Sweetened Condensed Milk Donuts

Hello friends, today I will show you how to make these delicious Sweetened Condensed Milk Donuts, they are fluffy, soft, and scrumptious!

This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own.

If you have ever been intimidated about making yeast donuts but always wanted to try making them, today we will turn that around. Read my post thoroughly and also watch the video on YouTube showing you exactly the steps you need to know in detail to help you make these delicious Sweetened Condensed Milk Donuts.

These Sweetened Condensed Milk Donuts are perfect to share with the family, or to get the kids involved. Kids usually love playing with dough. It’s such a great way to learn and spend quality time together doing something fun that will have delicious results!

I used Eagle Brand® Sweetened Condensed Milk to make the donuts, it gives the donuts such a fluffy and soft consistency unlike any other donuts you’ve ever had before.

And while the sweetened condensed milk makes the donuts unbelievably delicious, the secret is all in the yeast proofing. But there is no mystery to it, let’s learn!

To make the dough, begin by adding warm water to a bowl. The water should be at around 110ºF, if the water is too hot, it will kill the yeast.

Then add a bit of the sweetened condensed milk to the water. About 1 or 2 tablespoons. And add the yeast. Stir and let the mixture sit for 5 to 10 minutes until it looks foamy.

Next step is to add the eggs to the foamy yeast mixture.

Use a fork to break up the eggs before adding them. Add the remaining sweetened condensed milk, and add 5 cups of flour (reserve the final cup for later). And finally add the salt.

Now it’s time to start kneading the dough. You can do this by hand or using a stand mixer. If doing it by hand, mix the ingredients with a spatula or a spoon until they come together, then transfer the dough to the counter and knead by hand. If using a mixer, you can use the paddle attachment and then switch to the dough hook, but I already like to start using the dough hook to start with.

Once the dough starts to come together, add the butter in two additions. Incorporate the butter with the dough and continue to knead for about 10 minutes if doing by hand, and 8 minutes if using the stand mixer.

Add the remaining 1 cup of flour a bit at a time only if necessary, if the dough is too sticky.

The final dough shouldn’t be too sticky, it should be smooth.

Transfer it to a bowl and cover with plastic.

Now there are three alternatives here.

The first one is to let the dough rise for 2 hours on the counter, then deflate it (punch it down to release the air), and put it in the fridge overnight.

The second alternative is to place the dough straight in the fridge to let it rise overnight.

And the final alternative is to let the dough rise for 2 hours, then roll it out, shape the donuts, let them rise for 1 hour, and fry them. I strongly recommend not going for this alternative because the slow proofing in the fridge is needed for the dough to develop nicely, which will yield fluffy and soft donuts. Skipping the long proofing can result in dense donuts that won’t rise too well.

By the time you remove the dough from the fridge the next day, it should be about double the size it initially was.

Remove it from the bowl and transfer it to a floured counter.

Gently roll out the dough with a rolling pin until it’s about 1/2″ thick.

Use a round cutter to cut pieces of dough. I used a 2.75″ cutter.

Then place the dough on a baking sheet lined with parchment paper lightly dusted with flour.

Cover with plastic wrap and let it rest for 1 hour.

With the remaining dough, you can knead it back together and then re-roll it, cut it with the round cutters. You can even use smaller cutters such as 1 inch ones to make donut holes.

With the scraps of dough left, I don’t recommend re-rolling them again, the donuts won’t shape nicely at this point anymore. You can slice the dough into chunks and then mix with some thinly sliced peeled apples, and form a circle of dough. Let that rise just as you would the regular donuts, and fry in the oil. Coat it in a sugar and cinnamon mixture, it will turn out delicious.

After the sweetened condensed milk donuts have rested for about 1 hour, they should have puffed up and risen.

Touch a donut gently with your finger, and if the indent slowly rises back, it’s ready to fry. If you touch the dough and it springs right back, you should continue proofing for another 10 minutes or so, then test again.

Time to fry! I used regular vegetable oil. You can also use shortening. Shortening is actually wonderful for this and will yield the donuts a slightly chewy crust once the shortening that is coating the donuts cools down.

However, vegetable oil works fine as well.

