Chilean Dulce De Leche Doughnuts Berlines Recipe

Instructions

1. Warm the milk until it reaches about 110°F (43°C). Pour it into a large mixing bowl and sprinkle the yeast over the top. Let it sit for about 5 minutes until the yeast foams.

2. Add the sugar and 2 cups of flour to the yeast mixture. Mix until well combined. Cover the bowl with a clean kitchen towel and let it rest for about 1 hour in a warm place until it doubles in size.

3. Once the dough has risen, add the eggs, salt, and softened butter to the dough. Gradually mix in the remaining flour until a sticky dough forms.

4. Turn the dough out onto a floured surface and knead it for about 5-7 minutes until smooth and elastic. Place the dough back into the bowl, cover it, and let it rise for another hour until doubled in size.

5. Roll out the dough to about ½ inch thickness and use a round cookie cutter to cut out doughnut shapes.

6. Heat the vegetable oil in a large pot or deep fryer to 350°F (177°C). Carefully place the doughnuts in the oil, a few at a time, and fry for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

7. Once the doughnuts have cooled slightly, fill a piping bag with dulce de leche. Insert the tip into the side of each doughnut and pipe a generous amount of dulce de leche into the center.

8. Dust the filled doughnuts with powdered sugar for a finishing touch.

9. Enjoy these Chilean Dulce De Leche Doughnuts, or Berlines, as a delightful treat to enjoy with a cup of coffee or tea.