Dulce DE Leche
- 20m Prep Time
- 3h Cook Time
- 3h Ready In
Raised doughnuts filled with a fluffy dulce de leche whipped cream, drizzled with more dulce de leche and sprinkled with flaky sea salt.
Ingredients
- 1 raised dough of choice
- 1 cup heavy cream
- 1 cup Homemade Dulce de Leche
- Flaky sea salt
- 1 quart whole milk
- 1 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1186 mg
- Iron: 0.57 mg
- Magnesium: 107 mg
- Phosphorus: 890 mg
- Potassium: 1415 mg
- Zinc: 3.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 raised dough of choice
- 1 cup heavy cream
- 1 cup Homemade Dulce de Leche
- Flaky sea salt
- 1 quart whole milk
- 1 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Let's Cook
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Step 1.
Prepare the chosen dough for filled doughnuts and fry or bake as directed. Let the doughnuts cool completely on a wire rack.
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Step 2.
While the doughnuts are cooling, in a medium bowl, whip 1 cup heavy cream to stiff peaks using a hand mixer. Gently fold in ½ cup of the dulce de leche until combined. Cover the bowl with plastic wrap and refrigerate until needed.
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Step 3.
When the doughnuts have cooled, spoon the dulce de leche whipped cream into a pastry bag fitted with a Bismarck (#230) tip. Holding a doughnut in one hand, plunge the tip into the side of the doughnut, pushing it about ¾ inch deep. Gently squeeze the pastry bag to fill the doughnut, withdrawing the tip slowly as you squeeze; you will feel the doughnut expand slightly. Repeat with the remaining doughnuts.
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Step 4.
Drizzle the filled doughnuts with the remaining ½ cup dulce de leche and garnish with flaky sea salt.
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Step 5.
To make homemade dulce de leche: In a 4-quart pot over medium heat, combine 1 quart whole milk, 1½ cups granulated sugar, and ¼ teaspoon kosher salt. Simmer, stirring occasionally, until the sugar dissolves. Add ½ teaspoon baking soda and stir to combine. Reduce the heat to low and continue to simmer, stirring occasionally, for about 3 hours, or until the mixture is a rich dark-golden color and has reduced to about 1 cup. Remove from the heat and stir in 1 teaspoon vanilla extract.
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Step 6.
Transfer the dulce de leche to a jar with a lid and refrigerate for up to 1 month.