1 cup warm 110ºF water (240 ml)
1 14 oz. can Eagle Brand Sweetened Condensed Milk 396 grams
1 tbsp active dry yeast 9 grams
2 large eggs lightly beaten
5 to 6 cups all-purpose flour 637 to 765 grams
3/4 tsp salt
5 tbsp softened unsalted butter
1/2 cup granulated sugar
1/3 cup jelly store-bought or homemade
12 oz. raspberries frozen or fresh
1/3 cup granulated sugar
2 tbsp lemon juice
2 tbsp cornstarch
4 tbsp cold water
2 quarts oil
Sweetened Condensed Milk Donuts Dough
• Place the warm water in the bowl of a stand mixer, or in a large bowl. Add about 1 tbsp of the Eagle Brand® Sweetened Condensed Milk and stir. Reserve the rest.
• Add the yeast and mix to combine. Let the mixture sit for 5 to 10 minutes, until it becomes puffy and foamy.
• Add the rest of the sweetened condensed milk, the eggs, and 5 cups of flour, and the salt to the bowl. Set the remaining cup of flour aside for later.
• Begin mixing all the ingredients with a spatula, or with the dough hook of the stand mixer.
• Once almost all the dry ingredients have been incorporated to the dough, add about half of the butter and continue to mix the dough to incorporate the butter in.
• Add the rest of the butter and mix to combine.
• Continue to mix the dough on low speed with the dough hook, or with a spatula. The dough should be coming together. If it is too wet, start adding a bit more flour from the final cup of flour that you set aside.
• Start kneading the dough by hand on the counter, or continue to use the dough hook.
• Knead the dough for about 10 minutes if doing by hand, and about 8 minutes if using the mixer.
• During the kneading process, add more of the flour to the dough.
• Once done kneading, the dough shouldn’t feel too sticky, it should feel very smooth, and almost like a play-dough consistency.
• Coat a large bowl with oil.
• Place the dough in the bowl.
• Now you have two options, number one is to place the dough directly in the fridge. The second option is to let the dough rise at room temperature for 2 hours, then punch it down (deflate the dough), and put it in the fridge for a second rise.
• Regardless, the dough should rest in the fridge for about 12 hours.
• The next day, remove the dough from the fridge and turn it onto a floured counter.
• Use a rolling pin to roll out the dough to about 1/2” thick.
• Use round cutters to cut donuts out of the rolled out dough.
• I used a 2.75” cutter.
• Place the cut out donuts on a baking sheet lined with parchment paper and lightly sprinkled with flour.
• Cover the donuts with a piece of plastic wrap or a clean kitchen towel.
• Gather the leftover dough and knead it gently to help it come together. Then roll it until it’s about 1/2” thick.
• Cut more donuts out of the dough and also place them on a baking sheet lines with parchment.
• I don’t recommend rolling out the remaining dough into donuts anymore since it will be too over worked at this point and the donuts won’t be able to hold a nice shape. You could cut smaller donut holes with a 1” cutter, or you can read the notes for my instructions on how to make apple fritters with the leftover dough.
• In any case, let the donuts rest at room temperature for about 60-90 minutes, until they have puffed up.
• Touch a donut gently, and your finger should form a very slight indent that won’t spring back too fast.
• At that point, you can start frying the donuts.
• To fry the donuts, heat up some oil such as canola, vegetable oil, or even shortening in a frying pan. You should have about 2 inches of oil at least in the pan, depending on the size of the pan you will need about 2 quarts of oil.
• Place a thermometer on the side of the pan. It’s very important to have a thermometer to control the temperature of the oil, if the oil is too hot, it will burn the outside of the donuts without cooking the inside, and if the oil is too cold, it will make the donuts greasy.
• The ideal temperature is between 350ºF and 360ºF.
• Once the oil achieves that temperature, place a couple of donuts in the pan gently so the oil doesn’t splash.
• Let the donuts fry for about 1 minute, then flip it to the other side.
• They should be golden and puffed up. Remove them with a slotted spoon to a plate lined with paper towels, or to a rack.
• Repeat with all the donuts. Don’t over crowd the pan, fry 2 to 4 donuts at a time.
• While the donuts are still hot, coat them in the granulated sugar.
• Let them cool down for another 15 minutes before filling with the jam.
• To fill the donuts, you can place the jelly inside of a piping bag fitted with a pastry cream tip, which is a long and thin piping tip. Or you can use something like a boba straw to make a hole in the donuts, and then use a regular round small piping tip to pipe the filling in.
• Another option would be to slice the donuts in half like a sandwich and spoon the jam in.
• These donuts are best enjoyed fresh.
• Place the raspberry, the sugar, and the lemon juice in a small saucepan.
• Bring the mixture to a boil over medium-high heat. Turn the heat down to medium and continue to cook for about 10 minutes, stirring occasionally.
• Meanwhile dissolve the cornstarch in the water.
• Once the raspberries have cooked down and broken apart, add the cornstarch mixture in and immediately begin stirring so it doesn’t clump up.
• Cook the jelly for a couple of minutes, stirring.
• Once thick, pour the jelly over a strainer to remove the seeds. It’s important to remove the seeds or any larger pieces of fruit so they don’t clog the piping tip.
• Use a spoon to stir the jelly to make sure to strain out all the liquid. At the end, you should have the seeds in between a dry looking mixture.
• Discard the seeds.
• Place the jelly in a bowl and then in the fridge for at least 2 hours, and up to 10 days.