Recently someone asked if I had a recipe for donuts. Not really. I made a couple batches of whole wheat donuts a few years ago based on someone else’s recipe. That’s about it.
To be honest I’ve never been a big donut eater. I think the last “real” donut I had was in high school. When I was working there were donuts sitting across from my desk almost weekly. But I never had one.
My kids hardly know what a donut is. I think my daughter has tasted one before.
That being said, after getting the request for a recipe I was excited to try making some.
I went with cinnamon sugar as the flavor. I like that the base of a cinnamon sugar donut is like cake instead of a yeast/fried base.
I don’t have a donut pan (though I did put it on my Christmas list this year!). So I had to be creative. I used a muffin pan and removed the centers with an apple corer. The centers were like little donut holes that I rolled in extra cinnamon and sugar (I think these were the best part!).
This was my first attempt at making donuts – gluten, dairy and nut free donuts. They turned out very well! The whole family enjoyed them. I think the whole batch was gone in a couple days.
Cinnamon sugar donuts are quite easy to make. They freeze well so you can eat some fresh and save some for easy weekday breakfasts.
I baked most of the donuts. But I also experimented a bit and fried some of the dough. Either way they are delicious!
If you are going to eat them fresh I think frying the dough tastes great. But if you are going to make them in advance baking is the way to go.
The base recipe would also work very well for chocolate covered donuts (I may be making those soon!) or a nutty donut.
Christmas will be here soon. These donuts would make the perfect breakfast treat to munch on while opening presents!
If you are looking for a fun weekend breakfast or even a special weekday breakfast, try homemade cinnamon sugar donuts. Everyone will love them.
- 2 cups any combination of gluten free flours
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon
- 1 cup cane sugar or coconut sugar
- 1/2 cup coconut oil, butter or palm shortening, melted
- 1 tsp. vanilla
- 1/3 cup milk, milk substitute or applesauce
- 4 eggs
- 1/2 cup cane sugar
- 4 tsp. cinnamon
- Preheat the oven to 350*F. Grease a muffin pan.
- Combine the cinnamon and sugar for the topping in a flat, shallow bowl or plate. Set aside.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Add the oil, vanilla and milk. Beat until combined.
- Add the eggs. Beat until combined.
- Fill the muffin cups about 3/4 full with batter.
- Sprinkle 1/2 of the topping over the batter.
- Bake for 20 minutes, until baked through.
- Immediately remove the muffins from the pan. Core if desired. Dip the donut bottoms in the cinnamon sugar mixture and set on a plate to cool. Roll the centers in cinnamon and sugar as well.
- Serve immediately or store in an airtight container at room temperature or in the freezer for long term storage.
- To fry the donuts melt coconut oil, lard or palm shortening in a pan (cast iron skillet works well). Use enough oil to fully cover the bottom of the pan.
- Scoop 3-4 Tbsp. of batter and fry in the pan. Cook 2-3 minutes on each side.
- Immediately dip the donuts in cinnamon and sugar after removing them from the pan.
- Use at least 1/2 cup of a white/starchy flour like tapioca or white rice.
- You can make a chocolate glaze by melting chocolate chips in a double boiler. Dip the donuts in the chocolate after they have cooled.
- You can make a nutty donut by adding chopped nuts to bottom of the muffin pan and the top of the muffin batter before baking.
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