In a saucepan, whisk milk, condensed milk, cornstarch, egg yolk, and vanilla. Stir constantly over medium heat until thick and creamy (like custard). Let cool, then refrigerate until ready to use. You want it chilled and spoonable.
2. Make the dough:
In a bowl, mix flour, sugar, salt, and yeast. Add warm milk, melted butter, egg, and vanilla. Knead until soft and elastic (8–10 min by hand or mixer). Cover and let rise 1 hour.
3. Shape & fill:
Punch down dough. Divide into small balls (about the size of a golf ball). Flatten slightly, place 1 tsp of the chilled filling in the center, and seal tightly.
Let filled balls rise again for 20–30 minutes.
4. Fry:
Heat oil (around 350°F / 180°C). Fry the bombs in batches until golden and puffy. Drain on paper towels.
5. Coat:
Roll warm bombs in cinnamon sugar while still warm. 🤤
💡 Ashley’s Tips:
Want a no-fry option? Bake at 375°F (190°C) for 15–18 minutes, then brush with melted butter before rolling in cinnamon sugar.
You can also inject the filling after frying with a piping bag if you prefer.
These are party-perfect, coffee-date magic, and just the kind of cozy sweet treat that makes everyone smile.
Should we do:
A cute Reels video with that moment the filling oozes out?
A printable recipe card with warm fall colors and your logo?
Or a Moroccan twist version with orange blossom water or date filling?
Let’s bring that fried dough joy to the world, one puff at a time 😍💛
