Luscious and rich, these Dulce de Leche Cake Donuts topped with chopped chocolate and caramel bars, make a decadent and delicious treat.
This post was originally published in April 2015. I have taken and uploaded new photos while the recipe and post remain unchanged.
Are you sick and tired of this gloomy weather?
If not, perhaps you are among those fortunate folks living in the warm parts of our World. I know some food bloggers bragging to have over 20-30 degrees C. I am so
jealous happy for them!
In a meanwhile, the weather in Ontario sucks.
It has been raining for a few days in a row now. It has been raining cats and dogs. Yesterday I got sucking wet. I hear you’re suggesting to grab an umbrella the next time. Thanks, folks but that doesn’t work at all. This is Ontario, Toronto, with its prominent notorious winds. Our rain is the way smarter – it’s just happening under a peculiar angle.
It’s automatically outrageously cold.
So while some guys feel spring has sprung, I feel like it’s mid of fall.
Why am I telling this to you? Nope, I am not complaining. I am depicting the situation and probably finding an excuse.
It has been so gruesome outside that we have been rejecting going to the gym for the last 4 days.
We have not been rejecting having hot tea though. Oh, peppermint tea is so soothing and warming!
Did I mention we prefer having our tea with some chocolate (by saying “some” I didn’t mean a few ounces)? Everything is better with chocolate, even the weather, right?
This weather needs some comfort meal, a plate of pasta or even a few donuts. For instance, these gorgeous and luscious Dulce De Leche Cake Donuts. Or at least a jar of dulce de leche. We haven’t had any pasta and donuts today though. We have not had any jar either. That sucks too.
And we are run out of chocolate.
Yes, life is so miserable.
But tomorrow everything will be fine. The rain is going to finish. We will finally hit the gym. And sure we will buy some chocolate since everything is better with chocolate.
- 2 2/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1/2 cup granulated sugar*
- 1/4 butter, melted
- 1 cup milk, 1-2% fat
- 1/4 cup olive oil
- 2 large eggs
- 2 teaspoons vanilla extract
- soften butter or cooking spray, for tins
- Dulce de Leche Glaze:
- 1/2 cup Dulce de leche
- 1 cup powdered sugar or more, as needed
- 1 Snickers bars, chopped (optional), 1 Twix bar, chopped (optional) or other bars for topping
- pinch of sea salt (optional), for topping
- Preheat the oven to 420 degrees F (215 degrees C).
- Butter holes of donut tins and set aside (you will need one form for 14 tins or two forms for 6 tins).
- In a large bowl, mix together first four ingredients.
- In a separate bowl, using a mixer or just a whisk, blend together the melted butter, sugar, oil, vanilla extract, for one minute.
- Add the milk.
- Stir the wet mixture in the dry ingredients and mix just to combine (don't overmix!).
- Spoon butter into donut wells, filling them about 1/4 inch from the rim.
- Bake in the preheated oven 7-8 minutes.
- Let the donuts cool in the tin for a couple of minutes then transfer them to a wire rack and completely cool.
- In a meanwhile, mix the dulce de leche and powdered sugar until smooth and nice. Add some powdered sugar more if needed to get a desired consistency.
- Cover the donuts with the glaze. If desired, you can sprinkle them with the chopped chocolate bars or the sea salt, but they are delish without the toppings too.