Apple Butter Maple Syrup Donuts, Gluten Free

This month’s GF Ratio Rally is brought to you by Donuts.

The ratio (hello: Ruhlman Ratio) for fritters aka donuts is the same as quick bread which is 2 parts flour to 2 parts liquid to one part egg and for every 150 grams of flour, add in a teaspoon of baking powder.  It’s that simple.  From there you can invent anything you want.

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
Print
The cocoa is not a misprint - don't leave it out. It makes the apple butter pop. It doesn't taste like chocolate, but leaves you wanting another bite just to chase the flavor. And yes, chocolate queen here finds way to include it in everything! You should know that by now, right?
Ingredients
Donuts
  • 260 grams Canteen flour blend (2 cups) (see notes)
  • 180 grams white sugar (1 cup minus 2 tablespoons)
  • 1½ teaspoons baking powder
  • 1 teaspoon unsweetened cocoa
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • pinch kosher salt
  • 100 grams apple butter (5 tablespoons)
  • 60 grams buttermilk (4 tablespoons)
  • 60 grams maple syrup ( 4 tablespoons)
  • 20 grams vegetable oil (2 tablespoons)
  • 2 whole large eggs plus one egg yolk
Sugar Coating
  • 180 grams white sugar, superfine or regular (1 cup minus 2 tablespoons)
  • 1-2 heaping teaspoons cinnamon
Instructions
Donuts
  1. Preheat oven to 350. spray 2 large donut pans (2x6)
  2. 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 ⅔ full. Bake 10 minutes and rotate. Bake about 4 minutes more or just until a toothpick comes out clean. Cool on a rack.
Sugar Coating
  1. 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.
Notes
See right sidebar, About Flour for Canteen flour blend

Comments

  1. 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.

  2. Gorgeous donuts. Nice work!

    Cheers, Pete

  3. Those doughnuts look delicious, I want one!

  4. The apple butter sounds intriguing in these. Great job on the doughnut challenge!

  5. 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 :)

  6. 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.)

  7. 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.

  8. 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*

  9. Oh yum! Apple butter & maple syrup seem like a perfect combination! The addition of cocoa powder is such an interesting touch, too.

  10. 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

  11. 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! ;)

  12. These doughnuts look amazing.. and they come at a perfect time..! i can imagine all those spices and apple butter..mmmm.

  13. 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. :)

  14. Lisa Imerman says:

    What do you think you could substitute for the buttermilk as my kids can’t have dairy either. Rice milk with a bit of vinegar added?

    • GlutenFreeCanteen says:

      Hi Lisa – I’ve never tried that but since it is such a small amount it probably would be just fine. Lemon juice or vinegar would work. The usual measurement is 1 cup of soy or rice milk with 1 tablespoon of vinegar or lemon juice (or so I’ve read). So 50 grams of buttermilk is slightly less than a 1/4 cup in total. Hope that helps and hope they taste great.

  15. Thank you for the great recipe! They look delicious!! I featured your recipe, along with some other apple recipes (http://mylifeasrobinswife.com/2012/11/12/the-alley-of-apple-awesomeness/) on my blog today. I can’t wait to try it!

    Blessings! Diane from My Life as Robin’s Wife.

  16. Is there a conversion to cups/oz./teaspoons vs weight? These sound so amazing. I want to bbh13238 try them.

Trackbacks

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  3. [...] Doughnuts Jenn of Jenn Cuisine | Mini Raspberry Doughnut Cakes Lisa of Gluten Free Canteen | Apple Butter Maple Syrup Doughnuts Mary Fran of Frannycakes | Raspberries and Cream Doughnuts Meg of Gluten-Free Boulangerie | Old [...]

  4. [...] fritters)  Jenn Cuisine    Mini raspberry doughnut cakes      Gluten Free Canteen    Apple Butter Maple Syrup Donuts, GF   kumquat    Peach cider doughnuts   B & the boy!    Apricot Fritters        [...]

  5. [...] Apple Butter Maple Doughnuts/Donuts These unbelievably delicious bake doughnuts have a secret ingredient: cocoa! It makes the apple butter pop and begs you to take another bite. [...]

  6. [...] Apple Butter Maple Doughnuts/Donuts These unbelievably delicious bake doughnuts have a secret ingredient: cocoa! It makes the apple butter pop and begs you to take another bite. [...]

  7. [...] I had been toying around with the idea for a while and finally did it. My first creation were these Apple Butter Maple Syrup Donuts (though mine were not gluten free – I subbed white whole wheat flour) using the last of my [...]

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