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Sweetened condensed milk doughnuts

Sweetened condensed milk doughnuts

Porzioni 12
Chef Aria


For the doughnuts

  • 2 medium whole eggs, room temperature (110 g)
  • 7 oz (200 g) sweetened condensed milk
  • 1.5 tbsp (25 g) melted unsalted butter (warm)
  • ½ cup less 1 tsp (60 g) all purpose flour
  • 1 ¼ tsp (5.5 g) baking powder
  • seeds from ½ vanilla pod
  • a pinch of salt

To glaze

  • 2.25 oz (63 g) dark chocolate
  • 1.5 tbsp (16.5 g) rice bran oil


For the doughnuts

  1. Heat fan oven at 300F (150°C).

    In the bowl of a stand mixer, with whisk attachment, whisk eggs with condensed milk, vanilla and salt for 3 minutes at the higher speed.

    Add melted butter and whisk for a few seconds.

    Then, add sifted flour with baking powder and whisk just to combine.

    Pour the mixture in a pastry bag and pour about 1 oz (25 g) in a silicone savarin mould (1/4 oz in diameter - 7 cm).

    I used Silikomart savarin mould .

    Bake for 18 minutes.

    Let cool on a wire rack.

To glaze

  1. Melt chocolate, then add rice bran oil and mix to combine.

To garnish

  1. Dip doughnuts into the glaze and set onto a wire rack to drain off excess.

    Garnish as you prefer.

    I used shredded coconut, pistachios, white and milk chocolate, but you can simply use icing sugar to dust.

    Refrigerate for a few minutes to set.


you can use a 7 inches - 18 cm Savarin mould.