•  1 (1/4oz) package active dry yeast
  •  1 cup of warm milk
  •  4 cups all purpose flour
  •  3 tablespoons sugar
  •  3 tablespoons butter, softened
  •  2 egg yolks
  •  A pinch of salt
  •  Vegetable oil for frying
  •  Confectioner’s sugar and ground cinnamon to sprinkle on top of doughnuts


  • 2 cups milk
  •  3 tablespoons corn starch
  •  4 egg yolks
  •  1/2 cup sugar
  •  1 tsp vanilla extract
  •  Lime zest (optional)


  • 1 (14-ounce) can of sweetened condensed milk.



  • Pour the yeast into the milk and stir to combine. Let it sit for at least 5 minutes.
  • In the bowl of a stand mixer, add all dry ingredients and mix to combine.
  • Add the egg yolks, butter and milk/yeast and mix it on low until everything is mixed together.
  • Turn the speed up to medium and let the machine knead the dough for about 8 minutes or until the dough is soft and smooth.
  • Transfer the dough to a large bowl, cover with a towel and let it rise for 20 minutes.
  • Turn the dough out onto a floured board.
  • Gently pat it (don’t use a rolling pin!) until about 1/2 inch thick.
  • Using a medium round cookie or biscuit cutter, cut into rounds and place them in a baking sheet dusted with flour. (You can cut your doughnuts any size you want!)
  • Cover with a kitchen towel and let it rise again until doubled in size, about 30 minutes.
  • Heat a pot of oil, over medium heat, until a candy or deep fry thermometer reads 375 degrees. If you don’t have a thermometer, just toss an unlighted match into the oil when you think the oil is hot enough. If the match lights, then you can start frying your doughnuts.
  • Fry the doughnuts until golden brown and set them onto paper towels to absorb the extra grease.
  • Cut them in half and fill with the cream.
  • Dust some confectioner’s sugar and cinnamon (optional) on the doughty and serve.


  • Start by mixing the corn starch on 1/3 of the milk until dissolved.
  • Add the milk, the sugar, the egg yolks and the corn starched dissolved on the rest of the milk to a sauce pan and cook, over medium heat, for about 5 to 10 minutes or until thickened.
  • Turn the heat off and add the vanilla extract and the lime zest, if using.
  • Let it cool before filling the doughnuts.


  • Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
  • Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.
  • Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).
  • To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.
  • The dulce de leche is ready to be filled in the doughnuts.

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