Dulce De Leche Doughnuts Sufganiyot

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This Hanukkah season, give your donuts a caramel flavored treat with these rich, dulce de leche doughnuts also called Sufganiyot. The dough is my no-fail recipe for yeast-raised donuts. It is deep-fried before filling it with a mixture of cream and dulce de leche. A simple and easy recipe you will love making over and over again.

It's time to share another donut recipe with you today 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 or donuts. 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. This is why 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 doughnuts and oh my word they were out of this world glorious.

About these doughnuts

The dough uses my no-fail recipe for yeast-raised donuts that work every single time. The dough is a bit soft to work with as you can see in the video but that's what makes these donuts light, airy and soft on the inside.

The dulce de leche filling is rich, creamy and luxurious made using dulce de leche and fresh cream. If you prefer you can drizzle some melted chocolate on top as we did when we made the ring-shaped Dulce De leche glazed donuts

My secret to my PERFECT Dulce De Leche Doughnuts

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. Well, here's my secret.

1. 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.
2. Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up.

Ingredients and substitutes

• Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 ¼ 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. 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 consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast. 
• Sugar - White sugar works excellent in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want. 
• Flour - I always use all-purpose flour for most of my yeast recipes. Because it's the most readily available. And yet, you can use bread flour as well for a softer texture.
• 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 jar in most supermarkets these days. You can also make it at home using my homemade dulce de leche recipe. 

Step by step instructions (Save/Pin)

Activate yeast

• In a bowl combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

Combine wet and dry ingredients

• To the prepared yeast mixture add the egg and vanilla - set aside
• Combine flour, salt, and grated nutmeg - set aside

Prepare and Prove dough

• 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.

Form the doughnuts

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Divide the dough into two sections.
• Then, divide each section into four large or six small (see video).
• Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
• Place on a baking tray lined with parchment paper and lightly dusted with flour.
• Then, flatten each ball with the palm of your hands.

Prove the doughnuts

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
• They will rise and be cold but more comfortable to handle when chilled.

Deep-fry donuts

• 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 360 to 375 F- (see my tips for perfect donuts below).
• 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.
• The doughnuts will take about 5 to 6 minutes.
• Remove and drain on a paper hand towel and let cool completely.

Fill with Dulce de Leche glaze

• Whip the cream to almost stiff peaks
• Add the dulce de leche and vanilla - Combine well
• Transfer to a pastry bag with a bismark piping tip or similar
• Once the doughnuts are fairly cooled - fill them with the cream
• Dust the doughnuts with powdered sugar
• To finish pipe another swirl of dulce de leche on top

Tips for making perfect doughnuts

• The temperature of milk – It is very important to make sure the milk is warm, not hot neither cold. You don’t need a thermometer to check – that’s just a guide.
  To check if the milk is 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 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.

Frequently asked questions

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Dulce De Leche Doughnuts, Sufganiyot

Author: Veena Azmanov

5 from 4 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 20 mins

Proofing Time: 1 hr 45 mins

Total Time: 2 hrs 25 mins

Calories: 240kcal

Adjust Servings Here: 10 Donuts

Description

This Hanukkah season, give your next batch of donuts a caramel flavored treat with these rich, dulce de leche doughnuts. The dough is my no-fail recipe for yeast-raised donuts, deep-fried before filling it with a mixture of cream and dulce de leche. A simple and easy recipe you will love making over and over again.

ADJUST SERVINGS HERE - 10 Donuts

Ingredients

FOR THE DONUTS

• ▢ ½ cup (120 ml) Milk warm 110F
• ▢ 1 ½ tsp (4 g) Instant dry yeast
• ▢ 4 tbsp (60 g) Sugar
• ▢ 1 Egg large
• ▢ 2 ½ cups (310 g) All-purpose flour
• ▢ ½ tsp Salt
• ▢ ¼ tsp Nutmeg
• ▢ 2 tbsp (30 g) Butter
• ▢ 1 tsp Vanilla extract
• ▢ ½ cup (60 g) All-purpose flour for kneading

FOR DULCE DE LECHE CREAM

• ▢ 4 oz (100 g) Dulce De Leche
• ▢ ½ cup (120 ml) Whipping cream
• ▢ 1 tsp Vanilla Extract

Instructions

ACTIVATE YEAST

• In a bowl combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

COMBINE WET AND DRY INGREDIENTS

• To the prepared yeast mixture add the egg and vanilla – set aside
• Combine flour, salt, and grated nutmeg – set aside

PREPARE AND PROVE DOUGH

• 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.

FORM THE DOUGHNUTS

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Divide the dough into two sections.
• Then, divide each section into four large or six small (see video).
• Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
• Place on a baking tray lined with parchment paper and lightly dusted with flour.
• Then, flatten each ball with the palm of your hands.

PROVE THE DOUGHNUTS

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
• They will rise and be cold but more comfortable to handle when chilled.

DEEP-FRY DONUTS.

• 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 360 to 375 F- (see my tips for perfect donuts below).
• 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.
• The doughnuts will take about 5 to 6 minutes.
• Remove and drain on a paper hand towel and let cool completely.

FILL WITH DULCE DE LECHE GLAZE

• Whip the cream to almost stiff peaks
• Add the dulce de leche and vanilla – Combine well
• Transfer to a pastry bag with a bismark piping tip or similar
• Once the doughnuts are fairly cooled – fill them with the cream
• Dust the doughnuts with powdered sugar
• To finish pipe another swirl of dulce de leche on top

Equipment

Stand Mixer

Meas Cups and Spoons

Mixing Bowl

Baking Tray

Nutrition Information

Calories: 240kcalCarbohydrates: 36gProtein: 6gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 154mgPotassium: 89mgFiber: 2gSugar: 6gVitamin A: 290IUCalcium: 29mgIron: 2mg

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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