Allow me to introduce the teams:
On my right, Argentina, represented by a South American confection made with milk and sugar: dulce de leche.
On my left, Germany, in the form of Berliner Pfannkuchen, doughnuts that may or may not be filled with jam, crème pâtissière or Nutella. They are usually fried (but they are baked today).
Makes a dozen doughnuts
For the dough:
- 500g/1 lb. flour
- 1 sachet active dry yeast (about a teaspoon)
- 50g/1.76 oz. sugar
- 150ml lukewarm milk
- 40g/1.41 oz. melted butter
- 2 eggs
- 1 tsp. salt
- the zest of 1 unwaxed lemon
To brush over:
- 50g/1.76 oz. melted butter
- 1 tbsp. milk
- 1 egg yolk
- Dulce de leche (recipes at the bottom)
Sprinkle the yeast over a little lukewarm milk and set aside until it starts foaming, about 5 to 10 minutes.
Beat together the remaining milk, the eggs and melted butter. Add the flour, sugar, salt and lemon zest. Add the yeast last and knead. You can also use a food processor with the dough hook attachment or a bread machine (use the Dough setting). If kneading by hand or using a processor, once your dough has come together, form a ball, put it in a bowl, cover and let it rise until double in size, about an hour.
Knock some of the air out before splitting your dough into 65g/2.3 oz. balls.
Roll the balls into melted butter and line them in a greased or paper-lined baking dish. Brush over the remaining butter and let rise for another 20 minutes.
Beat the egg yolk with the milk and brush over your buns. Bake 20 to 30 minutes at 180°C/350°F, starting with a cold oven.
As soon as they are out of the oven, dust with icing sugar.
You can add the dulce de leche when rolling out your dough balls and adding a teaspoon of dulce de leche before forming them into balls. You can also add the dulce de leche using a baking syringe once they doughnuts are baked, or simply top them with/dip them in dulce when you feel like eating them.
Dulce de leche
Good girl’s dulce de leche: in a pan over medium heat, add 1 litre milk, 350g/12.34 oz. sugar and 1 vanilla pod, split and scraped, and stir until the sugar is dissolved and the milk almost boils. Stir well, lower the heat then add 1 pinch bicarbonate of soda. Sit next to your pan, stirring regularly until the cream gets a nice caramel colour and the texture of a crème anglaise. This should take at least a couple of hours. Don’t be tempted to overcook it until thick, as dulce de leche tends to solidify when cooled.
Lazy girl’s dulce de leche: remove the label from a can of sweetened condensed milk; put the can in a pan and cover with water. Cook over medium heat for 3 hours, making sure that the can remains submerged at all times. Allow to cool completely before opening the can.
Super lazy girl’s dulce de leche (or girl in a hurry): use store-bought.