Name: Dulce de Leche Stuffed Fried Doughnut Holes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 1 cup warm scalded milk (110-120°F); 2 to 2 1/2 cups flour; 2 1/2 tablespoons sugar; 1/2 teaspoon baking powder; 1 1/8 teaspoons yeast; 3/4 teaspoon salt; 2 1/2 tablespoons oil; 1/2 cup sugar; 1 teaspoon cinnamon; 1 can Dulce de Leche; Vegetable or canola oil (enough for 1.5-2 inches deep in pot)

Jump to Recipe· 4.2 from 6 reviews

I absolutely love making and sharing my Dulce de Leche Stuffed Fried Doughnut Holes Recipe whenever I want to treat myself or impress guests with a sweet bite that’s truly unforgettable. These doughnut holes are soft and golden on the outside, dusted in cinnamon sugar, and filled with that creamy, caramel-like dulce de leche that oozes with every bite. If you’ve ever dreamed of a dessert that combines nostalgic comfort with a touch of indulgence, I promise this recipe will become a fast favorite in your kitchen too.

Why You’ll Love This Dulce de Leche Stuffed Fried Doughnut Holes Recipe

What really makes this recipe special for me is the flavor combination. The cinnamon sugar coating adds just the right amount of warmth and sweetness, while the Dulce de Leche filling brings that irresistible creamy caramel richness that melts in your mouth. It’s like having a gourmet treat that reminds you of cozy afternoons and festive celebrations all at once. The balance of textures—the crisp, golden fried dough and the smooth, sweet filling—is simply unbeatable.

I also adore how straightforward the preparation is. Even if you’re new to working with yeast dough, the process is forgiving and rewarding, especially with the step of letting the dough rise. It doesn’t take long at all, and you can even refrigerate the dough for up to a week, which means you can make batches ahead of time. This recipe works brilliantly for so many occasions, from casual weekend breakfasts to holiday parties where you want to wow your guests with something a bit unexpected and ultra delicious. It really stands out as a treat that is both homey and indulgent.

Ingredients You’ll Need

The image shows a baking setup on a white marbled surface with various ingredients and tools. In the background, there is a clear measuring jug filled halfway with flour, next to a slightly smaller clear jug containing milk. In front of these, two brown eggs rest in a small white bowl, and there is another empty small white bowl beside it. To the right, a larger white bowl with a blue geometric pattern holds soft yellow butter. In the lower foreground, a metal grater with a black handle lies flat with a nutmeg seed on top, while a small metallic measuring spoon with a copper handle sits nearby. A small jar of pure vanilla bean paste with a gold lid stands upright near the bowls. The entire scene is bright and clean, arranged neatly for recipe preparation photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, but each one plays an essential role in creating the perfect doughnut holes. From the warm scalded milk that activates the yeast to the cinnamon sugar that creates that classic coating, every component is carefully chosen to deliver on taste, texture, and that beautiful golden color.

Warm scalded milk (1 cup): Essential for activating the yeast and keeping the dough soft and tender.
Flour (2 to 2 1/2 cups): The base of the dough; adding a bit more flour helps achieve the perfect soft ball consistency.
Sugar (2 1/2 tablespoons): Adds subtle sweetness to the dough itself for balanced flavor.
Baking powder (1/2 teaspoon): Gives a light lift to the dough to keep it airy.
Yeast (1 1/8 teaspoon): The magic ingredient for a fluffy, risen dough.
Salt (3/4 teaspoon): Enhances overall flavor and balances the sweetness.
Oil for dough (2 1/2 tablespoons): Keeps the dough moist and tender.
Sugar and cinnamon (1/2 cup sugar mixed with 1 teaspoon cinnamon): The classic coating that adds warmth and sweetness.
Dulce de Leche (1 can): The luscious, creamy filling that takes these doughnut holes to the next level.
Vegetable or canola oil: For frying, chosen for its neutral flavor and high smoke point.

