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

Silvana Nardone
August 2013

Gallery

© Kamran Siddiqi

Recipe Summary

total:
1 hr
Yield:
10
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Ingredients

Doughnuts
Dulce de leche glaze

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.

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  • 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.

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