This is definitely my best gluten-free doughnut recipe so far. They’re baked, which makes them light and delicious and makes it hard to stop at just one.
Serves: 16
INGREDIENTS
¾ cup milk
⅓ cup good quality cocoa (I used Valrhona)
½ cup thick plain yoghurt
½ cup rice bran oil
1 large egg, size 7
2 teaspoons vanilla extract
finely grated zest 1 orange
100 grams ground almonds
100 grams brown rice flour
1 cup caster sugar
1 teaspoon baking soda
¼ teaspoon freshly ground black pepper
Chocolate Ganache
100ml cream
150 grams dark chocolate, chopped roughly (I used 62% cocoa)
1 teaspoon rice bran oil
Serve these delicious doughnuts plain, dusted with icing sugar or top with dark chocolate ganache.
METHOD
Grease a 6 hole doughnut tin. Preheat the oven to 160°C fan bake.
Whisk the milk and cocoa together in a small saucepan over a medium heat until smooth. Bring to the boil, stirring constantly then tip into a large bowl and set aside to cool.
Add the yoghurt, oil, egg, vanilla and zest to the cooled cocoa syrup and whisk together
Combine the ground almonds, rice flour, sugar, baking soda and pepper and stir in until well mixed.
Pour the mixture into a jug then fill the donut holes until almost full but not covering the centre stem that will form the hole in the donut.
Bake for 12 minutes until risen and lightly firm when pressed with your finger. Don’t overbake or they won’t have the lovely lightness that you’re looking for.
Leave the doughnuts in the tin for a couple of minutes then invert onto a cooling rack. Rinse the tin then dry and re-grease between batches to make 16 donuts. Dust with icing sugar or top with chocolate ganache.
To make the chocolate ganache, heat the cream in a small saucepan until just simmering. Take off the heat and add the chopped chocolate. Leave for 2 minutes then add the oil and whisk until smooth. Cool to room temperature.
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