← Back to Search Results
baking, frying American
Delicious Baked Donuts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Donuts are a weekend treat for my husband and children. Without fail, my husband takes the girls for a powdered donut at our favorite gourmet food store, The Salamander, in Greenport, New York. I felt left out of the ritual, so I came up with these to satisfy my own love of fresh, warm donuts.

Yield: Serves 8

Ingredients

  • ½ cup gluten-free vanilla rice milk
  • ½ teaspoon cider vinegar
  • 3 tablespoons water
  • 1 tablespoon ground flaxseed meal
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ teaspoon ground nutmeg
  • 1¾ cups Betsy’s Baking Mix
  • 1 tablespoon organic refined coconut oil (stir before measuring if not completely liquid)
  • 2 cups confectioners sugar
  • 2 teaspoons ground cinnamon
  • 2 paper bags for coating the donuts

Directions

Preheat the oven to 350°F. Lightly grease 8 donut molds with canola oil.

In a small bowl, make “buttermilk” by combining the rice milk and cider vinegar. In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In a large mixing bowl, whisk together ½ cup of the granulated sugar, the baking powder, baking soda, salt, xanthan gum, and nutmeg. Stir in the flaxseed mixture and the “buttermilk” mixture. Gradually add the baking mix and stir until the dry ingredients are thoroughly combined but the dough is still soft. Spoon the dough into a large pastry bag fitted with a wide tip and pipe the batter into the prepared molds.

Place the molds on a baking sheet and bake for about 18 minutes, or until the donuts are golden and firm. Remove the donuts from the oven and turn them out onto cooling racks to cool.

Pour the confectioners sugar into 1 paper bag, and combine the cinnamon and the remaining ½ cup of granulated sugar the other bag. Drop the donuts into one bag or another and, holding the top of the bag tightly closed, shake the bag to thoroughly coat each donut. Serve immediately.

Variation: Fried donuts

Heat a couple of inches of canola oil in a deep pot to 360°F.

Prepare the donuts as instructed, but instead of spooning the batter into a pastry bag, carefully drop it by large spoonfuls into the hot canola oil, without crowding, and fry for 1 to 2 minutes per side, or until golden. Remove the donuts from the oil with a slotted spoon and drain them on paper towels. Continue with the remaining dough. Then continue with coating the donuts as instructed above. Serve immediately.


© 2010 Elizabeth Gordon
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Betsys Baking Mix. For nutritional information on Betsys Baking Mix, please follow the link above.

124kcal (6%)
92mg (9%)
0mg (0%)
0mcg RAE (0%)
28mg
7mg
1g
25g
0g
26g
0mg (0%)
353mg (15%)
2g (8%)
2g (4%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
lucid-food Lucid Food
by Louisa Shafia
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cook-with-jamie Cook with Jamie
by Jamie Oliver
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lidias-italy Lidia's Italy
by Lidia Bastianich
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?