Wednesday, May 2, 2012

Doughnuts on the brain

I just came from a photo shoot.  I know, my life is totally glamorous.

Ok, so the photo shoot was actually in my kitchen and it involved me, some white constructions paper, and few choice words when I couldn't get my camera to focus. As usual, the subject stole the show and it's true beauty will hopefully shine through in spite of my photography skills.  Who is this raving beauty you ask? None other than the world's greatest breakfast food...the doughnut!

A while back I got an itch to bake my own doughnuts.  I blame pinterest.  And my parents.  Pinterest for giving me the idea that I could indeed bake doughnuts and my parents for creating the doughnut-craving monster that lives in my belly and demands to be fed every Sunday morning like it was for the first 18 years of my life.  I texted my husband from work one evening, begging him to go out immediately and search for a doughnut pan. He did it.  The man is a saint.  He went to multiple stores, with 2 kids, and found me a little doughnut making machine.  It makes tiny, adorable, pint-sized doughnuts. Then the other day I spotted a full sized doughnut pan during one of my tri-weekly trips to target (yup, I seriously go that often...I am kind of a terrible list maker).  Obviously I needed to buy it.  My baby doughnuts needed some big buddies.

As with all things I bake, I am always trying to find a way to make a gluten free version and this quest for a perfect baked doughnut was no different.  I have tried many recipes.  Many have failed.  Some have just flopped (not as bad as a fail).  And then today, I struck gold.  Gluten free gold.  I am going to share both gluten free and gluten-full (totally just made that up) versions of this recipe but I encourage you to try making them both ways and let me know what you think!

Gluten Free Baked Doughnuts
makes 8 full sized doughnuts
  • 1 cup self rising gluten free flour blend*
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • 1 egg, lightly beaten
Preheat oven to 350 degrees and spray doughnut pan with cooking spray.

Combine flour blend, sugar, baking soda, and nutmeg in a bowl and whisk together.  In a large measuring cup or glass bowl combine buttermilk, lightly beaten egg and melted butter. Add the liquid ingredients to the dry and whisk until just combined.

Use a spatula to scoop the batter into a large resealable bag and close it.  Snip off a corner and use this to pipe the batter into the prepared pan.

Bake doughnuts for 8-10 minutes or until toothpick inserted into doughnut comes out clean.  Cool in pan for 5 minutes then invert pan onto cooling rack and cool doughnuts completely on rack before frosting.

Gluten free doughnut with vanilla glaze...pretty in pink!

Baked Doughnuts
makes 8 full sized doughnuts
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • 1 egg, lightly beaten
Preheat oven to 350 degrees and spray doughnut pan with cooking spray.

Combine flour blend, sugar, baking soda, and nutmeg in a bowl and whisk together.  In a large measuring cup or glass bowl combine buttermilk, lightly beaten egg and melted butter. Add the liquid ingredients to the dry and whisk until just combined.

Use a spatula to scoop the batter into a large resealable bag and close it.  Snip off a corner and use this to pipe the batter into the prepared pan.

Bake doughnuts for 8-10 minutes or until toothpick inserted into doughnut comes out clean.  Cool in pan for 5 minutes then invert pan onto cooling rack and cool doughnuts completely on rack before frosting.

Doughnut glaze...two ways!
Vanilla glaze
  • 1 cup confectioners' sugar 
  • 2-3 tablespoons of milk or heavy cream
  • 1 teaspoon of vanilla extract
Whisk ingredients together until smooth.

Chocolate glaze (adapted from www.foodnetwork.com, Good Eats-Alton Brown)
  • 1 cups confectioners' sugar
  • 1/4 cup unsalted butter
  • 1/8 cup whole milk, warmed 
  • 1 teaspoon + 1/2 teaspoon light corn syrup
  • 1 teaspoon vanilla extract
  • 2 ounces semi-sweet chocolate chips
Combine butter, milk, corn syrup and vanilla in a saucepan over medium heat and heat until butter is melted.  Decrease heat to low and add chocolate chips, whisk until melted then remove from heat.  Add confectioners' sugar, whisk until smooth.


*Self rising gluten free flour blend is a recipe from www.livingwithout.com and the blend is as follows:
2 1/2 cups sorghum flour (purchased at a local co-op)
2 1/2 cups fine white rice flour (purchased at a local co-op)
1 cup tapioca flour (purchased at a local co-op)
4 teaspoons xanthan gum (purchased at a local co-op)
8 teaspoons baking powder
1 teaspoon salt

Place all ingredients in an airtight container and once lid is secure, shake until fully mixed.  Best results when stored in the freezer.