Description
Dulce de Leche Stuffed Doughnut Holes are soft, fluffy fried dough bites coated in cinnamon sugar and filled with luscious, creamy dulce de leche for a sweet, irresistible treat. These delightful doughnut holes are perfect for a snack, dessert, or indulgent breakfast.
Ingredients
Dough 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
Topping
- 1/2 cup sugar
- 1 teaspoon cinnamon
Filling
- 1 can Dulce de Leche
For Frying
- Vegetable or canola oil (enough for 1.5-2 inches deep in pot)
Instructions
- Scald and cool the milk: Heat the milk in the microwave for 1-2 minutes until scalded, then allow it to cool to 110-120°F, the ideal temperature for activating yeast.
- Make the dough: In a large bowl, combine 2 cups of flour with the sugar, baking powder, yeast, and salt. Mix in the warm milk and oil using a wooden spoon, scraping the sides as needed. Gradually add the remaining flour, up to 1/2 cup, until a soft dough ball forms. Cover and let the dough rise for 30 minutes at room temperature.
- Prepare cinnamon sugar: In a medium bowl, mix together the sugar and cinnamon. Set aside for coating later.
- Heat the frying oil: Fill a large pot with 1.5-2 inches of vegetable or canola oil. Heat over medium-high until it reaches 350°F, then slightly reduce the heat to maintain temperature.
- Shape the doughnut holes: Lightly flour a surface and roll out the dough to 1/2 inch thickness. Use a small circle cookie cutter to cut out dough circles, shaking off excess flour.
- Fry the doughnut holes: Carefully place a few dough circles into the hot oil without overcrowding. Fry for 1-2 minutes until golden, then flip and cook the other side for another 1-2 minutes. The doughnut holes often flip themselves. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Coat with cinnamon sugar: Toss the warm doughnut holes in the cinnamon sugar mixture until evenly coated.
- Fill with dulce de leche: Warm the dulce de leche in a microwave-safe bowl in 30-second intervals until smooth and pourable. Transfer it into a piping bag fitted with a 230 filling tip. Poke the tip halfway into each doughnut hole and squeeze gently to fill. The doughnut hole will push itself off the tip when fully filled.
Notes
- You can refrigerate the dough for up to one week after its initial 30-minute rise for convenience.
- Maintain oil temperature at 350°F for even frying and to avoid greasy doughnuts.
- Use caution when frying and handle hot oil safely to prevent burns.
- If you prefer, dulce de leche can be filled using a small knife and spoon, though piping is neater.
