Dulce de Leche Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Moist and indulgent mini bundts filled with a rich and creamy dulce de leche, perfect for any occasion.
Ella x
Ingredients
- 300 gall-purpose flour
- 150 gunsalted butter
- 250 ggranulated sugar
- 100 gbrown sugar
- 3 egglarge eggs
- 1 mlvanilla extract
- 200 mldulce de leche
- 10 gbaking powder
- 5 gsalt
- 150 mlunsalted milk
- 50 gchopped pecans
- 1 gcinnamon
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a mini muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
With the mixer on low speed, gradually add the flour mixture and milk, alternating between the two, beginning and ending with the flour mixture.
- 6
Stir in the chopped pecans and cinnamon.
- 7
Divide the batter evenly among the mini muffin cups.
- 8
Bake for 15-20 minutes, or until a toothpick inserted into the center of a bun comes out clean.
- 9
Allow the buns to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- 10
Once the buns are cool, use a sharp knife or a skewer to create a small hole in the side of each bun.
Tip: This will help the dulce de leche flow through the bun.
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