Slightly sweet and fluffy yet gluten- and sugar-free, we love these early mornings with a cup of coffee. Glazers are perfect for dipping or dunking, whichever you prefer!
or Sunflower Seed Flour
Psyllium Husk Powder
Xanthan Gum (or 4 teaspoons ground flaxseed meal)
Lakanto Monkfruit with Erythritol Sweetener
or Pure Maple Sugar, if not sugar free
Gluten-free Baking Powder
Organic Vanilla Extract
made from Classic Sweetener
Heavy Whipping Cream
more as needed to produce glaze consistency
Pre-heat oven to 425 degrees.
Start water, butter and sweetener in a 2-quart pot at medium-low heat, watching for slight boil.
Whisk together flours, husk powder and xanthan gum.
In almost boiling water mixture, add whisked together dry ingredients a little at a time. Stir as you go.
Turn heat to low and stir until a ball of dough forms. Return dough to dry ingredients bowl.
Make a well in the middle of the dough ball and let cool until warm.
Add eggs one at a time in well of warm dough, slightly beating each egg before mixing in. Keep mixing in between eggs.
Stir in baking powder and vanilla, mixing at regular speed (by hand) until the dough looks like elastic.
Let the dough rest until it gets to room temperature.
Butter donut pan rings (this recipe makes about 9 donuts in my donut pan).
Prepare ziploc bag for piping dough into pan by cutting a corner (about 3/4-inch opening), put room temperature dough inside and seal.
Pipe dough to just line the wells of your donut pan. Do not overfill or pat dough to fill. Make a single tube of piped dough to ensure smooth looking donuts after baking.
Bake until golden at 425 degrees in the bottom of your oven (approximately 10-12 minutes). Reduce the temperature to 350 degrees. Bake for another 5 minutes. Do not open the oven until done baking.
Let baked donuts rest in pan for five minutes before turning over on a wire rack.
Prepare glaze by mixing together the melted butter and powdered sugar until smooth before adding whipping cream. Dip donuts and enjoy!
mor kitchen Collection 2021