Oh yes — Melktert Bombs (aka Condensed Milk & Cinnamon Doughnut Puffs) are little bites of heaven! Here’s an easy, indulgent recipe that gives you that creamy, spiced South African melktert flavor inside a golden, fried doughnut puff.
Condensed Milk & Cinnamon Doughnut Puffs (Melktert Bombs)
Ingredients:
For the filling:
1 can (14 oz / 397g) sweetened condensed milk
1 cup milk
2 tbsp cornflour (cornstarch)
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
For the doughnut puffs:
1 roll store-bought biscuit dough or puff pastry (or use homemade if you prefer)
Oil for deep frying
For coating:
1/2 cup sugar
1–2 tsp ground cinnamon
Instructions:
1.
Make the Melktert Filling:
In a saucepan, whisk together condensed milk, regular milk, cornflour, vanilla, cinnamon, and salt.
Heat gently over medium-low, stirring constantly, until thickened (about 5–7 minutes).
Once thick, remove from heat and let it cool. You can refrigerate it to speed this up.
2.
Assemble the Bombs:
Roll out biscuit dough or pastry and cut into squares or circles (about 3 inches).
Place a spoonful of the cooled filling in the center of each piece.
Fold and seal tightly (like a dumpling or little pocket), pinching the edges to prevent leaks.
3.
Fry:
Heat oil in a deep pan (about 350°F / 175°C).
Fry the bombs in batches until golden brown — about 2–3 minutes per side.
Drain on paper towels.
4.
Coat:
While still warm, roll in cinnamon sugar mixture.
Tips:
Don’t overfill or they may burst in the oil.
You can freeze the filling inside the dough before frying for easier handling.
Serve warm for gooey perfection!
Want a baked version too?