Directions

Step 1: Start by heating the milk in the microwave for about 1 to 2 minutes until it’s scalded, then allow it to cool to between 110 and 120 degrees Fahrenheit. It’s important that the milk is warm but not too hot, because that temperature range helps the yeast activate properly.

Step 2: In a large bowl, whisk or sift together 2 cups of flour with the sugar, baking powder, yeast, and salt. Then add the warm milk and 2 1/2 tablespoons of oil. Use a wooden spoon to mix, scraping the sides of the bowl to combine everything well. Add the remaining half cup of flour gradually until your dough forms a soft ball that’s not too sticky.

Step 3: Cover the bowl with a lid or a clean towel and let the dough rise in a warm place for about 30 minutes. You’ll notice it puffing up nicely—this step is crucial for light and fluffy doughnut holes. After rising, you can either continue with cooking or refrigerate the dough for up to a week, which is super convenient.

Step 4: While the dough rests, mix the sugar and cinnamon in a medium bowl and set it aside. This mix will coat the fried doughnuts perfectly later on.

Step 5: Heat your frying oil in a large, heavy-bottomed pot to about 350 degrees Fahrenheit. Keep the heat just right — too hot and the dough will burn outside while staying raw inside, too cool and it will absorb too much oil.

Step 6: Lightly flour your surface and roll out the dough to about half an inch thick. Use a small circular cookie cutter to cut out neat rounds. Shake or brush off any excess flour before frying.

Step 7: Drop a few dough circles into the hot oil at a time—don’t crowd the pot so they cook evenly. Fry for 1 to 2 minutes on each side until they turn a lovely golden brown. The doughnuts often flip themselves in the oil, which feels a bit like magic!

Step 8: Use a heat-resistant slotted spoon to transfer the doughnut holes to a paper towel-lined plate to drain excess oil, then immediately toss them in your cinnamon and sugar mixture. This gives them that irresistible crisp-sweet coating.

Step 9: Warm the Dulce de Leche in the microwave by heating for up to 1 minute in 30-second intervals until it’s smooth and easy to pipe. Transfer it to a piping bag fitted with a filling tip.

Step 10: Poke the tip gently halfway into each doughnut hole and squeeze to fill with the warm Dulce de Leche. The doughnut will slide off the tip once it’s nicely filled. Repeat until you’ve filled them all, and get ready to enjoy!

Servings and Timing

This Dulce de Leche Stuffed Fried Doughnut Holes Recipe makes approximately 20 to 25 doughnut holes, which is perfect for sharing with family or a small group of friends. Prep time is about 15 minutes, plus 30 minutes for the dough to rise. Cooking and filling will take around 20 minutes, so plan for about an hour from start to finish. There’s no long resting or cooling time needed, which means you can enjoy these warm and fresh almost right away.

How to Serve This Dulce de Leche Stuffed Fried Doughnut Holes Recipe

The image shows a small round doughnut with a golden-brown outside covered in sugar, placed on a white marbled surface. The doughnut is cut in half, revealing a soft, light yellow inside with a smooth caramel cream filling in the center. In the background, more whole sugar-coated doughnuts are piled in a white plate. One whole doughnut with caramel cream filling at the side can be seen resting on the surface near the plate. The clear lighting highlights the sugar crystals and soft texture of the doughnuts, making them look fresh and tasty. Photo taken with an iphone --ar 4:5 --v 7

I love serving these doughnut holes warm because that’s when the Dulce de Leche is perfectly gooey and the cinnamon sugar coating has that fantastic crunch. They make an incredible dessert at family dinners or a festive brunch centerpiece you can’t resist reaching for again and again. Try arranging them on a pretty platter, sprinkled with an extra pinch of cinnamon sugar for a festive flair.

For a fun twist, I sometimes pair these with fresh berries or a simple fruit compote to add a little brightness to each bite. A scoop of vanilla ice cream on the side also pairs wonderfully if you want to turn this into a more decadent dessert. When it comes to drinks, a rich cup of coffee or a spiced chai tea really complements the sweet, caramel notes nicely. For adults, a glass of sweet dessert wine or even a cinnamon-spiced cocktail feels just right alongside these treats.

