Category: 2. Donuts

INGREDIENTS:

• 2 eggs
• 2 ripe bananas mashed
• 2 tablespoons butter melted
• ⅓ cup almond milk
• 2 tablespoons additional almond milk
• 1 cup gluten free flour blend
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• dash salt
• 1 cup coconut sugar
• shredded coconut optional
• walnuts optional
• fudge/melted chocolate optional

INSTRUCTIONS:

1. If you are making these in the oven, preheat your oven to 350 degrees. If you are making these in a Donut maker, plug it in to turn it on.
2. In a large bowl, add dry ingredients. Whisk to blend.
3. In a smaller bowl, add wet ingredients and mix well.
4. Pour wet ingredients into the dry ingredients and mix.
5. Spray the donut pan with coconut oil and add batter to each section.
6. Bake for 20-25 minutes until done.
7. Remove from the oven and allow to cool. Drizzle chocolate on top and sprinkle with coconut and walnuts.

NOTES

If your gluten free flour blend doesn’t contain Xanthan Gum, add 1 teaspoon.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Ingredients:

Air Fryer Donuts

• 1 ½ cups (190g) all-purpose plain flour, plus more for dusting
• ½ cup (125g) soy milk, warm
• 3 tablespoons (40g) melted vegan butter
• 2 tablespoons (25g) granulated sugar, or coconut sugar
• 1 tablespoon (15g) neutral flavored oil
• 2 teaspoons instant dry yeast, (note 1)
• 1 teaspoons vanilla extract
• ½ teaspoons ground nutmeg

Coating

• ½ cup (100g) superfine sugar / caster sugar, or coconut sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons melted vegan butter

Jam filling (optional)

• ½ cup raspberry or strawberry jam, or jam of choice

Instructions:

To make the donuts:

1. Add all the ingredients to a medium-size bowl or stand mixer. Mix until combined.
2. On a lightly floured surface, knead the dough for 5 minutes or until it’s smooth and elastic.
3. Place the dough in a clean lightly-oiled bowl and cover with a damp tea towel. Set aside the dough in a WARM spot for at least 2 hours or until the dough has doubled in size and is puffy. If it doesn’t double, reposition the donuts in a warmer spot in your house.
4. Transfer the dough to a floured surface. Roll out the dough so it’s about 2-3 cm (1 inch) thick. Use a cookie cutter around 4 cm (1.5 inches) to cut as many donuts from the dough as possible and arrange the donuts on a tray. Collect the excess dough and repeat.
5. Cover the donuts with a tea towel and rest for at least 1-2 hours or until the dough is puffy again.

To air-fry the donuts:

1. Preheat your air fryer to 180C (note 2). Brush inside the basket with melted vegan butter or oil and arrange the donuts in the basket.
2. Bake the donuts for around 10 minutes or until they are golden brown. Flip the donuts halfway (optional). Repeat until all donuts are cooked.

To coat the donuts:

1. Mix the sugar and cinnamon in a bowl.
2. Prepare your space so you have your cooked donuts, one bowl of cinnamon sugar, one bowl of melted vegan butter and a bowl/tray for the finished donuts.
3. When the donuts are still warm, dip each in the melted vegan butter then the cinnamon sugar.

Filling (optional):

1. Insert a straw, chopstick or knife into each donut making room for the jam.
2. Spoon the jam into a piping bag with a small nozzle and use the bag to fill the donuts.
3. Enjoy! They are best eaten on the same day. Alternatively, you can reheat the donuts in your air fryer just before serving.

Notes

1. If you have active dry yeast, mix it with the warm soy milk and a pinch of sugar. When it bubbles, use it in the recipe (step 1).
2. I made these donuts in a Foodi Multicooker which has an air fryer function. To use the Ninja Foodi, turn the knob until it reaches the air fryer function and switch the temperature to 180C. Use the lid which is already attached to the base.

