Servings: 10 people
Calories: 240kcal
Cost: $15
Equipment
- Mixer or whisk
- Large mixing bowls
- Deep frying pan
- Saucepan
- Pastry bag with nozzle
- Absorbent paper towels
Ingredients
- 5 eggs eggs
- 1 glass vegetable oil
- 6 tablespoons sugar
- 250 ml hot milk
- 1 pinch pinch salt
- to taste vanilla
- 2 tablespoons dry biological yeast
- 800-1000 g wheat flour
- 1 liter milk
- 2 egg yolks sifted egg yolks
- 1 tablespoon margarine with salt
- 1 can condensed milk
- 6 tablespoons corn starch
- to taste vanilla
- 1 box milk cream to add later
Instructions
- Blend the eggs, oil, sugar, hot milk, salt, vanilla, and yeast until smooth, then add flour gradually and knead until dough is soft and elastic.
- Shape the dough into small balls, cover with a towel, and let rest for 40-50 minutes.
- Heat oil in a deep pan and fry the dough balls until golden brown, then transfer to absorbent paper.
- Combine milk, sifted egg yolks, margarine, condensed milk, corn starch, and vanilla in a saucepan over low heat, stirring constantly until thick.
- Cool the cream slightly, then stir in the milk cream. Fill the fried balls with cream and roll in sugar while warm.
Notes
For richer flavor, use butter instead of margarine. If you're looking to lighten the recipe, try a baked version instead of frying. Store unfilled dough balls in an airtight container at room temperature for up to two days, and filled ones in the refrigerator. Consider rolling the filled balls in cinnamon sugar for a delightful twist!
Nutrition
Calories: 240kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 60mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 200IU | Calcium: 100mg | Iron: 1mg
Tried this recipe?Let us know how it was!