Gluten Free Cinnamon Sugar Baked Doughnuts

Happy Belated April Fools Day! April Fools Day is my favorite ‘holiday’ of the year and probably the most fun that I have on an annual basis. This year I dyed our milk red, my mom’s sesame butter blue, the water in the coffee machine green, the butter black and the hand soap teal. When I got home from school today, I realized that dying a few things wasn’t exactly the most mind-blowing prank.

My first ever baked-donut pan came in the mail on Thursday, and I really wanted to try making donuts for the first time. So I decided when I got home from school that I would make gluten-free donuts but fill a few of them with absurd ingredients for April Fools. One donut had the equivalent of 3 cloves of garlic in it, one was filled with mustard and the last with tarter sauce. Despite the few intentionally disgusting donuts, I was pretty proud of how the rest tasted.

My parents tried the tarter sauce donut and oddly didn’t think that it was any worse than the others….. So I took a bite of it and almost threw up. I’m not 100% sure that their taste buds are working correctly. My brother, Jordan, tried the garlic donut and definitely noticed. Lets just say that he won’t be eating another donut any time soon.

Since I happened to have chocolate chips in my cabinet for the first time in pretty much ever, I decided to frost the donuts with a typical chocolate donut glaze. Cinnamon and chocolate obviously isn’t the best combo, but they actually ended up tasting good together. I am posting the cinnamon-sugar topping only because I think that it would taste even better than my chocolate topping. ENJOY!!

 

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INGREDIENTS

Doughnuts:

1/4 cup unsalted butter, room temperature

1/4 cup vegetable, corn or canola oil

1/2 cup sugar

1/3 cup brown sugar

2 large eggs

1 1/2 tsp. vanilla

11 1/4 oz. (about 2 2/3 cups) all-purpose gluten-free flour blend

1/2 tsp. xanthan gum (omit if your flour blend has xanthan gum already in it)

1 1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp ground nutmeg

2 tsp ground cinnamon

3/4 tsp salt

1 cup milk

Cinnamon-Sugar Topping:

5 Tablespoons salted butter, melted

1 1/2 Tablespoons cinnamon

1/2 cup sugar

 

INSTRUCTIONS

  1. Preheat oven to 425°. Greese doughnut pan with non-stick cooking oil spray.
  2. In a small bowl, whisk together the flour, xanthan gum, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
  3. In a large bowl, cream together the butter, oil, brown and granulated sugar until combined
  4. Add the eggs and vanilla, beating until smooth.
  5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.
  6. Scoop the batter into a large Ziploc bag and seal tightly. Use scissors to snip off a bottom corner. Squeeze the batter out of the opening into the donut pan and fill almost until the top. (I was too lazy to do this so i just carefully scooped the batter into the pan with a spoon and they came out fine)
  7. Bake at 425° for 7 minutes, until they are a very slight golden brown color. A toothpick inserted should come out clean.
  8. Let cool in the pan for 2-3 minutes. Flip the pan over to turn doughnuts out onto a cooling rack. Let cool for a few minutes and then flip donuts to the other side, and let sit until completely cool.
  9. Repeat with the rest of the batter, spraying pan again with cooking spray between batches.
Topping:
  1. Melt the butter in a small bowl.
  2. In another small bowl, whisk together the cinnamon and sugar.
  3. Take each cooled doughnut, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set and cover.
 Recipe from: Michelle @ MyGluten-freeKitchen.com
Love,
Ally