- Warm milk in the microwave to about 110 degrees Fahrenheit. Add milk, 1/4 cup sugar and yeast to a standing mixer bowl and let it sit for 10 minutes. Add eggs, vanilla, salt and flour. Put on the dough hook attachment and let dough mix until blended. Add butter one Tbsp at a time until it is fully incorporated. Continue to allow dough to knead for 2 minutes. Remove bowl from standing mixer. Cover with a towel and let dough proof for 1 1/2- 2 hours. Transfer dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
- The next day, divide dough into 12-14 equal pieces and roll each piece into a ball. Cut out parchment paper squares for each doughnut and place them on top. This will make it easier to place them into the oil.
- Heat a large pot of oil to about 360-375 degrees. Gently place each doughnut into the oil using the parchment squares. Fry until golden brown turning once. Cool on a baking rack.
- Combine 1 cup sugar and cinnamon in a small baking pan or bowl. Completely cover each doughnut with the mixture. Place sugared doughnuts on a baking sheet.
- Use a knife or wooden spoon handle to make a hole in the side of each doughnut. Place Dulce de leche in a piping bag with a piping tip attached. Pipe dulce de leche in each doughnut until filled.
Dulce De Leche:
- Pour an Eagle Brand® Condensed Milk can into a shallow baking dish. A glass pie pan is a great item to use.
- Cover the pie dish tightly with aluminum foil. This will help your dulce de leche to caramelize more evenly.
- Then put the covered dish of condensed milk into a larger baking dish.
- Pour hot water into the larger pan, all around the pie dish. You are making what’s known as a â€œbain marieâ€ or â€œwater bath.â€ It provides gentle, even cooking.
- Place the roasting pan in the oven and bake it for at least an hour. The longer you bake it, the darker and thicker the dulce de leche will be.
- In a small bowl combine instant espresso and heavy cream. Mix until completely incorporated. Add to the Dulce de Leche and mix thoroughly.
Recipe By Monique Polanco @ Peaches to Peaches