Crazy Good Sourdough Doughnuts With Dulce de Leche | Recipe
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These may just be the ultimate doughnuts! Naturally leavened for great taste and filled with dulce de leche. Soft and fluffy but also …
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Had to make this one more time, this time as DIY Sourdough Donut kits!! Complete with four “lightly fried” donuts, pre-filled piping bags with two versions of dulce de Leche filling and a small bag of cinnamon sugar. Take home, reheat in air fryer or lightly deep fry, roll in cinnamon sugar, let cool and then fill with your choice of filling!! Thanks again for this recipe – it is simple to make, fun to eat – what's not to love about this? Photo of the DIY kit has been posted.
Hi i made a sourdough starter yesterday and today the starter is puffed and wiggly what is happening with my starter?
What can I replace the starter with? If I can replace it …thank you
I like Flint, I hope we get to see him more
Hey maybe somebody out here could help me.
So like 2 Weeks ago I've started feeding my first sourdough starter from scratch. So just water and flour.
At day 4 i could see some progress and at day 5 or 6 it was nice and active. Just like in your instructional videos.
But then i failed at maintaining it nice and active.
I have never changed the flour or the water when feeding and kept an 1:10:10 ratio when feeding once active.
After those initial 7 days it's always just very runny and not bubbly at all.
So my first thought was it is over fermented
So I checked on it earlier and tried to slow down fermentation.
I tried different temperatures, feeding schedules and feeding amounts but it never got bubbly again and doubled or tripled in size anymore like it did on day 6.
Any ideas?
Hi. How are u? I have a question? Do you work at a bakery? I'm looking for a job in a bakery or a free practice?
I planned on making these today but I think I may run out of time. Could I put them in the fridge after shaping them and bake tomorrow? Or would it be best to put in the fridge after bulk fermentation and before shaping? Thanks in advance! 😊
Add table 1 or 2 spoon of 95% alcohol to prevent them absorbing oil. If you make more you need to add more alcohol
These look so beautiful. I’ve never made sourdough doughnuts but I feel like I need to rectify that! Fab recipe. I shall definitely try it. 🙂
You can use a pressure cooker to make the Dulce de Leche, 20 minutes on pressure and you get a good texture.
Delicious.. will try this soon 🙂 thank you again for sharing! Subscribed to your channel 😁
Videos like this (easier to make) are really hard to watch when on a diet
Pro tip: if you like salted caramel, add 1/2 Tbsp of Miso to a can of Dulce de Leche. It will add an amazing umami saltiness that always goes fantastic with sweet.
Oh ymmmm! Making this tomorrow. We can get Dulce Leche in a can already to go at the supermarket. I’m surprised you can’t get it over there (where ever you are). Or was it your preference to DIY. I don’t like caramel so will fill mine with my home made lemon filling. Cant wait.
"Crazy" is the correct term to describe these "out-of-this-world" donuts!! Started the preferment right after watching the video this morning, finished making them this evening. Wow wow wow – just ate one donut – super duper caramelly sticky goodness going on here!! 🤤🤤🤤 Thanks so much for sharing this recipe!!! Photos have been posted.
I apologise for commenting twice but I have a question. Would you consider doing steamed raisin bread for a video? I've seen it also called "Boston Brown Bread" You can bake it in a non-BPA lined tin can!
Hanging out with my mom for the American holiday weekend. We are so excited to watch you create these! That opening tear shot you did was God tier. The way the crumb gently tugs apart, revealing the rich, creamy caramel filling , was frankly provocative to watch. I almost got my stand mixer out! (Sorry, i get anxiety when I get dough all over my counter!) Hope you don't think I'm lame now aha
About the filling. Helen Rennie does what she calls a Diplomat pastry filling by taking a regular pastry filling and lightening it with whipped cream. That same trick might make the very dense dulse de leche less heavy on the palette.
Nice recipe! I'm from Argentina and here those are are called "Berlinesas" or "Bolas de fraile" (wich translates to "friar's balls", wich Is weird, but we got a couple weird named pastries here)
Dulce de leche needs more atention too
there's a brazilian pastry called "sonho"! it's very similar to this recipe, and it's usually filled with either patisserie cream or doce de leite (dulce de leche, toffee sauce, pick your poison). it can also be topped off with coconut flakes, but it's usually just powdered sugar
No carbs for me for a long while…😩, but I can make these for my boys! Raspberry filled will make them berry happy.😂
Fantastic recipe, as always. This one hits different as an Argentinian, we have a pretty similar delight called "Bolas de fraile" with means "Friar's balls". It was made by Catholic bakers to ironize about priests and sisters. I guess they took the recipe from the German "Berliner" too, but filled them with the addictive dulce de leche.
Obviously they are not made with sourdough these days and they're usually pretty dry, I haven't had good one in a while. I'm definitely making this ones, great work.
Yeah I really want to try this
Compliments ! I liked your magic very much too!!
Beautiful doughnuts!
Here (Uruguay) "dulce de leche" is the national sweet spread. It's used in everything! So much so, we don't produce condensed milk, we go straight to the dulce! We have runny, thick, dark, creamy, salty, etc. and even goat "dulce de leche" haha…
Cheers!
I would love to make them, but i'am to lezy to make sourdough starter 😞
You know you have a delicious YouTube donut recipe when all the ads are of diet scams.
The stopmotions of the 12 donuts shaping was ready cool
In the USA, Dulce De Leche is readily available in Walmart, Target and other popular grocery stores. No need to boil cans which have plastic lining inside them.
I was looking forward to baking this weekend but we ended up with covid. Thank you for the video, at least I can get pressure from this and a new recipe to try when I'm better.
The donuts look awesome!