Recipes

Dunked Dulce de Leche Doughnuts

Name: Dunked Dulce de Leche Doughnuts
Total time: 60 min
Ingredients: 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; 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

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

By

Silvana Nardone

Updated on May 25, 2017

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

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.