Condensed Milk & Cinnamon Doughnut Puffs

I make these condensed milk and cinnamon doughnut puffs when I’m craving something warm, fluffy, and sweet in a hurry. Light, golden puffs are rolled in cinnamon sugar and drizzled with creamy condensed milk for a dessert that disappears fast.

Why You’ll Love This Recipe

I love how these doughnut puffs come together quickly without needing yeast or long rising times. They’re soft on the inside, crisp on the outside, and the combination of cinnamon sugar with condensed milk makes them absolutely irresistible. They’re perfect for sharing—or not sharing at all.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup self-raising flour

• ¼ cup granulated sugar

• ½ cup milk

• 1 large egg

• 1 tsp vanilla extract

• Oil, for frying

• ½ cup granulated sugar (for coating)

• 1 tsp ground cinnamon

• ½ cup sweetened condensed milk, for drizzling

Directions

1. I whisk together the flour and sugar in a mixing bowl.

2. In another bowl, I whisk the milk, egg, and vanilla until smooth.

3. I pour the wet ingredients into the dry ingredients and stir until just combined—being careful not to overmix.

4. I heat oil in a deep pan over medium heat until hot enough to fry (about 350°F/175°C).

5. I drop spoonfuls of batter into the hot oil, frying in batches for 2–3 minutes per side until golden brown and puffed.

6. I remove the puffs and drain them briefly on paper towels.

7. I mix the cinnamon and sugar in a shallow dish, then roll the warm puffs in the mixture to coat.

8. I drizzle generously with sweetened condensed milk before serving.

Servings and timing

• Servings: I usually make 12–14 puffs.

• Timing: Prep time is about 10 minutes, cook time roughly 15 minutes, so total time is around 25 minutes.

Variations

• I sometimes add a pinch of nutmeg to the batter for extra warmth.

• Swapping vanilla for almond extract gives a different, fragrant twist.

• I’ve filled them with jam or Nutella before rolling for a surprise center.

• For a lighter coating, I dust with powdered sugar instead of cinnamon sugar.

Storage/reheating

These doughnut puffs are best enjoyed fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven at 325°F for about 5 minutes to restore their crispness before drizzling with more condensed milk.

FAQs

Can I bake these instead of frying?

Yes—I bake them in a mini muffin tin at 350°F for 12–15 minutes, though they won’t be quite as crispy.

Can I make the batter ahead of time?

I prefer to fry them fresh, but the batter can be made a few hours ahead and kept covered in the fridge.

What oil is best for frying?

I use a neutral oil like vegetable or canola for the cleanest flavor.

Can I use evaporated milk instead of condensed milk?

No—condensed milk is sweet and thick, which makes it perfect for drizzling.

How do I know when the oil is ready?

I drop in a small bit of batter—if it sizzles and floats to the top quickly, the oil is hot enough.

Conclusion

I enjoy making these condensed milk and cinnamon doughnut puffs because they’re quick, comforting, and always a hit. The warm cinnamon sugar and creamy drizzle make them feel special, even though they take less than half an hour from start to finish.