That is a baked cake-style donut, flavored with dulce de leche, studded with pretty flecks of vanilla bean, and covered in more dulce de leche. It’s borderline dessert wearing breakfast camouflage.
- 1 cup flour
- 1 Tbsp butter, cold
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup + 2 Tbsp dulce de leche, divided
- 1 egg
- 1 tsp vanilla
- 1 vanilla bean, split and scraped (optional)
- 2 Tbsp milk
- Sprinkles (optional)
- Spray a 6-well donut pan with baking spray (or use your preferred non-stick method).
- Add flour, butter, salt, and baking powder to the bowl of your stand mixer and mix on low until the chunk of butter disappears, ~1 minute.
- Add 1/4 cup + 2 Tbsp dulce de leche, egg, vanilla, vanilla bean scrapings, and milk to the bowl and mix on medium speed until thoroughly combined.
- Transfer batter (it will be thicker than your standard cake batter) to a ziptop bag.
- Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the donut wells until 1/2 – 3/4 cup full (you’ll get exactly 6 donuts; the batter is very thick and holds it’s shape, it won’t really settle or bake smoothly if you spoon it into the pan).
- Bake 8-12 minutes, until the top of the donut springs back when lightly tapped.
- Let cool in pan 3 minutes and then transfer to a wire rack to cool.
- To make the glaze, warm the dulce de leche slightly in the microwave (~15 seconds). Stir until smooth.
- Drizzle the donuts with dulce de leche and add sprinkles.
- It’s easier to store unglazed donuts in a ziptop bag and then glaze them before eating. Or you can store glazed donuts in a covered cake plate. They’ll keep fresh ~3 days.
Yields: 6 servings