Ingredients:

Birthday Donuts

• 1 cup (120 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ cup (50 g) granulated sugar
• 1 Tablespoon (13 g) brown sugar
• ¼ cup (60 ml) milk
• ¼ cup (60 g) Greek yogurt, plain
• 1 large egg
• 2 Tablespoons (30 g) unsalted butter, melted
• 1 ½ teaspoons vanilla extract
• ½ cup rainbow sprinkles

Glaze

• ¼ cup (60 ml) milk
• 2 cups (240 g) confectioners’ sugar
• 1 teaspoon vanilla
• Extra sprinkles to sprinkle on top, optional

Instructions:

Birthday Donuts

1. Preheat the oven to 350 F. Spray a donut pan with non-stick spray. Set aside.
2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, granulated sugar and brown sugar. Set aside.
3. In a large bowl, whisk the milk, yogurt, and egg together until smooth, about 1 minute. Add the melted butter and vanilla, and whisk until combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not to over mix (the batter will be thick). Fold in the sprinkles very gently so the colors don’t bleed.
5. Transfer the batter to a frosting bag with a regular tip (or into a plastic zipped-top baggie with the corner cut off) and pipe batter into each donut cup until 3/4 full. Alternatively, use a spoon to transfer batter into the donut cups.
6. Bake for 8–10 minutes or until the edges are golden. Allow the donuts to cool for two minutes in the pan and then transfer to a wire rack to cool completely.

Glaze

1. In a medium saucepan, combine milk, confectioners’ sugar and vanilla over low heat. Whisk until smooth.
2. Remove pan from heat and immediately dip the top of one donut into the glaze. Move the donut slightly to coat evenly. Transfer to a wire rack and add sprinkles. Repeat with remaining donuts. If the glaze gets too thick, simply return the saucepan to the heat and whisk until a thinner consistency is reached.

Notes

· Whole milk, low-fat milk and nonfat milk will work in this recipe. Non-dairy ingredients what work include almond milk and soy milk.
· Greek yogurt (nonfat or low fat) and regular yogurt (plain or vanilla) are acceptable.
· Donuts are best eaten the day they are baked. Store in an airtight container at room temperature for up to three days.
· No donut pan? Use your regular sized muffin tin and increase baking time to 15 minutes (or until a toothpick inserted in the center comes out clean).

INGREDIENTS:

• 1 roll premade biscuit dough
• ½ cup (62g) frosting store-bought or homemade
• 1 tablespoon milk
• pink sprinkles

INSTRUCTIONS:

1. Preheat the air fryer to 400F / 204C.
2. Remove the biscuit dough from the tube and use a rolling pin to roll out the dough slightly.
3. Use a cookie cutter to cut out a heart shape.
4. Place the dough hearts into the air fryer and cook for 5 minutes.
5. Remove and allow to cool while you mix the frosting with milk to thin it slightly.
6. Dunk the top of each donut into the frosting and then add sprinkles.

Ingredients:

• 1 ½ cup All Purpose Flour
• ½ cup Sugar
• 2 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 Egg
• 1 cup Lucky Charms
• 1 ¼ cup Almond Milk
• ¼ cup Coconut Oil
• 2 teaspoon Vanilla

Donut Glaze

• 1 cup Powdered Sugar
• 1 teaspoon Vanilla
• 1 tablespoon Almond Milk

Instructions:

1. Preheat the oven to 400°. Spray the donut tins with cooking spray to avoid sticking.
2. In a liquid measuring cup or a bowl, add the almond milk and the Lucky Charms cereal. Let that sit for 10 minutes.
3. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Set that aside.
4. After the ten minutes is up, strain out the cereal and discard it, but save the milk in a bowl. Add the egg, coconut oil, and vanilla to the bowl. Mix to combine.
5. Add the wet ingredients to the dry ingredients and mix everything until it is combined. Do not overmix.
6. Pipe or spoon the batter into the prepared donut tins. This batter should make 10-12 donuts depending on how much you fill each tin.
7. Bake for 25-30 minutes. A toothpick should be inserted into the donut and come out clean. Take the donuts out of the tin and place them on a wire rack to cool while you make the glaze.

