How To: Gluten-Free Baked Donuts
I don't know about your family, but in this house, we are donut lovers. I wanted to post this recipe before Mother's Day and call them Mother's Day donuts because they are topped with almond, vanilla and chocolate glazes (which every mother loves, ha!) - but after making two batches with varying degrees of success and ending up with awful photos of all of them I gave up! I looked at my kitchen, a disaster zone of icing sugar and sprinkles and decided enough was enough. There would be no donuts. But then my own OCD gave in and I made more, and according to the people in this house who like donuts (me!) they're pretty good.
These are baked donuts so you could argue that they are a healthier version, right? They do look very pretty and are fairly easy to make, I did these while little booger was napping and he woke up to a fun snack surprise. They're light and cakey and don't leave you with that heavy I've-just-eaten-a-donut-and-now-I-feel-sick-and-a-tiny-bit-dirty feeling - which is a bonus in my book!
To make your own you will need:
1 cup gluten-free flour
2 tsp baking powder
1 tsp salt
1/2 c sugar
3/4 c buttermilk (buttermilk is the secret ingredient that I picked up as a little girl in Tennessee. it's what gives baked items a dense and non dry texture. It truly makes a world of a difference!)
2 eggs, beaten
1/4 c melted butter
1 tsp vanilla extract
1/2 tsp freshly grated nutmeg
A donut pan - I have two of these.
Makes 12 large donuts
Directions: Brush your donut pan lightly with oil and dust with flour - I tried various methods to stop my donuts sticking and this was the best, but you still need to slide a knife very carefully around end each little cake to loosen them once they're cooked.
Pre-heat your oven to 325 degrees. Place the dry ingredients in a bowl and give them a quick whisk. In another bowl whisk together the milk, eggs and vanilla, then add this mixture and the melted butter to the dry ingredients and mix. It shouldn't be too stiff and should pour easily off a spoon.
Fill each of your donut cups 3/4 full - Once the batter is settled in each cup don't be tempted to add more - when I did that my donuts ended up a little lumpy with a two tier effect. If you over fill your cup you'll lose the hole in the middle of your donut, so a little bit does go a long way here.
Bake for 10 minutes or until lightly golden and firm but springy. Leave to cool slightly in the pan. Then using a table knife around the edge of each donut and around the hole in the middle. Then carefully lift it out of the pan onto a cooling rack. Don't worry if they stick and end up looking a bit rough and ready - you can hide most problems with the glaze :)
To make the chocolate glaze:
1/2 c plain chocolate
1 tbsp Lyle's golden syrup (you can also use Karo's corn syrup here if you don't have Lyle's)
2 tbsp butter
Melt all the ingredients gently over a low heat then dip your donuts. For easy dipping keep the chocolate warm - if it gets cold it goes too thick and harder to work with. This glaze is enough to cover 4 large donuts.
To make the sugar glaze:
I cup powdered sugar
2 tbsp butter
2 tbsp milk
Pinch of salt
Coloring of your choice
Melt the butter and milk together and sift in the icing sugar and salt to make a paste. Divide it in half and add half a teaspoon of flavouring and a few drops food colouring to each half. I chose to make a yellow almond and a pink vanilla glaze. Dip your donuts while the glaze is still warm. You may need to spoon some over to cover gaps. Last, cover with sprinkles and EAT :)