Sufganiyot Doughnuts with Dulce De Leche

1Combine active dry yeast in a bowl with ¼ cup (60 ml) of the lukewarm milk (100-110°F, 37-43°C) and 1 tbsp (15 ml) sugar, whisk to dissolve sugar and let sit 10 mins. The yeast should activate, making the milk look frothy and foamy. Whisk in remaining lukewarm milk, remaining sugar, the canola oil, eggs and vanilla.

2In the bowl of a stand mixer, sift together the flour and salt, mixing well. Add the wet ingredients. Using the dough hook attachment, mix on low speed for 10 mins. to form a sticky dough. The dough will come together but will stick to the bottom of the bowl and dough hook.

3Lightly oil a large mixing bowl, add the dough to the bowl, cover with plastic wrap and a slightly damp kitchen towel, let rise in a warm place for approx. 2+ hours, until doubled in size. Lightly flour a baking sheet and set aside.

4On a clean lightly floured work surface, gently roll dough to ½” (1.5 cm) thick, dusting with flour as needed to prevent sticking. Dip a 2” (5 cm) round cookie cutter in flour. Cut out dough circles, transferring them to the floured tray as you go. Once circles are cut, re-roll remaining dough , repeating until you’ve cut as many circles as possible from the dough. Lightly dust the cut dough with flour, cover with a clean dry kitchen towel and let rise in a warm place until doubled in size, approx. 45-60 mins.

5While doughnuts are rising, transfer the Compliments Dulce De Leche to a piping bag with a small tip, set aside. Heat the oil for frying in a 6 quart deep sided pot, over medium heat to 350°F (177°C) using a candy/deep fry thermometer.

6Fry the doughnuts in batches of 4 so as to not overcrowd the oil. Using a small spatula, transfer the proofed doughnuts one at a time into the hot oil, carefully placing them puffy top side down in the oil. Fry until golden brown on the bottom, approx. 2 mins. Carefully flip the doughnuts over in the oil, frying until golden brown on the second side, approx. 1-2 mins longer. Using a slotted spoon, transfer the cooked doughnuts to a wire rack to drain and cool. Repeat the frying process for remaining doughnuts. Let cool slightly before filling.

7Use a straw to tunnel a hole into the center of each cooked doughnut, creating a small pocket in the middle. Use the prepared piping bag to fill each doughnut with approx. 1 Tbsp (15 ml) of the Compliments Dulce De Leche Spread. Heat the remaining dulce de leche in a microwave safe dish for 20 seconds, stir and heat again until runny. Dip the top of each sufganiyot in the dulce de leche spread, covering it completely. Transfer to a platter to cool slightly. Serve fresh!