Prepare the caramel filling by pressure cooking the sweetened condensed milk cans. Cool completely before opening.

Remove labels and adhesive from the sweetened condensed milk cans.

Place the cans in a pressure cooker and cover with water (at least 2 fingers above the cans).

Seal the pressure cooker and cook over medium heat until hissing begins.

Set a timer for 40 minutes once hissing starts. Release pressure and remove cans.

Cool the cans completely before opening to prevent burns.

Transfer the milk caramel to a glass container for storage or immediate use.

Warm milk to 110°F. Add 1 teaspoon sugar and yeast. Whisk and let bloom for 5 minutes.

Combine flour, remaining sugar, eggs, and butter with the yeast mixture in a bread machine.

Allow the bread machine to mix, knead, and proof the dough until doubled in size (about 1 1/3 to 1 1/2 hours).

Turn dough onto a floured surface and roll to 1/2-inch thickness.

Cut out 3-inch rounds and place on a floured sheet pan. Sprinkle with flour and cover. Let rise until doubled (about 1 hour).

Heat canola oil to 375°F in a heavy pan.

Fry doughnuts, 5-6 at a time, until golden brown, flipping to cook evenly.

Transfer to a rack or paper-lined pan to drain excess oil. Cool slightly.

Cut each doughnut horizontally, almost all the way through.

Fill each doughnut with a heaping tablespoon of caramel filling.

Add sugar to a shallow bowl and roll each doughnut in the sugar until coated.

Serve immediately for best quality.