Soft, tender doughnuts with a creamy dulce de leche center and a glossy caramel glaze.
These Dulce de Leche Doughnuts are a rich, creamy indulgence, filled with luscious dulce de leche and topped with a caramel glaze. A sprinkle of flaky salt adds a gourmet touch to these bakery-style treats.
Why you'll want it now, Rich caramel flavor with a hint of saltiness makes these doughnuts utterly irresistible.
Why this recipe works
The dough is enriched with butter and eggs, creating a tender crumb that complements the creamy dulce de leche filling. Baking the doughnuts instead of frying keeps them light, while the caramel glaze adds a glossy, sweet finish.
Equipment
Mixing bowls
Whisk
Doughnut pan
Cooling rack
Piping bag
How to make it
In a large bowl, whisk together the flour, sugar, salt, and yeast.
Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes, until smooth.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 350°F (175°C).
Roll out the dough to about 1/2 inch (1.3 cm) thickness and cut out doughnut shapes.
Place the doughnuts in a greased doughnut pan and bake for 12 minutes, until golden.
Let the doughnuts cool slightly on a wire rack.
Fill a piping bag with dulce de leche and fill each doughnut by inserting the tip into the side.
In a small saucepan, warm the remaining dulce de leche with the heavy cream until smooth. Dip the top of each doughnut into the glaze.
Sprinkle with flaky sea salt before the glaze sets.
Enjoy the rich, creamy delight of these Dulce de Leche Doughnuts, perfect for a cozy dessert moment.
How you'll know it's ready
The doughnuts should be a light golden brown and spring back when gently pressed.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the doughnuts a few minutes early, as they may bake faster.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, coating the doughnuts evenly.
Troubleshooting
If the dough is too sticky, add a bit more flour while kneading.
Ensure the milk is warm, not hot, to activate the yeast properly.
If the glaze is too thick, add a bit more heavy cream to reach the desired consistency.
If the doughnuts are too dense, make sure the dough had enough time to rise.
Storage
Store doughnuts in an airtight container at room temperature for up to 2 days. For best texture, enjoy fresh.
Make ahead
Prepare the dough the night before and let it rise in the refrigerator overnight. Bring to room temperature before baking.
Variations
Add a dash of cinnamon to the dough for a warm spice flavor.
Use chocolate glaze instead of caramel for a different twist.
Top with toasted coconut flakes for added texture.
Frequently asked questions
Can I fry these doughnuts instead of baking?
Yes, you can fry them in hot oil until golden brown if you prefer a traditional fried doughnut texture.
How do I prevent the glaze from running off?
Make sure the doughnuts are slightly warm but not hot when glazing, and allow the glaze to cool and thicken slightly before dipping.
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe.
What if I don't have a doughnut pan?
You can shape the dough into rings and bake on a parchment-lined baking sheet instead.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
