Every year for my birthday, I like to challenge myself to make a dessert that intimidates me! To kick off the last year of my 30s, I decided to recreate a dessert I fell in love with during my first visit to Win Son: Fried Milk Dough Sundaes with Peanuts and Cilantro-Mint Sauce!
This dessert has quite a few steps, so I divided the process over two days. On the first day, I prepared chopped peanuts sautéed in brown butter, made a simple syrup sauce with fresh mint and cilantro, and prepped the dough for its overnight chill in the refrigerator. The only hiccup I encountered was that the dough was slightly too wet, but I easily fixed it with some extra flour.
The next day, I shaped the dough into 6 balls, covered them, and let them proof for 3 hours. This is where I encountered my second issue – the balls of dough were so large that while frying the outside turned dark brown before the insides finished cooking – leading to dense donuts with raw dough in the middle. To solve this, I baked the donuts until they were fully cooked, although they were still a bit dense.
After all the effort, it was time to assemble and indulge – the donuts were sliced in half, generously topped with vanilla ice cream and drizzled with the mint-cilantro sauce. Condensed milk was added to the top of the donut, followed by a sprinkle of peanuts and garnished with mint and cilantro sprigs.
It’s a massive, decadent dessert – Alex and I were so full after just splitting one serving!
Book: Win Son Cookbook, page 227
Rating: 4/5
How Easy Is That: Hard
Store-Bought Is Fine: doughnuts
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
