Does this look gluten-free to you: Baked ring doughnuts 

by

Does this look gluten-free to you: Baked ring doughnuts

By Becky Excell

Published: | Updated:

My baked ring doughnuts are super soft, light and finished with a sweet glaze plus sprinkles – ‘Homer Simpson doughnuts’, as I call them!

MAKES 15

TAKES 45 minutes

butter or oil, for greasing

FOR THE DOUGHNUTS

150ml whole milk

1 tbsp lemon juice

345g gluten-free self-raising flour

175g caster sugar

¼ tsp xanthan gum

1 tsp ground cinnamon (optional)

75g unsalted butter, melted and cooled

50g vegetable oil

2 large eggs

1 tsp vanilla extract

FOR THE GLAZE

85g icing sugar

3 tbsp whole milk

1 tsp vanilla extract

pink food colouring (or any colour you like)

multicoloured sprinkles (ensure gluten-free)

  • Preheat your oven to 180C/ 160C fan/gas 4. Prepare a doughnut tin by greasing each hole with butter or a little oil.
  • In a jug, mix your milk and lemon juice then leave to stand for 10 minutes until it curdles a little. In a large mixing bowl, add your flour, sugar, xanthan gum and cinnamon and mix until well combined.
  • Grab another mixing bowl and add your cooled melted butter, oil, eggs, vanilla and curdled milk mixture. Whisk until combined. Pour your wet ingredients into your dry ingredients and mix together, whisking by hand until just combined, then immediately stop mixing. Definitely don’t over-mix this.
  • Spoon your mixture into your prepared doughnut tin, right to the top of each hole. Bake in the oven for 15 minutes until risen and golden. Allow to cool in the tin, then carefully transfer to a wire rack and cool completely.
  • For the glaze, grab a mixing bowl and add your icing sugar, milk and vanilla. Mix until it reaches a smooth, slightly thick but pourable consistency. Add a tiny amount of the food colouring, stirring it in and adding a few drops at a time until you achieve your desired colour. Dip the top of your doughnuts into the icing bowl then cover in sprinkles. Allow to set on a wire rack.

TIP Instead of glazing the doughnuts, try a simple sugar finish. While still warm, roll the doughnuts in a bowl of melted butter (about 75g), then roll on a large plate of granulated sugar (about 150g) until well coated.