These doughnut holes work amazingly well at parties or special occasions since they’re bite-sized and easy to eat while mingling. For a casual night treat, I like serving them with a glass of milk or hot chocolate for that nostalgic comfort-food vibe. Just remember to plate them in small piles or nests for beautiful presentation and allow 3 to 4 doughnut holes per person as a satisfying portion.

Variations

One of my favorite things about this Dulce de Leche Stuffed Fried Doughnut Holes Recipe is how easily you can customize it. If you’re feeling creative, try swapping the Dulce de Leche for Nutella, jam, or even lemon curd for different flavor profiles. Each filling gives a unique twist while keeping the doughnut’s comforting texture intact.

If you need a gluten-free option, I recommend using a gluten-free all-purpose baking flour blend just as a direct substitution for the wheat flour, but keep in mind the texture may be slightly different—still delicious though! For a vegan version, you can replace the milk with almond or oat milk warmed to the same temperature and use a plant-based oil, plus a vegan dulce de leche alternative or homemade coconut caramel.

I’ve also experimented with baking the doughnut holes instead of frying to minimize oil usage. Simply bake them at about 350°F for 10-12 minutes until golden, then roll in cinnamon sugar and fill with Dulce de Leche after cooling slightly. It’s a lighter, easier cleanup option that still delivers plenty of flavor.

Storage and Reheating

Storing Leftovers

If you have any leftover Dulce de Leche Stuffed Fried Doughnut Holes, store them in an airtight container at room temperature for up to two days. The coating stays nicely crispy on the first day, but by day two, they soften slightly. Keeping them sealed well helps maintain freshness and prevents them from drying out. If your kitchen is warm, pop them in the fridge and allow them to come closer to room temperature before reheating.

Freezing

These doughnut holes can be frozen, but I recommend doing so before filling with Dulce de Leche for the best texture. Place uncooked or unfried doughnut holes on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, fry directly from frozen, adding a minute or two to the frying time. After frying, you can dust with cinnamon sugar and fill with warmed Dulce de Leche.

Reheating

The best way to reheat your stuffed doughnut holes is gently in a warm oven at 300°F for 5 to 7 minutes, which brings back crispness without drying them out. You can also give them a quick zap in the microwave for 10-15 seconds if you’re in a rush, but the coating might soften. Avoid reheating in a frying pan with oil again because it can make them greasy. Warming the Dulce de Leche separately and re-piping is a great way to recapture that fresh-from-the-kitchen feeling.

FAQs

Can I make the doughnut holes without yeast?

Yes, though yeast is key for that classic light and airy texture. If you prefer, you can use baking powder alone, but the doughnut holes will be denser and less fluffy. The rising process also adds great flavor, so I recommend trying the recipe as is for the best results.

What type of Dulce de Leche should I use?

I like to use store-bought canned Dulce de Leche for convenience, but you can also make your own by simmering sweetened condensed milk until it caramelizes. Either option should be smooth and pipeable for the best filling experience.

Is it necessary to roll the dough to 1/2 inch thickness?

Rolling to about 1/2 inch thick ensures the doughnut holes are tender but sturdy enough to hold the filling and withstand frying without becoming greasy or dense. Thicker dough could result in undercooked centers.

Can I prepare the dough in advance?

Absolutely! After the initial rising, you can refrigerate the dough for up to a week before frying. Just let the cold dough come back to room temperature before rolling out and frying for best results.

What should I do if the doughnut holes bubble or cook unevenly?

Maintaining a steady oil temperature around 350°F helps prevent bubbling and uneven cooking. Use a thermometer for accuracy, and avoid overcrowding the pot which can drastically lower the oil temperature and affect the frying process.

Conclusion

I can’t recommend this Dulce de Leche Stuffed Fried Doughnut Holes Recipe enough if you’re craving a little homemade magic with rich, comforting flavors. It’s fun to make, incredibly rewarding to eat, and always a hit with everyone around the table. Once you try it, I’m sure you’ll find yourself making these sweet treats again and again—just like me!