59 minutes ago
Monday, July 25, 2016
I saw my sister-in-law's facebook post during 4th of July....she made gluten free donuts made w/ coconut flour.
They were beautifully decorated and looked fantastic!
How you do that? (purposely misspelled).
She sent me the recipe on the back of the coconut flour bag......I was intrigued.
I immediately hopped on amazon, bought a donut pan (cheap)......googled donut recipes, and here I am.
A donut maker/baker.
I did not do the gluten free recipe yet....these are traditional cinnamon sugar donuts made with all purpose flour, and baked not fried.
And if I am being honest, these were the BEST freakin' donuts ever. I mean it.
I followed Sally's Baking Addiction recipe to the letter. No changes, I even used the Chobani no fat yogurt as she suggested, and piped thru a ziploc bag.
Time to bake the donuts!
Baked Cinnamon Sugar Donuts (adapted from Sally's Baking Addiction) makes 6-7 donuts
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, at room temperature
1/3 cup (65g) packed light brown sugar
1/4 cup (60ml) milk
1/4 cup (60g) yogurt (I used Chobani no fat Greek plain)
2 tbsp (30g) unsalted butter, melted
1 teaspoons pure vanilla extract
3/4 cup (200g) granulated sugar
1 teaspoon ground cinnamon
5 tbsp unsalted butter, melted
Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
Sally recommends using a ziploc bag to pipe the batter into the donut molds. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling, 3/4 of the way full.
Bake for 9–10 minutes or until just the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
Melt the butter in a glass pie dish (I use the microwave). Mix the cinnamon and sugar in a separate bowl.
Once the donuts are cool enough to handle, lay one side (I used the pale side) in the melted butter, then dip in the cinnamon sugar mixture.
Fantastic warm or at room temperature. They freeze beautifully, if you have any leftover!