Thursday, May 2, 2013

Gluten Free Recipes: Chocolate Espresso Chocolate Glazed Donuts with Sprinkles!

Donut Batter
  • 200 grams AP GF flour (100 grams superfine brown rice flour plus 50 grams each superfine white rice flour and tapioca flour/starch) (1½ cups)
  • 60 grams unsweetened cocoa powder (9 heaping tablespoons)
  • 134 grams granulated sugar (2/3 cup)
  • 3 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 160 grams Sour Cream or plain Greek yogurt, room temperature(2/3 cup)
  • 90 grams espresso or brewed coffee, room temperature (1/3 cup)
  • 60 grams unsalted butter melted and cooled (1/4 cup or 4 tablespoons)
  • 2 extra-large eggs, room temperature
  • 70 grams canola oil (1/3 cup)
  • 1 teaspoon vanilla
Chocolate Glaze
  • 340 grams semisweet chocolate chips, melted (one 12 oz. bag) (about 2 cups)
  • Sprinkles or coarse colored sugar (see note in instructions)
Donut Batter
  1. Preheat oven to 350. Generously spray donut pan with nonstick spray. Set aside. The recipe makes 12-15 donuts so either use two pans or make two-plus batches.
  2. In a large bowl whisk together flour, cocoa, baking powder, baking soda and salt. In a smaller bowl stir together yogurt, coffee, melted butter, eggs, oil and vanilla. Add wet ingredients to dry and stir until just mixed in. Let the mixture sit for about 3 minutes and then fold to make sure all the dry ingredients are incorporated. But don’t over mix.
  3. Fill each donut indent about ⅔ full. Be sure not to cover the center stem or you won’t have a hole in the center. Bake about 9 minutes or just until a toothpick comes out clean. Cool for a minute and then turn donuts onto a rack to cool completely. Turn the donut pan upside down and let the donuts fall out (gently) on the rack – they are extremely fragile while hot and will fall apart if you handle them right away. They firm up as they cool. Repeat the baking process for the remaining batter.
Chocolate Glaze
  1. In a double boiler (best) or in a microwave safe container, melt the chocolate. Be careful to melt the chocolate slowly so it does not burn. Let the melted chocolate cool slightly. Dip the top of each donut in the melted chocolate. Let it drip and then with one quick movement turn the donut right side up and place on a rack (on a baking pan to catch drips) and repeat with remaining donuts.
  1. Scatter sprinkles or colored sugar over donuts. Let the glaze set. Serve.

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