Caramel Filled Yeast Doughnuts

Lightly oil 2 sheet pans and set aside.
Place the yeast, water and sugar in the bowl of a mixer.
Using the paddle attachment, whisk until combined.
Let stand for 5 minutes.

Add milk, egg and melted butter and mix until combined.
Reduce speed and add flour.
Mix to combine.
Increase mixer speed and knead for 5 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 a sheet pan and let rise for 1 hour, until doubled in size.

Heat 3 inches of oil in a deep stock pot to 360 degrees F on a deep fry thermometer. Prepare a rack over a sheet pan lined with paper towel.
When the oil is hot, drop 3 doughnuts into the oil. Fry until golden, about 2-3 minutes per side.
Transfer to rack 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 Donut Sugar and serve the same day.