These milk-filled donuts are super soft and airy. They have been perfectly proofed with a flawless outer crust, buttery and milky. Just be patient because it's a rewarding 2.5 hours.
What are Milky Donuts?
These are donuts with thick milk filling (a combination of powdered, condensed, and evaporated milk) and coated with powdered milk. But, if you want to skip all this milk filling, read along for more options.
Milk donuts are trending, and you want to experience this deliciousness. I bet you this recipe is fail-proof, like the milk filling.
If you love donuts, try our classic perfect homemade donuts or sugar donuts. You can also add a twist with the crispy homemade churros. The crunchy Nigerian buns are another perfect option for those who enjoy fried treats. Fans of fruity flavors will surely enjoy mango sago.
Ingredients Used:
- Flour: All-purpose flour is the best for this recipe.
- Warm water/Warm liquid milk: This helps to activate the yeast. You can either use liquid milk or mix powdered milk with water. The recipe card has a detailed recipe.
- Yeast: Use either active dry yeast or instant yeast. With instant yeast, the rising time will be shorter.
- Butter: For flavour
- Egg: To create a fluffy and tender texture.
- Sugar: Activates the dough and for sweetness.
- Salt to taste
- Vanilla extract or Vanilla Paste: For flavour
- Evaporated, Powdered and Condensed milk for the filling. Some powdered milk for coating.
How To Achieve a White Line on Donuts.
- Good and alive yeast is essential in the proofing process.
- PROPERLY PROOFED DONUT RESULTS HAVE THE WHITE LINE. The properly proofed donuts float on the oil with the oil level resting just below the centerline. When flipped, the other side fries, leaving a white strip around the centerline.
Important Recipe Tips.
Milk-filled donuts are easy to make, but the following tips will help.
- Always activate yeast in warm liquid for 5 -10 minutes before using. This is to make sure the yeast is alive.
- If you don't have a stand mixer. Use your hands, but you need enough energy and a strong arm.
- The dough is supposed to be slightly sticky and tacky. Do not be tempted to add flour, as it will result in a stiff and dry dough.
- The sticky texture makes the donuts as pillowy and airy as possible.
- When frying, constantly adjust the temperature by reducing or adding the heat.
- NEVER make the milky filling earlier because it becomes hard over time. Fill the donut immediately after the filling is made and when it's to be served.
What other fillings can I use if I am not a milk lover?
I showed three other fillings in this recipe: Lemon Curd, Nutella Chocolate and Jam. The lemon curd is homemade, so check out the recipe.
This is my HOMEMADE LEMON CURD. Perfect as a filling.
Storage
Donuts are best eaten after frying, but any leftovers can be at room temperature for two days in an air-tight container. It can be stored in the refrigerator for up to 2 days in a tight container or zip-lock bag.
Other Great Donut Recipes To Try
Milk-Filled Doughnuts
Equipment
- Measuring spoons and cups
- Kitchen scale
Ingredients
- 4 cups All-purpose flour plus 2 tablespoon for dusting.
- 1 cup Warm water Or liquid milk. If using liquid milk, skip powdered milk to make the dough.
- ¼ cup Powdered milk
- ¼ cup Sugar
- 2 large Eggs at room temperature
- ½ tablespoon Yeast
- 3 tablespoon Softened butter
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- Oil to deep fry
For the Milky Filling
- 1 cup Powdered milk
- ½ cup Condensed milk
- 2 tablespoon Evaporated milk or liquid milk
Instructions
Make the Dough
- Whisk the yeast, warm water, and sugar. If using liquid milk, whisk it with yeast and sugar. Then let it proof for 5-10 minutes till it's foamy at the top.
- Add the flour, powdered milk (if using), eggs, salt, vanilla, and the yeast mixture in a stand mixing bowl. You can mix manually if you don't own a stand mixer.
- Mix on low speed for 2 minutes until the dough forms a ball.
- Add the softened butter and mix again for 5-7 minutes until the dough is slightly sticky.
Let the Dough Proof
- Lightly grease a bowl with oil and place the dough inside. Rub some oil on the dough so it dosen't dry or crusty.
- Cover and let it rise for 1 hour 30 minutes.
Shape Donuts
- Cut parchment paper into 12 x 12 sizes and place it on the working surface. Sprinkle some flour on it so that the dough balls don't stick.
- Punch the dough to release trapped air bubbles.
- Divide the dough into 10-12 portions and roll each portion to form a ball.
- Place each ball on each parchment paper.
- Cover with a cloth and let it proof again for 45 minutes.
Fry the Donuts
- Add oil to a deep pot or pan over medium heat. You can use a thermometer to reach 375℉.
- Add 2-3 donuts at a time and fry for 1 minute each side till golden brown. DO NOT OVER CROWD THE PAN.
- Remove the donuts and place them on absorbent paper.
To make the Milky Filling
- Combine the powdered, evaporated and condensed milk and mix well until smooth.
- Transfer the mixture into a piping bag.
- Using a knife, poke a hole in the side of each doughnut and fill it with the milk filling.
- Serve as soon as they are filled because the milk may become harder inside the donuts.
Bilikis
At last,I can make my doughnut with this recipe
Ezieshi Ngozi Sophia
Thanks for this amazing recipe
You are welcome
Ann Oyana
Hello Claudy. Thanks for easy receipe method. I have a problem, I have tried making Donuts but it does not come out well. I follow all the instructions but can't seem to get it right. What do you think is the problem?
There are many factors leading to recipe failure. Inbox me on Instagram, @cookingwithclaudy.com let's troubleshoot.