rich with cardamom spice
Say hello to my latest dessert obsession: Milk Toffee Donuts 🍩✨ Inspired by the iconic Sri Lankan sweet treat, these donuts take everything you love about milk toffee — the rich caramelized condensed milk, the crunch of toasted cashews, that hint of vanilla — and layer it over a fluffy, spiced donut.
The dough is soft and cozy with cardamom and nutmeg running through it, then comes the real star: a thick, glossy milk toffee glaze that drips down the sides and sets just enough to get sticky and irresistible. One bite and you’ve got creamy sweetness, a little crunch, and all the nostalgic vibes of Sri Lankan milk toffee — but in donut form.
Milk Toffee Donuts
Description
Sri Lankan-inspired milk toffee donuts 🍩 A rich dessert with cardamom spice, sweet glaze, and toasted cashews.
Ingredients
Donuts
Milk Toffee Fudge
Instructions
- In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- In a large bowl, whisk eggs, melted butter, cardamom, and nutmeg. Add the yeast mixture.
- Gradually mix in flour to form a soft dough. Knead for 8–10 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
- Roll out the dough to ½-inch thick and cut into donut shapes.
- Place on a lined tray, cover, and let rise again for 30 minutes.
- Heat oil to 350°F (175°C) and fry donuts in batches until golden brown on both sides. Drain on paper towels.
- In a saucepan, add condensed milk, sugar, and butter. Cook over medium heat, stirring constantly until thickened and golden brown (about 12–15 minutes).
- Stir in vanilla and salt. Mix well, then remove from heat.
- While still warm (but not too hot), spoon or drizzle the milk toffee glaze over the donuts and top with crushed roasted cashews. Let set slightly before serving.
