Deep – Fried Mini Buns Recipe

Activate yeast

In a small bowl, combine the warmed milk (0.5 cup) and warm water (0.25 cup) with 1 teaspoon of the granulated sugar from the dough ingredients (reduce total sugar used later). Sprinkle the instant dry yeast (2 tsp) over the liquid, stir gently, and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together all-purpose flour (2.5 cups), the remaining granulated sugar (about 2 tbsp), and fine sea salt (0.5 tsp).

Combine wet and dry

Make a well in the flour mixture. Add the foamy yeast mixture, melted butter (3 tbsp), and the large egg (1). Mix with a wooden spoon or stand mixer fitted with the dough hook on low until the dough comes together, about 2–3 minutes.

Knead

Knead the dough by hand on a lightly floured surface or with the mixer on medium for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1 tsp water at a time.

First rise

Form the dough into a ball, lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Divide dough

Gently deflate the risen dough and turn onto a lightly floured surface. Divide the dough into 12 equal pieces (about 35–40 g each). Roll each piece into a smooth ball.

Fill if desired

If you want condensed milk inside, flatten each ball into a 2.5–3 inch disk. Place about 1 teaspoon of sweetened condensed milk (use roughly 3–4 tbsp total for filling across 12 buns) in the center, then gather the edges and pinch to seal tightly, rolling again to form smooth filled balls. Make sure seams are sealed to avoid leaks during frying. Alternatively, skip filling and plan to dip after frying.

Rest before frying

Place the shaped balls on a tray lined with parchment, seam-side down, leaving 1–2 inches between them. Cover loosely with plastic wrap and let rest 20–30 minutes to relax and puff slightly.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2.5 inches (use approximately 1.5 cups in a small pot; add more if using a larger pot). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and brown in about 45–60 seconds.

Fry in batches

Carefully add 3–4 mini buns to the oil seam-side down, leaving room to move. Fry, turning gently with a slotted spoon or spider, until golden brown on all sides, about 2–3 minutes per side and 4–6 minutes total per batch depending on size and oil temperature. Adjust heat as necessary to maintain 325–350°F (160–175°C) for even cooking without over-browning.

Drain

Use a slotted spoon to transfer fried buns to a paper towel–lined tray to drain excess oil. Let cool for 2–3 minutes before handling further.

Serve with condensed milk

Arrange the warm mini buns on a plate. Provide the remaining sweetened condensed milk (reserve about 1/2 cup for dipping/serving) in a small bowl for dipping. Optionally dust the buns lightly with powdered sugar (2 tbsp) for presentation. If you left the buns unfilled, you can also spoon or drizzle condensed milk into a small piping bag and inject about 1 teaspoon into each bun after frying using a thin nozzle.

Storage

Store any leftovers in an airtight container at room temperature for up to 1 day; for longer storage, refrigerate up to 2 days and reheat briefly in a 300°F (150°C) oven for 5–7 minutes or warm in an air fryer to refresh. Note that fried buns are best fresh.