Fried Bun With Condensed Milk Recipe

Activate yeast and mix wet ingredients

Pour the warm milk into a small bowl. Sprinkle the instant yeast and 1 teaspoon of the granulated sugar over the milk. Let sit 5–8 minutes until foamy. In a separate small bowl whisk the egg with the melted butter. If yeast does not foam, discard and try with new yeast or slightly warmer milk.

Combine dry ingredients

In a large mixing bowl combine the all-purpose flour, remaining 1 tablespoon granulated sugar, and salt. Stir to blend evenly.

Form the dough

Make a well in the center of the flour mixture. Pour in the yeast-milk mixture and the egg-butter mixture. Use a wooden spoon or your hand to combine until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning once so the top is lightly oiled. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Shape buns

Punch down the risen dough to release gas. Turn out onto a lightly floured surface and divide into 12 equal pieces (about 50–60 g each). Shape each piece into a smooth round bun by tucking edges under and rolling on the work surface. Place shaped buns seam-side down on a tray, cover with a towel, and let rest 20–30 minutes until slightly puffy (they don't need to double).

Heat oil

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 to 1 1/2 inches (enough to partially submerge the buns). Heat the oil over medium heat to 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a small piece of dough—bubbles should form and it should rise slowly without browning immediately.

Fry buns

Working in batches of 3–4 (do not overcrowd), carefully add buns seam-side up to the hot oil. Fry for about 2–3 minutes per side, turning with tongs or a slotted spoon, until golden-brown and puffed. Adjust the heat as needed so the exterior browns evenly without burning before the interior cooks through. Total fry time per batch ~4–6 minutes. Remove buns to a paper towel–lined tray to drain briefly.

Finish and serve

While still warm (but cool enough to handle), serve the fried buns with sweetened condensed milk on the side for dipping or drizzle the condensed milk over the buns. Optionally dust with powdered sugar. For a glossy finish, warm the condensed milk slightly before serving so it pours easily.

Storage

Fried buns are best eaten the day they are made. To store, cool completely and keep in an airtight container at room temperature for 1 day. Reheat gently in a low oven (300°F / 150°C) for 5–7 minutes to restore crispness. Do not refrigerate with condensed milk.