Bonuts Recipe

Warm milk and melt butter

Warm the milk to about 100–110°F (slightly warm to the touch) and stir in the 4 tablespoons of unsalted butter until melted. Let cool to about 95–100°F if necessary (warm but not hot).

Activate yeast

In a large mixing bowl or the bowl of a stand mixer, combine 1 tablespoon granulated sugar and 2 teaspoons instant dry yeast with the warm milk-butter mixture. Let sit 5–8 minutes until foamy. (If using instant yeast that does not foam, proceed to next step.)

Mix dough

Add 4 cups all-purpose flour, 1 teaspoon salt, 2 large eggs, and 1 teaspoon vanilla extract to the bowl. Using a dough hook on low speed (or wooden spoon by hand), mix until the ingredients come together into a shaggy dough, about 2–3 minutes.

Knead

Increase mixer speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 10–12 minutes, adding small amounts of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Shape bonuts

Punch down the dough and turn onto a lightly floured surface. Roll dough to about 1/2-inch thickness. Using a 3-inch round cutter, cut circles. For bonuts (filled donut holes), either cut 1 1/4-inch rounds for smaller balls or use the scraps rolled into logs and cut into 1-inch pieces. Place cut pieces on parchment-lined baking sheets, cover lightly, and let rest 20–30 minutes until puffy.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy pot (enough to allow pieces to float with about 2 inches depth). Heat oil to 350°F (177°C). Use a thermometer to maintain temperature. If you don’t have a thermometer, test with a small piece of dough: it should sizzle and brown in about 45–60 seconds per side.

Fry bonuts

Working in small batches (do not overcrowd), gently slide dough pieces into the hot oil. Fry until golden brown on one side, about 45–60 seconds, then flip and fry another 45–60 seconds until evenly golden and cooked through. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain briefly.

Brush with butter

While still warm, brush each bonut lightly with melted butter to help toppings adhere and add flavor.

Make condensed-milk filling

In a small bowl, whisk 1 cup sweetened condensed milk with softened 4 oz cream cheese until smooth and homogenous. This creates a thick, sweet filling suitable for piping. If mixture is too thick to pipe, thin with 1–2 teaspoons warm milk.

Prepare cinnamon sugar

In a shallow bowl, combine 1 cup powdered sugar (or substitute 1/2 cup granulated sugar) with 1 teaspoon ground cinnamon. Toss warm bonuts in the cinnamon sugar to coat after brushing with butter.

Prepare chocolate dust

For a chocolate-coated variation, mix 2 tablespoons unsweetened cocoa powder into 1/4 cup powdered sugar (from the 1 cup total if using) or simply dip in 4 oz melted dark chocolate. To dip: hold each bonut by one edge and partially dip into melted chocolate, letting excess drip off, then place on rack to set.

Fill bonuts

Fit a piping bag with a small round tip (about 1/8–1/4 inch) and fill with the condensed-milk and cream cheese filling. Insert the tip into the side of each warm bonut and squeeze gently to inject about 1–1.5 tablespoons filling into each. You should feel the bonut soften slightly; avoid overfilling. Wipe piping tip between uses.

Finish and serve

After filling, toss or dust bonuts in the cinnamon sugar or brush/dip with melted chocolate and allow any chocolate to set for a few minutes. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days (best same day).