Make the Glaze

1. In a bowl, mix all the ingredients together. If the glaze is too liquid, add more powdered sugar. If the glaze is too thick, add more milk. It should be a thick, pourable glaze.
2. When the donuts have cooled, dip them into the glaze to coat. You can also use a butter knife to spread the glaze all over the donuts. Top with Lucky Charms if you would like to decorate them. Serve immediately.

Ingredients:

• 1 can Pre-made Biscuits
• 1 cup Powdered Icing Sugar
• 2/3 cup Nutella
• 4 cups Frying Oil

Instructions:

1. Place a cooling rack over a baking tray and set it aside.
2. Place your frying oil in a dutch oven over medium heat. Use a candy thermometer to ensure you bring the oil to 350F.
3. Stretch each biscuit to make it wider/bigger, by at least ½″ but up to 1″.
4. Once the oil is hot, fry each donut individually.
5. For about 1 minute per side, until golden brown.
6. Set each fried donut on the cooling rack to allow excess oil to drip off.
7. Once all donuts have been fried, turn off the heat for the oil. Use a piping bag or baking syringe to inject approximately 2 Tablespoons of Nutella into the center of each donut. Set back on the cooling rack and repeat with each donut.
8. Sift the powdered sugar over each donut, flip and repeat on the underside.
9. Enjoy!

NOTES

Note: you will need approximately 4 cups of oil to fry the donuts, but the amount will differ based on the size of your dutch oven or whatever you are using to fry them. You want at least 3-4″ of depth. You can use peanut, canola, or vegetable oil.

FILLING VARIATIONS

These can be filled with a variety of fillings. Whether you are in the mood for Boston cream, bavarian cream, chocolate ganache filling, or just jelly, the best part is that you can change each and every one of them.

With 10 donuts to fill, fill two with each of your favorite fillings. I have even used a standard vanilla pudding inside of them when someone ate all the Nutella and did not tell me.

Ingredients:

Lemon Curd

• 3 large eggs
• ½ cup granulated sugar 100g
• 3 tablespoons lemon zest
• 1/3 cup lemon juice freshly squeezed
• 6 tablespoons unsalted butter room temperature (85g)

Donut Dough

• 3 cups all-purpose flour 360g
• ¼ teaspoon kosher salt
• 1/3 cup granulated sugar 67g
• 2¼ teaspoons instant yeast 7g, one pack
• 3/4 cup whole milk warmed to 110℉, (180ml)
• 3 large egg yolks reserve the whites for meringue
• ¼ cup unsalted butter melted (57g)
• 1 quart canola or vegetable oil

Swiss Meringue

• 3 large egg whites
• 3/4 cup granulated sugar 150g
• 1 teaspoon vanilla paste or extract

Instructions:

Lemon Curd

1. Zest about two lemons until you have 3 tablespoons of zest. Cut and juice the lemons until there is ⅓ cup of lemon juice – remove any seeds. Cut the butter into tablespoon pieces and place a fine mesh sieve on top of a bowl.
2. Add the eggs, sugar, lemon juice and lemon zest to a medium saucepan over medium low to medium heat.
3. Whisk constantly until the curd thickens considerably and it just starts to bubble, about 5 minutes.
4. Transfer the curd to the fine mesh sieve and pass it through into the bowl using a rubber spatula or wooden spoon. Scrape the underside of the sieve to remove all curd.
5. Adding one tablespoon of butter at a time, whisk it in completely to combine before adding the next tablespoon of butter.
6. Cover the lemon curd with plastic wrap, placing the wrap directly onto the curd to prevent a skin from forming. Chill for 1-2 hours.

