This recipe was an instant hit with our families! We made it with gluten and dairy free ingredients but you can substitute wheat flour and dairy if you prefer. We included a simple powdered sugar glaze but you can change it up with different flavors/additions and make it your own. We think chocolate glaze or maple glaze would be amazing too! This recipe makes a dozen donuts and requires 2 donut pans. Feel free to halve it if you only have 1 pan.

Ingredients

3 cups of Gluten Free 1 – 1 Flour (we prefer Bob’s Red Mill)

1 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of salt

1 cup of non dairy milk or dairy buttermilk

1 tablespoon lemon juice (if you’re using non dairy milk)

2 farm fresh large eggs

1/2 cup of vegetable oil

1 teaspoon of vanilla extract or other flavor of choice

2 cups powdered sugar for glaze

1/4 cup non dairy or dairy milk for glaze

If you’re using non dairy milk, start by making it into buttermilk. In a measuring cup, add the lemon juice. Add the cup of non dairy milk and stir to combine. Set aside for 15 minutes or so to allow the milk to curdle.

Preheat oven to 350 degrees.

In a large mixing bowl, combine the flour, sugar, baking powder, spices, and salt. Whisk to combine, then add the buttermilk, eggs, oil, and vanilla. Stir until ingredients are combined – don’t over mix.

The donuts look nicest if you pipe the batter into the donut rounds on the pan. we’ve tried to do it other ways but the dough is sticky and just won’t cooperate. We just used a gallon size plastic bag with one corner cut off. Pipe in the dough – it doesn’t have to be perfect – and place in the over. Bake for 10 minutes and remove from oven to cool. After 15 minutes turn the donuts out of the pan onto a covered rack to cool completely.

Once the donuts are completely cool you’ll make the glaze. In a wide shallow bowl, mix the powdered sugar and milk together. Stir until all of the sugar is dissolved and the mixture is thick but still pours easily off of a spoon. If it’s too think, add a little more milk. Too thin, add a bit more powdered sugar.

Grasp a donut with your fingers and lower it straight into the glaze, rotating it a little to get it covered. Pull up the donut and let the excess drip off a little, then put it on a parchment or waxed paper lined rack to dry. Eat and enjoy!