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Classic Duff recipe from the Bay Islands of Honduras.

Course Dessert
Cuisine Caribbean
Prep Time 1 hour
Cook Time 45 minutes
Servings 8
Calories 584 kcal
Author Betty Hyde



  • 4 Cups All-Purpose Flour
  • 3 Tbs. Sugar
  • 1 Tsp. Salt
  • 1 Tbs. Oil Crisco
  • 1-1/4 Tbs. Yeast
  • 1 Cup Water Add as needed


  • 14 oz Evaporated Milk
  • 13.5 oz Condensed Milk
  • 1.5 Cups Water
  • 1 Cup Milk
  • 2 tsp. Vanilla
  • 3 Eggs
  • 2 Tbs. Butter
  • 1 Cup Sugar


  1. Mix dry ingredients together.
  2. Add water and oil then knead them together.
  3. Grease the mixing bowl that you will cook the dough in.
  4. Place dough in the bowl and let rise for one hour.
  5. Prepare a pot with water and place a can in the center of the pot.
  6. Bring water to a boil.
  7. Once the dough has risen, place the mixing bowl with the dough on top of the can.
  8. Cover with a lid and cook the dough for 45 minutes.
  9. Prepare sauce:
  10. Mix water, evaporated milk, condensed milk, milk, and vanilla.
  11. Bring to a boil.
  12. In a separate bowl, whisk eggs, sugar, and butter.
  13. Very slowly add the hot milk mixture to the eggs or in other words temper the eggs.
  14. Once the dough is finished cooking set aside to cool.
  15. Slice into the desired shape and add to sauce.
  16. Serve immediately and enjoy!

Recipe Notes

Don't open the lid on the pot until the dough is finished cooking. When making the sauce, pour the hot liquid slowly to temper the eggs. (Cooking them without scrambling them.) Duff is best when served warm!