Dunked Dulce de Leche Doughnuts

By DreiFromBK

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

Details

Servings 10
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

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.