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
||For frying, filling and rolling
- 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.
- 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.
- Leave to rise until doubled in size (around 1 hour at room temperature).
- 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).
- 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.
- 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.