There’s something magical about the scent of cinnamon wafting through a warm kitchen. It instantly takes me back to my grandmother’s cozy home, where she’d always have something delicious baking in the oven. One of my favorites? Her cinnamon-spiced doughnut puffs—fluffy, tender bites with a rich custard center that reminded me of South African melktert. Today, I’m sharing a modern twist on her classic: Cinnamon Doughnut Puffs (Melktert Bombs).
These delightful doughnut puffs are soft, sweet, and filled with a creamy vanilla custard, then rolled in cinnamon sugar for that nostalgic, irresistible finish. Inspired by American baking comfort and a nod to South African melktert, this recipe blends the best of both worlds, making it the perfect treat for cozy winters or sunny summer brunches.
Why You’ll Love These Cinnamon Doughnut Puffs (Melktert Bombs)
- Easy to make with pantry staples.
- Versatile—serve warm in winter or chilled in summer.
- Custard-filled surprise in every bite.
- Crowd-pleaser for breakfast, dessert, or snacks.
Ingredients
For the Doughnut Puffs:
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ cup granulated sugar
- 1 large egg
- 1 cup whole milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Oil, for deep frying
For the Custard Filling (Melktert Style):
- 1 cup whole milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 egg yolk
- 1 tsp vanilla extract
- Pinch of salt
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Prep and Cook Time
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Cooling & Filling Time: 30 minutes
- Total Time: ~1 hour 10 minutes
Instructions
Step 1: Make the Custard Filling
- In a small saucepan, combine milk, sugar, and cornstarch.
- Whisk over medium heat until sugar dissolves.
- In a bowl, whisk the egg yolk and slowly temper it with a bit of the warm milk mixture.
- Pour the egg mixture back into the saucepan, stirring constantly until it thickens.
- Remove from heat, stir in vanilla and a pinch of salt.
- Let it cool completely, then transfer to a piping bag. Chill for 30 minutes.
Step 2: Prepare the Doughnut Batter
- In a large bowl, whisk together cake flour, baking powder, salt, cinnamon, and sugar.
- In a separate bowl, beat the egg with milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients; stir until just mixed. The batter should be thick.
Step 3: Fry the Puffs
- Heat oil in a deep pot to 350°F (175°C).
- Use a small ice cream scoop or tablespoon to drop batter into the oil.
- Fry in batches, turning occasionally, until golden brown (about 3-4 minutes).
- Remove with a slotted spoon and drain on paper towels.
Step 4: Fill and Coat
- Once slightly cooled, use a skewer to poke a small hole in each puff.
- Pipe the custard filling into the center.
- Roll each puff in the cinnamon sugar mixture while still warm.
Tips for Success
- Use cake flour for extra tender puffs.
- Keep the oil at a steady temperature to ensure even cooking.
- Don’t overfill—just a small spoonful of custard makes the perfect bite.
- You can prepare the custard the night before for easy assembly.
Make Ahead & Storage
- Make Ahead: You can prepare the dough batter and custard up to 24 hours in advance. Store in separate airtight containers in the fridge.
- Storage: Store filled doughnuts in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy chilled.
- Freezing: Freeze unfilled, fried doughnut puffs for up to 1 month. Thaw, warm, and fill when ready.
Serving Suggestions
- Dust with extra powdered sugar for a festive look.
- Serve with a scoop of vanilla ice cream on warm days.
- Pair with coffee or spiced tea in winter.
Variations
- Nutmeg & Orange Zest: Add ¼ tsp nutmeg and some orange zest to the batter for a holiday feel.
- Chocolate Custard: Swap vanilla for chocolate custard for a decadent twist.