Donut Dough

1. Whisk together 1 cup of the flour, salt, sugar, and yeast in the bowl of a stand mixer.
2. In another bowl, whisk together the warmed milk (110℉), egg yolks and melted butter, then add to the dry ingredients and whisk to combine. Allow it to sit for 10 minutes.
3. Add the dough hook to the stand mixer, add the remaining 2 cups of flour, then beat on medium speed for about 5 minutes until the dough starts pulling off of the sides slightly (it will still be mostly stuck to the bottom).
4. Lightly flour a clean surface, remove the dough from the bowl (I like to use a hard plastic spatula for this), then knead for about 5 minutes.
5. Lightly grease a large bowl with oil or cooking spray, add the ball of dough, and cover with plastic wrap. Transfer to a slightly warm location to rise for about an hour, or until the dough doubles in size.
6. Prepare a cookie sheet with parchment paper so it’s ready for the cut donuts later on.
7. Lighty flour your work surface again, then turn out the dough and roll it out to ½” thick. Use a 2½ inch cookie cutter to cut out rounds of dough and transfer to the parchment lined cookie sheet.
8. Cut out as many as possible, then re-knead & re-roll the scraps and cut out additional donuts. You should be able to get 12 donuts out of the dough.
9. Cover the donut rounds with plastic wrap and allow to rise in a warm place for another 30 minutes.

Frying the Donuts

1. Add the canola or vegetable oil to a large, heavy bottomed pot over medium heat until it reaches 350℉/177℃ on a thermometer. You’ll want to keep an eye on the temperature in between every batch, keeping it as close to this temperature as possible by adjusting your heat accordingly.
2. Fry 2-3 donuts at a time for about one minute on each side until a nice golden color.
3. Remove to a wire rack or cookie sheet lined with paper towels and repeat until all donuts are fried.

Swiss Meringue

1. Fill a saucepan with about 1 inch of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
2. To the bowl, add the egg whites and sugar and whisk to combine. Continue lightly whisking until the mixture is warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking. If you have a thermometer, cook it to around 150℉/66℃.
3. Once the mixture is ready, transfer it to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixer) and whip on medium speed for about a minute. Turn to high speed and whip until stiff peaks form.
4. Once the meringue hits stiff peaks, add the vanilla then mix once more to combine. The meringue is ready when the bowl can be turned upside down without any movement or sliding and holds a peak on the tip of the whisk without falling.

Donut Assembly

1. Transfer the lemon curd to a piping bag and snip a small hole for the tip.
2. Use a chopstick to puncture a hole into the side of the donut, insert it about ⅔ of the way, and carefully move it in a circular motion to open up the space for the filling.
3. Gently squeeze lemon curd into each donut until it just peeks out of the hole. You will feel some pressure as it’s almost filled and the donut will feel heavier.
4. Use an offset spatula or spoon to add a dollop of meringue to the top of each donut and add swoops or swirls.
5. Use a blow torch to lightly toast the meringue portion of each donut.
6. The donuts are best enjoyed immediately after assembly, and should be eaten the same day.

Ingredients:

• 1/4 cup melted coconut oil
• 1/2 cup real maple syrup, or honey
• 1/2 cup canned coconut milk (or milk of choice)
• 1/3 cup pumpkin puree (plain Greek yogurt or applesauce also work great)
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup + 2 tablespoons whole wheat pastry flour (or all-purpose flour)
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt

HOT CHOCOLATE GLAZE

• 1/2 cup semi-sweet or dark chocolate chips
• 1/3 cup canned full fat coconut milk (heavy cream/whole milk)
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder (optional)

Instructions:

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with butter or melted coconut oil.
2. In a large mixing bowl, whisk together the coconut oil, maple syrup, milk, pumpkin, eggs, vanilla, and almond extract (if using) until combined. Add the whole wheat flour, flour, baking powder, and salt, mixing until just combined.
3. Spoon the batter into a zip top bag and snip the corner off. Pipe the batter into each donut cup, filling 1/2-2/3 the way full. Bake 12-15 minutes, until the tops are set. Remove and let cool 5 minutes, then run a knife around the edges to release, invert the doughnuts onto a cooling rack. Repeat with the remaining batter. If using a muffin pan, fill 2/3 the way full and bake 12-15 minutes.
4. To make the hot chocolate glaze. Combine chocolate chips and coconut milk in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 5 minutes.
5. Dip or drizzle the doughnuts in the glaze. Top with chocolate.

