Baked Milk Doughnuts
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Ingredients (makes around 18)
Dough
100ml Lukewarm Water
80ml Nestlé Ideal Condensed Milk
405g (1 can) Nestlé Carnation Condensed Milk
1 tbsp Active Dry Yeast
2 Eggs
750g All Purpose Flour
A Pinch of Salt
Chocolate Fudge Filling
300g Perugina Gran Blocco Fondente Extra
170ml Nestlé Sterilised cream
Some Icing Sugar and Cocoa Powder for Topping
20g Melted Unsalted Butter
Directions:
Place the water, ideal milk, and yeast in a large bowl or mixer bowl.
Mix well and let it rest for about 15 minutes until it gets frothy.
Add the beaten eggs, Carnation milk, and salt and start mixing adding the flour slowly.
You might need to add some more flour if it’s too sticky.
Knead for at least 10 minutes until you have an elastic but firm dough.
Place in a lightly oiled bowl and cover with cling film.
Let it rest for at least an hour or until it doubles in size.
Deflate, and open it on a floured surface using a rolling pin.
The thickness should be around 3cm.
Cut them using a round cookie cutter and place them on a baking tray lined with baking paper.
Repeat the process with the remaining dough.
Cover them with a kitchen towel and let them rest for about 20-30 minutes. They should puff up a little.
Brush them with some melted butter.
Bake in a preheated oven at 180°c for 22 - 25 minutes or until they start to get some colour.
While the dough is rising you can prepare the chocolate filling.
Simply chop the chocolate into small pieces carefully using a knife.
Place the chocolate in a bowl.
Bring the cream to a gentle boil then pour it over the chocolate.
Add the vanilla extract and let it sit for 5 minutes.
Then mix well until it’s well combined and creamy.
Let it cool off for about 15 minutes.
After your doughnuts are baked, let them cool off a little.
Then poke the top of each one, and fill them up with the cream using a piping bag.
Drizzle some icing sugar & cocoa powder before serving.