slightly before serving.