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Tomorrow, June 2, is National Doughnut Day! I love doughnuts. I don’t get to eat them very much anymore because they are traditionally gluten-filled fried rings of delight. But fear not my gluten-intolerant friends, I have a tasty gluten free doughnut recipe! You have 1 day to gather the supplies and make them for tomorrow. Are you ready? Let’s go!
First, I made mini doughnuts. I have this pan and I love it. If you spray it down with Pam, the doughnuts come right out. They are also the perfect size for a 1 bite treat. The dough has nutmeg and cinnamon in it and once they are done, I topped them with brown sugar and cinnamon powder. It’s kind of like a coffee cake, which I love.
Once the doughnuts are done, dip them in melted butter and sprinkle the topping on. Let them rest (if you can!) so the topping can crust onto the doughnut before enjoying! This recipe makes 24 mini doughnuts.
Brown Sugar Cinnamon Gluten Free Mini Doughnuts
- 1 cup gluten free flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon + 1 teaspoon for the topping
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 2tablespoons melted butter, separated
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- Preheat oven to 350 degrees. In a bowl, combine the flour, sugar, baking powder, 1/2 teaspoon ground cinnamon, nutmeg, and salt. Set aside.
- In another bowl, combine the egg, milk, 1 tablespoon of melted butter, and vanilla extract. Whisk to combine the egg.
- Slowly add the dry ingredients into the wet bowl.
- Fill the pan and tap to even out the raw dough
- Bake for 10 minutes. While the first batch cooks, prepare the topping. Mix 1 cup brown sugar and 1 teaspoon ground cinnamon. Melt down the additional butter.
- Once baked, dip the top of the doughnut into the melted butter and sprinkle the topping. Allow the sugar to set on top before eating
Are you going to make or eat doughnuts for National Doughnut Day? I’d love to see some of your recipes!