Dulce De Leche Doughnuts Sufganiyot

This Hanukkah season, give your classic sufganiyot a caramel flavor with these dulce de leche doughnuts. This is my no-fail recipe for yeast-raised, deep-fried donuts filled with a mixture of cream and dulce de leche instead of the classic jam

Table of Content

• About these doughnuts
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Thanksgiving is over and soon it will be Christmas. But, before that comes Hanukkah. For my kids' this is doughnut season. As always we make these homemade and with a flare of wonderful varieties from classic jam to chocolate filled as well as these dulce de leche or tiramisu.

About these doughnuts

These are, of course, yeast-raised and deep-fried. In fact, they are easier than ring-shaped donuts. The dulce de leche filling is rich, creamy, and luxuriously made using a combination of dulce de leche and whipped 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 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 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. 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. 

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Step by step instructions

Dough

• Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
• Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
• Add the flour to the yeast mixture and combine well until all the flour is incorporated. Add the butter and combine well again. Then knead for 3 minutes on the stand mixer or 5 minutes by hand.
  Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
• Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.

Shaping

• Once double in volume - invert on a floured surface. Divide the dough into 2 sections. Then, divide each section into 6 - making 12 doughnuts
  Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
• Roll each portion into a ball and place it on a parchment-line baking tray dusted with flour to prevent sticking.
  Tip - 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.
• Once all the balls are rolled, flatten it slightly. Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
  Tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compare to a ball
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
  Tip -They will rise and be cold but easier to handle when chilled. Alternatively, you can let them rise at room temperature for 30 minutes.

Deep fry

• Heat cooking oil in a large pot or deep fryer to about 350 °F to 360 °F
  Tip - You don't want the oil too hot. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.
• Add a mini doughnut to test the oil. Once the oil is ready - add two or three doughnuts at a time.
  Tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
• Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in 30 secs as they puff.
• Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 2 to 3 minutes for each donut to cook and be beautifully brown.
• Remove onto a paper towel and let cool for 10 minutes before you fill and serve.

Dulce de leche cream

• Whip the cream to almost stiff peaks. Add the dulce de leche and vanilla – Combine well
• Add your filling in a piping bag with a bismark piping tip or similar
  Tip - Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt.
• Dust with powdered sugar if desired. Top with more filling on the top, (optional)
• Enjoy!

Frequently asked questions

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