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SALTED CARAMEL DOUGHNUTS

SALTED CARAMEL DOUGHNUTS

We lived in Israel from 1998 to 2014, during that time we saw the exponential growth of the doughnut culture, initially, it all started with the jam-filled doughnut, then the introduction of the Dulce de Leche doughnut – it was a revelation that you could fill a doughnut with anything other than jam.

This is my take on the Dulce de Leche doughnut, we have lightened up the filling with the addition of mascarpone and a pinch of flaky sea salt. If you can’t get a hold of mascarpone, substitute with cream cheese that has been softened to room temperature and thinned out with a tablespoon of milk.

For Doughnuts:

  • 7g (2 teaspoons) active dry yeast
  • 1½ tablespoons lukewarm water
  • 120ml (½ cup) lukewarm milk (or milk alternative)
  • 2 tablespoons caster (superfine) sugar
  • 55g butter (1/4 cup) (or vegan alternative), melted
  • 335g (2 ⅔ cups) plain (all-purpose) flour (plus extra for rolling)
  • 2 eggs

For Filling:

  • 225g (¾ cup) store-bought Dulce de Leche
  • 180g (¾ cup) mascarpone cheese
  • Pinch of flaky sea salt

For Topping:

  • 100g (½ cup) caster (superfine) sugar
  • 1 teaspoon Speculoos spice (or cinnamon)
  • vegetable oil, for deep-frying
  1. In a large bowl, place the yeast, water, milk, and a pinch of sugar and set aside in a warm place for 10 minutes or until bubbles appear on the surface.
  2. Add the butter, flour, eggs, and sugar to the yeast mixture and use a flat knife or your hands to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes, adding flour if needed (you can do this whole process in the bowl of a stand mixer, fitted with a dough hook).
  3. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth, and set aside in a warm place for 45 minutes or until doubled in size.
  4. Knead the dough on a lightly floured surface. Roll out to 1cm (¼ inch) thick and use a 5.5cm (2 inch) round cutter to cut 20 rounds from the dough. Place the rounds on a baking tray lined with non-stick baking paper, cover with a dry clean tea towel, and set aside for 20 minutes or until risen.
  5. Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 160°C (325°F) alternatively use a deep fat fryer.
  6. While the dough rises make the filling; place the dulce de leche and mascarpone in a medium bowl add the salt and whisk until well combined, fill a piping bag, fitted with a thin nozzle.
  7. Make topping, by combining the sugar and speculoos (or cinnamon) on a large flat plate.
  8. Cook the doughnuts, in batches, for 1–2 minutes on each side or until golden. Drain on absorbent paper for a couple of seconds, and then immediately roll in spiced sugar mixture.
  9. Using a small knife, make a small slit on the side of the doughnut, then using a piping bag fitted with a small nozzle push about a tablespoon of filling into the doughnuts.