Fry the donuts at a 350ºF to 360ºF oil, make sure to have a thermometer to control the temperature. If the oil is too hot it will burn the donuts on the outside and not be able to cook inside, and if the oil is not hot enough, the donuts will turn out super greasy.

Fry each donut for about 1 minute on each side.

Remove to let the oil drain. And then coat the still hot donuts in granulated sugar.

Wait for them to cool down for about 15 minutes before filling.

You can use a pastry cream piping tip to fill the sweetened condensed milk donuts, or you can use a straw to poke a hole in the donuts, and then use a regular small round piping tip to pipe the filling in.

Or you can even slice the donuts in half and fill them like a sandwich.

If you are using any of the piping tips, make sure the filling you are using doesn’t have seeds or large chunks of fruit in because that will clog up the piping tip.

Other options of fillings are: dulce de leche, nutella, pastry cream, biscoff. But the jelly filled Sweetened Condensed Milk Donuts are my favorite.

If making the jelly at home, you can also control the amount of sweetness of the jam. Add less sugar if you want a less sweet jam, since the store-bought jams are usually on the very sweet side.

I hope you enjoyed today’s recipe and I hope you make these delicious Sweetened Condensed Milk Donuts. If you do, tag me on instagram or leave a comment down below, I love to see it when you make my recipes!

Sweetened Condensed Milk Donuts

Camila Hurst

These delicious Sweetened Condensed Milk Donuts are super fluffy and soft. They are such a fun weekend project that the whole family will love.

5 from 2 votes

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Resting time 14 hours hrs

Total Time 15 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 14 donuts

Calories 200 kcal

Ingredients

  

Sweetened Condensed Milk Donuts Dough

• 1 cup warm 110ºF water (240 ml)
• 1 14 oz. can Eagle Brand® Sweetened Condensed Milk 396 grams
• 1 tbsp active dry yeast 9 grams
• 2 large eggs lightly beaten
• 5 to 6 cups all-purpose flour 637 to 765 grams
• 3/4 tsp salt
• 5 tbsp softened unsalted butter

For rolling

• 1/2 cup granulated sugar

For filling

• 1/3 cup jelly store-bought or homemade

Raspberry Jelly

• 12 oz. raspberries frozen or fresh
• 1/3 cup granulated sugar
• 2 tbsp lemon juice
• 2 tbsp cornstarch
• 4 tbsp cold water

For frying

• 2 quarts oil

Instructions

 

