Friday, January 18, 2013

Donats rellenas de Arequipe (Dulce de leche filled Doughnuts)

Makes about 2 dozens

  • 3 1/2 cups all purpose flour (a little bit more to flour the surface)
  • 1 pack of dry yeast (8 g or 2 1/4 tsps)
  • 1/3 cup sugar 
  • 1 1/2 cups warmed milk
  • 1 teaspoon pure vanilla extract
  • 5 1/2 tablespoons unsalted butter, softened
  • Orange zest (optional)
  • 1 container of Arequipe or Dulce de Leche (500 g) at room temperature
  • 1/4 cup icing sugar to dust the doughnuts
  • vegetable oil to fry


Place the yeast in a bowl with a tablespoon of the sugar and a tablespoon of the flour and add the warm milk and mix well. Let sit in a warm place for 15 minutes until it becomes frothy.

In a separate bowl put the rest of the sugar, flour, orange zest and butter. Add the yeast mix and bring together with the help of a spoon. Work the dough with your hands until forming a ball. If it is to sticky add more flour. Knead  the dough on a clean and floured surface until smooth about 5-8 minutes. Place the ball in a bowl sprayed with oil and cover with a clean cloth or kitchen towel and leave to rise in a warm place (oven with the light on) for about one hour.

When the dough has doubled in size, place it on a floured surface and give it a bit of a punch to knock out some of the air. Cut the dough into 4 pieces and roll it to a 1/4 inch thickness.

Place a tablespoon of Arequipe on the lower half of the flatten dough leaving enough space among each other and fold carefully the upper part. Using a 2 inches diameter cookie cutter or small glass cut about 24 circles making sure the Arequipe is in the center. Repeat the process with the other 3 pieces of dough.

Place them in a greased baking sheet to rise again, make sure you leave enough room between each one to allow to rise. Cover with a cloth or towel and let rise for 45 minutes, this way your doughnuts will be fluffy and light.
Heat the oil in a large deep sauce pan or a fryer to 350 F.

 Fry in batches placing them carefully in the hot oil for about 2 minutes or until golden brown. 

Drain them in paper towel and while still hot dust them with icing sugar using a strainer. 

Serve warm.