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
Dulce de leche, a sweet, caramelized milk, flavors both these gluten-free doughnuts and their glaze. Slideshow: Dulce de Leche
Massive hit both times I've done this recipe. They are sweet, so you won't be munching through them all yourself!
Contrary to the recipe, I'd suggest not making the glaze whilst the donuts are baking. Instead let the donuts cool for a bit first. This has two advantages, first and most important the gluten free texture is great to eat but fairly delicate, but hold together better when less warm. And secondly, it's just way easier to dunk them when not too hot to hold.
Also, make sure you do cook the glaze long enough to start to caramelize- if you just warm it then it won't be quite sticky enough and you;ll end up with a really thin coating and not the delicious waist and teeth destroying top that this treat deserves.
Can you substitute the whole milk for cashew milk? Or will that drastically alter the consistency?