Dulce De Leche

Let's Cook

1. Step 1.

   Prepare the chosen dough for filled doughnuts and fry or bake as directed. Let the doughnuts cool completely on a wire rack.

2. 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.

3. 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.

4. Step 4.

   Drizzle the filled doughnuts with the remaining ½ cup dulce de leche and garnish with flaky sea salt.

5. 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.

6. Step 6.

   Transfer the dulce de leche to a jar with a lid and refrigerate for up to 1 month.