Saturday Morning Donuts
Saturday Morning Donuts
Like most families, we are huge fans of the weekend. What better way to celebrate the start of two days off than heading to the local bakery and picking up a dozen of your favorite donuts to share? Glazed, jelly-filled and cruller donuts were all delicious; however, we were particularly fond of the cake donuts with sprinkles. They are incredibly delicious and also adorable. Between the gluten and the sugar, though, donuts slowly disappeared from our Saturday morning routines once we adopted a Paleo diet, which was extremely sad. We developed this recipe to bring donuts back to our weekends. You better believe they’re back in the rotation, and we couldn’t be happier about it.
Ingrediënten
yield: 18 mini donuts
donuts
- 1 cup 133 g cassava flour
- 1 tsp baking powder
- ÂĽ tsp fine sea salt
- 2 tbsp 24 g maple sugar
- ÂĽ cup 57 g ghee
- 1 large egg at room temperature
- ÂĽ cup 60 ml pure maple syrup, at room temperature
- Âľ cup 180 ml plain unsweetened almond milk, at room temperature
- 1 tsp pure vanilla extract
glaze
- 1 cup 120 g organic powdered sugar or maple powdered sugar
- 2 tbsp 30 ml almond milk
- Sprinkles optional
Instructies
- To make the donuts, whisk together the cassava flour, baking powder and salt in a medium bowl.
- Set the flour mixture aside.
- In another medium bowl, combine the maple sugar and ghee.
- Using a hand mixer, beat them together until they are well combined.
- Add the egg, maple syrup, almond milk and vanilla and mix again until all the ingredients are well incorporated.
- Add the flour mixture to the maple sugar–ghee mixture, and then mix again until they are thoroughly combined.
- To more easily fill the donut maker, add the batter to a 1-gallon (3.
- 8-L) bag and snip off one corner.
- Prepare the donut maker according to the manufacturer’s directions.
- Bake the donuts for 5 to 7 minutes, until they are golden brown, then transfer them to a cooling rack.
- We use a Babycakes brand donut maker and get about 18 donuts.
- Alternatively, you can use a mini donut baking pan and bake the donuts at 375°F (191°C) for 15 to 17 minutes, until they are golden brown.
- Allow the donuts to cool on a cooling rack.
- While the donuts are cooling, mix up the glaze by placing the powdered sugar and milk in a small bowl.
- Mix them together until they are smooth.
- When the donuts are cool, dip them into the glaze one at a time, allowing the excess glaze to drip back into the bowl.
- Place the donuts back on the cooling rack.
- Decorate the donuts with the sprinkles (if using) before the glaze sets.
- Alternatively, you can be creative and mix about ½ cup (69 g) of cooked sausage or bacon into the batter or even ½ cup (84 g) of chopped chocolate or ½ cup (10 g) of freeze-dried fruit before baking.
- If you choose to use maple powdered sugar for the glaze, it will have a stronger caramel color and maple flavor.
