Barbell in the Kitchen

Halloween to Christmas Bucket List

10:35 PM

30 Minute Gluten-Free Bakery-Style Donuts

10:11 AM

I feel like I should be sharing a Fall-inspired paleo chili or something, (those are coming, believe me!) but life it all about balance, and since we're diving into the holiday season, I'm going to kick it off with these super simple & delicious baked donuts. I woke up this morning craving donuts, but it's pretty much impossible to find gluten-free donuts - so I set out to make some.

You can make these gluten-free or not based on the flour you use. Feel free to use cake flour, white flour or a 1-1 gluten-free flour mix like I did. And I'm using this donut pan.

These come together super quick and bake up even faster, baking up in about 9-10 minutes.

Once the thick donut batter is all mixed together, simply spoon it into a large zipped-top bag and pipe it into the donut cavities through a little corner you’ll cut out. It's the easiest way to get the donut batter neatly into the donut pan. Plus, it’s easy clean up.

While they bake, you can whip up a 1-minute chocolate ganache and dunk the donuts directly into it to frost - then top with sprinkles or whatever your heart desires.

Vanilla Baked Donuts

Yield: I used all the batter and ended up with 7 donuts.

Ingredients:

Donuts

1 cup flour (I used 1:1 gluten free flour)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg (gives them that "bakery donut" taste)

1 large egg

1/3 cup packed light brown sugar

1/4 cup milk of choice

1/4 cup sour cream (or greek yogurt)

2 Tablespoons unsalted butter, melted

1 1/2 teaspoons vanilla extract

1-Minute Ganache

1/2 cup semi-sweet chocolate chips

2 Tablespoons unsalted butter

2 teaspoons light corn syrup (optional, to add shine)

Directions:

Preheat the oven to 350°F.

Spray a donut pan with non-stick spray. Set aside.

Make the donuts:

Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.

Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.

Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.

Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.

To make the chocolate ganache:

Place the chocolate chips & butter (and optional corn syrup) in a medium bowl. Melt in 30 second increments in the microwave, stirring after each time, until completely melted and smooth.

Use the back of a spoon or dip the tops of the donuts into the chocolate glaze and then cover with sprinkles, powdered sugar, chocolate chips, nuts.. anything you'd like!

These donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days - if they last that long.