No, this is not a macro shot of Cheerios. They are mini ginger brown butter doughnuts.
Things around here have been incredibly stressful. I keep telling people that I can feel the grey hairs coming in. And that I can see the wrinkles forming. The dentist kept thinking he was hurting me because my eyebrows are always pulled in tight. It actually is starting to feel unnatural to have a relaxed face.
Why? Because I am working on a couple of major secret projects at work. Ok, they are not so secret any more, but they are a little overwhelming at the moment. Blondie didn’t visit me this weekend, so I had plenty of time to do things like laundry and mopping (ick!). Well, when the washers in the building were in use nearly all day Saturday & Sunday, I had to do something. Since it was oppressively hot, I dared not go outside. And I couldn’t look at work or the vacuum for one more minute.
So, I made up a recipe for doughnuts. (Really! It is less stressful than my job some days!). The basic recipe is based on recipes for over 100 cake doughnuts and doughnut muffins.
I had fresh ginger for making some chai tea concentrate, and decided on a ginger doughnut. You won’t be disappointed by these!
|Gluten Free Ginger Brown Butter Doughnuts||
- 50 grams (6 tablespoons) sorghum flour
- 35 grams (3 tablespoons)sweet white rice flour
- 20 grams (1/6 cup) tapioca starch
- 15 grams (3 tablespoons) flax
- 100 grams (1/2 cup) sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons vanilla bean paste (or vanilla extract)
- 1 egg, lightly beaten
- 1/4 cup plain yogurt (not greek)
- 1 ½ tablespoons grated fresh ginger
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1/4 cup cream
- 115 grams (1 cup) powdered sugar
- 1 tablespoon grated fresh ginger
- Preheat the oven to 375 degrees. Grease the doughnut pan or mini muffin tin.
- Brown the butter in a small skillet. This takes about 5 minutes. The butter will start to smell nutty, that’s when you know it is ready. Remove from heat and let it sit for about 5 minutes before moving on. Hot butter will cook the eggs, and that is not what we want to happen
- For the batter: Whisk together dry ingredients. In the bowl of a stand mixer, combine wet ingredients and beat together lightly (mixer on medium for about 30 seconds). Add in dry ingredients and mix to combine, scraping down the sides of the bowl a couple times.
- If using a mini doughnut pan, scoop the batter into a pastry bag or a gallon size ziplock bag and snip off the tip/corner. This will save you from a giant mess.
- Fill the wells slightly less than half full, or your doughnuts won’t have holes. Bake for 8-12 minutes for minis or 12-15 for full size doughnuts. They are done when a toothpick comes out almost clean. Let sit in the pan for 5 minutes before removing the doughnuts.
- Once you remove the doughnuts, wipe out the wells with a paper towel, and re-grease them. This recipe makes 36 mini doughnuts or 10 full size.
- To make the glaze:Simmer cream and ginger over medium-low heat to infuse the cream with the ginger flavor. Pour the infused cream through a strainer and measure out 1/4 cup. Add this to the bowl of your stand mixer and add the powdered sugar. Make sure your cooling rack is sitting on top of a cookie sheet. Pour this over the doughnuts on the cooling rack. Enjoy!
To use an AP blend, use 100 grams (1 scant cup) of flour plus the flax, or 1 cup of a flour like Jules Nearly Normal and skip the flax.
If you don’t have a mini muffin pan, you can make donut holes in a mini muffin tin. If all you have is a regular muffin tin, you will have to increase the baking time and add an extra 1/2 teaspoon of baking soda.