|1 cup||full cream milk|
|1||cinnamon stick — plus ¼ teaspoon ground cinnamon|
|1/4 tsp||ground nutmeg|
|1 tbsp||cake flour|
|1 tbsp||custard powder|
|1 tsp||vanilla essence|
|1 cup plus 1 tbsp||self-raising flour|
|1/2 cup||vanilla custard flavoured yoghurt — or any yoghurt of choice|
|2 tbsp||butter — softened|
|1 tbsp||treacle sugar|
|1 tsp||ground cinnamon|
|butter — melted, for glazing|
|cinnamon sugar — for sprinkling|
Milk tart filling
Place a small saucepan over medium heat, and add milk, butter, cinnamon and nutmeg. Heat until scalding point and remove from the heat.
In another bowl, mix together flour, corn flour, custard powder, sugar and vanilla. Whisk in the egg. Gently pour over the prepared milk, whisking continually. Pour the mixture back into the saucepan, making sure there are no lumps.
Return the pan back to the stove and keep stirring constantly until the mixture starts to bubble.
Cook for about 3 minutes, or until the mixture thickens. Remove from the heat, pour mixture into a glass bowl, cover with clingfilm (ensuring the clingfilm sits directly on top of the prepared milk tart filling), and allow to cool completely before placing in the fridge to set for about an hour or so.
Add the self-raising flour and yoghurt to a mixing bowl and mix until well combined.
Lightly flour a kitchen surface and transfer the dough on top. Gently knead it several times, and then allow it to rest covered for about 5 minutes before rolling out into a large rectangular shape, around 1.5cm in thickness.
Mix the softened butter with the sugar and cinnamon and spread evenly on the surface of the dough.
Remove the milk tart mixture from the fridge and blitz in a blender until smooth.
Top the dough with a thin layer of the cooled milk tart filling and roll into a long dough log.
Cut into six small rounds, place on a greased baking tray and air-fry at 180°C for 8 minutes, followed by 160°C for 8–10 minutes or until nicely golden and cooked through.
Allow to cool slightly, top with a generous amount of leftover milk tart filling, and sprinkle with cinnamon sugar. Enjoy!
If the dough is too thick, slowly add more yoghurt; if the dough is too thin, slowly add more flour.
For the best results, allow the milk tart filling to chill overnight before blitzing until silky and smooth.
If you don’t have self-raising flour, mix 2 tsp baking powder with 1 cup of flour and a pinch of salt.
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