Cinnamon Sugar Doughnuts

I have been wanting doughnut pans for the longest time.  I finally got these pans (affliate link) and I began scouring Pinterest for baked doughnut recipes.  I found a few to try and this is one of them.  I actually used this doughnut base to do doughnuts four ways.  This dough was kind of spongy and airy.  Almost reminiscent of a yeast doughnut, less like a cake doughnut.  I kept most of the toppings dairy free or have included DF option.

 

This recipe makes approximately 24 mini doughnuts.
Preheat oven to 400 degrees
Grease the doughnut pans

1 1/4 cup GF White Flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt

2 eggs, lightly beaten
6 oz vanilla yogurt (I used dairy free coconut yogurt)
1 Tablespoon oil (I used light olive oil)
2 teaspoons lemon juice
3 Tablespoons maple syrup

In a large bowl whisk the dry ingredients together, then make a well in the center.

In a separate bowl combine eggs, yogurt, oil, lemon juice and maple syrup.  Whisk well to combine and pour into well in dry ingredients.  Mix into dry ingredients until combined well.  The batter will be thick and airy.

I used a pastry bag to pipe the dough into the doughnut pans.  If you don’t have one you can use a ziplock baggie.  You want to fill the pans about half way, the rise up quite a bit.

Bake the doughnuts 5-8 minutes.  Cool in pans 3 minutes and then turn out onto a wire rack.Baked Maple Doughnuts

These are the four ways I made them:

Glazed:  Whisk 1/2 cup powdered sugar and 1 Tablespoon Apple cider till smooth.  Dip the warm doughnuts in the glaze and put on wire rack to set up.  If you don’t like apple cider you could use milk or DF alternative and 1/2 teaspoon vanilla.

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Cinnamon Sugar:  melt 1 Tablespoon butter (I used DF butter)  In a separate bowl put 1/4 cup sugar and 1 Tablespoon ground cinnamon, whisk together.  Dip doughnut in butter on both sides and then dip in cinnamon sugar mixture.

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Mounds Bar:
Coconut filling:  1 cup shredded coconut (I used unsweetened), 1/4 teaspoon salt, 2 Tablespoons maple syrup, 1 Tablespoon melted butter or coconut oil (I used coconut oil), 1/2 teaspoon vanilla
Process all the ingredients in the food processor til well combined and desired consistency.  I like mine to be pretty fine.  Form into 12 little patties and place on top of cooled doughnuts, then top with chocolate

Chocolate Coating: Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.

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dipping mounds bar dougnuts

 

Mounds Bar doughnuts

Chocolate dipped:  Melt together 1 cup chocolate chips 1 Tablespoon non-hydrogenated shortening, stir until smooth.  I did some with DF chips and some with regular dark chocolate chips.  Dip the bottom of the doughnut in the chocolate, then take a fork and gently slide under the doughnut and spoon chocolate over the top until the whole doughnut is covered, set on a wire rack to set up.  If you’re in a hurry, you can put in fridge.