• 1 1/4 cups (150g) all-purpose flour
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60mL) oil
  • 1/2 cup (153g) Eagle Brand®Sweetened Condensed Milk
  • 2 Tbsp (25g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (56g) sour cream



  • Preheat the oven to 425F and grease a donut pan.
  • Combine the flour, baking powder and salt and set the dry ingredients aside.
  • Combine the oil, Eagle Brand® Sweetened Condensed Milk, light brown sugar, eggs, vanilla and sour cream until the mixture is completely smooth.
  • Fold in the dry ingredients just until the last streak of flour is combined.
  • Fill a piping bag with the batter and pipe into the donut molds about 3/4 full. Bake for 8 minutes, just until they start to look golden and the center springs back when you press on it.
  • Remove the donuts from the oven and invert them onto a cooling rack. Repeat this process with the rest of the batter.
  • To make the glaze, whisk the cocoa powder into the Eagle Brand® Sweetened Condensed milk until it’s fully combined.
  • Dip the top half of the donuts into the glaze & serve. Store remaining donuts in an airtight container.

Recipe by Bernice from Baran Bakery