Hello good people! How are you? I know it has been a good long while since I posted – I keep thinking about it, then I get sidetracked & it just doesn’t happen. I am not giving up though & will keep posting when & where there is time & energy to as I still love this little space in my life. Cooking is such a joyous activity for me – especially when all else seems like too much & I just need to refocus.
That said, I was craving a good old fashioned Cinnamon Doughnut the other day – I picked up some ‘normal’ ones for the kids & sat & watched them eating them, wishing I would join in. SIGH Afterwards I was hunting the internet for some decent recipes, when I remembered I already had one! I just hadn’t bothered to publish it at the time I made them. DOH!
Anyway, I revisited it & am so glad I did as they are rather tasty, even if I do say so myself. I also decided it was high-time I shared them!
While the taste & texture are more dense than the more traditional wheat flour, deep fried version you get at a doughnut shop, these still have that wonderous melt in your mouth fluffiness & sensational smell & taste of baked cinnamon to take you to all sorts of foodie bliss-type places.
Here is how I made them …
- 1½ cups gluten free flour mix
- ½ cup unrefined sugar
- 1½ teaspoons baking soda (bi carbonate)
- Pinch sea salt
- Pinch ground cinnamon
- ½ teaspoon xanthan gum
- 1 cup coconut milk
- scant ¼ cup light flavoured cooking oil (I use canola)
- scant ¼ cup apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- ½ cup raw caster sugar
- 1 - 2 tablespoons ground cinnamon
- Preheat the oven to 180 degrees Celsius
- Lightly grease a 12 hole doughnut baking pan
- Using a large mixing bowl, sift together the flour, sugar, baking soda, salt, cinnamon & xanthan gum.
- Whisk until well combined.
- Using a medium mixing bowl, whisk together the coconut milk, oil, apple cider vinegar & vanilla extract until well combined.
- Mix the wet & dry ingredients in the large bowl until just combined. Try not to overdo it to keep the lightness in the cooked doughnut.
- Using a piping bag with a large holed nozzle, roll down the widest end of the bag until it is about half the original size.
- Gently scoop the batter into the bag, pushing it down to the narrow end as you go.
- Once the bag is about ¾ full, twist the wide end around tightly until the batter is under pressure & begins to come out the nozzle.
- Pipe the batter into each doughnut hole as evenly as possible, until each hole is about ¾ full.
- Bake for 12-15 minutes, until the doughnut bounces back when pressed gently.
- Allow them to cool in the tray for at least 5 minutes before gently lifting them out & onto a cooling rack.
- Line a wide shallow baking tray with baking paper & place under the cooling rack.
- Combine the caster sugar & ground cinnamon in a shallow bowl.
- Melt the butter over medium heat in a small saucepan, or in a heatproof jug in the microwave in 30 second increments.
- Using a pastry brush, lightly coat doughnut with melted butter, before gently rolling in the cinnamon sugar.
- Return coated doughnuts to the cooling rack to release any excess sugar mix.
- Repeat until all are coated.
Can be refrigerated for up to 2 days.
Recipe adapted from The Good Cake Co.
So there you have it, my long held recipe for Blissful Cinnamon Sugar Doughnuts, that are both gluten & lactose free & well worth waiting for!
I hope you like them as much as we do!
What have you been craving lately?
Cook! Eat! Enjoy!