Dunked Dulce de Leche Doughnuts

Servings 10


For the dulce de leche doughnuts:

  • cups Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • 1/3 cup unsalted butter melted and cooled
  • ¾ cup packed light brown sugar
  • ¼ cup dulce de leche
  • ½ cup whole milk
  • 2 teaspoons pure vanilla extract

For the dulce de leche glaze:

  • ¾ cup packed light brown sugar
  • 6 tablespoons unsalted butter at room temperature
  • ½ teaspoon salt
  • ¼ cup dulce de leche
  • ¼ cup whole milk
  • 1 tablespoon brown rice syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar sifted


  1. Make the doughnuts: Preheat the oven to 350 degrees and grease 2 nonstick 6-count doughnut pans with cooking spray. In a large bowl, whisk together the flour, baking powder and salt.
  2. In a medium bowl, whisk together the eggs, melted butter, brown sugar, dulce de leche, milk and vanilla until smooth; add to the flour and whisk until combined. Spoon into the prepared doughnut pans until ¾ full and bake until a toothpick inserted comes out clean, about 16 minutes; let cool slightly.
  3. 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.