Dulce de Leche Doughnuts

dulce2  dulce1

This is the first recipe I ever tried when making doughnuts, and it was so good that I never tried another! The doughnuts are crisp on the outside, chewy on the inside, and filled with dulce de leche; the most incredible and thick caramel sauce. They are then dusted in a cinnamon sugar, which takes them that extra step further.

I fry these using a large cast iron casserole pot. The original recipe doesn’t specify a temperature, but I have found 190°c (375°f) to be perfect. When frying, it is important not to fry too many at once; the room temperature dough will lower the temperature of the oil. The thought of these is making me hungry; I think I have to make another batch this weekend!


For the doughnuts

  • 1 sachet (7g) dried yeast
  • 75g (13 cup) caster sugar
  • 550g (412 cups) plain (AP) flour
  • 320mL (113 cups) semi-skimmed milk
  • 80g (13 cup) unsalted butter
For frying, filling and rolling

  • 1 litre (414 cups) vegetable oil
  • 200g (23 cup) dulce de leche
  • 75g (13 cup) caster sugar
  •  1 teaspoon ground cinnamon


  1. Heat the milk until warm. Add the yeast and one teaspoon of the sugar and flour. Leave to sit for 10-15 minutes; you should see bubbles from the activated yeast.
  2. Add flour and sugar to a large bowl. Briefly rub in the butter. Pour in the milk and stir until it comes together. Knead with extra flour for 5 minutes until smooth and pliable.
  3. Leave to rise until doubled in size (around 1 hour at room temperature).
  4. Knock back the dough and divide into 12 equal balls. Divide evenly over 2 large baking sheets, and leave to prove until doubled again (around 45 minutes).
  5. Heat the oil to 190°c (375°f). Start with one doughnut; fry for 5 minutes, turning it over halfway through. Continue with the rest of the doughnuts (two or three at a time), making sure not to crowd the pan. Drain on kitchen paper.
  6. Warm the dulce de leche in a small saucepan until it has thinned slightly. Mix the cinnamon and sugar on a small plate. Using a piping bag and a small nozzle, fill each doughnut with dulce de leche, until a little oozes out. Roll in the cinnamon sugar.


The original recipe was from Jamie Oliver’s website; you can find the link here.

2 thoughts on “Dulce de Leche Doughnuts

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