Put cinnamon/sugar coated donuts and dulce de leche together and you have the most delicious dessert! These are easy to make and one bite and you'll swoon, I promise. The sweet, creamy dulce de leche with the soft, pillowy donuts are a match made in donut heaven.
Here's how to make them:
Ingredients
1 1/4 cups milk (you can use non-dairy, I used oat milk)
2 1/4 TSP (1 packet) active dry yeast
2 eggs
1 stick salted butter, melted and cooled
1/4 cup granulated sugar
1 TSP kosher salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts (8 cups) vegetable oil, for frying
Dulce de leche, cooled
1/2 cup granulated sugar, for coating
2 TBS ground cinnamon, for coating
Instructions
Heat the milk in the microwave until it's warm (about 45 seconds).
Combine the milk and the yeast in a large mixing bowl (if you're using a stand mixer, use that bowl), and whisk until combined.
Let the mixture sit at room temperature until you see a foamy/bubbly layer on the top, about 5 minutes.
Using a stand mixer fitted with a dough hook (preferred), or a hand mixer, beat the eggs, butter, sugar and salt into the yeast mixture.
Add half of the flour (2 cups & 2 TBS), and mix until combined.
Add the remaining flour and beat until the dough pulls away from the sides of the bowl. If the dough is still too wet, add about 2 TBS more flour. NOTE: If you’re using an electric mixer, the dough may become too thick to beat. Move the dough to a floured board and gently knead it until it's smooth.
Grease a large bowl with a small amount of oil. Transfer the dough to the bowl, and cover with plastic wrap. Let it rise at room temperature until it doubles in size, about 1 hour.
Once it's risen, put the dough onto a floured board or silicone mat and roll it to about 1/2" thickness. Cut out the donuts with a floured donut cutter or a drinking glass; don't cut out holes.
Put the donuts on two floured baking sheets with room between each one (don't crowd the pan, use more sheets if you need to).
Cover the baking sheets with a kitchen towel and let the donuts rise in a warm place until they are slightly puffed up, about 45-60 minutes. If your kitchen isn’t warm, heat your oven to 200° F at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar. NOTE: Don't worry if the donuts don't seem puffy or large after this step, they'll puff up once you fry them.
About 15 minutes before the doughnuts are done rising, put the oil in a fryer, or a heavy-bottomed pot or dutch oven over medium heat, and heat to 375° F (If using a pot or dutch over, I recommend using a thermometer to get the exact temp).
Line 2 more baking sheets (or use the same ones after you‘ve removed the donuts) with paper towels.
Using a metal spatula, carefully add the donuts to the oil, 3-4 at a time (don't crowd the pot or they won't cook evenly).
Fry the donuts for about 45 seconds, then flip them using large tongs, and fry the other side another 45 seconds, until they're golden brown. You many want to put the thermometer back in the oil to ensure the temp stays at 375° (you may have to turn the heat down).
Remove the donuts with the tongs and place on the paper towel-lined baking sheets and repeat with the rest of the dough.
Fill and coat the donuts:
Make the cinnamon/sugar mixture and add to a pie dish or plate. You may need to double this, depending on how many donuts you make.
When the donuts are cool enough to handle, but still warm, carefully roll them in the cinnamon/sugar mixture to coat completely. Let donuts cool before adding the filling.
Add the dulce de leche to a piping bag (use a small, round piping tip - Wilton tip #5 will work)
Poke a hole through the side of each donut using a chop stick or skewer.
Pipe the dulce de leche into each donut and try to fill completely and enjoy!
Check out my mixed berry glazed donut recipe!
Did you make them? Share pics in the comments!