Condensed milk is an ingredient that offers several benefits to homemade baked goods. As a concentrated mixture of milk and sugar, it serves two purposes simultaneously: it sweetens the dough and adds moisture, resulting in more tender donuts with a delicate crumb. Furthermore, since it already contains dissolved sugar, it eliminates the need to add large amounts of additional sweetener, simplifying the process.<\/p>\n\n\n\n
Another advantage is that condensed milk adds a light caramel flavor and a natural golden color, highly sought-after characteristics in baking. Half a can is enough to provide flavor and texture without making the dough too sweet.<\/p>\n\n\n\n
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For this recipe you’ll need very basic ingredients that are usually found in any kitchen. The list is short and easy to find:<\/p>\n\n\n\n
These quantities make a good batch of donuts, enough to share with the family or to save some for the following days.<\/p>\n\n\n\n
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In a large bowl, whisk the eggs with a pinch of salt until well combined. Then add half a can of sweetened condensed milk and mix until you have a smooth batter. This first step is important because it ensures that the sugar and eggs are evenly distributed throughout the batter.<\/p>\n\n\n\n
Sift the flour and baking powder together and add them to the liquid mixture in stages. It’s best to incorporate the flour gradually to avoid lumps and to adjust the consistency according to the humidity or the quality of the egg. The dough should be soft, manageable, and slightly sticky, but not excessively sticky to your hands.<\/p>\n\n\n\n
Transfer the dough to a clean surface lightly dusted with flour. Knead it for one or two minutes until smooth. Then roll it out with a rolling pin until it’s about one centimeter thick. Use a round cutter to cut out the donuts, and a smaller cutter to make the hole in the center. If you don’t have donut cutters, you can use a glass and the mouth of a bottle.<\/p>\n\n\n\n
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There are two ways to cook these donuts. If you prefer the classic version, you can fry them in hot oil over medium heat, turning them over when they’re golden brown on one side. If you’re looking for a lighter alternative, you can bake them at 180\u00b0C (350\u00b0F) for 12 to 15 minutes, until the surface is golden brown. In both cases, it’s best to let them cool for a few minutes before decorating them.<\/p>\n\n\n\n
Once baked, the donuts can be enjoyed as is or with different toppings. Some popular options are:<\/p>\n\n\n\n
To make perfect donuts, keep a few things in mind. First, don’t over-knead the dough: too much gluten develops, resulting in hard donuts. Second, if you’re going to fry them, control the oil temperature; if it’s too hot, they’ll burn on the outside and remain raw inside, and if it’s too cold, they’ll absorb too much oil. A temperature between 170\u00b0C and 180\u00b0C is ideal.<\/p>\n\n\n\n
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Finally, store them in an airtight container at room temperature and consume them within two or three days to enjoy their best texture. You can also freeze them undecorated and thaw them at room temperature when you want to serve them.<\/p>\n\n\n\n
This recipe proves that you don’t need a long list of ingredients or sophisticated equipment to make a delicious homemade treat. With just half a can of sweetened condensed milk and a few minutes of work, you can have freshly made donuts to enjoy with coffee, mate, or as an afternoon snack for the kids. It’s an economical, accessible recipe that’s easy to adapt to each family’s tastes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Why use condensed milk in donut dough? Condensed milk is an ingredient that offers several benefits to homemade baked goods. As a concentrated mixture of milk and sugar, it serves […]<\/p>\n","protected":false},"author":2,"featured_media":23819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-23818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-and-tricks"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/23818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23818"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/23818\/revisions"}],"predecessor-version":[{"id":23820,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/23818\/revisions\/23820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/23819"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}