Ingredients

Donuts

• 1 box yellow cake mix
• 1 egg
• 1/4 cup vegetable oil
• 1 cup water

Donut Frosting

• 3 tbsp unsalted butter – cut into chunks
• 3/4 cup milk chocolate chips
• 1 tbsp sugar
• 3-4 cups S’mores cereal

Instructions

Making the donuts:

1. In a large bowl, add the cake mix, egg, vegetable oil and water and mix until well combined.
2. Using either a large Ziploc bag with the tip cut off or a piping bag, fill the bag with your batter and fill the donut pan wells about 1/2 way. These will rise a lot so be sure not to fill too high.
3. Bake for 12-14 minutes, until the edges of the donuts are golden brown.
4. Let the pan cool for about 10 minutes before removing the donuts. Carefully remove them from the pan and allow the donuts to cool completely so they firm up for easier dipping.

Prepare the frosting:

1. Using the double broiler method on the stove top, melt the butter, chocolate chips and sugar until a nice creamy texture has been reached.
2. Dip each donut into the chocolate frosting and then immediately into a bowl of crushed smores cereal. Allow the donuts to sit and harden up a little bit. Enjoy!

INGREDIENTS

Batter

• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1 cup milk
• 2 eggs
• ¼ cup oil
• 1 teaspoon vanilla

Glaze

• 1 cup powdered sugar
• 2 Tablespoons unsweetened cocoa powder
• 2-3 Tablespoons milk
• 1 Tablespoon colored sprinkles (optional)

INSTRUCTIONS 

Batter

1. Mix flour, sugar, baking powder, salt and cocoa powder in a bowl.2 cups flour,½ cup sugar,2 teaspoons baking powder,½ teaspoon salt,1/3 cup unsweetened cocoa powder
2. In another bowl, combine milk,eggs, oil and vanilla.1 cup milk,2 eggs,¼ cup oil,1 teaspoon vanilla
3. Add wet ingredients into dry ingredients and stir just until all ingredients are combined.
4. Spoon batter into a lightly greased donut pan.
5. Bake in a preheated 425 degree oven for 7-9 minutes.
6. Remove donuts from oven and allow to cool in pan for a few minutes. Remove donuts from pan and continue cooling on a baking rack. When donuts are completely cool, add glaze.

Glaze

1. Combine powdered sugar, cocoa powder and milk into a bowl. Stir until smooth. The consistency should be runny.1 cup powdered sugar,2 Tablespoons unsweetened cocoa powder,2-3 Tablespoons milk
2. Place one donut at a time face down in the glaze. Pick up and tile donut so excess glaze can drip back into bowl. Place donut on a baking rack, glaze side up.
3. Add sprinkles right away. If you wait, the glaze will harden and the sprinkles won’t stick.1 Tablespoon colored sprinkles

NOTES

Tips

1. Make certain oven is preheated
2. Use a nonstick cooking spray to grease donut pan
3. Spoon batter into donut pan. 
4. Allow donuts to cool slightly in pan for a few minutes, then remove from pan and continue cooling on a baking rack.
5. Make certain donuts are fully cooled before adding glaze
6. If adding sprinkles, add before glaze sets up

Toppings Some options for sprinkling on top of glazed donuts include:

1. Colored sprinkles or nonparalis
2. Colored confetti sprinkles
3. Chocolate Jimmies
4. Shredded sweetened coconut
5. Slivered almonds
6. Coarse sugar
7. Chopped nuts