CARAMEL-FILLED BRIOCHE DONUTS

Ingredients

• All-purpose flour – 3 cups (375 g)

• Warm milk – ¾ cup (180 ml)

• Instant yeast – 2¼ tsp (7 g)

• Sugar – ¼ cup (50 g)

• Eggs – 2

• Melted butter – 60 g

• Salt – ½ tsp

• Vanilla extract – 1 tsp

• Thick caramel or dulce de leche – 1 cup

• Granulated sugar – ½ cup

1. Combine warm milk, yeast, and a teaspoon of the sugar. Let sit for 5–10 minutes until foamy.

2. Add flour, remaining sugar, eggs, vanilla, and salt. Mix until a dough forms.

3. Gradually add the melted butter and knead for 8–10 minutes until the dough is smooth, soft, and elastic.

4. Place in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

5. Gently deflate the dough and divide it into 8–10 equal portions. Shape each into a smooth ball.

6. Place on parchment paper, cover, and let rise again for 30–45 minutes until puffy.

7. Bake at 180°C (350°F) for 15–18 minutes, until lightly golden. Do not overbake so the centers stay soft.

8. While still warm, roll each brioche donut in granulated sugar.

9. Make a small hole in the side of each donut and pipe in the caramel or dulce de leche until generously filled.

10. Serve warm or at room temperature, with extra caramel for dipping if desired.