i don’t have a big sweet tooth (i think my hubby might argue that i don’t have one at all ;). HOWEVER, there are rare times when i get a craving for something like cake or a cupcake or a doughnut. when we lived in north carolina (& before i had to go gf) we would just go down to our local krispy kreme to satisfy the craving. these days, that is not as easy to do since a) krispy kreme’s are not gf & b) there are very few bakeries that make gf doughnuts & are open at odd hours when cravings occur. hubby & i were watching food network this morning and barefoot contessa was making doughnuts from scratch. they looked amazing & from the look on hubby’s face & the drool eminating from his mouth, i knew the thought was now planted … we had to have doughnuts today at somepoint! it looked like it would be easy to adapt the recipe to gf and thus i began formulating the plan! they turned out pretty good & the texture is pretty good. krispy kreme’s they are not … but they are definitely a good substitute.
my only disclaimer is that i had to go buy a doughnut pan for this one. it was cheap, under $11 at one of our local kitchen stores and well worth the purchase as i can predict this to be something we will be making many variations on (hubby has already suggested chocolate doughnuts).
1 1/2 cups gf all-purpose baking flour
1/2 cup potato starch
1 1/2 cups sugar (i would add just a bit less sugar, they are very sweet and when you add the topping for more sweetness it seemed a bit overpowering to me, however, hubby liked all the sweet. i guess it just depends on how much of a sweet tooth you have.)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons xantham gum
1 extra-large egg, lightly beaten
1 1/4 cups whole milk (i have not baked with it, but i suppose you could substitute almond or rice milk to make this dairy free)
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 15 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
(adapted from barefoot contessa cinnamon baked doughnuts)