Dulce De Leche Doughnuts Recipes

DULCE DE LECHE DONUTS

Steps:

• In a bowl combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.
• To the prepared yeast mixture add the egg and vanilla
• Combine flour, salt, pumpkin spice, and grated nutmeg.
• Stir to combine well.
• Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture. Combine well.
• When all the dry flour is incorporated - use the extra flour for kneading.
• Add the butter - You can do this in an electric mixer or
• Transfer to a well-dusted work surface and knead for 5 minutes.
• The dough should be soft and elastic. Slightly sticky too. (as shown in the video).
• Place dough in an oiled bowl.
• Wrap with plastic/cling wrap.
• Set in a warm place to prove for an hour or until double in volume.
• After an hour the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Gather into a ball and roll with a rolling pin dusted with flour as needed.
• Roll to about 1/4 inch thickness.
• Cut disc using a 3-inch cookie cutter.
• Use a 1/2 inch cookie cutter for the center hole.
• Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
• Gather the remaining dough, roll again using as little flour as possible until all the dough is used up.
• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about 45 minutes to an hour to prove again.
• They will rise and be cold but more comfortable to handle when chilled.
• Pour oil in a skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
• You want the oil hot but not too hot about 370 to 375 F- (see my tips for perfect donuts here)
• Use the donut centers to test oil. If the dough takes more than 30 seconds to float means the oil is still not hot enough
• If it bounces up before 30 seconds reduce heat slightly.
• Gently add the cold donuts to the oil - you can add two to three depending on the size of your skillet.
• Let the donut cook 30 seconds then flip, so it puffs the other side too.
• Continue to cook gently turning as necessary until golden brown.
• Remove and drain on a paper hand towel for a minute.
• Combine the dulce de leche and cream/milk together
• Add vanilla - mix well.
• The glaze should be a thick pouring consistency - if necessary add a tbsp or two more of cream/milk.
• Once cooled dunk each donut in the glaze.
• Let the excess drip well before you flip it over (this will prevent a messy/drippy side)
• Melt the chocolate and drizzle over the dulce de leche glaze.

DULCE DE LECHE DOUGHNUTS

Steps:

• Place the yeast and 1 tablespoon each of caster sugar and flour into a medium bowl.
• Gently heat the milk until lukewarm, add to the yeast mixture and stir well. Leave in a warm place for 10 to 15 minutes, or until starting to bubble.
• Place the softened butter and remaining sugar and flour into a large bowl, then briefly rub in the butter.
• Pour in the yeast mixture and stir with a wooden spoon until it comes together into a rough dough. Shape into a ball with your hands, adding a little more flour if it's too sticky, then knead for a few minutes on a flour-dusted surface until smooth.
• Place into a clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour, or until doubled in size.
• Once doubled, turn out the dough onto a flour-dusted surface, knock it back, then divide and roll into 12 equal-sized balls. Flatten slightly with your hand, then divide between 2 large baking trays lined with greaseproof paper.
• Cover with a damp tea towel and leave in a warm place to prove for a further 45 minutes, or until doubled in size.
• Place a medium pan over a high heat, pour in the oil and allow to heat up. To test if it's hot enough, drop a piece of dough into the pan - if the dough floats to the surface, sizzles and turns golden, it's about right.
• Reduce the heat to medium then, using a slotted spoon, carefully lower the dough balls into the oil - they'll need to cook in an even layer so you won't be able to add all of them at once.
• Fry for around 5 minutes, or until golden, turning halfway, then transfer to a double layer of kitchen paper to drain.
• Meanwhile, warm the dulce de leche over a low heat until softened, then transfer to a piping bag with a small nozzle.
• Combine the cinnamon sugar ingredients and ½ teaspoon of fine sea salt in a shallow bowl.
• Insert the piping bag nozzle into the side of each doughnut and squeeze in the dulce de leche (you'll know you've squeezed in enough when it starts to ooze out).
• Roll the doughnuts in the cinnamon sugar, then tuck in.