6 tablespoons unsalted butter, at room temperature
1/2 teaspoon salt
1/4 cup dulce de leche
1/4 cup whole milk
1 tablespoon light corn syrup or brown rice syrup
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, sifted
How to Make It
Step 1 Make the doughnuts
Preheat the oven to 350º and spray two nonstick 6-cavity doughnut pans with cooking oil. In a large bowl, whisk the flour with the baking powder and salt.
Step 2 Make the doughnuts
In a medium bowl, whisk the eggs with the butter, brown sugar, dulce de leche, milk and vanilla until smooth; add to the flour mixture and whisk until combined.
Step 3 Make the doughnuts
Spoon the batter into 10 cavities of the prepared doughnut pans until about three-quarters full. Bake for about 16 minutes, until a toothpick inserted in the center of a doughnut comes out clean; let cool slightly.
Step 4 Meanwhile, make the glaze
In a medium saucepan, melt the brown sugar with the butter and salt over moderate heat, stirring occasionally. Bring to a boil and stir in the dulce de leche, milk, corn syrup and vanilla. Boil for 3 minutes, stirring occasionally. Add the confectioners’ sugar and stir until combined.
Step 5 Meanwhile, make the glaze
Dunk each doughnut into the glaze, turning to coat completely. Transfer the glazed doughnuts to a wire rack set over a parchment paper–lined baking sheet and let set before serving.
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