Dunked Dulce de Leche Doughnuts


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

Dunked Dulce de Leche Doughnuts
These fantastic gluten-free doughnuts are made with light brown sugar and dulce de leche, a sweet, caramelized milk, which doubles as a delicious glaze. Photo: © Kamran Siddiqi
Total Time:
1 hrs



  • 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 large eggs, at room temperature

  • 6 tablespoons unsalted butter, melted and cooled

  • 3/4 cup packed light brown sugar

  • 1/4 cup dulce de leche

  • 1/2 cup whole milk, at room temperature

  • 2 teaspoons pure vanilla extract

Dulce de leche glaze

  • 3/4 cup packed light brown sugar

  • 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


Make the doughnuts

  1. 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.

Meanwhile, make the glaze

  1. 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.

  2. 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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