Chilean Dulce de Leche Doughnuts (Berlines)
A Chilean-popular German doughnut, traditionally a small round pastry filled with dulce de leche or pastry cream.
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Instructions
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Combine yeast with 2 tablespoons warm water; allow to foam for a few minutes.
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In a stand mixer, combine 3 cups flour, brown sugar, and salt; mix with a dough hook.
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Add melted butter, eggs, yeast mixture, vanilla, anise (if using), and buttermilk to the flour mixture. Knead with the dough hook for 5 to 8 minutes until smooth and shiny, adding up to 1/4 cup more flour if needed.
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Transfer dough to a lightly oiled bowl, coat it, cover, and let rise in a warm place for about an hour until doubled. Punch down dough, then chill for several hours or overnight.
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On a floured surface, roll dough to 3/4 inch thick. Cut 2-inch rounds with a biscuit cutter and place on a floured, wax paper-lined cookie sheet. Re-roll scraps to cut more rounds.
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Cover dough rounds loosely and let them rise until puffy. Concurrently, prepare the cinnamon sugar by stirring 1/2 cup sugar and cinnamon together.
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Heat several inches of oil in a heavy skillet to 350°F. Fry dough rounds in batches for 3 to 4 minutes, turning until golden brown and puffed.
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Remove doughnuts from oil, cool briefly, then roll each in the cinnamon sugar mixture (or dust with powdered sugar).
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Gently warm dulce de leche. Use a pastry bag with a 1/4 inch tip to make a small hole in each doughnut side, then pipe in about 2 teaspoons of dulce de leche. Roll filled doughnuts again in cinnamon sugar and serve.