I enjoy this recipe because it delivers a crispy exterior and a creamy, spiced center in every bite. I like how the dough fries up light and airy, while the melktert filling adds a rich custard flavor that’s gently kissed with cinnamon. I also appreciate that these mini donuts are perfectly portioned, making them ideal for sharing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups all-purpose flour 2¼ tsp instant yeast 2 tbsp sugar 1 tsp salt 1½ cups warm water 2 tbsp vegetable oil (plus extra for frying) 2 cups whole milk 1 cinnamon stick 2 tbsp butter ½ cup sugar 3 tbsp cornstarch 2 large eggs 1 tsp vanilla extract ½ tsp ground cinnamon (plus extra for dusting)
Directions
I start by combining the flour, yeast, sugar, and salt in a large bowl. I add the warm water and vegetable oil, mixing until a smooth, elastic dough forms. I transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for about 45 to 60 minutes, until doubled in size.
While the dough rises, I prepare the melktert filling. I heat the milk with the cinnamon stick in a saucepan until it’s just below simmering. I remove it from the heat and let it steep for 10 minutes to infuse the flavor.
In a separate bowl, I whisk together the sugar, cornstarch, and eggs. I slowly temper the egg mixture with the warm milk, then return everything to the saucepan. I cook the mixture over medium heat until it thickens, stirring constantly. Once thick, I stir in the butter, vanilla extract, and ground cinnamon. I place plastic wrap directly on the surface and chill the custard until completely cool.
After the dough has risen, I punch it down and roll it out to about ½-inch thickness. I cut it into 2-inch rounds and place them on a parchment-lined sheet. I cover them lightly and let them rise again for 15 to 20 minutes.
I heat oil to 350°F (175°C) and fry the dough rounds in small batches for 1 to 2 minutes per side, until golden brown. I drain them on paper towels.
Once slightly cooled, I cut a small slit in each donut and pipe in the chilled melktert filling. I finish by dusting them with cinnamon sugar and serve them warm.
Servings and Timing
Yield: 18–20 mini donuts Prep Time: 30 minutes Cook Time: 20 minutes Rise Time: About 1 hour Total Time: 1 hour 50 minutes
Variations
I sometimes add a pinch of nutmeg to the custard for extra warmth. When I want a sweeter finish, I roll the fried donuts in cinnamon sugar before filling them. I also like experimenting with a chocolate drizzle on top for a modern twist.
Storage/Reheating
I find these donuts are best enjoyed fresh. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them briefly in a low oven to restore some crispness, though I avoid overheating so the filling stays creamy.
FAQs
Can I make the custard ahead of time?
Yes, I often prepare the melktert filling a day in advance and keep it chilled until ready to use.
How do I know when the oil is ready for frying?
I use a thermometer to ensure it reaches 350°F (175°C) for even browning.
Can I bake these instead of frying?
I can bake them, but I find frying gives the authentic crispy texture.
Why is my custard too thin?
I make sure to cook it long enough for the cornstarch to fully thicken the mixture.
Can I freeze the donuts?
I prefer freezing them unfilled and adding fresh custard after thawing.
How do I keep the oil temperature stable?
I fry in small batches and allow the oil to return to temperature between batches.
What if I don’t have a piping bag?
I use a zip-top bag with a small corner snipped off.
Can I use active dry yeast instead of instant?
Yes, I dissolve it in warm water first before mixing.
How do I prevent greasy donuts?
I ensure the oil is at the correct temperature and drain them well on paper towels.
Are these served warm or cold?
I enjoy them slightly warm with cool custard inside for the best contrast.
Conclusion
I find these Mini Vetkoek Donuts with Melktert Filling to be a delightful fusion of crispy fried dough and creamy cinnamon custard. The balance of textures and flavors makes them unforgettable, and whenever I make them, they disappear quickly. This recipe brings comfort and a touch of tradition together in every bite.
Mini Vetkoek Donuts filled with creamy melktert custard, featuring a crisp golden exterior and a smooth cinnamon-infused center. This comforting fusion treat is perfect for sharing and delivers a delicious contrast of textures in every bite.
Ingredients
4 cups all-purpose flour
2¼ teaspoons instant yeast
2 tablespoons sugar
1 teaspoon salt
1½ cups warm water
2 tablespoons vegetable oil (plus extra for frying)
2 cups whole milk
1 cinnamon stick
2 tablespoons butter
½ cup sugar
3 tablespoons cornstarch
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (plus extra for dusting)
Instructions
In a large bowl, combine flour, yeast, sugar, and salt.
Add warm water and vegetable oil, mixing until a smooth, elastic dough forms.
Transfer dough to a lightly oiled bowl, cover, and let rise for 45–60 minutes until doubled in size.
Heat milk with the cinnamon stick in a saucepan until just below simmering. Remove from heat and let steep for 10 minutes.
In a separate bowl, whisk sugar, cornstarch, and eggs.
Slowly temper the egg mixture with the warm milk, then return to the saucepan.
Cook over medium heat, stirring constantly, until thickened.
Stir in butter, vanilla extract, and ground cinnamon. Cover with plastic wrap directly on the surface and chill completely.
Punch down the risen dough and roll out to ½-inch thickness.
Cut into 2-inch rounds and place on a parchment-lined sheet. Cover and let rise again for 15–20 minutes.
Heat oil to 350°F (175°C) and fry dough rounds in small batches for 1–2 minutes per side until golden brown.
Drain on paper towels and allow to cool slightly.
Cut a small slit in each donut and pipe in the chilled melktert filling.
Dust with cinnamon sugar and serve warm.
Notes
Maintain oil temperature at 350°F (175°C) for even frying.
Custard can be prepared a day in advance and refrigerated.
Freeze donuts unfilled and add fresh custard after thawing.
Use a zip-top bag with a snipped corner if you don’t have a piping bag.
