← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
mexican-everyday Mexican Everyday
by Rick Bayless
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-explorations Baked Explorations
by Matt Lewis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?