being a child of the american south, i grew up surrounded by things fried, covered in sugar, and served hot–funnel cake, fritters, and oreos (you haven’t lived until you’ve tried a fried oreo; carnival food is my kryptonite). doughnuts were my favorite of fried desserts, and life was a constant battle of self-control when i moved into the city and lived around the corner from a krispy kreme. during the fall and winter months when the trees were bare, i could see the sign glowing from my bedroom window. hot doughnuts now, it sang, tempting me daily.
alas, the days of krispy kreme are long passed for this kid, and i’m not mad about it. sure, i appreciate the pillowy-soft original glazed and all the deliciousness it has to offer; i just don’t appreciate the health risks that come with it (aside from the obvious fact of it containing gluten) OR that said pillowy-softness is like biting into 300+ calorie air, thus leading me to eat another. three doughnuts later, i’ve consumed half the recommend daily calorie intake for women and am still hungry. no, thank you. thus, i’ve said, “bye, felicia,” to the sugar-clouds that are krispy kreme (and most other doughnuts).
that is, until now. about a week ago i remembered the mini-doughnuts we used to make at my old bakery job. they were simple baked cake doughnuts, but they tasted like magic. after they came out of the oven, we would plunge them into clarified butter and roll them in cinnamon + sugar. they tasted like fall. i pulled out my old recipe book, got to developing, and came up with a gluten-free, cane sugar-free version of the doughnuts. i upped the ante on the glaze factor because yolo, and made a peanut butter + ghee glaze instead. i rolled them in cinnamon + raw sugar for a little added crunch, and they were even better than i remembered the others being. soft but spongey, sweet but not cloying, and substantial enough for me to not need to eat the whole tray to feel satisfied (though i did want to eat the whole tray)–they are the best treat to come out of our kitchen in awhile. what makes them even better is that the dough can be made in advance and kept in the fridge. mix it up on a sunday night, and bake some the next morning to make your monday not feel so much like a monday!
a few things to: you will need a doughnut pan to make these. this one by wilton is a perfect example of what to use. a stand mixer such as a kitchenaid is best for a quick and easy batter, but a hand mixer will work, too. as far as the glaze goes, get creative with a different if peanut butter isn’t your thing. if you do try something different, let me know how it goes!
Your New Favorite Doughnuts
yields 6-8 doughnuts
1 cup gluten-free all purpose flour
1/4 cup + 2 Tbsp coconut sugar
2 + 1/4 tsp baking powder
1/2 tsp kosher salt
1/4 cup + 2 Tbsp of a non-dairy “buttermilk” (2 tsp vinegar + a non-dairy milk like coconut or almond)
3/4 tsp vanilla extract
1 Tbsp unsalted butter, melted
3/4 tsp cinnamon (optional)
if baking immediately, preheat oven to 350F and grease doughnut pan with a baking spray or oil
sift dry ingredients into a mixing bowl and mix on slow to thoroughly combine
add vanilla and egg to buttermilk and beat together
slowly add the wet ingredients to the dry, then increase the speed slightly until the batter is smooth and even
as the batter keeps mixing, add the butter and let mix for another 15-20 seconds
scrape down the sides of the bowl to ensure that everything has been evenly mixed, then transfer to a piping bag if using immediately or a food storage container if it is being saved for later use*
pipe the batter into the molded pan, taking care not to fill each doughnut mold more than 3/4 full
bake for 10-12 minutes until the doughnut springs back when touched
let cool for 5 minutes, then remove the doughnuts from the pan onto a cooling rack
one by one, drop a doughnut into the bowl of glaze, flipping to cover both sides. once coated, return to cooling rack and let sit for 3-5 minutes until the glaze has somewhat set
repeat step 10, this time in the cinnamon + sugar
best enjoyed within 6 hours
*if it is being saved, once it is in the container place a piece of plastic wrap directly on top of the batter to create a tighter seal and keep air from drying it out, then cover it with the lid and refrigerate for up to 4 days
Peanut Butter + Ghee Glaze
1 Tbsp unsalted butter
3 Tbsp organic peanut butter
melt ingredients together and stir to form a loose, creamy glaze. add more peanut butter to thicken and more butter to loosen
Cinnamon + Sugar
1 tsp ground cinnamon
2 Tbsp raw sugar
mix to combine. dry leftovers can be kept in a sealed container at room temperature.