Sweetened Condensed Milk Donuts Dough

• Place the warm water in the bowl of a stand mixer, or in a large bowl. Add about 1 tbsp of the Eagle Brand® Sweetened Condensed Milk and stir. Reserve the rest.
• Add the yeast and mix to combine. Let the mixture sit for 5 to 10 minutes, until it becomes puffy and foamy.
• Add the rest of the sweetened condensed milk, the eggs, and 5 cups of flour, and the salt to the bowl. Set the remaining cup of flour aside for later.
• Begin mixing all the ingredients with a spatula, or with the dough hook of the stand mixer.
• Once almost all the dry ingredients have been incorporated to the dough, add about half of the butter and continue to mix the dough to incorporate the butter in.
• Add the rest of the butter and mix to combine.
• Continue to mix the dough on low speed with the dough hook, or with a spatula. The dough should be coming together. If it is too wet, start adding a bit more flour from the final cup of flour that you set aside.
• Start kneading the dough by hand on the counter, or continue to use the dough hook.
• Knead the dough for about 10 minutes if doing by hand, and about 8 minutes if using the mixer.
• During the kneading process, add more of the flour to the dough.
• Once done kneading, the dough shouldn’t feel too sticky, it should feel very smooth, and almost like a play-dough consistency.
• Coat a large bowl with oil.
• Place the dough in the bowl.
• Now you have two options, number one is to place the dough directly in the fridge. The second option is to let the dough rise at room temperature for 2 hours, then punch it down (deflate the dough), and put it in the fridge for a second rise.
• Regardless, the dough should rest in the fridge for about 12 hours.
• The next day, remove the dough from the fridge and turn it onto a floured counter.
• Use a rolling pin to roll out the dough to about 1/2” thick.
• Use round cutters to cut donuts out of the rolled out dough.
• I used a 2.75” cutter.
• Place the cut out donuts on a baking sheet lined with parchment paper and lightly sprinkled with flour.
• Cover the donuts with a piece of plastic wrap or a clean kitchen towel.
• Gather the leftover dough and knead it gently to help it come together. Then roll it until it’s about 1/2” thick.
• Cut more donuts out of the dough and also place them on a baking sheet lines with parchment.
• I don’t recommend rolling out the remaining dough into donuts anymore since it will be too over worked at this point and the donuts won’t be able to hold a nice shape. You could cut smaller donut holes with a 1” cutter, or you can read the notes for my instructions on how to make apple fritters with the leftover dough.
• In any case, let the donuts rest at room temperature for about 60-90 minutes, until they have puffed up.
• Touch a donut gently, and your finger should form a very slight indent that won’t spring back too fast.
• At that point, you can start frying the donuts.
• To fry the donuts, heat up some oil such as canola, vegetable oil, or even shortening in a frying pan. You should have about 2 inches of oil at least in the pan, depending on the size of the pan you will need about 2 quarts of oil.
• Place a thermometer on the side of the pan. It’s very important to have a thermometer to control the temperature of the oil, if the oil is too hot, it will burn the outside of the donuts without cooking the inside, and if the oil is too cold, it will make the donuts greasy.
• The ideal temperature is between 350ºF and 360ºF.
• Once the oil achieves that temperature, place a couple of donuts in the pan gently so the oil doesn’t splash.
• Let the donuts fry for about 1 minute, then flip it to the other side.
• They should be golden and puffed up. Remove them with a slotted spoon to a plate lined with paper towels, or to a rack.
• Repeat with all the donuts. Don’t over crowd the pan, fry 2 to 4 donuts at a time.
• While the donuts are still hot, coat them in the granulated sugar.
• Let them cool down for another 15 minutes before filling with the jam.
• To fill the donuts, you can place the jelly inside of a piping bag fitted with a pastry cream tip, which is a long and thin piping tip. Or you can use something like a boba straw to make a hole in the donuts, and then use a regular round small piping tip to pipe the filling in.
• Another option would be to slice the donuts in half like a sandwich and spoon the jam in.
• These donuts are best enjoyed fresh.

Raspberry Jelly

• Place the raspberry, the sugar, and the lemon juice in a small saucepan.
• Bring the mixture to a boil over medium-high heat. Turn the heat down to medium and continue to cook for about 10 minutes, stirring occasionally.
• Meanwhile dissolve the cornstarch in the water.
• Once the raspberries have cooked down and broken apart, add the cornstarch mixture in and immediately begin stirring so it doesn’t clump up.
• Cook the jelly for a couple of minutes, stirring.
• Once thick, pour the jelly over a strainer to remove the seeds. It’s important to remove the seeds or any larger pieces of fruit so they don’t clog the piping tip.
• Use a spoon to stir the jelly to make sure to strain out all the liquid. At the end, you should have the seeds in between a dry looking mixture.
• Discard the seeds.
• Place the jelly in a bowl and then in the fridge for at least 2 hours, and up to 10 days.

Notes

Shortening vs oil: Using shortening will yield a crispier donut, because when the shortening layer coating the donuts cools down, it will solidify slightly.

Jelly filling: You can make your own or use store-bough filling, just make sure it has no seeds or large pieces of fruit, because they will clog the piping tip when you try to fill the donuts.

Proofing: If you wish to skip the overnight proofing, you could get away with letting the donuts rise just for 2 hours, then cut them, let them rise for another hour, and fry. However, you will have a much fluffier donut if you do the longer slow proofing overnight in the fridge. Often times issues with dense donuts are due to under proofing, so I recommend making this the dough the day before frying the donuts.

Apple fritters: It’s not recommended to re-roll the dough too many times, so with the scraps of dough, you can make delicious apple fritters. Simply cut the pieces of leftover dough into chunks with a bench scraper or a knife. Then thinly slice peeled apples and mix with the dough pieces, forming a circle. Let it rise as you would the donuts, and fry as it is. It’s delicious when you coat it on a mixture of sugar and cinnamon. You can also enjoy with drizzled condensed milk on top, or glaze.

Keyword donuts