Friday, April 6, 2012

Chocolate Coconut Mini Cake Donuts

Makes about 18 mini donuts or 10 regular donuts

5 oz. / 1 cup gluten-free flour blend (I used 1/2 cup potato starch, 1/4 cup sorghum, and 1/4 cup brown rice flour)
2.5 oz. white sugar (~1/4 cup + 2 tbsp.)
1 tsp. baking powder
1/2 tsp. salt
2 tsp. Earth Balance Buttery Spread, melted
1 egg
2.5 oz. cranberry juice (~1/4 cup + 2 tbsp.)
1 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. nutmeg

For the chocolate coconut glaze:
1 cup powdered sugar
3 - 4 tbsp. cocoa powder
1 tsp. vanilla
1/2 - 1 tsp. coconut extract (to your own taste)
1 - 3 tbsp. hot water

Preheat the oven to 325 F.  Spray two mini donut pans or two regular donut pans with cooking spray.

Combine the dry ingredients first and mix well.  In a separate bowl, combine the wet ingredients, mix together, and then add to the dry ingredients.  Stir to combine, making sure there are no patches of dry flour.

Place the donut dough into a plastic baggie and cut a hole in one corner (this is your makeshift pastry bag).  Pipe the dough into each donut tray, filling it about 2/3 of the way full.

If you are making mini donuts, bake for about 6 - 8 minutes, or just until they spring back when you touch them.  For regular donuts, bake for about 8 - 9 minutes.

Remove from the oven and leave in the donut pans for about 2 - 3 minutes to allow them to firm up.  When they're firm enough not to fall apart, gently remove them from the donut pans and place on a wire rack to cool.

Make the glaze in a wide, flat bowl.  Drench each donut in glaze, rolling it around to ensure that all sides are covered.  Place each newly glazed donut on a plate or tray and place in freezer until glaze is frozen.  Then you can remove them from the tray and store them in tupperware - but it's still a good idea to place a sheet of wax paper between each layer of them.

Store in the freezer or fridge until ready to serve. The chocolate donuts tasted best frozen.


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