Gluten Free Caramilk Donuts

Caramilk gluten free donuts, does it really get any better than this? Because I think not. When I tell you that I have been LIVING for these donuts I’m not kidding, I’ve made several batches on the proviso of “recipe testing” when the reality is they were perfect on the first bake, I’m just so obsessed with them that I keep convincing myself that I need to bake more of them because I can’t stop eating them. 

If you are reading this wondering what Caramilk is long story short it’s a chocolate block that Cadbury released as a limited edition about a year ago and people went crazy for it, so fast forward to today where Cadbury have re-released it. In addition to being a HUGE hit in the chocolate world, Caramilk has been a massive hit in the gluten free community because its gluten free. 

I have attached a photo below of the ingredients because I’m sure you might be thinking really? No “contains gluten” or no “may contain gluten”? Nope for now Caramilk is gluten free (I say for now as chocolate ingredients can change so often, hence why I always say to check ingredients) But for now while Caramilk is a gluten free, I intended to make the most of it. 



Since Caramilk has been bought back there has been a lot of speculation that it tastes different to the original version released about a year ago, I personally wouldn’t know as I never tried it the first-time round. My overall verdict on Caramilk is that it’s nice but incredibly rich, to the point that I can only have a 1-2 pieces at a time, but that’s not necessarily a bad thing. If you like white chocolate then chances are you will like this, when it comes to the taste, I would say it’s similar to sweetened condensed milk.  

When I was trying the chocolate, I knew straight away it would be a great chocolate to bake with as you get the best of white chocolate and caramel combined.

If someone was to ask me what recipe of mine, they should try, it would hands down be these Caramilk donuts.These donuts are so light and moist inside, topped with the slightly set icing layer they literally melt into your mouth. They are the perfect amount of sweet without being too sweet so you can appreciate their incredible texture. 

But they ultimate holy grail with these donuts is that they get better every day (if you can resist eating them all in one day) now some people reading this might be like that’s great but if you have ever baked anything gluten free you know that its best eaten on the first day, not these donuts. Day three donuts taste just as fab, in fact they almost get better because the icing slightly hardens, and the donuts get softer inside. Honestly this recipe really goes to show that baked donuts don’t get the hype they deserve, they can be so light and delicious all while being baked not fried, because who can be bothered doing the frying thing for donuts. 



Up close the amazing light and fluffy texture.

Things to keep in mind

  • These donuts are so moist in the middle that you want a slightly crisper outside layer, now when you take the donuts out of the oven you might think they need a little longer but part of their baking process is that that once they are out of the oven they will harden slightly, that’s normally and what you want so take that into consideration when you are cooking them. 
  • You will know when they are ready because they will have risen and the outside will have a golden-brown rim to them, it might look a little burnt but it’s fine. Time may vary with ovens but just keep an eye on them. 
  • If you are looking for a great donut tin, I got mine from Coles for about $9ish dollars, and I actually went back and got another one so I can bake 12 at a time, instead of 6. 

If you get the chance to make these donuts I would love to know if you are as obsessed with them as I am, so feel free to come chat to me over on Instagram at @itsallglutenfree because I love hearing your feedback.   

Gluten Free Caramilk Donuts

Prep Time10 mins
Cook Time15 mins
Cooling time15 mins
Course: Baking
Author: Georgia

Ingredients

Caramilk Donuts

  • 160g Caramilk Chocolate
  • 150g Salted Butter
  • 2/3 cup (150g) Caster Sugar
  • 1 tablespoon Vanilla Essence
  • 5 Eggs
  • 1 1/4 cup (130g) Gluten Free Plain Flour (I use the brand orgran)

Caramilk Icing

  • 2 rows (45g) Caramilk Chocolate
  • 1 1/2 cup (260g) Icing sugar
  • 2 teaspoons Vanilla Essence
  • 3 tablespoons Milk
  • Additonal Caramilk Chocolate to top (optional)

Instructions

Caramilk Donuts

  • Preheat your oven to 180 degrees fan forced. 
  • In a large saucepan melt your butter and Caramilk chocolate on a medium heat until they have both melted. 
  • Once they have both melted together, add you sugar and vanilla essence and whisk together until combined. 
  • Then remove from the heat and place the saucepan on a cooling rack, now crack your eggs in (one at a time) and make sure you whisk between each addition. 
  • Then add your flour in three lots and whisk between each addition, this helps avoid any flour clumps forming. 
  • Once your flour has been mixed into the mixture and everything is combined, spray your donut pan with non-stick canola oil spray making sure to evenly coat the tin so that the donuts can easily be removed. 
  • Then pour your mixture into the lined donuts tins, I do about three dinner tablespoons per donut hole as they will rise. 
  • Then place in your preheated oven and bake for about 15 minutes, you will know when the donuts are ready because they will be golden brown on the outside and have risen in size. The donuts also crisp up a lot when they come out of the oven so be mindful not to overcook them.
  • Remove the donuts from oven and allow to cool in the tin for 1 minute then remove to a cooling rack to cool completely. 

Caramilk Icing

  • Once your donuts have cooled you can begin to make the icing. 
  • Melt your Caramilk and using a spatula pour/scrap the melted Caramilk into a medium sized bowl. 
  • Then add your icing sugar, vanilla essence and milk and mix until you have an icing consistency. 
  • Then place in the fridge for 2-3 minutes (this allows it to thicken) then remove from the fridge and gently whisk again. 
  • Then place your donuts on a cooling rack and line the bottom with baking paper or tin foil (this makes the cleaning up process a dream) 
  • Then gently dip half of the donut into the Caramilk icing and gently lift up the donut up and allow the icing to drip of, then gently swirl the donut in a circle and then turn up and place on the cooling rack. 
  • Then top with some extra Caramilk and then allow to set for 2-5 minutes then enjoy! 



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