Gluten-Free Glazed Donuts Recipe
If picking up a dozen donuts is your favorite way to indulge with friends, making your own at home will surely enhance the experience. Not to mention, you're free to customize the treat to your liking and opt for alternative ingredients and cooking methods. Tasting Table recipe developer Jessica Case shares this gluten-free glazed donut recipe that is sure to be the highlight of any gathering. About this tasty exercise in gluten-free baking, she notes, "It's hard to believe that it's gluten-free. It has a soft, not cakey texture that's dipped in vanilla glaze and topped with rainbow sprinkles," which she raves "gives it a perfect touch!"
Whether your gluten sensitivity has caused you to have to turn down donuts time after time or you are baking for someone with an allergy, this recipe works across the board. Gluten aside, the donuts are also baked (not fried) which offers a lighter alternative to this sweet favorite. "These would be perfect to serve for a birthday party, wedding, or having a group of friends over," Case suggests, or simply as a snack "with a cup of freshly brewed coffee or a latte."
Gather the ingredients for this gluten-free glazed donut recipe
For this recipe, start by taking the butter out of the fridge so it comes to room temperature. Next, you'll need light brown sugar, granulated sugar, vegetable oil, baking powder, baking soda, eggs, cold whole milk, salt, and vanilla extract (or a vanilla bean with the pods scooped out). Case recommends using King Arthur gluten-free measure for measure flour or Bob's Red Mill gluten-free 1-to-1 baking flour for optimal results. The final ingredients in the batter are cinnamon and nutmeg, which Case says add "an extra kick," as well as a "nutty, earthy, and slightly sweet taste."
Save a bit of milk for the vanilla glaze, which also consists of powdered sugar and vanilla extract. If you'd prefer a different flavor profile, Case suggests using almond extract. Finish off this sweet treat with rainbow sprinkles or your favorite donut topping. Once you get the hang of it and are ready to experiment, Case says, "You can add your favorite add-ins, toppings, or icing with the recipe!"
Make the donut batter
First off, preheat the oven to 425 F and grease a donut pan with cooking spray. Don't worry if you don't have a donut-specific pan. Case offers a trick: "Start by taking a 5x5-inch square piece of foil and place it over your fingers. Fold the foil around your fingers and carefully fold the sides up to create a mold. Fit the mold into a cup of your muffin pan and press into place and repeat." Then, simply spray your muffin tin so the donuts come out easily once baked.
In a medium-sized bowl, beat the room-temperature butter, vegetable oil, and brown and white sugar until the mixture is smooth. Crack in the eggs and keep beating to combine them into the batter. Now, whisk in the baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla until they are properly incorporated. Finally, alternate between stirring in the flour and the cold milk. As everything comes together, the batter should develop a thick texture.
Pipe out the donut rings and bake
To simplify the process of transferring the batter into the pan, first scoop it into a piping bag or large Ziploc. Snip off the corner and fill the donut tin holes ¾ full, one donut at a time. Bake the donuts in the hot oven for 12 minutes or until they are a nice golden brown color. Let them cool off before removing them from the tin.
Make the glaze, garnish the donuts, and serve
While the donuts cool, add the powdered sugar, vanilla, and remaining milk to a small bowl. Whisk the ingredients until the glaze is smooth. If the texture is still too thick, slowly add milk 1 to 2 teaspoons at a time as you stir. Once the glaze is ready, dip the top surface of each cooled donut inside and add rainbow sprinkles (or your garnish of choice) on top. Let the glaze harden for 1-2 minutes, then serve these delightful treats.
"The rainbow sprinkle makes the donuts so festive and pretty, and it almost makes you smile like a little kid," Case remarks. Serve these to mark a celebration or improve a coffee break. Case adds, "This would be great with hot chocolate so you can dip it in! A latte would work great too." If you aren't planning to eat (or serve) them all at once, she recommends storing the donuts in a sealed glass container for up to 5 days, or in the fridge if the ambient temperature is hot.
- For the donuts
- 4 tablespoons butter, at room temperature
- ½ cup vegetable oil
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon salt
- 1 teaspoon vanilla extract (or 1 vanilla bean, pods scooped out)
- 2 ⅔ cups King Arthur gluten-free measure for measure flour or Bob's Red Mill gluten-free 1-to-1 baking flour
- 1 cup whole milk, cold
- For the glaze and decoration
- 1 cup powdered sugar
- ½ teaspoon vanilla or almond extract
- 2 tablespoons whole milk
- 1 cup rainbow sprinkles (or topping of choice)
- Preheat the oven to 425 F and grease a donut pan with baking spray, then set it aside.
- Beat the butter, vegetable oil, and sugars in a medium-sized bowl until smooth.
- Add the eggs and continue beating until the mixture is well combined.
- Whisk in the baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla until thoroughly combined.
- Gradually stir the flour into the butter mixture, alternating with the milk. (The batter will develop a thick texture once both are added.)
- Scoop the batter into a piping bag (or a plastic bag with the corner cut off).
- Pipe the batter into the cavities of the donut pan, filling them about ¾ full.
- Bake the donuts for 12 minutes or until golden brown. Allow them to cool completely before you take them out of the pan.
- For the glaze, whisk together the powdered sugar, vanilla or almond extract, and milk in a small bowl until smooth. (If it's too thick, add 1-2 more teaspoons of milk at a time.)
- Dip 1 donut at a time in the glaze, then top with rainbow sprinkles. Repeat with the remaining donuts.
- Allow the glaze to harden for 1-2 minutes, and enjoy.
| Calories per Serving | 393 |
| Total Fat | 14.9 g |
| Saturated Fat | 3.7 g |
| Trans Fat | 0.1 g |
| Cholesterol | 39.1 mg |
| Total Carbohydrates | 60.9 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 39.2 g |
| Sodium | 240.4 mg |
| Protein | 4.5 g |
