Dulce De Leche Donuts
Calories: 11
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.
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)
Instructions
- 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
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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