By Emmanuella Ubah
Milky doughnuts have recently captured the hearts and taste buds of Nigerians, quickly becoming a viral sensation. From flooding social media feeds to earning reviews from bloggers and even being mentioned in national health discussions, this sweet delight is now the talk of the town.
Doughnuts have always been a common snack, especially for school children in Nigeria. They are affordable, easy to prepare, and readily available, often considered inferior to more luxurious treats like cakes and pies. Yet, the arrival of milky doughnuts has turned this perception on its head, with Nigerians enthusiastically joining the “Milky Doughnut Gang.”
At first glance, the appeal of milky doughnuts lies in their creamy outer layer, enticing both the eyes and the taste buds.
If you would like to try making these delectable delights yourself, here’s a step-by-step guide to recreating the magic of milky doughnuts at home.
How to make Milky Doughnuts
Ingredients:
Flour
Warm Water/Warm Liquid Milk
Yeast
Butter
Eggs
Sugar
Salt
Vanilla Extract/Paste
Milk Filling: Evaporated, powdered, and condensed milk. Powdered milk is also used for coating.
Instructions
Make the Dough
Whisk yeast, warm water (or liquid milk) and sugar. Let it proof for 510 minutes until foamy. Add flour, powdered milk (optional), eggs, salt, vanilla, and the yeast mixture into a mixing bowl.
Mix on low speed (or manually) for 2 minutes until a dough forms.
Add softened butter and mix for 57 minutes until the dough becomes slightly sticky.
Proof the Dough
Lightly grease a bowl, place the dough inside, and rub oil on it to prevent drying.
Cover and let it rise for 1 hour and 30 minutes.
Shape the Doughnuts
Cut parchment paper into squares, sprinkle with flour, and place on a working surface.
Punch the dough to release air bubbles and divide it into 1012 portions, rolling each into a ball.
Place each ball on parchment paper, cover, and let it proof for another 45 minutes.
Fry the Doughnuts
Heat oil in a deep pan or pot to 375°F (use a thermometer if possible)
Fry 23 doughnuts at a time for about 1 minute on each side until golden brown
Remove and place on absorbent paper to drain excess oil.
Prepare the Milky filling
Combine powdered, evaporated, and condensed milk into a smooth paste.
Transfer the filling into a piping bag.
Poke a hole into each doughnut with a knife and fill it with the milk mixture.
Serve immediately, as the filling may harden if left too long.
Emmanuella is of Blooming Heritage Secondary School, Abuja
