For christmas I was given two donut pans, an absolutely delightful gift considering that donuts aren’t such a big thing over here. I was keen on giving donuts a go as soon as possible, but I was stuck for recipes. I wanted to do something straightforward, but which would also be delicious, and would be great to share with friends. I scrawled through a few sites, and finally landed upon a delish looking recipe from Gluten Free on a Shoestring. I resolved to give this recipe a go, and was more than a little bit surprised at how well it went down.
This recipe turned out to be amazing, and I mean a-ma-zing. It was oh my god worthy, and it was so simple, and so straightforward, and so utterly delicious that I almost couldn’t believe it. My first attempt at making homemade, gluten free donuts was a success! A delicious, delicious, success! Although this might be because donuts are not a big thing here, as I said, so it’s something of a rare treat. However, The first test run of these did end with there being only one donut left, two people asking for the recipe, and even one request as to where to get the same donut pans. The second time I made these was for Australia Day, and people loved them there too! So naturally I thought these would make a good addition to the blog.
Adapted from Gluten Free on a Shoestring’s
Makes: 12 regular sized donuts, Prep: 20-25 mins, Cook: 10-12 mins
- 172g gluten-free plain flour
- 38g non-wheaten cornflour
- ½ tsp xantham gum
- ¼ tsp bi-carb soda
- 1 ½ tsp gluten free baking powder
- 1 pinch sea salt flakes
- 1 tsp ground cinnamon
- ¼ tsp cream of tartar
- ¼ tsp ground nutmeg
- ¾ cup granulated sugar
- 6 tbsp/84g unsalted butter, at room temperature
- 2 extra large eggs (120g together), at room temperature, beaten
- ¾ cup apple cider (I used alcoholic apple cider)
- 1 tbsp butter, melted (for brushing the tops of the donuts with)
- Cinnamon sugar, (1 tsp ground cinnamon, and several tbsp of white sugar, mixed togerger, or to taste)
- Preheat your oven to 160C (fan-forced), and grease two regular sized donut pans, (or whatever sized donut pans you’ll be using, but bear in mind that using non regular size pans will change the cooking time.)
- In a bowl, combine all the dry ingredients well by whisking them together. Then add the wet ingredients, and beat the mixture until all the butter has been worked in. (the mixture may be quite, quite thick, which is what happened to me, but it still works fine).
- Spoon the mixture into your prepared pans, filling them about half full, or slightly less, and then pop them in the oven for 10-12 minutes, or until their tops are a little browned, and the tops spring back when pressed.
- Tip the donuts out onto a wire rack to cool until no longer hot to the touch, and then prepare the cinnamon sugar and melted butter.
- Lightly brush the tops of the donuts with the butter, and then dip them in the cinnamon sugar. The butter will help the cinnamon sugar stick.
- Either serve straight away, or within the next day or so, or you can freeze them in a sealed, freezer-safe container, or pop them in an airtight container in the fridge. But these do taste better when fresh and warm.