Strawberry sorbet donut


  • 400g of flour
  • 180 ml of milk
  • 2 eggs
  • 50g of sugar
  • 10g of yeast
  • 175g of butter
  • 1 pinch of salt
  • 1 spoon of strawberry sorbet
  • 1 can of dulce de leche


  1. Mix the flour and salt together, whiten the eggs with the yeast and sugar. Let the yeast act for a few minutes.
  2. Melt butter in a pan.
  3. Add the butter to the mixture, preferably with a stand mixer.
  4. Stop the blender, shape the dough by hand and cover. Let the dough rise for 20 minutes until the dough has doubled in volume.
  5. Roll the dough to a thickness of 2 cm and cut with a punch, with a diameter of about 8 cm.
  6. Cover the donuts, and give a second sprout for about 20 minutes.
  7. Fry the donuts at a temperature of about 190C. When the donut floats to the surface and it is golden brown, turn it over to color it completely.
  8. Take out the donuts and let them rest a bit.
  9. Cut the donut in half. Spread maple dulce de leche on both sides and put a spoon of strawberry sorbet in the center.