This month’s GF Ratio Rally is brought to you by Donuts. Hosted by of Meg from Gluten-Free Boulangerie you can find other awesome takes on GF Donuts in the links at the end of the post.
The ratio (hello: Ruhlman Ratio
Since we are rolling into autumn, I made up a donut recipe that invoked fond memories of a time when our kids were small and we lived in that creaky old farmhouse in Vermont.
Even in the foggy mornings around here on the left coast, I can smell the end of summer and the coming of autumn. If we were still back in the land of trees that change color in the fall, I would be really looking forward to apple picking and a trip to a place in Waterbury, Vt called Cold Hollow Cider where they make the most extraordinary cider doughnuts in the fall. Just the smell alone makes you smile.
And since they aren’t gluten-free, all I would get to do is smell them. That alone might be worth it, but I think making some GF apple donuts would be even better.
I love autumn. Fall apples make me happy. Real Vermont maple syrup makes me swoon (and then go into a diabetic coma). Together they make an awesome little baked donut. You can powder them in cinnamon sugar after they bake, or dip them in a maple syrup glaze (more coma), or just eat them plain.
But hurry up and eat them!
| Apple Butter Maple Syrup Donuts, Gluten Free |
- Donuts
- 240 grams GF Flour (100 grams GF oat flour,90 g superfine brown rice, 25 g superfine white rice flour, 25 g arrowroot)
- 180 grams white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- pinch kosher salt
- 100 grams apple butter
- 50 grams buttermilk
- 50 grams maple syrup
- 20 grams vegetable oil
- 2 whole large eggs plus one egg yolk
- Sugar Coating
- 180 grams white sugar, superfine or regular
- 1-2 heaping teaspoons cinnamon
- Preheat oven to 350. spray 2 large donut pans (2×6)
- Weigh dry ingredients and whisk to mix. In a glass measuring container weigh wet ingredients, add eggs and whisk. Add the wet ingredients all at once to the dry and mix well with a wooden spoon. Let sit for a minute or two and stir again. Fill pan(s) a generous 2/3 full. Bake 10 minutes and rotate. Bake about 4 minutes more or just until a toothpick comes out clean. Cool on a rack.
- Gently stir sugar and cinnamon together in a shallow bowl that fits a donut. Place each donut in the bowl and spoon sugar mixture over each one shaking off excess. Optional: coat with powdered sugar or glaze with your favorite flavor icing.
Claire of Gluten Freedom | Chocolate Coconut or Cinnamon-Glazed Vanilla Cake Doughnuts
Gretchen of Kumquat | Peach Cider Doughnuts
Jean of Gluten-Free Doctor Recipes | Cinnamon Apple Fritters
Jeanette of Jeanette’s Healthy Living | Pumpkin Spice Doughnuts
Jenn of Jenn Cuisine | Mini Raspberry Doughnut Cakes
Mary Fran of Frannycakes | Raspberries and Cream Doughnuts
Mrs. R of Honey From Flinty Rocks | Jelly Doughnuts
Pete & Kelli of No Gluten, No Problem | Jelly Doughnut Holes
Rachel of The Crispy Cook | Chocolate Doughnuts with Chocolate Glaze
Silvana of Silvana’s Kitchen | Vanilla-Glazed Chocolate Chip Doughnuts
Shauna of Gluten-Free Girl | Glazed Yeast Doughnuts
Tara of A Baking Life | Brioche Doughnuts with Italian Plum Jam
T.R. of No One Likes Crumbley Cookies | Sweet Pepper and Pancetta Fritters
Pingback: GF Ratio Rally: Raspberries & Cream doughnuts | Franny Cakes
Pingback: Ratio Rally – Mini Raspberry Doughnut Cakes
Looks like your donuts came out perfectly. Would never think to add cocoa, what a neat idea! This month’s event was timely as I’ve been wanting to try making my own GF donuts for my son who is on a GF diet.
Gorgeous donuts. Nice work!
Cheers, Pete
Those doughnuts look delicious, I want one!
Pingback: Zest Bakery & Deli » Blog Archive » peruvian picarones aka sweet potato fritters with chancaca syrup
The apple butter sounds intriguing in these. Great job on the doughnut challenge!
Your doughnuts look amazing!! Lovely flavor combination and very neat trick about adding cocoa powder – I will remember that next time I make something with apple butter
These are gorgeous. They look so perfect! Fall and winter are my favorite times of the year and I also used to live in a place that was colder and the leaves turned more than where I am now. I was taken back to picking apples in a local orchard with my family reading your post, and I want some apple butter and maple syrup. Right now. (And I’ll have to try that cocoa trick.)
Cocoa, apples and maple syrup? I am in! Just a couple more weeks and the apples will be ripe enough to be making sauce and butter. These are top of my list for once we get that first batch of apple butter made.
Um…Lisa? Can I live at your house? I’ve seen the family pic, I’m sure I can fit in.
Seriously, gorgeous. Beautiful. And breath taking. Now I wish I’d picked up that doughnut pan I saw while we were on holidays to the US. *sigh*
Oh yum! Apple butter & maple syrup seem like a perfect combination! The addition of cocoa powder is such an interesting touch, too.
Pingback: Cinnamon Apple Fritters- Gluten-Free Ratio Rally
Hmmm, need to make more donuts this weekend now. The combination of apples and maple syrup is just a natural but the addition of chocolate just takes it to a new dimension.
Once our heat wave wanes, I’m cranking up the frying pan.
Thanks
Lisa, I love this recipe! The cocoa powder sounds perfect – cocoa is such an interesting flavor, and unsweetened it can really add complexity to a host of other flavors. And seeing all these perfectly-formed doughnuts makes me crave a doughnut pan. I could even justify the purchase by claiming that it’s for health reasons – less frying!
These doughnuts look amazing.. and they come at a perfect time..! i can imagine all those spices and apple butter..mmmm.
Pingback: Weekly Gluten-Free Roundup – September 11, 2011 « Celiac Kitchen Witch
Pingback: 5 Must Try Apple Recipes For Autumn - Free Online Writing and Publishing
Pingback: Foodista | 5 Must Try Apple Recipes For Autumn
How did I miss your donuts! Apple cinnamon donuts are one of my favs and this looks wonderful. Worth the sweetness and the sugar induced coma that follows. Maybe we should call them heavenly coma donuts.
Pingback: Menu Plan Monday – February 27 | Dunaway Dietetics