Dulce De Leche Filled Donuts (Yeast Donuts)
These Dulce De Leche Filled Donuts are sure to wow anyone! Featuring a golden, fluffy fried yeast donut that is filled with a store-bought dulce de leche!
Equipment
- Stand mixer
Ingredients
- 6 tbsp Water warmed to 105°F
- 1 ½ tsp Instant Or Active Dry Yeast
- 2/3 cup Buttermilk. at room temperature
- 1 Large Egg, lightly beaten, at room temperature
- 1/4 cup Unsalted Butter, melted (but not hot)
- 1/4 cup Sugar
- 454 g (1 lb) All-Purpose Flour,
- 1 tsp Salt
- Shortening/oil for frying
- 1-2 cups Dulce De Leche, for filling
- Confectioners Sugar, for dusting on top
Instructions
Making the Donut Dough
- In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.
- Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine. Add bloomed yeast-milk to stand mixer and whisk to combine. Add the flour/salt to the stand mixer, and mix with a wooden spoon.
- Next, attach the dough hook onto the stand mixer, and place on medium-low speed. and mix for around 5-10 minutes for the dough to form. When ready it should be smooth, elastic, and a little bit tacky to the touch.
- Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about two hours, or until the dough is doubled in size.
Cutting, Proofing, & Frying
- Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter), cut out your donuts, then transfer them onto a parchment lined baking sheet. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).
- Place the donuts into a warm, humid area to rise for about 20 minutes. The best place/way to do this is by placing the baking sheets onto the top and middle racks of your oven, then place a baking pan onto the bottom rack, then fill the baking pan with boiling water. Close the oven, then turn it on to 350°F for exactly one minute, then immediately turn it off (do not let the oven actually reach 350°F, you are only turning the oven on for 1 minute to slightly warm the oven to encourage rising). Alternatively, if your oven has a ‘bread proof' function just turn that on instead.
- Meanwhile, add oil to a large wide pot, such as a Dutch oven, filling it about halfway. Heat the oil over medium-high heat until it reaches between 350°F or 375°F. When ready, carefully (don't be too aggressive or the donuts will deflate) pick up the donuts and place them into hot oil, and fry for about 1 ½ minutes per side, or until golden brown. Then place onto paper towel-lined baking sheet to cool off.
Filling with Dulce De Leche
- When the donuts are cooled enough to easily handle, add the dulce de leche into a piping bag fitted with a medium-sized round tip. Insert a bamboo skewer about halfway into each donut, then wiggle it around to create a pocket for the filling. Insert the piping bag tip, and squeeze the dulce de leche into each donut until each donut is filled with it. Top with confectioners sugar before serving!
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)