Recipes Dunked Dulce de Leche Doughnuts 4.0 (1) 2 Reviews Dulce de leche, a sweet, caramelized milk, flavors both these gluten-free doughnuts and their glaze. Slideshow: Dulce de Leche By Silvana Nardone Silvana Nardone Facebook Instagram A Food & Wine Digital Food Award-winner, Silvana Nardone is the author of six bestselling books focused on gluten-free, dairy-free baking and cooking, including Cooking for Isaiah (2010) and Silvana's Gluten-Free Kitchen (2014). She is also the founder and CEO of the Cooking for Isaiah brand of gluten-free, dairy-free flour blends and baking mixes. Food & Wine's Editorial Guidelines Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email 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 Yield: 10 Ingredients Doughnuts 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 Directions 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. 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. 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 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. 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. Rate it Print