These dulce de leche donuts are soft, fluffy, and filled with rich, creamy dulce de leche, then dusted with sugar for the perfect indulgent treat.

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In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour, remaining sugar, and salt.
Add the yeast mixture, butter, egg yolks, and vanilla extract. Mix until a dough forms.
Knead the dough on a floured surface for about 8 minutes, or until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Roll out the dough to 1/2 inch thickness and cut out rounds using a 2.5-inch cutter.
Place rounds on a parchment-lined tray, cover lightly, and let rise for another 30–45 minutes.
Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches until golden brown, about 1–2 minutes per side.
Drain on paper towels, then roll warm donuts in granulated sugar.
Once cool, fill a piping bag with dulce de leche and inject into each donut.

Ensure the oil temperature remains steady to avoid greasy or undercooked donuts.
You can use store-bought or homemade dulce de leche.
Best enjoyed the day they are made for maximum freshness.