Once I had "adjusted", and I use the term in quotes cuz it took alot of adjusting, to the new way of eating, I determined that I was not going to eat the store bought gluten free breads or desserts. Ugg. Not only are they expensive, but I simply can't get over the taste. I'm not saying they are bad, it's just not what I want. So over the last year I have been baking breads and searching for what I consider the perfect donut recipe. It took some doing and a whole lot of batches of donuts that I subjected my son and friends to, but I finally have them. It's all mine and well now yours.
Chocolate Lovers Gluten Free Baked Donuts
150 g or about 1 1/4 cup Pamela's Baking and Pancake Gluten Free Mix (if using your own GF mix, weigh out about 120 g of your flour and the rest Almond flour or 1 cup of your mix and 1/4 c Almond flour). To make these with regular gluten type flour, just use the 150 g of flour, careful that is only a smidgen over a cup I believe. Everything else stays the same.
53 g or about 1/4 c sugar
1/4 c Hershey's Dark Chocolate or Hershey's Milk Chocolate (I prefer the dark chocolate)
1/4 c heavy cream
3 tbsp Sour Cream
1 lg egg
1 tsp vanilla
1/4 c oil (I used canola or vegetable, either have worked)
Things to add if yours mix does not have:
1/4 tsp salt
1 tsp xanthum gum
1/4 tsp baking powder
Preheat oven to 375 F
Oil a donut pan (I have used coconut, vegetable and canola), set aside
In the bowl of a stand mixer, add the heavy cream and the egg. Beat on medium until smooth and creamy.
Add the sour cream and vanilla
Beat until it is very whipped, about 5 minutes on medium high
While that is beating, in a separate bowl mix the flour, chocolate and sugar.
Add a 1/4 cup of flour mixture at a time to mixing bowl until about half has been added.
Begin to add the rest of the flour mixture.
If the mixture is too thick add 1/4 cup of milk in small increments until the dough is a thick pancake consistency.
Let the dough mixture sit to absorb the liquid for no less then 15 minutes. You can go ahead and add it to a piping bag or a large ziplock at this time. It doesn't have to stay in the bowl.
Depending on your oven, cook for approximately 8 minutes (use the tooth pick method to check for doneness). Let cool in the pan for 3-5 minutes before turning them out.
Use your glaze of choice or:
2 cups Powdered sugar
2 TBSP Milk (3 if you are not going to flavor it)
If you are going to flavor it, the 3 TBSP will be your flavoring of choice such as: Pureed Strawberry, Pureed blueberry, Pureed any type of damn berry you can think of, Lemon, Lime, a combo of any of these. I think you get my point!
Let me know if you made changes and how they came out!