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Serving: Best served warm with extra condensed milk drizzled on top or on the side for dipping.
Storage: Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in the oven or air fryer for a crisp exterior.
Variations:
Nutmeg Kick: Add a pinch of nutmeg to the cinnamon-sugar coating for a deeper spice profile.
Custard Filling: Use traditional melktert custard as a filling instead of condensed milk for an authentic twist.
Chocolate Dip: Serve with a side of melted chocolate for dipping.
FAQ:
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but cake flour gives a softer, fluffier texture. If using all-purpose flour, subtract 2 tablespoons per cup and replace with cornstarch.
Q: How do I know the oil is the right temperature?
A: Test with a small piece of dough—it should sizzle and float within a few seconds. A kitchen thermometer is the most accurate tool.
Q: Can I bake these instead of frying?
A: These are best fried for that classic doughnut texture, but you can air fry them at 350°F (175°C) for about 8–10 minutes if you prefer a lighter version.
Enjoy these irresistible Melktert Bombs—crispy, creamy, and filled with sweet nostalgia!
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