Tuesday, 3 March 2015

Gluten Free Cinnamon Bun Donut

Sometimes a dessert comes along that can make you forget about other desserts.  This is that dessert for me.  A soft and fluffy cake donut - cinnamon bun style.

I wish they would have lasted long enough for me to go back and take another picture of the inside of this donut. The texture was wonderful. Soft cakey structure made light by pockets of air where the baking soda and buttermilk schemed together to get a nice high rise.

Quick Tip: If you don’t have buttermilk in the fridge (I rarely do) combine milk with vinegar or lemon juice (1 cup milk with 1 tbsp vinegar/lemon juice) let sit for a few minutes, then use as directed in your recipe.  For this recipe – where I only use a ¼ cup, I just splashed some vinegar in my quarter cup measure, then topped with milk.

When you make these, don’t be alarmed by how thick the batter is.

To get the cinnamon bun flavor mix together melted butter, sugar and cinnamon.  Drizzle on top of the finished batter, then use a skewer (of knife or chopstick or toothpick – whatever’s handy for you) and swirl the mixture through the batter – but just a little bit. You don’t want to incorporate them fully, you just want a swirl of cinnamon throughout. (Actually, it’s your donut. If you want to fully incorporate, feel free.) 

To complete the cinnamon bun effect here, I mixed icing sugar and milk together into a thick mixture and drizzled on top of the donuts.  I suspect a cream cheese icing would be great here as well.

What is your favorite dessert?  Your favorite donut?

Cinnamon Bun Donuts

Soft Cake Donuts, with cinnamon swirl and icing drizzle

Yield: 6-8

Preparation time: 5min

Cook time: 25min

  • 1 cup almond meal
  • 100 g Gluten Free Flour Mix
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 57 g (1/4 cup) butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sugar
  • ¼ cup buttermilk
    • For the Swirl
  • 2 tablespoons butter, melted and cooled
  • 2 tablespoon sugar
  • ½ tablespoon cinnamon
    • For the Icing
  • 6 tablespoons confectioners’ sugar
  • 2 tablespoons milk
      1.Mix together the dry ingredients for the donuts in a medium mixing bowl.
      2.In a separate bowl, mix together wet ingredients
      3.Mix wet ingredients into dry ingredients, stir until combined. Batter will be very thick.
      4.Melt the second amount of butter for the swirl, cool it a bit, and then mix in the sugar and cinnamon.
      5.Pour butter mixture on top of the batter and swirl with a skewer – but only mix in a little to marble the two mixtures together.
      6.Transfer batter to piping bag with no tip.
      7.Pipe into a greased donut tray. I made 6 large donuts, but 7 or 8 would probably be better.
      8.Bake at 350 for 20 minutes or until skewer comes out without wet batter on.
      10.Mix together ingredients for icing. Using a spoon or fork, drizzle icing over donuts on a cooling rack. Serve.

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