Mongolian-inspired Sweet Milk Buns

Ingredients

In this Mongolian adaptation of the Portuguese malasadas, we incorporate traditional Mongolian ingredients to infuse the buns with a unique flavor profile. The original malasadas are typically plain or filled with sweet fillings, while our Mongolian-inspired version incorporates ingredients like Mongolian milk, Mongolian honey, and Mongolian spices to create a distinct taste that reflects the flavors of Mongolian cuisine. We alse have the original recipe for Malasadas, so you can check it out.

• 2 cups (470ml) Mongolian milk 2 cups (470ml) Mongolian milk
• 1/4 cup (60g) Mongolian honey 1/4 cup (60g) Mongolian honey
• 2 tablespoons (30g) Mongolian butter, melted 2 tablespoons (30g) Mongolian butter, melted
• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 2 teaspoons (8g) instant yeast 2 teaspoons (8g) instant yeast
• 1/4 teaspoon (1g) Mongolian salt 1/4 teaspoon (1g) Mongolian salt
• 1/4 teaspoon (1g) Mongolian cinnamon 1/4 teaspoon (1g) Mongolian cinnamon
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 7g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a small saucepan, heat the Mongolian milk until warm. Remove from heat and stir in the Mongolian honey and melted Mongolian butter until well combined.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, instant yeast, Mongolian salt, and Mongolian cinnamon. Make a well in the center and pour in the warm milk mixture.
3. 3.
   Mix the ingredients together until a sticky dough forms. Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and divide it into small portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
6. 6.
   In a deep pot or fryer, heat vegetable oil to 180°C (350°F). Carefully drop the risen dough balls into the hot oil, frying them in batches until golden brown on all sides.
7. 7.
   Remove the fried buns from the oil and drain them on a paper towel-lined plate. Dust with powdered sugar while still warm.
8. 8.
   Serve the Mongolian-inspired sweet milk buns warm and enjoy their soft, sweet, and aromatic flavors.

Treat your ingredients with care...

• Mongolian milk — Use fresh Mongolian milk for the best flavor and texture. If unavailable, you can substitute with regular milk.
• Mongolian honey — Opt for high-quality Mongolian honey to enhance the sweetness and aroma of the buns.
• Mongolian butter — If Mongolian butter is not accessible, you can substitute with unsalted butter.

Tips & Tricks

• For a richer flavor, you can add a pinch of Mongolian cardamom or nutmeg to the dough.
• Ensure the oil is at the correct temperature before frying to achieve a crispy exterior and a fully cooked interior.
• Dust the buns with powdered sugar while they are still warm to allow it to adhere better.

Serving advice

Serve the Mongolian-inspired sweet milk buns warm for the best taste and texture. They can be enjoyed on their own or paired with a cup of Mongolian tea.

Presentation advice

Arrange the Mongolian-inspired sweet milk buns on a platter and dust them generously with powdered sugar. You can also serve them in a traditional Mongolian bowl or plate for an authentic touch.