Homemade Caramel Doughnut

Serve these at brunch and you are a hero! Yield: makes about 22 doughnuts Ingredients: 500g bread flour 1 cup slightly warmed milk 2 eggs 60g melted butter 60g sugar 20g fresh yeast or 10g dry yeast 1tbs vodka/ rum/ vanilla extract Extra: 1 can dulche de leche granulated sugar coconut oil for frying In a large bowl, sift the flour and add yeast (if you are using fresh yeast, mix it first with warmed milk). Add remaining ingredients and knead for a few minutes until smooth, then at the end add melted butter. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1,5 hour. Turn the dough out onto a well-floured surface, knead for 2 minutes and form around 50g balls. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 20-25 minutes, it depends on room temperature. Put the oil in a heavy-bottomed pot over medium heat, and heat it to 175C. Carefully add the doughnuts to the oil, a few at a time. The oil temperature shouldn't be too high and too low- doughtnuts will be fast too brown and raw inside. Transfer the doughnuts to the prepared plates with paper towel. Still hot doughnuts drop in granulated sugar and fill with dulche de leche. Recipe from mojewypieki.com