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 F&W Digital Food Awards Winner Website Silvana's Kitchen Profile Silvana Nardone is one of America's great bakers. The fact that everything she makes is gluten-free is astonishing. The former Brooklyn bakery owner and editor-in-chief of Every Day with Rachael Ray learned that her son Isaiah was gluten- and dairy-intolerant in 2007. She cleared out her pantry and made it her mission to create new versions of his favorite foods, like corn bread and brownies—recipes she shares on her blog and in her book Cooking for Isaiah. She recently cracked the code on sandwich bread: "Normally, my son would come home from school, lift the loaf that was cooling and say, 'Heavy again.' Then, one day, I added every ingredient I'd ever tried. He lifted the loaf and said, 'Hey! It's light!'" 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