Gluten Free Baked Vanilla Iced Doughnuts
Now these are what we call hole-foods! These Gluten Free Baked Vanilla Iced Doughnuts from Maj @thosewefancy look divine and taste the part too!
Gluten Free Baked Vanilla Iced Doughnuts
Rated 5.0 stars by 1 users
Category
Dessert
Servings
18-20
Prep Time
45 minutes
Cook Time
30 minutes
Now these are what we call hole-foods! These Gluten Free Baked Vanilla Iced Doughnuts from Maj @thosewefancy look divine and taste the part too!
Maj @thosewefancy
Ingredients
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375g unsalted butter, softened
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2 cups caster sugar
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6 eggs
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3 tsp vanilla bean paste
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180g almond meal
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3 cups gluten-free self raising flour
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1 tsp gluten-free baking powder
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Pinch of salt
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3/4 cup almond + coconut milk
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2 cups icing sugar, sifted
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4-6 tablespoons almond + coconut milk
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1 tsp vanilla bean paste
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Premium rose petals
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Pistachio kernels raw - chopped
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Midnight navel dried oranges, sliced
Vanilla Icing
Garnish
Directions
Preheat oven to 180c. Grease and flour two doughnut trays, making sure to shake out any extra flour.
Beat butter and sugar with an electric mixer until pale and creamy. Add eggs, one at a time, making sure to beat well after each addition. Add vanilla paste.
Combine almond meal, flour, baking powder, and salt in a bowl. Add to the butter mixture, alternating with coconut + almond milk. Mix until smooth.
Using a piping bag, pipe mixture into donut pans to 2/3 to 3/4 full.
Bake doughnuts for 15 mins or until golden in colour, and a skewer, when inserted, comes out clean. Let doughnuts rest for 2-3 mins before turning onto wire racks to cool.
Wash trays and repeat with the remaining batter. (Will approx make 18-20 doughnuts).
Make the vanilla icing by combining the sifted icing sugar, vanilla, and milk in a bowl. Adjust accordingly with milk or icing sugar. You don’t want the icing too runny.
Dip doughnuts upside down into icing. Transfer to a wire rack and decorate with the dried orange slices, chopped pistachios and rose petals.
Let the icing set for 10 mins, then enjoy!
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