Ever crave homemade doughnuts but dread the kneading, rising, and waiting? I’ve been there. That’s why I whipped up these Condensed Milk & Cinnamon Doughnut Puffs a quick, no-fuss treat that brings all the cozy bakery flavor straight to your stovetop. Perfect for busy American families or a sweet weekend pick-me-up.
Table of Contents
Why You’ll Love These Doughnut Puffs
Okay, let me paint you a picture. Imagine warm, fluffy doughnut balls, rolled in cinnamon sugar, and drizzled with thick, creamy condensed milk. They’re crispy on the outside, soft and pillowy inside and they’re ready in under 30 minutes. No yeast, no oven, no special equipment. Just good old-fashioned stovetop magic.
This recipe is a total crowd-pleaser. I’ve served these at brunches, after-school snack times, and even late-night dessert cravings. They’re budget-friendly, pantry-friendly, and taste like something you’d buy at a fancy fairground stand.
Ingredients You’ll Need
The beauty of this recipe is its simplicity. Most of the ingredients are probably already hanging out in your pantry.
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Whole milk
- Unsalted butter (melted)
- Vanilla extract
- Egg
- Ground cinnamon
- Sweetened condensed milk
- Vegetable oil (for frying)
Yep, that’s it. No yeast. No fancy dairy. And trust me, it still tastes like pure doughnut heaven.
How to Make Condensed Milk Doughnut Puffs
Step-by-Step Instructions
Here’s how I make them no mixers, no rolling pins, just a bowl, a spoon, and a little kitchen love:
- Mix the Dry Stuff
In a large bowl, whisk together flour, baking powder, sugar, salt, and cinnamon. - Add the Wet Ingredients
Stir in the milk, melted butter, vanilla, and egg until you get a thick batter. It’ll look like thick pancake batter perfect for scooping. - Heat the Oil
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven. You want it at 350°F. (Tip: If you don’t have a thermometer, drop a bit of batter in the oil’s ready when it sizzles and floats.) - Fry the Dough Balls
Use a small cookie scoop or two spoons to drop batter into the oil. Don’t overcrowd the pan give them space to puff up and turn golden. - Drain and Roll
Once they’re golden brown, remove them with a slotted spoon and drain on paper towels. While still warm, roll them in cinnamon sugar. - Drizzle the Condensed Milk
This is where the magic happens. Drizzle generously with sweetened condensed milk while they’re still warm. Let it soak in a little. Yum.
Common Mistakes & How to Avoid Them
Mistake 1: Doughy Centers
Fix: Make sure your oil is hot enough! If it’s too cool, the puffs will soak up oil and stay raw inside. Keep it around 350°F for that golden crisp.
Mistake 2: Flat Dough Balls
Fix: Use fresh baking powder! Old or expired baking powder won’t give you that puff you’re looking for.
Mistake 3: Overcrowding the Pan
Fix: Fry in small batches. If you add too many at once, the oil temp drops and the puffs won’t cook evenly.
Samad’s Tips for Extra Flavor
- Cinnamon Sugar Boost: Mix a tiny pinch of nutmeg into your cinnamon sugar for that nostalgic bakery touch.
- Try a Dip: These taste amazing dipped in hot chocolate or served with a side of berry jam.
- Leftovers? Pop them in the air fryer for 2–3 minutes the next day they crisp up beautifully!
FAQs – Answering Your Kitchen Questions
Q: Can I use canned biscuit dough instead?
A: You can, but homemade batter tastes fresher and fluffier. Still, biscuit dough works in a pinch!
Q: Is condensed milk the same as evaporated milk?
A: Nope! Condensed milk is sweet and thick. Evaporated milk is unsweetened and runnier don’t swap them.
Q: Can I bake these instead of frying?
A: These are meant for frying to get that golden puff. Baking won’t give the same texture, but if you must, try using a mini muffin tin.
Q: How long will they stay fresh?
A: Best eaten warm, but you can store them in an airtight container for 1–2 days. Reheat before serving!
Final Thoughts From My Kitchen
If you’ve made it this far, I hope you’re already imagining that first bite crispy edges, soft centers, and that rich condensed milk dripping down the sides. These Condensed Milk & Cinnamon Doughnut Puffs aren’t just a recipe they’re comfort in a bowl.
They remind me of those fairground mini donuts I loved growing up, but even better because they’re homemade. And when your house starts to smell like cinnamon sugar? Pure joy.
Whether you’re treating the kids after school, surprising your partner with a weekend treat, or just making a quiet moment feel special these puffs deliver.
More Sweet Inspirations
Craving more nostalgic Canadian-style desserts? You’ll love our:
- Homemade Apple Pie for its buttery crust and warm spice.
- Classic Fruit Cake – a holiday staple with timeless charm.
- Strawberry Heaven on Earth Cake – creamy, fluffy layers of joy.
From my kitchen to yours,
/ Samad
Condensed Milk & Cinnamon Doughnut Puffs
Equipment
- Skillet or Deep Pot
- Thermometer
- Mixing Bowl
Ingredients
Doughnut Batter
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup whole milk
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 large egg
- vegetable oil for frying
Topping
- ½ cup sweetened condensed milk
- ½ cup granulated sugar + 1 tsp cinnamon for rolling
Instructions
- In a bowl, whisk together flour, baking powder, sugar, salt, and cinnamon.
- Add milk, melted butter, vanilla, and egg. Stir until thick and smooth.
- Heat 2 inches of oil in a skillet or pot to 350°F.
- Drop batter by spoonfuls or scoop into hot oil, frying in batches.
- Fry 2–3 minutes per side until golden brown.
- Drain on paper towels and roll in cinnamon sugar while warm.
- Drizzle with sweetened condensed milk before serving.
