Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1 large egg, room temperature
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup dulce de leche
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry bag with a small round tip
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Mix on low speed until combined.
2. In a separate bowl, whisk together the melted butter, warm milk, and egg.
3. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a dough forms.
4. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and roll it out to 1/2 inch thickness.
7. Using a 3-inch round cookie cutter, cut out circles of dough and place them on a lightly floured baking sheet. Cover with a clean kitchen towel and let them rise for another 30 minutes.
8. Heat the oil in a deep fryer or large pot to 350°F.
9. Carefully drop the donuts into the hot oil, frying for 1-2 minutes on each side, until they are golden brown.
10. Remove the donuts from the oil with a slotted spoon and place them on a wire rack to cool.
11. Once the donuts have cooled, use a pastry bag fitted with a small round tip to inject dulce de leche into the center of each donut.
Time:
Preparation time: 2 hours
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12 donuts
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk.
- Active dry yeast can be substituted with instant yeast.
- Dulce de leche can be substituted with caramel sauce.
Variations:
- Add a sprinkle of cinnamon sugar on top of the donuts before serving.
- Use Nutella or peanut butter instead of dulce de leche for a different filling.
- Top the donuts with a glaze made from powdered sugar and milk.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the donuts to ensure they cook evenly.
- Use a candy thermometer to monitor the oil temperature.
- If the dough is too sticky, add a little bit of flour until it becomes more manageable.
Storage instructions:
Store the donuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the donuts, place them in a 350°F oven for 5-7 minutes, or until they are warmed through.
Presentation ideas:
Serve the donuts on a platter with a dusting of powdered sugar.
Garnishes:
Top the donuts with a drizzle of dulce de leche or caramel sauce.
Pairings:
Serve the donuts with a cup of coffee or hot chocolate.
Suggested side dishes:
These donuts are a sweet treat and do not require any side dishes.
Troubleshooting advice:
- If the dough is not rising, make sure the yeast is fresh and the dough is in a warm place.
- If the donuts are not cooking evenly, adjust the temperature of the oil.
Food safety advice:
- Make sure the oil is not too hot to avoid burning yourself.
- Use caution when injecting the filling into the donuts to avoid overfilling and causing them to burst.
Food history:
Dulce de leche is a popular sweet spread in Latin America, made by slowly heating sweetened milk until it caramelizes.
Flavor profiles:
These donuts are sweet and rich, with a caramel flavor from the dulce de leche filling.
Serving suggestions:
These donuts are best served fresh and warm.
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Region: Argentina