It’s time to share another donut recipe with you, and boy are you in for a treat. Raise your hand if you don’t love dulce de leche. I know! Everyone loves dulce de leche, whether it’s in a dessert, cake, cookies, cupcakes, ice creams, Pops, or donuts. In fact, I can eat dulce de leche out of a jar with a spoon. And, I adore dulce de leche on toast. By now, you know we love making donuts. My Aadi is a donut monster as much as he is a cookie monster. So, yeah we do make a fair share of donuts. Therefore, I get to create so many awesome variations, such as tiramisu, chocolate glazed, jams, jellies as well as fruit creams. Recently, I made these dulce de leche donuts. And, they were out of this world glorious.
Dulce de leche donuts
Dry ingredients – In a bowl, combine flour, nutmeg, and salt.Pro tip – You can add spices like cinnamon, ground ginger, nutmeg or pumpkin spice to add some fall flavor.Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.
Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky.Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume.Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.
Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.Pro tip – if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.Pro tip – The flour will prevent the donuts from sticking to the parchment paper.Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven.Cook the donuts on each side for 2 to 3 minutes until golden.Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.Tip 1– make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2– You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.Prepare glaze – In a bowl combine the dulce de leche and heavy cream, milk, and vanilla extract.Pro tip – If necessary, add more heavy cream to make a pouring consistency.Glaze – Once cooled, dip each donut into the glaze. Let the excess drip well before you place it on a wire rack.Drizzle – Melt the chocolate and drizzle over the dulce de leche glaze.
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