Give your next batch of donuts a caramel-flavored treat with these rich, creamy dulce de leche donuts. Soft light and fluffy donut deep-fried and then coated with a dulce de leche glaze. And, a little hint of chocolate drizzle makes them irresistible.
Table of Content
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.
Why make these donuts
- The flavor of dulce de leche has a wonderful taste and texture.
- The dough is made with my no-fail recipe for yeast-raised donuts that works every single time. The dulce de leche glaze uses the same ingredients you would use to make classic donuts just with a different glaze. But, made into a glaze so that every single bite is a luxury
. - I have two secrets to share with you today for making my donuts. Often, people hate making fried donuts, and that's because they are not easy to handle. I agree. So, here are my secrets.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. The butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick up the dough, and it won't fall apart even though it is puffed up.
Timeline and progress
- Prepare the dough - 20 minutes
- Rise - 60 mins (can be kept overnight in the fridge)
- Shape the donuts - 20 mins
- Proof the donuts - 30 - 45 minutes
- Deep fry - 20 mins
- Cool - 10 mins
- Fill and dust - 20 mins
Ingredients and substitutes
- Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can also use active dry yeast in the same quantity. And, if you use fresh yeast, you will need about 21 grams for every 2 ¼ teaspoon (one envelope) of dry yeast. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Butter - This adds richness to the dough. But, do not add more butter as they will become very dark when frying.
- Milk - I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And, if you do use water, you may need a little more flour in this recipe.
Tip - Check for the consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. - Sugar - White sugar works excellently in this recipe. And yet, you can also try brown or any other sugar.
- Flour - bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Nutmeg - There is nutmeg in the pumpkin spice. And yet, I love that extra dash of nutmeg as it brings out that flavor of fall beautifully in these donuts. Feel free to reduce or omit.
- Dulce De Leche - This is thick caramelized milk that can be found in cans or jars in most supermarkets these days. And, you can also make it at home using my homemade dulce de leche recipe.
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 ¼ inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can.
- Then use a ½-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.
Tips for Success
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide. To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm.
- The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
More donut recipes
- Creme filled donuts
- Glazed ring donuts - Tiramisu, dulce de leche
- Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
- Jewish Sufganiyot - Classic Jelly Donuts or Jam Doughnuts
- Filled donuts - Chocolate, Dulce De Leche,
- Fruit cream-filled doughnuts - Raspberry, Blackberry, Strawberry
- Mini Pumpkin cake doughnuts
Why are donuts fried? What do you fry them in?
You can make baked donuts, which are cake batter-based like I have done here with my baked pumpkin donuts. And yet, traditional doughnuts are fried and have a yeast-raised dough
What oil is best for frying these Dulce De Leche donuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Can I refrigerate the donut dough and make them tomorrow?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to roll the doughnuts, so it comes to room temperature. And then, roll them and continue with the recipe as usual.
Here are a few more donut recipes that I've already shared with you before. Don't forget to check out my tips for the perfect donuts every single time.
Printable Recipe
Dulce De Leche Donuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 225kcal
Adjust Servings Here: 10 Donuts
Description
Give your next batch of donuts a caramel-flavored treat with these rich, creamy dulce de leche donuts. Soft light and fluffy donut deep-fried and then coated with a dulce de leche glaze. And, a little hint of chocolate drizzle makes them irresistible.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Donuts
- 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour)
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 240 g (1 cup) Milk (warm 110 F)
- 7 g (2¼ teaspoon) Instant dry yeast
- 30 g (2 tablespoon) Sugar
- 30 g (2 tablespoon) Butter
- 100 g (2 large) Egg
- 1 teaspoon Vanilla extract
Dulce de leche glaze
- ½ cup (½ cup) Dulce De Leche
- 4 tablespoon Milk (or cream)
- 1 teaspoon Vanilla
- 60 g (2 oz) Chocolate (Dark (optional for drizzle))
Instructions
- 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 ¼ inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a ½-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.
Recipe Notes & Tips
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide. To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm.
- The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
Nutrition Information
Calories: 225- kcalCarbohydrates: 38- gProtein: 6- gFat: 5- gSaturated Fat: 3- gCholesterol: 24- mgSodium: 153- mgPotassium: 91- mgFiber: 1- gSugar: 9- gVitamin A: 124- IUCalcium: 29- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Marisa F. Stewart
If I had my choice between baked and fried donuts, I'd choose fried. They are so much lighter than cake donuts. And heavens, I could eat dulce de leche right from the can. It is so good. I've never bought it already made, I've always made it myself. I'll have to make these donuts when the grandsons come over for brunch.
Veena Azmanov
I hear you, Marisa Though I love baked goods when it comes to donuts I do make an exception. I love fried donuts.
Adrianne
These Dulce de Leche donuts look seriously amazing! My mouth is watering looking at the pics. I feel a sweet tooth craving coming on that will be satisfied with these. Cheers!
Veena Azmanov
Thanks, Adrianne. They are definitely addictive
Denise
Homemade donuts are the best! This looks quite decadent and will be a delicious treat to make!
Veena Azmanov
Thanks, Denise. yes, homemade are sure the best
Katie
We all LOVED these! Such a fun and delicious treat! That glaze is the best thing EVER
Veena Azmanov
Thank you, Katie. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Jolina
I love making homemade donuts. These look delicious. Thanks for sharing your secret for perfect donuts!
Veena Azmanov
Thanks, Jolina and you are welcome.