Dulce de Leche Donuts
Dulce de Leche is a delicious South American confection. It's the perfect filling for brioche donuts
Ingredients
- ¼ ounce active dry yeast 7 grams, 1 packet
- 1 cup whole milk, luke warm 240 ml
- ⅓ cup sugar 43 grams
- 3 ¾ cups Flour 565 grams
- 6 tablespoon unsalted butter at room temperature 90 grams
- 2 teaspoon salt 10 grams
- 2 eggs at room temperature
Instructions
- heat up the milk in low heat for about 2 mins. Do not let it boil.
- add the packet (7 grams) of active dry yeast and half of the sugar (21 grams). Stir gently and let it sit for about 20 minutes. It will start to get foamy.
- In the bowl of a stand mixer, add the flour, salt and remaining sugar.
- add your foamy yeast mix, eggs and start your mixer on low until ingredients are well incorporated. Mix for about 5 minutes.
- Start incorporating the butter one tablespoon at a time. Let the dough absorb the butter before adding additional pieces.This process will take between 7-10 minutes.
- Once all butter is incorporated, let the dough rest. Use a glass bowl that is well oiled. Cover with plastic wrap. I let it proof overnight in the friedge but you can let it proof at room temperature for 4 hours until the dough has doubled in size.
- Roll your dough on a well-floured surface. Dough should be about 1 inch thick.Cut it into rounds and let it proof a second time (about 20 minutes)
- Heat vegetable oil in a pan until it reaches 350 F temperature.Fry donuts until golden brown, remove from the oil and roll them into sugar (optional)
- Let them cool down, and open a hole on one of the sides and using a pipping bag, fill them with the dulce de leche mixture.
Tried this recipe?Let us know how it was!