Baked donuts are healthier than fried, yet just as delicious! These are decorated 3 ways, but be creative and make your own!
I don’t like to fry things. Back when I made glutenized chicken nuggets, I hated to clean up the oil that splattered everywhere, but homemade was always better than frozen.
Yes, I said “glutenized.” Unfortunatley it’s not a real word.
Let’s move onto what this post is about.
If you really want to bring the chocolate flavor out in these donuts (which, duh, they are chocolate donuts but I was to lazy to melt chocolate), dip them in melted chocolate.
And I know I’ve been posting waaay to many chocolate recipes lately.
Now, for the powdered sugar you have to roll the donuts in it right when they come out of the oven or they will cool and the powder sugar won’t stick. I suggest baking them in batches of 4 donuts if you do that though, or they will cool down by the time you get them. Luckily they only take 7 minutes to bake.
If your house is particularly warm, I suggest placing them in the fridge once decorated. If you don’t, the glaze will start melting. And go crazy with the toppings: sprinkles, nuts, or even top them with ice cream right out of the oven with some ganache.
Baked Chocolate Donuts
2 cups gluten-free flour
2/3 cup granulated sugar
2 teaspoons gluten-free baking powder
3/4 cup plus 2 tablespoons milk or almond milk
3/4 tbs lemon juice
2 large eggs, room temperature
1 stick butter
- Preheat oven to 425 degrees. Grease a mini donut pan or normal donut pan.
- Mix the milk and lemon juice, and set aside till curdled, about five minutes. Melt the butter and let it cool for 3 minutes.
- Combine the milk mixture with the eggs, and whisk. Add the butter, and sugar, stir well. Add the dry ingredients. The constency should be much thicker than cake batter, but not quite as thick as cookie dough.
- Spoon or pipe the batter into a greased donut pan, filling the donut molds about 2/3 full. Bake for 8-9 minutes for mi, or until an inserted toothpick comes out clean. Cool on a cooling rack till cool to the touch, unless your doing the powdered sugar coating. To decorate:
White glaze: 3/4 cup powdered sugar and 2-3 tablespoons almond milk of normal milk mixed together. Dip tops of the donuts in the glaze and place on a cooling rack until glaze is set.
Chocolate glaze: 3/4 cup powdered sugar, 2-3 tablespoons almond or normal milk, and 1/2 teaspoon cocoa powder mixed together. Dip tops of the donuts in the glaze and place on a cooling rack until glaze is set.
Powdered sugar: 3/4 cup powdered sugar in a wide, shallow bowl. The key to this is having really hot donuts. As soon as they come out of the oven, roll them in the powdered sugar. If they are cool the sugar won’t stick. I suggest baking them 4 at a time.
If you don’t have a donut pan, just fill mini muffin pans with the batter and bake them in that instead.