Well, let me tell ya, this recipe success was definitely hard won. I’ve been wanting to do a donut recipe for some time now because well … donuts … doesn’t everyone love them? Also, because I have a food styling client that’s a donut shop and I die a little bit inside during every one of the shoots. I needed a gluten-free donut to fill that void. So, if you’re gluten-free I get you. I see your feeling of desperation and raise you one of satisfaction.
Right here. Right now.
Now that I’ve worked out the recipe and we, meaning everyone in my family plus about 20 friends who helped me test these donuts, LOVE these tasty little treats. I ended up dipping them in butter and then tossing in cinnamon sugar for the best flavor and most moist preservation.
You can ice them (chocolate ganache was delicious) or dust them in powdered sugar if that’s you jam. We love cinnamon here so that’s the instructions I’ll give you.
A few notes and links:
• I used these donut pans and they work great! They release the donuts best with coconut oil or butter used to grease them. I found that the donuts stuck when I used avocado oil.
• I allow the donuts to cool for about ten minutes before removing them from the pan. While they cool, they will shrink a little bit and start to release from the pan themselves.
• Allow to cool completely before coating or icing them. They are more tender when they are hot and could break or fall apart if you don’t.
• They will last about 5 days when stored in an air-tight container.
[tasty-recipe id=”5153″]
2 comments
When you say "Bake for 5 minutes and turn in the oven." do you mean rotate the pans, or flip the donuts over in the pans?
Sorry, that does read a little confusing, doesn’t it? What I mean is rotate the pans in the oven so the back is in the front. Most ovens don’t provide even heat so the back is typically hotter. This will help the donuts rise and brown evenly.