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!
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.