Traditionally served in Israel in the weeks leading up to Hanukkah, these sufganiyot get a modern update with creamy dulce de leche filling.
The dough can be made ahead of time. After it has risen once, cover and refrigerate up to 24 hours. When ready to continue with recipe, allow dough to come to room temperature before proceeding to the next step, about 40 minutes.
These sufganiyot are best served soon after filling. If you are serving them later, refrigerate, then allow to come room temperature again before serving.