My sister requested that we make donuts while she was home for spring break. I came across a recipe on Gluten Free on a Shoestring for baked donuts, so we gave those a shot. They turned out so well! I would absolutely make these again and again. I thickened up the glaze and added sprinkles.
Ingredients:
Donuts:
1 1/2 cups all purpose gluten free flour (including xanthan gum)
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup sugar
4 tablespoons unsalted butter, melted and cooled
4 tablespoons shortening, melted and cooled
2 eggs, at room temperature
3/4 cup plain Greek yogurt, at room temperature
1 vanilla bean, seeded, divided
Glaze:
2 cups powdered sugar
2 tablespoons milk
Preparation:
1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, sift together flour (including xanthan gum), cornstarch, baking powder, baking soda, salt, nutmeg, and sugar. Create a well in the center of the dry ingredients.
3. Add the melted butter and shortening, eggs, and yogurt. Mix well.
4. Stir in half of the vanilla bean seeds. Reserve the remaining seeds for the glaze.
5. Place batter in a pastry bag or plastic bag with the corner cut off. Pipe into a greased donut pan.
6. Bake for 9-11 minutes, until donuts are set and starting to brown. Remove from the oven and cool in the pan for an additional 5 minutes. Invert donuts on to a wire rack to finish cooling.
7. While donuts are cooling, make the glaze. Mix powdered sugar and milk together in the bowl of a mixer. Add reserved vanilla beans. Add additional powdered sugar or milk to adjust consistency to your liking.
8. Dip each donut in the glaze, coating the top well. Invert the donut and set on a flat surface with the glaze facing upward. Let the glaze set slightly, then add sprinkles. Let glaze set completely, about 10 minutes.
Ingredients:
Donuts:
1 1/2 cups all purpose gluten free flour (including xanthan gum)
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup sugar
4 tablespoons unsalted butter, melted and cooled
4 tablespoons shortening, melted and cooled
2 eggs, at room temperature
3/4 cup plain Greek yogurt, at room temperature
1 vanilla bean, seeded, divided
Glaze:
2 cups powdered sugar
2 tablespoons milk
Preparation:
1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, sift together flour (including xanthan gum), cornstarch, baking powder, baking soda, salt, nutmeg, and sugar. Create a well in the center of the dry ingredients.
3. Add the melted butter and shortening, eggs, and yogurt. Mix well.
4. Stir in half of the vanilla bean seeds. Reserve the remaining seeds for the glaze.
5. Place batter in a pastry bag or plastic bag with the corner cut off. Pipe into a greased donut pan.
6. Bake for 9-11 minutes, until donuts are set and starting to brown. Remove from the oven and cool in the pan for an additional 5 minutes. Invert donuts on to a wire rack to finish cooling.
7. While donuts are cooling, make the glaze. Mix powdered sugar and milk together in the bowl of a mixer. Add reserved vanilla beans. Add additional powdered sugar or milk to adjust consistency to your liking.
8. Dip each donut in the glaze, coating the top well. Invert the donut and set on a flat surface with the glaze facing upward. Let the glaze set slightly, then add sprinkles. Let glaze set completely, about 10 minutes.