It’s filled with dulce de leche. A thick caramel ribbon baked right into the middle of a doughnut. A tunnel of melty, gooey, dulce de leche, if you will. I’m thinking it’s the best kind of tunnel ever.
But…then I think of all the other options that this doughnut-making methods allows for. Nutella in a chocolate doughnut? Cookie butter in a vanilla doughnut? So many options. I’m thinking this doughnut pan is going to be a getting a lot of use. [Read more…]