Soft, golden fried dough balls filled with creamy vanilla custard and coated in cinnamon sugar. A heavenly treat!
Ingredients
For the Dough
- 1 envelope bread yeast (approximately 7g)
- 1 cup sugar
- 1 cup oil
- 2 eggs
- 1 pinch of salt
- 500 ml hot milk
- 1 kg flour
For the Filling (Vanilla Custard)
- 3/4 cup flour
- 1 liter milk
- 1 can condensed milk
- 2 egg yolks
- 1 tbsp vanilla essence
For Coating
- Oil for frying
- Sugar and cinnamon (mixed in a ratio of about 2:1)
Instructions
1. Prepare the Dough
- In a large bowl, combine most of the flour with the yeast, sugar, salt, oil, and eggs.
- Gradually add the hot milk, mixing thoroughly.
- Knead the mixture well, adding the remaining flour as needed, until the dough is smooth and no longer sticky.
- Cover and let the dough rest for about 10 minutes.
2. Shape the Dough
- Divide the dough into small balls.
- Arrange them on a floured surface, cover with a clean towel, and let rise for about 30 minutes.
- Pro Tip: Place a small piece of dough in a glass of water. When it floats, the dough has risen.
3. Fry the Dough
- Heat oil in a deep pan over medium heat.
- Fry the dough balls in batches until golden brown, turning occasionally.
- Drain on paper towels and allow to cool slightly.
4. Prepare the Filling
- In a saucepan, mix flour, milk, condensed milk, egg yolks, and vanilla essence.
- Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency.
- Remove from heat and let cool completely before using.
5. Assemble the Sweet Rolls
- Roll the fried dough balls in the cinnamon-sugar mixture until evenly coated.
- Cut each ball in half (or make a small slit) and fill with the cooled custard using a spoon or piping bag.
Serve and Enjoy!
These dreamy sweet rolls are best enjoyed fresh and slightly warm. Perfect for a special breakfast or dessert.
Pro Tip: Store unfilled rolls in an airtight container for up to 2 days and fill just before serving for optimal freshness.