What’s your best baking recipe involving Dulce de Leche? originally appeared on Quora

Answer by Carolina Garofani:

Ah, I know what you’re doing.

You’re trying to get me to give away the recipe for my dulce de leche cinnamon swirl bread!

Joke’s on you, though, because I’ve already published it somewhere else.

This is what you make when you’ve made somebody angry. Or when they’re so sad even cookies don’t help. Or when you’re trying to win somebody’s heart.

It’s the ultimate “I love you” food.

Trust me, I’m a baker.

First things first: find some good dulce de leche.

The dark, shiny and sexy type, of a deep caramel color.

To see whether it’s the right kind, run a finger through it. It should leave a track. You’re only allowed to do that once. I mean it.

Now for the recipe:


(Yield: two 450g/1lb. units)

About 5 hours

You’ll need:

A rolling pin and two 20cm pound cake pans, like this one:


(I have included volume measurements for the phillistines who still use that system – learn metric units, people – and buy a kitchen scale!)

Bread dough:

• 200g (1 cup) hard wheat flour

• 1 pinch of cinnamon powder

• 40g (1.5oz) white or brown sugar

• 5g (1tsp) dried baker’s yeast

• 100g (1/3 cup) room temp. filtered water

• 40g (1/3 stick) soft unsalted butter

• 5g (1/2 tsp) salt

• 50g (1/2 cup) black raisins (optional)

• 20g (1 tbsp) golden rhum


• 50g (1/2 stick roughly) unsalted butter

• 100g (1/2 cup) dulce de leche

• 5g (1 tsp) cinnamon powder

+ 1 beaten egg for glaze

+ cinnamon and sugar for sprinkling


• Dissolve the baker’s yeast in about two tablespoons of the filtered water – wait five minutes.

• Dunk the raisins in the rhum and reserve.

• Mix flour, cinnamon and sugar and add the water little by little, kneading with your hands or in the bowl of a stand mixer using the hook attachment, slowly.

• Add the dissolved yeast and keep kneading until it’s absorbed.

• Add the butter and keep kneading until the dough becomes smooth, shiny and stops sticking to the table/bowl sides.

• Add the salt and the raisins and knead/mix until they’re well incorporated into the dough.

• Put the dough in a large bowl and cover with a clean, moist cloth or dish rag and set aside to proof/raise until it’s tripled in size – or 2 hours, whatever happens first.

• For the fillings, mix the butter, dulce de leche and cinnamon powder.

• Lightly flour a working surface and punch down the dough on it so it loses all the air, and divide the dough in two parts. Mold two round, smooth balls and let rest for 10 minutes.

• Open the dough with a rolling pin, and make it as wide as your pan, in a rough square shape.

Like this:

• Spread the filling over the whole surface with a knife or the back of a spoon.

• Roll the dough on itself like a spiral and put it in the pan, making sure the opening is facing down.

• Let proof until it reaches the border of the pan and pre-heat your oven to 180ºC or 325ºF.

• Lightly beat an egg and brush it all over the bread’s surface and sprinkle cinnamon and sugar on it.

• Bake for 25 minutes or until a skewer inserted in the center comes out clean. Internal temperature should reach 90ºC to ensure it’s properly baked.

• Take out of the oven, wait 5 minutes and turn the pans to release the bread.

• Let cool, slice and serve.

They’ll keep for 5 days well covered at room temperature, or up to two months wrapped in plastic film in the freezer. To defrost, just put in a hot oven for 10 minutes.

Now, if you make this, don’t come running back here to call me names because I’ve ruined your diet.

Or made someone fall in love with you.

This recipe is both a curse and a blessing to have.

Use wisely!