These sweet little donuts are a modern twist on the traditional jam-filled donuts we all have fond memories of eating as a child. Can be served with whipped cream if desired.

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Makes about 18

You will need:

31⁄4 cups all purpose flour

1⁄4 cup+1 cup super fine sugar

3 teaspoons dried yeast

pinch of salt

8 fl oz milk, warmed

31⁄2 oz butter, melted

3 egg yolks

canola oil, to deep-fry

8 fl oz store bought dulce de leche

  1. Combine flour, 1⁄4 cup sugar, yeast, and salt in a large bowl.
  2. Make a well in the center.
  3. Add in milk, butter, and egg; mix until dough starts to come together.
  4. Turn dough onto a well-floured surface and knead until smooth and elastic, about 5 minutes.
  5. Place in a greased bowl.
  6. Cover with plastic wrap, then cover with a tea towel.
  7. Place bowl in a warm place for 11⁄2 hours or until dough has doubled in size.
  8. Punch down the dough.
  9. Turn onto a floured surface and knead for 2 minutes or until smooth.
  10. Roll out dough until 1⁄2” thick.
  11. Cut into 18 rounds using a 2” cutter.
  12. Place on a baking paper lined tray.
  13. Set aside in a warm place for a further 15 minutes to rise slightly.
  14. Place 1 cup sugar onto a plate or tray.
  15. Heat oil to 360°F.
  16. Working in batches, deep-fry donuts until golden and puffed, turning occasionally.
  17. Using a slotted spoon, remove donuts from oil, and drain on absorbent paper, then roll donuts in sugar to coat.
  18. Spoon dulce de leche into a piping bag fitted with a plain 1⁄4” nozzle.
  19. Push the nozzle into the top of each hot donut and pipe caramel into the centre.
  20. Serve warm.


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