Doughnut vs. Donut: Confectionery Conundrum

As an avid student of orthography, I find I prefer the original spelling of Doughnut(s) as it provides semantic cues to the origin of this beloved confection.  After concocting several batches in my laboratory (aka, my kitchen), the following recipes were selected for their overall flavor, lightness, and ease of both making and baking.

The first recipe is the ultimate favorite of "our tasters" (random guests and husband) - Pumpkin Spice Doughnuts with a Browned Butter Glaze or Drizzle; followed by Basic Doughnuts topped with Vegan Cinnamon Sugar.  The Basic Doughnuts are an overall palette pleasure for mosts and can be dipped, topped, or drizzled with almost any flavor of choice. An important difference - which can be altered by the baker - is that although both recipes are Gluten-Free, only the Basic Doughnut recipe is also Vegan/Dairy-Free.

GLUTEN-FREE PUMPKIN SPICE DOUGHNUTS

with BROWNED BUTTER GLAZE or DRIZZLE

INGREDIENTS for PUMPKIN-SPICE DOUGHNUTS:

• (1) C. Vegan Sugar 
• (1) tsp. Cinnamon
• (1/2) tsp. Nutmeg
• *(1/8) tsp. Allspice
• *(1/8) tsp. Pumpkin Spice
• (1) tsp. Baking Soda
• (1/2) tsp. Baking Powder
• (1/2) tsp. Xantham Gum
• (1/2) tsp. Salt (I use kosher)
• (1) C. Gluten-Free Flour - I used GF Cup 4 Cup

• (1) C. Pumpkin (e.g., Libby Canned Pumpkin)
• (2) Eggs
• (1/2) C. Coconut Oil - preferred Spectrum Organic Virgin Coconut Oil

*OPTIONAL but recommended

DIRECTIONS for PUMPKIN-SPICE DOUGHNUTS:

1. HEAT OVEN to 350 degrees
2. COCONUT OIL: If using Virgin Coconut Oil, scoop a little more than the necessary 1/2 cup into a glass measuring cup and place in microwave for 20 or so seconds (until melted).
• With a silicone brush, use the coconut oil rather than PAM or butter, on the doughnut pan; set aside. 
3. COMBINE: All dry ingredients in the bowl of your standing mixer & whisk briefly to combine (or use paddle attachment for 30 seconds)
4. STANDING MIXER: 
• Add the PUMPKIN, EGGS, & COCONUT OIL to the dry ingredients
• Blend for 30 seconds; scrape down & bottom of bowl
• Mix - AERATE - for 2-3 minutes
5. SCOOP: Using either a large cookie scoop (ice cream scoop/mellon baller) or tablespoon, fill doughnut rings 
• Place in the over for 8 minutes 
• Rotate the pan (even if using convection)
• Bake another 5-8 minutes until baked and slightly browned
6. GLAZE/DRIZZLE:
• While doughnuts are baking, prepare the BROWNED BUTTER FROSTING (directions below)
7. REMOVE immediately and place doughnuts on SILPAT or PARCHMENT PAPER on top of cooling racks.
• Drizzle and/or Dip doughnut tops
• Let cool & ENJOY!!

 BROWNED BUTTER GLAZE or DRIZZLE

INGREDIENTS for BROWNED BUTTER GLAZE/FROSTING:

• (3) Tbsp. Butter 
• (1) tsp. Vanilla Extract
• (4) tsp. Milk
• (1/2) C. Brown Sugar
• (1 1/2) C. Confectioner's Sugar (10x)

 DIRECTIONS for BROWNED BUTTER FROSTING/GLAZE/DRIZZLE:

• MEDIUM SAUCEPAN & HEAT: 
• ADD BUTTER & BROWN SUGAR -  melt & whisk until b. sugar dissolves
• ADD VANILLA EXTRACT & MILK - whisk; heat; then 
• REMOVE from HEAT: 
• add CONFECTIONER'S SUGAR
• USE HAND-MIXER (or whisk) to mix
• GLAZE or DRIZZLE while WARM
• DRIZZLE: dip fork into the frosting to create drizzle on doughnuts

THE EVERYDAY DOUGHNUT

AKA: BASIC G-F VEGAN DOUGHNUTSModified Version of McKenna (2011)

DO NOT HESITATE TO TRY THESE!! 

INGREDIENTS:

• (1/3) C. Coconut Flour (Peter Paul is excellent)
• Do not use more or all Coconut Flour in place of the others as it will result in a dry doughnut
• (1/4) C. GF King Arthur Flour
• (1/2) C. GF Cup 4 Cup Flour
• (1/2) C. Gluten-Free Pantry Flour
• Use the recommendations above, or make a combination of what you have on hand - but it should not include more coconut or almond flours (too much protein; drying)
• (1) C. Vegan Sugar
• (12) tsp. ARROWROOT (not Cornstarch)
• (1 1/2) tsp. Baking Powder
• (1/2) tsp. Xantham Gum
• (1/2) tsp. Salt (Kosher - my preference)
• (1/8) tsp. Baking Soda

• (1/3) C. + EXTRA (~ 1 Tbsp.) Coconut Oil
• The extra is for using as a non-sticking agent on the doughnut pan
• (6) Tbsp. Unsweetened Applesauce
• (2-3) Tbsp. Vanilla Extract
• (1/2) C. Hot Water

DIRECTIONS:

1. HEAT OVEN to 350 degrees
2. COCONUT OIL: If using Virgin Coconut Oil, scoop a little more than the necessary 1/3 cup into a glass measuring cup and place in microwave for 20 or so seconds (until melted).
• With a silicone brush, use the coconut oil rather than PAM or butter, on the doughnut pan; set aside. 
3. COMBINE: All dry ingredients in the bowl of your standing mixer & whisk briefly to combine (or use paddle attachment for 30 seconds)
4. STANDING MIXER: 
• Add the
• COCONUT OIL,
• APPLESAUCE,
• VANILLLA EXTRACT, &
• HOT WATER to the dry ingredients
• Blend for 30 seconds; scrape down & bottom of bowl
• Mix - AERATE - for 2-3 minutes
5. SCOOP: Using either a large cookie scoop (ice cream scoop/melon baller) or tablespoon, fill doughnut rings 

• Place in the over for 8 minutes 
• PREPARE: Vegan-Cinnamon Sugar at this time
• ROTATE the pan (even if using convection)
• BAKE: another 8 minutes until browned & bouncy to the touch (springy)
• WHEN FINISHED BAKING: SEE VEGAN-CINNAMON SUGAR (below)
• IMMEDIATELY SPRINKLE CINNAMON-SUGAR ON TOP
• REMOVE 
• one doughnut at a time from pan when warm
• DREDGE in cinnamon-sugar
• COOL on Silpat or parchment paper on top of cooling rack

      VEGAN CINNAMON-SUGAR            

INCREDIENTS: 

• (1) C. Vegan Sugar
• (2 1/2) tsp. Cinnamon
• Pinch of Nutmeg
• Dash of Salt

MEDIUM BOWL: Combine the above and whisk

Regardless of how your choose to spell this fragrant confection, hopefully you & your guests will enjoy its simplistic flavors and general yumminess. 

Ciao,

Maryanne

The Gluten-Free Italian

100% Gluten-Free ... 100% Made with Love