Well, illness finally caught up to me. However, I don’t think I can catch what my friend has 😉 But alas, I did not feel well enough to bake last week, so I missed my normal Thursday post.
I am happy to report that even though Amber and I were not able to get together to bake, we were able to hang out. I hope that she gets feeling better soon.
So, no cupcake wars again this week. But I got a huge hankering for donuts, so I decided the best way to get some was to make them. Great idea right? In my search for a good recipe I found several, so for the next few weeks there might be a donut theme going on. The recipe that won out for this week was buttermilk donuts (Adapted from donuts: recipes for glazed, sprinkled and jelly-filled delights). Mainly because it is a cake based donut and I am pretty good at making cakes. I figured due to that fact, it was probably the best one to start out with.
The reciepe is pretty simple. Mix dry ingredients, then mix wet ingredients, then mix them together until a dough ball forms. Simple enough. Chill for an hour… Got it.
Now here is where I failed:
I obviously do not know what a 1/2 inch thick is. When I first rolled out my dough I rolled it way to thin. My first 5 ended up being more like like donut crackers than donuts. Still tasted great, but a cracker. I also forgot to cut holes in the middle. Yes I knew I was making donuts not crackers… I swear.
Now I don’t have a deep fryer because I normally air fry everything, so I had to use a heavy duty skillet instead. That worked fine, I just made sure the temperature of the oil hit 360 degrees.
The finished donuts/crackers were very good but need to have sugar or some sort of glaze on them. They are not insanely delicious by themselves. So I sprinkled sugar on mine and it was a great treat! Even if it was a donut cracker.
Also, these are another recipe that needs to be heated up. I know it seems like most of mine do, I just haven’t found the trick of gluten free/sugar free with it not needing to be warm.
Although, I’ll post soon a lemon cake recipe I LOVE and you can eat it warm or cold or in the middle of the night after drinking…
Buttermilk Donuts
Ingredents:
- 1 cup Gluten Free All-Purpose Flour
- 1 cup Gluten Free Cake Flour
- 1 teaspoon Gluten Free Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1 large egg
- 3/4 cup Stevia
- 1/2 cup buttermilk
- 1 Tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Canola oil for frying
Instructions:
- In a medium bowl, sift the dry ingredients together (Flour, baking powder, baking soda, nutmeg, and salt). Set aside
- In a large bowl with a hand mixer (or standing mixer) beat the egg and sugar together until pale in color and creamy
- Add the rest of the wet ingredients (buttermilk, melted butter, and vanilla extract) and mix together until just blended.
- Add the dry ingredient mixture to the wet ingredients. Mix until a soft dough forms.
- Note: This takes longer than you think. It stays in clumps for quite some time and then all of the sudden blends together. Keep going, it will make a dough ball.
- Cover and chill dough in refrigerator for 30 minutes to an hour
- Once dough is done chilling. Start heating up oil in either a deep fryer or heavy skillet. Oil needs to be 360 degrees
- Take the dough out and roll it out to be 1/2 an inch thick (do not do less than a 1/2 inch thick, you will get crackers)
- Cut out as many donuts as you can using a 3 inch circle cutter (I admit, I used a drinking glass… it’s all I had)
- Cut out one inch circle in the middle (I am so high tech… I used a large decorating tip)
- Repeat rolling out dough and cutting them out until no dough is left. Makes about 11 donuts and holes.
- Fry donuts in hot oil until golden brown. Takes only about 3 – 4 minutes.
- Once done, transfer donuts to a paper towel lined cooling rack. Cool 5 minutes.
- Sprinkle with Stevia and enjoy!
