Glazed Donuts

highlights: best ever gluten-free donuts, soft, tender, fluffy, moreish, light, baked not fried | lowlights: choux pastry can be a little challenging to make | rating: 6/5

glazed donuts

recipe from the urban poser: glazed grain-free choux pastry donuts

makes 6+

ingredients

for the donuts

• • 130 g arrowroot flour
  • 2 tablespoons coconut flour
  • 1-1/2 tablespoons coconut sugar
  • 1 small pinch salt
  • 65 g sustainable palm shortening, butter or coconut oil
  • 120 ml full-fat coconut milk
  • 60 ml water
  • 2-5 large eggs, room temperature

for the glaze

• • 140 g powdered coconut sugar (grind coconut sugar in a coffee grinder until it is a fine powder)
  • full-fat coconut milk, as needed
  • freeze dried raspberries, ground into a powder for raspberry flavor, as needed (optional)
  • raw cacao powder, for chocolate flavor, as needed (optional)

directions

preheat oven to 190^oC (375^oF)

to make the donuts: mix together the arrowroot, coconut flour, coconut sugar and salt. set aside

heat palm shortening, butter, or coconut oil in a medium saucepan over low heat until melted

add the coconut milk and water and heat until a few bubbles break the surface of the mixture. remove immediately from the heat and beat in the dry ingredients until a blob forms

transfer the blob to a stand mixer with a paddle attachment and add one. beat until incorporated. add another egg, and beating until fully incorporated. continue until the consistency of the dough is smooth, thick and forms soft sticky threads when pinched between your finger and thumb (see jenni’s video on her awesome blog). the amount of eggs is dependent on the milk warming stage. mine is typically done with 3 eggs, giving me 9 donuts

transfer dough into a piping bag with a large plain piping nozzle (tip) and pipe into a donut pan, filling to almost 3/4 full

bake in the middle of the oven for 30-35 minutes, or until firm and golden. let sit in the pan for a few minutes, before transferring to a wire rack to cool

meanwhile make the glaze. gradually add coconut milk to the powdered sugar, one teaspoon at a time, stirring until the desired consistency is reached. it should be thick enough to stick to the donut, but not too thick

divide the glaze into three portions: leaving one portion as is. with the second and third portion, stir in enough cacao and freeze dried raspberry powder to the glazes to obtain the taste and colors you desire. you will need to add a little more coconut milk to thin them out

dip the donuts into the glazes, letting excess drip off, then transfer to a wire rack. repeat until all donuts are glazed. let the glaze set (if you have enough self control not to eat them before)