I might have made a third type of doughnuts. How could I not? The mini doughnut pan that I got for my birthday is just so adorable. Blondie picked it out hoping he was going to get some doughnuts…too bad these will probably all be gone by noon.
I am going to have the basic recipe memorized by the time I finish that Next Food Network Star application (shouldn’t be too hard to make it…these doughnuts could take on Bobby Flay in a throwdown any day.)
These are not as inventive as the honey lavender doughnuts or the ginger brown butter ones, but they are darn tasty. And they melt in your mouth. Just like a doughnut should.
You know those little doughnuts that come all stacked up in a plastic bag at a gas station? These are better than that. But just as addictive. And they are gluten and dairy free.
|Powdered Sugar 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 or egg replacer for 1 egg (info in notes)
- 1/4 cup dairy free plain yogurt
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 cup melted coconut oil
- 1/4 teaspoon salt
- 2 cups powdered sugar
- Coconut oil for brushing the doughnuts
- Preheat the oven to 375 degrees. Grease the doughnut pan or mini muffin tin.
- For the batter: Whisk together flours, sugar, baking powder and salt. 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 of 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.
- Brush the doughnuts with the extra coconut oil while they are still warm and then drop into a bowl of powdered sugar and toss to coat.
- For a thicker coating of sugar, brush a second time with oil and drop into the sugar one more time.
If you want to make these vegan, skip the egg and use a flax egg: 1 tablespoon ground flax and 3 tablespoons warm water stirred together until it is thick and gelatinous.
I used So Delicious Plain Yogurt, but you could use regular plain yogurt (not greek), if that is what you have.
You can swap the flours for 1 cup all puropse blend and 1/2 teaspoon xantham gum (or 1 cup Jules’ Nearly Normal Flour)