for the filling:
½ cup Dulce de Leche
½ cup whipped cream cheese
for the doughnuts:
¼ cup warm water
2¼ teaspoons active dry yeast,
1 tablespoon sugar
¾ cup warm milk
3 tablespoons butter, melted
2 ¾ cups flour
oil for frying
confectioners' sugar for dusting
Lightly oil 2 sheet pans and set aside. Place the yeast, water and sugar in the bowl of a mixer. Using the paddle attachment tool, whisk until combined. Let stand for 5 minutes to proof the yeast.
Add milk, egg and melted butter and mix until combined. Reduce speed and add flour. Mix to combine. Increase mixer speed and beat for five minutes until dough is smooth. Dough will not form a ball. It will be soft and wrap around the paddle. Remove paddle, cover bowl and allow the dough to rest for 20 minutes.
Transfer dough to a lightly floured work surface. Divide into 24 pieces and form each one into a ball. Place on prepared sheet pan and let rise for 1 hour, until doubled in size. Meanwhile, heat 2-3 inches of oil in a deep saucepan to 375 degrees on a candy/deep fry thermometer. Prepare a sheet pan lined with paper towel.
When the oil is hot, fry doughnuts in small batches until golden, about 2-3 minutes per side. Transfer to paper towel to drain and cool. Allow the oil to return to the proper temperature before frying the next batch.
Combine Dulce de Leche and cream cheese in a small bowl. Fit a large pastry bag with an injector tip (#230). Fill the bag with caramel filling. Pierce doughnut on the side with the tip and squeeze in caramel. Do not overfill or it will just pop or drip out.
Dust with confectioners' sugar and serve the same day. Do not cover the doughnuts as they will become soggy.