Make sure the oil is at the right temperature—too hot and the outside will burn before the inside cooks, too cool and the dough will absorb too much oil. Use a small cookie scoop or two spoons to keep your puffs uniform in size, which helps them cook evenly. Don’t overcrowd the pan, and drain well before tossing in sugar.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Vegetable oil, for frying
1/2 cup sweetened condensed milk
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Directions
In a bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and vanilla. Add the wet ingredients to the dry and stir until just combined. Heat oil in a medium saucepan to 350°F. Using a small scoop or spoon, carefully drop tablespoon-sized portions of batter into the oil, frying in batches. Cook for about 2–3 minutes per side or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. While still warm, toss in a mixture of cinnamon and sugar. Drizzle or serve with condensed milk for dipping.
Additional Tips or Variations
Add a pinch of nutmeg to the batter for classic doughnut flavor. For extra indulgence, fill the puffs with a piping of condensed milk after frying. Try rolling them in powdered sugar instead of cinnamon sugar for a different finish, or add a touch of orange zest to the batter for a citrus twist.