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Fantasy Donuts: Arequipe (Dulce de Leche) Donuts

When I go to Colombia to visit my parents, I usually have a long list of food that I NEED to eat before leaving. An arequipe donut is one the first things I eat right when get off from the airplane. I know it is slightly funny to go back home and want to eat a donut after coming from the donut land. However, when I moved to the US I was so surprised that this donut is never offered in any donut shop. Where I grew up, an arequipe donut was one of the most wanted flavors that everyone includes when buying a dozen.

Be ready: This donut is going to make you want to catch an airplane to South America, so you can have a dozen of these!



16 Donuts

Prep time

50 Minutes

Cooking time

15 minutes


310 kCal


  • 3 Cups of Unbleached All-Purpose Flour

  • 1/4 Cup of Sugar

  • 1/2 Teaspoon of Salt

  • 2 Teaspoons of Instant Yeast or Active Yeast

  • 1/4 Nutmeg

  • 1 Egg (Large)

  • 1 Cup of Whole Milk

  • 2 Teaspoons of Unsalted Butter (Melted)

  • 1/2 Teaspoon Vanilla Extract

  • 6 Cups Peanut Oil

  • Arequipe or Dulce de Leche

  • Powder Sugar (To Coat)


  • In a large bowl mix the unbleached all-purpose flour, sugar, salt, yeast, and nutmeg.
  • Using a mixer, whisk the egg, milk, melted butter, and vanilla extract.
  • Using the low speed feature, add the dry ingredients until everything is combined. Cover the dough and let it rest for 5 minutes.
  • After the dough rests for 5 minutes, mix the dough on low speed for 8 minutes.
  • Transfer the dough to a greased bowl. The dough will be very sticky, slightly grease your hands to handle the dough. Let the dough rise for 1.5 — 2 hours.
  • After the dough has risen, flour the surface where you will roll and cut the dough.
  • Roll the dough until 1/4″ thick and cut the dough to form the individual donuts.
  • Place each donut dough on top of parchment paper and cover them with a grease plastic wrap to avoid from sticking. Let it rise for 30 minutes.
  • While the donut dough rises, heat the oil until reaching 350F.
  • Fry the donuts for 1 to 2 minutes (or until golden) each side and place the donuts on top to a cooling rack to let the oil drain. To avoid too much mess, place a baking sheet under the cooling rack with few paper towels to absorb the oil.
  • Let cool the donuts for about 20 minutes.
  • Once the donut is cool, inject the arequipe (dulce de leche) and coat them with powder sugar.

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