December is upon us and it really is the most wonderful time of the year! This month I was tasked with the delicious charge of creating Hanukkah recipes for Austin Woman. I was excited to delve into the meaty, fried and sweet traditions of eight crazy nights. I created three recipes and this was the sweet one! Typically lots of Hanukkah foods are fried to represent the oil that burned for eights nights but seeing as there is lots of indulging to do in December, I figured a sweet baked version of everyone’s favorite the donut would be a nice treat. Plus, these Dulce de Leche Donuts are easy to make ahead and you can eat them for dessert or breakfast!
Dulce de Leche Doughnuts
Recipe Source: Food & Wine
Doughnuts are always a good idea but especially for dessert! A sweet tex-mex twist on this treat and bonus this recipe is gluten-free!
1 ½ cups gluten-free flour (will work with gluten-full flour as well)
2 teaspoons baking powder
1 teaspoon kosher salt
1 eggs, at room temperature
12 tablespoons unsalted butter, melted and cooled
1 ½ cups light brown sugar
½ cup dulce de leche
¾ cups whole milk
1 tablespoon light corn syrup
3 teaspoon vanilla extract
1 cup powdered sugar
- Pre-heat oven to 350 degrees. Grease two 6-cavity doughnut pans. In a large bowl, whisk flour, baking powder and ¼ teaspoon salt.
- In a separate bowl, which eggs with butter, then add ¾ cups brown sugar, ¼ cup dulce de leche, ½ cup whole milk and 2 teaspoons vanilla until smooth. Then whisk wet and dry ingredients together until smooth and there are no lumps.
- Spoon batter into pan, filling cavities about ¾ the way full. Bake for 16 minutes or until a toothpick comes out cleans. Let cool slightly until ok to touch.
- Meanwhile, make the glaze by melting brown sugar with 6 tablespoons butter and ½ teaspoon kosher salt over medium heat.
- Add ¼ cup dulce de leche, ¼ cup milk, corn syrup and 1 teaspoon vanilla, stir and bring to a boil for 3 minutes. Then add powdered sugar and stir until well combined.
- Dip each doughnut into the glaze covering the top. Then let cool on a wire rack over parchment paper to catch and drips. Let glaze set before serving.