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!
Details
16 Donuts
50 Minutes
15 minutes
310 kCal
Print
Ingredients
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
Powder Sugar (To Coat)
Directions
- 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.
