So back one snowy day in February, my friend Tammy was talking about these delicious gluten-free donuts that she makes from a non-gluten-free recipe that she got from the Miss Delish blog, who has adapted her recipe from an original Barefoot Contessa recipe. Ina and I go way back. (Don’t ask Ina– she doesn’t know about our one-sided friendship, but we really are old pals) When I realized these were originally a Barefoot Contessa recipe my first thought was Homemade donuts? How bad could that be?
The first order of business was obtaining the recipe from Tammy, who graciously sent me in the right direction and even recommended a couple of gluten-free flour blends. Next order of business– buy a donut pan. (Tammy helped with that, too.) Thanks to Amazon, I had one on my doorstep just 2 days after ordering it and just in time for Fastnacht Tag. (This is the one that I got.)
Fastnacht what? In German, it translates to Donut Day. Growing up in Pennsylvania in a very PA Dutch area, we celebrate Fastnacht Day as part of Shrove Tuesday (Fat Tuesday for you Mardi Gras folks) and partake in all things fattening to prepare for the Lenten fasts. Our church would host a supper and would serve– get ready for this– pancakes with maple syrup, sausage, and donuts. Did your Pancreas just scream in horror? Yes? Mine too. It’s okay– this recipe only makes about six donuts which helps mitigate how grossly one is able to stuff oneself– especially if that one is sharing them with those they love.
Whatever the occasion you make these donuts for, you don’t need a special one! They’re perfect for a lazy Sunday or a snow day like we’re having today in Maryland.
1 cup gluten-free all- or multi-purpose flour (I used King Arthur’s Multi-Purpose Gluten-Free Flour because it’s what we had in the pantry. Tammy recommends Namaste Perfect Flour Blend.)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup soy milk
2 teaspoons white vinegar
1 large egg
2 tablespoons coconut oil, melted (see note below)
1 teaspoon vanilla extract (I really like the Penzey’s Mexican vanilla for baking.)
extra coconut oil for greasing the donut pan
Cinnamon sugar coating:
1/4 cup melted coconut oil (see note below)
1/2 cup sugar
1 tablespoon cinnamon
Preheat your oven to 350 degrees.
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a small/medium mixing bowl combine the milk and vinegar and set aside until thick. (This takes only a few minutes.) Then to the sour milk mixture add in the egg, melted coconut oil, and vanilla extract. Whisk until combined.
Slowly add the wet ingredients to the dry ingredients, mixing to combine. Set aside while you prepare the donut pan.
Lightly grease a regular-sized 6-serving donut pan with coconut oil. Spoon about 1/4 cup of the batter into the donut pan until each one is full but not overflowing. (If you fill the Wilton pan depressions, the recipe yields 6 donuts. To stretch the recipe to 9 donuts, fill the depressions only 3/4 of the way full.)
Bake at 350 for 15-18 minutes until the donuts are lightly golden and spring back a bit when you touch the tops. As tempting as it will be, don’t open the oven door and peek while they are baking. That’s what the oven light is for. Cool for a minute in the pan and then turn the donuts out onto wire racks to finish cooling. (Be sure to put some parchment paper or wax paper under the wire racks so that you don’t make a mess on your counter when you do the finishing step to coat them in coconut oil and cinnamon sugar.)
When the donuts are cool: Mix together the cinnamon and sugar in a bowl wide enough to fit the donut but not much larger. Dip both sides of the donut in the melted coconut oil. Allow any excess to drip off before dunking in the cinnamon sugar. (Otherwise your cinnamon-sugar will get gross and clumpy.) Once drip-free, place the donut into the bowl with the cinnamon sugar. Spoon the mixture over the top side until the entire donut is coated. Place back on wire rack until ready to indulge. These will be messy to eat at first, but as the coconut oil on the donut cools it will return to a solid state and help to keep the cinnamon sugar attatched to the donut.
Note: While the oven is preheating, place a small bowl with the coconut oil inside directly next to the area where the oven vents on the stove top. The heat from the vent will gently melt the coconut oil while the oven preheats. Do this again while the donuts bake with the 1/4 cup of coconut oil for the last step, it will be melted by the time the donuts come out of the oven!