Sticky Milk Tart Filled Doughnuts

Learn how to make the easiest doughnuts with our loved 2-ingredient dough recipe! Simple combine self-raising flour and yoghurt for the easy doughnut dough! Fry off and pipe in an easy microwave milk tart recipe with a kick! Once filled, pour over an easy sticky doughnut glaze, made with a simple hack using your favourite ginger flavoured cordial for the a-glaze-ing topping . Go ahead, and give this proudly South African dessert a try!

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Full Recipe

Makes 15

Hands-on time: 40 minutes
Hands-off time: 30 minutes

INGREDIENTS

For the milk tart filling:
3 tbsp custard powder
tin (192g) condensed milk
tsp ground cinnamon
3 tbsp Roses Ginger Flavoured Cordial

For the doughnuts:
2 cups double cream plain yoghurt
4 cups self-raising flour
tsp salt
Oil, enough to deep fry
1 cup Roses Ginger Flavoured Cordial

Serving suggestion:
Lemonade
Roses Ginger Flavoured Cordial

METHOD

For the milk tart filling:
1. In a large, heatproof bowl, combine the custard powder with 1 cup of water and stir to dissolve. Add in the condensed milk and cinnamon and stir to combine.

2. Microwave the mixture on high for 7 minutes, stopping to whisk every minute. Add in the Roses Ginger Flavoured Cordial and stir to combine.

3. Cover the bowl with cling wrap so that it is touching the top of the custard. Place the bowl in the fridge for 20 minutes to cool. *Chefs Tip: Covering the top of the custard with cling-wrap prevents a skin from forming!

For the doughnuts:
4. While the filling is cooling, prepare your dough. Combine the yoghurt, self-raising flour and salt in a medium sized bowl and mix with a wooden spoon until it starts coming together.

5. Turn the mixture out onto a lightly floured surface and knead until it forms a smooth dough, about 8 minutes. *Chefs Tip: Dust your hands in flour so that the dough does not stick to your hands!

6. Divide the dough into 15 evenly sized balls and roll neatly in between your hands.

7. Pour the cooking oil into a medium sized pot, about 4cm deep and place the pot over a medium heat. Deep fry the doughnut balls for 5-6 minutes, until golden brown. *Chefs Tip: To test if the oil is hot enough, dip the end of a wooden spoon into the oil, the oil is ready if small bubbles appear around the spoon!

8. Place the doughnuts onto a plate lined with paper towel and allow to drain.

9. Attach a long, thin nozzle to a piping bag and fill it with the cooled milk tart filling. Push the nozzle into the doughnuts to create the hole and fill each one with the milk tart filling. *Chefs Tip: If you dont have a piping bag then use a zip seal bag with the corner cut off and make a hole in the doughnut with the back of a spoon before filling!

10. In a small saucepan over medium heat, bring the Roses Ginger Flavoured Cordial to a simmer until reduced and thickened, about 10-15 minutes. Lightly dip each milk tart filled doughnut into the syrup and allow to drain.

11. Make a mocktail by combining the Roses Ginger Flavoured Cordial with lemonade. Top the drink with a mint sprig and a slice of lemon, serve the doughnuts with the mocktail and ENJOY! *Chef Tip: These doughnuts make for the perfect Ramadan gift!

Planning to try this?

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