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Dunked Dulce de Leche Doughnuts
© Kamran Siddiqi

Dunked Dulce de Leche Doughnuts

  • SERVINGS: 10

Dulce de leche, a sweet, caramelized milk, flavors both these gluten-free doughnuts and their glaze.

Slideshow: Dulce de Leche


  1. 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 2 large eggs, at room temperature
  5. 6 tablespoons unsalted butter, melted and cooled
  6. 3/4 cup packed light brown sugar
  7. 1/4 cup dulce de leche
  8. 1/2 cup whole milk, at room temperature
  9. 2 teaspoons pure vanilla extract

Dulce de leche glaze

  1. 3/4 cup packed light brown sugar
  2. 6 tablespoons unsalted butter, at room temperature
  3. 1/2 teaspoon salt
  4. 1/4 cup dulce de leche
  5. 1/4 cup whole milk
  6. 1 tablespoon light corn syrup or brown rice syrup
  7. 1 teaspoon pure vanilla extract
  8. 1 cup confectioners’ sugar, sifted
  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.
  2. 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.
  3. 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.
  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.
  5. 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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