Deep Fried Bun With Condensed Milk Recipe

Activate yeast (if desired)

In a small bowl, combine warmed milk (about 1 cup) with 1 tablespoon of the granulated sugar and the instant dry yeast. Let sit 5–8 minutes until foamy. (Note: with instant yeast you can also mix dry directly with flour and proceed; this step ensures activity.)

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together 3 cups all-purpose flour, remaining 1 tablespoon sugar, and 1 teaspoon salt.

Add the proofed yeast and milk mixture (or warmed milk if skipping proofing), 1 softened tablespoon of butter and the egg into the flour. Mix on low speed or stir with a wooden spoon until the dough comes together, about 2 minutes.

Knead the dough: If using a stand mixer, knead with the dough hook on medium-low for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. During the last minute, add the remaining 1 tablespoon softened butter and knead until incorporated.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

After the dough has doubled, gently deflate it on a lightly floured surface. Divide the dough into 12 equal pieces (about 50–60 g each). Roll each piece into a smooth ball.

Optional filled version: Flatten a ball into a 3-inch disk, place 1 teaspoon (about 1/2 tbsp) to 1 tablespoon of filling (red bean paste or Nutella) in the center, fold edges up and pinch to seal completely, then gently roll the sealed ball between your palms to smooth. Ensure there are no gaps to prevent filling leakage during frying.

If making plain buns, simply roll each portion to a smooth ball and slightly flatten so it fries evenly (about 1/2 inch thick). Place shaped buns on a baking sheet lined with parchment, cover lightly, and let rest for 20–30 minutes until puffy.

Heat at least 2 inches of neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough; it should sizzle and come up slowly, browning in about 60–90 seconds.

Gently lower 2–4 buns into the oil (do not overcrowd the pot). Fry for 1.5–2 minutes on the first side until golden, then flip and fry another 1–1.5 minutes until evenly golden brown. Total fry time per batch: about 3–3.5 minutes depending on size and oil temperature.

Use a slotted spoon to transfer fried buns to a wire rack set over a baking sheet or to paper towels to drain briefly. Let cool 2–3 minutes — buns should be warm but not piping hot when served with condensed milk.

Serve 2–3 buns per person as an appetizer. Provide small bowls of sweetened condensed milk (about 1/2–1 tablespoon per person) for dipping. Optionally dust with a light sprinkle of powdered sugar before serving.