A few months ago I bought myself some doughnut pans and my husband told me that I would never actually use them. I mean, how often do you really want to bake doughnuts, right? The answer is ALL the time, folks. I mean, when there are doughnut recipes for virtually every season (Pumpkin Spice? Get outta town!), you bake them.
This holiday season, treat yourself to some doughnut pans. And heck, while you’re at it… pick up Ashley’s new book, Baked Doughnuts for Everyone! Here’s a sample of what you’ll see inside.
Pumpkin Spice Doughnuts with Maple Cinnamon Glaze
Excerpted from Baked Doughnuts for Everyone! by Ashley McLaughlin
Yield: 8 to 10 standard doughnuts
I love pumpkin. But I love the spices associated with pumpkin even more. This doughnut is filled to the brim with flavor and spice and is then topped with a maple-sweetened cinnamon glaze. This doughnut will always be an all-time favorite.
standard, mini, holes, twist
For the doughnuts:
½ cup (60 g) oat flour
½ cup (70 g) sweet rice flour
¼ cup + 2 tablespoons (75 g) pure cane sugar
¼ cup (25 g) almond meal
1½ teaspoons (3.5 g) cinnamon
1 teaspoon baking powder
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon allspice
1/8 teaspoon clove
2 large eggs
¼ cup + 2 tablespoons (90 ml) milk
1/3 cup (81 g) pumpkin purée
2 tablespoons (31 g) unsweetened applesauce
2 tablespoons (28 ml) oil
1½ teaspoons (8 ml) vanilla extract
For the glaze:
1 cup (125 g) powdered sugar
2 tablespoons (28 ml) pure maple syrup
½ to 1 tablespoons (8 to 15 ml) milk
½ teaspoon cinnamon
To make the doughnuts:
Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan. Combine the oat flour, sweet rice flour, cane sugar, almond meal, cinnamon, baking powder, ginger, nutmeg, salt, allspice, and clove in a large bowl, mixing until well combined.
In another bowl, whisk the eggs together. Then add in the milk, pumpkin purée, applesauce, maple syrup, oil, and vanilla extract. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8” to ¼” (3 to 6 mm) from the top.
Bake for 18 to 22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping.
To make the glaze:
Stir the glaze ingredients together with a fork until fully combined. Add more milk if a thinner consistency
Invert the doughnut into the glaze letting the excess drip off, or drizzle the glaze over the doughnut. Let the doughnuts rest until the glaze has hardened.
Gluten-Free Doughnuts, Baked to Perfection!
Who doesn’t love a doughnut? From their pillowy soft texture, to their perfect size and shape, to their sweet glazes and sprinkles—they’re everyone’s favorite treat. But they’re always unhealthy, and you can only get them at the bakery right?
Not anymore. This doughnut cookbook is for everyone!
Everyone can try the recipes, the same way they can use the trading platform, Crypto VIP Code, to trade cryptocurrencies. Now this is so simple that even a novice can use it easily. The process is based on the use of a very complex robotic software and which takes care of everything from betting to trading and profit reinvestment. Similarly,
With Baked Doughnuts for Everyone, you can now enjoy fresh–completely gluten-free!–doughnuts from the comfort of your own kitchen and without fussing over a fryer. All you need is a doughnut pan, a mixing bowl, and a few simple ingredients like oat flour, almond meal, and pure cane sugar. The result? Truly cake-like doughnuts with no grainy texture and no scary starches or gums–only pure, all-natural flavor. No one will ever even guess they’re gluten-free, whether they follow a wheat-free diet or not!
We all need more doughnuts in our lives and now it’s easier than ever—what are you waiting for?