My brother has a proclivity for drinking Milo in the morning as though he were a retired man enjoying his Americano. He interminably stirs his drink while proclaiming “I feel like I’m drinking coffee!” until it turns cold. Every time I come down khổng lồ eat my oatmeal, I have to lớn endure the clinking noise he makes with his mug và teaspoon which sounds as if I was at a wedding and the couple is about to lớn kiss. I had to lớn find a way for him to enjoy his beloved “coffee” in a subtler manner, so I can read my book in peace.

lớn arrive at a feasible solution, I decided to chú ý down food I can incorporate malted chocolate powder into. A Milo-filled brioche donut was first on the list, và it seemed straightforward enough to lớn make. Unsurprisingly enough I was wrong. Again. But, that is my fault because the cookbook makes it seem so easy through the images they have provided. I altered the measurements of the ingredients to make it much easier for trang chủ bakers in the Philippines khổng lồ make.

Here are some of my tips for when you decide to make this recipe. First of all, vì chưng not follow just any recipe especially if the tác giả comes from a different country that experiences và inhabits an entirely disparate climate type. Second, if you have a thermometer, vì chưng not be lazy. Use it to lớn monitor the temperature of the oil when frying because a mere 20 degrees difference in the oil’s temperature can result in a whole darker shade of gold or brown for your donut. & lastly, be patient và do not keep flipping the donuts until it has reached your desired màu sắc on each side. If you bởi so, the coloring will not turn out even. When you consider all these notes, you will be left with the most mouthwatering brioche donut with the crispest exterior & the butteriest melt-in-your-mouth center.

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Yields 20 donuts


~ Ingredients ~

Brioche Dough

600g bread flour

15 grams salt

80 grams white sugar

8 grams instant dry yeast

125 mL milk

4 eggs

270 grams unsalted butter, room temp

Oil for frying

Milo Pastry Cream

1 large egg

3 egg yolks

30 grams cornstarch

1⁄4 teaspoon salt

300 grams hot milk

75 grams sugar

30 grams unsalted butter

1⁄2 teaspoon vanilla extract

50 grams or 2 packets milo powdered drink

Sugar for donuts

~ Procedure ~

Brioche Dough

In a stand mixer with a dough hook attachment, combine bread flour, salt, sugar & yeast.

In another bowl, crack mở cửa the eggs và mix them with the milk. Pour this mixture into the mixer slowly.

Slowly showroom the butter into the dough.

Let it knead for 20-25 minutes until a windowpane can be formed without the dough tearing.

Once ready, remove the dough from the mixer, knead it a little more và divide them into 20 balls. Each weighs around 50 grams.

Roll each portion into perfect spheres and place them on top of square pieces of parchment paper.

Let the donuts rise for 1 hour.

Once the dough has doubled in size, heat 3 inches of oil in a deep pan until it reaches 300°F.

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Fry each donut for 3-4 minutes, 1.5-2 minutes on each side.

Use a slotted spoon or kitchen spider to retrieve the donuts và place them on a rack khổng lồ cool.

Milo Pastry Cream

Let the Milo powder dissolve in the hot milk.

Boil some water in a medium saucepan.

Combine the large egg, egg yolks, cornstarch, salt, milk, sugar, unsalted butter and vanilla extract into a bowl.

Place the bowl on top of the saucepan with boiling water và lower the heat to create a makeshift Bain-marie or double boiler. Using a spatula, constantly mix the pastry cream until thick. This took me around 4 minutes.

Put the mixture through a sieve khổng lồ get rid of clumps.

Place it in a piping bag & let it chill.


Using a chopstick, poke a hole on the side of the donut.

Cover each donut with sugar.

Fill each donut with pastry cream.

Top the ends with extra Milo bits, serve & enjoy!

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