Gluten Free Chocolate Mini-Doughnuts
I have been seriously in the mood for doughnuts the last couple weeks. But since they aren’t gluten free I had to pass every time. So I decided to track down a recipe that would let me eat a doughnut! These are quite yummy and very fluffy. The glaze on top is a great addition and really completes the entire taste. The best part though is the nutmeg in the dough. It really gives the doughnuts that “dough-nutty” flavor you look for.
I’ve baked these in a mini-doughnut pan and the yield is about 2 dozen. I have no idea what that would translate to in a regular sized doughnut pan, however my mini pan says to put ½ Tablespoon of dough in each spot, so you can do the math on it.
Gluten Free Chocolate Mini-DoughnutsFor Doughnuts:¾ Cup Gluten Free Flour4 Tablespoons Cocoa Powder¾ Teaspoon Baking Powder¼ Teaspoon Baking Soda¼ Teaspoon Cream of TartarDash of Kosher Salt¼ Teaspoon Nutmeg1/3 Cup Brown Sugar2 Tablespoon Butter (melted and cooled)2 Tablespoons Olive Oil1 Egg¾ Teaspoon Vanilla Extract¼ Cup plus 3 Tablespoons Milk½ Teaspoon Xanthan GumFor Glaze:1 Tablespoon Cocoa Powder1 Cup Powdered Sugar2-4 Teaspoons MilkTo make the doughnuts:Preheat the oven to 350 and grease a mini-doughnut pan.
In a medium bowl combine the gf flour, cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg and brown sugar. Whisk until well combined.In the bowl of a stand mixer combine the butter, oil and egg. Beat on high until well combined.Add the vanilla and milk and beat well.
Add the dry ingredients, stir until combined. Add the xanthan gum and beat until the batter is slightly elastic.Let the batter sit for 10 minutes.
Following the directions on your doughnut pan fill the cavities with batter.Bake for 10 minutes until the doughnuts are set and the bottoms are slightly browned.
Transfer to a wire rack to cool and repeat with the rest of the batter.To make the glaze:
Whisk together the powdered sugar and cocoa powder. Add the vanilla and stir well.
Add the milk ½ teaspoon at a time until the glaze is at a spreadable consistency.
Working quickly, dip the tops of the cooled doughnuts into the glaze, swirl the doughnut around and then remove to a wire rack with a piece of wax paper underneath.
Garnish with sprinkles if desired.Store the glazed doughnuts at room temperature and any unglazed ones in an airtight container.
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Source: Adapted from Gluten Free on a Shoestring, Quick and Easy – Nicole Hunn