Dulce de leche doughnuts


  • 1 x 7 g sachet dried yeast
  • 75 g golden caster sugar
  • 550 g plain flour , plus extra for dusting
  • 320 ml semi-skimmed milk
  • 80 g unsalted butter , (at room temperature)
  • 1 litre vegetable oil
  • 200 g dulce de leche
  • 75 g golden caster sugar
  • 1 teaspoon ground cinnamon


Place the yeast and 1 tablespoon each of caster sugar and flour into a medium bowl.

Gently heat the milk until lukewarm, add to the yeast mixture and stir well. Leave in a warm place for 10 to 15 minutes, or until starting to bubble.

Place the softened butter and remaining sugar and flour into a large bowl, then briefly rub in the butter.

Pour in the yeast mixture and stir with a wooden spoon until it comes together into a rough dough. Shape into a ball with your hands, adding a little more flour if it’s too sticky, then knead for a few minutes on a flour-dusted surface until smooth.

Place into a clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour, or until doubled in size.

Once doubled, turn out the dough onto a flour-dusted surface, knock it back, then divide and roll into 12 equal-sized balls. Flatten slightly with your hand, then divide between 2 large baking trays lined with greaseproof paper.

Cover with a damp tea towel and leave in a warm place to prove for a further 45 minutes, or until doubled in size.

Place a medium pan over a high heat, pour in the oil and allow to heat up. To test if it’s hot enough, drop a piece of dough into the pan – if the dough floats to the surface, sizzles and turns golden, it’s about right.

Reduce the heat to medium then, using a slotted spoon, carefully lower the dough balls into the oil – they’ll need to cook in an even layer so you won’t be able to add all of them at once.

Fry for around 5 minutes, or until golden, turning halfway, then transfer to a double layer of kitchen paper to drain.

Meanwhile, warm the dulce de leche over a low heat until softened, then transfer to a piping bag with a small nozzle.

Combine the cinnamon sugar ingredients and ½ teaspoon of fine sea salt in a shallow bowl.

Insert the piping bag nozzle into the side of each doughnut and squeeze in the dulce de leche (you’ll know you’ve squeezed in enough when it