The only time I miss Dunkin Donuts or Krispy Kreme is when I drive by the place and can smell the fresh donuts. I’m pretty sure that twice a day they open up a giant roof vent and let the donut perfume waft out into the traffic. Those are the times that I wish a magic pop-up gluten-free donut shop would magically appear right next door.
When we were hostages at O’Hare airport (the eleventy million hours between flights) we wandered about looking for food. Ok. For food with sugar. At the Dunkin Donut counter which smelled liked freshly fried dough I might have been drooling a little. I asked the counter person who probably was looking forward to ending his long day if they had any gluten-free donuts. He stared at me for a bit, and then let out the loudest, longest NOOOOOOOOOoooOOOOOOOooOOOoooOO – almost like an aria in an opera. Not once but twice. I’m pretty sure that wasn’t the first time he was asked that question during his long day.
That magic donut shop pop-up? Your own kitchen.
Who knew that making your donuts )and eating them, too) would be so easy. Baked – no frying mess plus that they are also grain-free is a nice option. For those who want to use gluten-free flour, it’s an easy swap. Just use 260 grams (2 cups) Canteen flour blend in place of almond, tapioca and coconut flours (see About Flour for Canteen blend info).
These taste best fresh. Let them cool until you can touch them, add the glaze and then eat them up – and be sure to share because the recipe makes plenty. The whole batch might be a little too much for one person, unless that person is a teenager with a hollow leg.
Skipping the glaze? Then they will last another day, but reheat for a few minutes to freshen them up.
Be sure to use unsweetened coconut – any brand you enjoy. Finely shredded is best for this recipe.
Move over Dunkin. We have coconut glazed donuts and we aren’t sharing. However. The person who opens up a GF donut kiosk at O’Hare with freshly baked (or fried) goodies will be really popular.
|Coconut Glazed Donuts|| |
- 150 grams blanched almond flour (1 ½ cups)
- 80 grams tapioca flour/starch (1/2 cup)
- 30 grams coconut flour (1/4 cup)
- 100 grams coconut sugar (1/2 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 extra large eggs
- 120 grams neutral vegetable oil (1/2 cup)
- 120 grams almond milk (or non dairy) (1/2 cup)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 160 grams finely shredded unsweetened coconut (2 cups)
- 110 grams powdered sugar, sifted (1 cup)
- 2-3 tablespoons warm water
- Preheat oven to 350°F. Grease two 6-count regular size donut pans with nonstick spray (10 donuts in all). Sprinkle 40 grams (1/2 cup) coconut into ten of the openings.
- In a large bowl whisk together flours, sugar, baking powder, and salt until fully combined. In a small bowl whisk together eggs, oil, milk, and extracts until combined. Stir wet ingredients into the flour mixture and fold until combined. Add 40 grams or ½ coconut to the batter and stir to combine.
- Scoop into the donut pans carefully without disturbing the coconut layer in the pans. Fill until the openings are a generous half full. Rap pan on the counter to make sure the batter (it is thick) is distributed evenly. Sprinkle another 40 grams of coconut (1/2 cup) on the top. Bake 14-16 minutes or until a toothpick comes out cleanly. Invert onto a rack and cool donuts until just barely warm.
- To make the glaze, stir the warm water, one tablespoon at a time, into the sifted sugar until it forms a thick but pourable glaze. Once the donuts are barely warm spoon a little glaze over each and top with the remaining shredded coconut. Let the glaze set for about twenty minutes. Best served fresh.