baked buttermilk donuts

IMG_0369_02 copyThis winter has been brutal. When my weather app shows numbers like 7, 18, and 23 in the forecast, first I make sure my phone hasn’t randomly switched to Celsius, and then, when I realize there’s been no mistake, I cry. Well, not really, but sometimes I feel like it.

IMG_0394copyMy California soul does not thrive in this weather. My energy and creativity does not thrive in this weather. Apparently my blog does not thrive in this weather either, hence 14 days of radio silence. Sigh. I hope that after this post I shall never mention cold weather again on this blog.Just know that I really can hardly stand it, I’m totally over it, aaanndd, if you don’t hear from me for awhile, it is probably the culprit.

IMG_0376copyIn the middle of this string of freakishly cold days, Sunday came and brought with it a whole day of plentiful sunshine and temperatures in the 60s. All my energy came rushing back and I had to make something. Finally I could actually look forward to going outside to shoot this post!

IMG_0372copySince donuts sounded good and I’ve been waiting for a while to share this recipe with you, they seemed like the best choice. I’ve made them a handful of times but I’ve just been waiting on a good day for picture-taking.

IMG_0380copyAll my life I’ve been a yeasted donut person. Oh how I love them. I was faithful to the maple bar for years and years.

It was always a good day when I’d walk up to the counter at Mr. T’s Delicate Donut to order and the lady would have to retrieve the donut from the rack behind her. I do hope you’ve been fortunate enough to experience a truly good donut (there are a lot of icky ones out there) that’s still hot and freshly dipped.

Then this little thing called gluten sensitivity came along, and sadly the maple bar and I have had to more or less part ways. (Sniff, sniff.)

IMG_0410copyBut! Ashley McLaughlin from Edible Perspective saved the day when she wrote a book called Baked Doughnuts for Everyone! It’s a beautiful book, and all of the donuts are gluten free. She gets super creative with recipes for Baklava Doughnuts, Cookies and Cream Doughnuts, and Biscuits and Jam Doughnuts, just to name a few. There are many “normal” recipes too :)

IMG_0393copyToday I wanted to share the buttermilk donuts with you. They’re so delicious, and have a great texture, but I still haven’t decided what to compare it to. The simple donut is a perfect canvas for whatever glaze you like best. This time I went with chocolate, but next time, I’ll definitely make some maple!

A few notes to mention before we get into the recipe:

-You can make your own oat flour by grinding up oats in the blender or food processor.

-If you don’t have a donut pan, these can also technically be made in a mini muffin pan.

-I listed three glazes from the book after the donut recipe. While the donuts bake, take your pick. Or don’t take your pick and just make half-batches of all three!

IMG_0377copyRecipe taken with permission from Baked Doughnuts for Everyone

½ cup (60 grams) oat flour
½ cup (70 grams) sweet rice flour
⅓ cup (67 grams) sugar
¼ cup (28 grams) almond meal
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
¼ cup + 3 tablespoons (105 ml) buttermilk
3 tablespoons (45 g) unsweetened applesauce
2 tablespoons (28 ml) oil (I use rice bran oil)
2 teaspoons (10 ml) vanilla extract

Preheat the oven to 350 degrees and grease your doughnut pan.

Combine the oat flour, sweet rice flour, cane sugar, almond meal, baking powder, and salt in a large bowl, mixing well. In another bowl, whisk the eggs together. Then add in the buttermilk, applesauce, 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-inch (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 icing.

Makes about 12 standard donuts

Basic glaze:

1 cup (125 g) powdered sugar
2 to 3 tablespoons (30 to 45 ml) milk

Chocolate glaze:

1 cup (125 g) powdered sugar
3 tablespoons (15 g) unsweetened cocoa powder
3 to 4 tablespoons (45 to 60 ml) milk (I actually used almond milk this time!)

Maple glaze:

1 cup (125 g) powdered sugar
¼ cup (80 g) pure maple syrup
1 to 3 teaspoons (5 to 15 ml) milk

Mix all the ingredients together with a fork until smooth. Add more milk if a thinner consistency is desired. Invert the doughnut into the glaze, letting the excess drip off, or drizzle the glaze over the doughnut. Let set until the glaze has hardened.


10 thoughts on “baked buttermilk donuts

  1. I completly understand how you feel about the cold weather. I tend to want to hibernate in winter. Give me sunshine and I am a different person! Glad you got some energy back though as these donuts look super yummy :)

    • As much as I’d totally just sit in front of the fire all day, I usually just want to get out and go somewhere! You know, try to pretend that everything is normal and that it really doesn’t feel like a walk-in freezer outside. (Even though it totally does.) I go to Starbucks a lot :)

  2. Oh girl, I cry a little too every time the temp falls below freezing. And I sob when it is in the single digits :) but these little donuts look like they would make you forget about the cold. They look delicious and not too hard either!

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