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.
Raise your hand if you don’t love dulce de leche. I know! Everyone loves it, whether it’s in a dessert, cake, cookies, cupcakes, ice creams, Pops, or donuts. I can eat dulce de leche out of a jar with a spoon or over butter 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, and fruit creams. Recently, I made these dulce de leche donuts. And, they were out of this world glorious.
Why make these donuts
- Perfectly Soft and Fluffy Texture – The dough is carefully crafted with just the right balance of ingredients to create donuts that are light, airy, and melt in your mouth every time.
- Foolproof Techniques for Beginners and Pros – From kneading the dough to frying at the perfect temperature, this recipe includes step-by-step instructions and tips to ensure success, even if it’s your first time making donuts.
- A Recipe Tested and Perfected Over the Years – Having made donuts for years, I’ve refined this recipe to eliminate common issues, making it failproof and ideal for any celebration or special occasion.
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 1/4 tsp (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.
Pro tip – Check for the consistency of the 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 at most supermarkets these days. And, you can also make it at home using my homemade dulce de leche recipe.
Step-by-step: 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 4 to 5 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 3 to 4 minutes more until smooth, elastic, and slightly sticky.
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap, and let it rise on the counter for 60 to 90 minutes or until doubled 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.
- 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 doubled 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 325°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.
- 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
Frequently asked questions
Why are donuts fried? What do you fry them in?
You can make baked donuts, which are cake-batter-based, as I have 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.
Dulce De Leche Donuts
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
Ingredients
Donuts
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- ¼ tsp Nutmeg
- 7 g Salt
- 240 g (1 cup) Warm Milk warm 110 F
- 7 g (2¼ tsp) Instant dry yeast
- 30 g (2 tbsp) Sugar
- 60 g (4 tbsp) Butter
- 100 g (2 large) Egg
- 1 tsp Vanilla extract
Dulce de leche glaze
- ½ cup (½ cup) Dulce De Leche
- 2 tbsp Heavy cream or Milk
- 1 tsp Vanilla extract
- 60 g (2 oz) Chocolate Dark (optional for drizzle)
Method
- Dry ingredients – In a bowl, combine flour, nutmeg, and salt.
- 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.240 g Warm Milk, 7 g Instant dry yeast, 30 g Sugar, 60 g Butter, 100 g Egg, 1 tsp Vanilla extract
- 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 4 to 5 minutes.500 g Bread flour, ¼ tsp Nutmeg, 7 g Salt
- Butter – Add the room temperature butter and continue to knead on medium-low speed for 3 to 4 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.
- 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.
- Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
- Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size, about 45 to 60 minutes.
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 325°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, heavy cream or milk, and vanilla extract.½ cup Dulce De Leche, 2 tbsp Heavy cream or Milk , 1 tsp Vanilla extract
- 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.60 g Chocolate
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Filled donuts – Chocolate, Dulce De Leche,
- Fruit cream-filled doughnuts – Raspberry, Blackberry, Strawberry
- Mini Pumpkin cake doughnuts
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
for the glaze it doesn’t say heavy cream but in the glaze prep step it says heavy cream so how much heavy cream do you put please
It is heavy cream or milk, not both.