Today is finally the day. No, it’s not about the election (phew) but this gluten-free recipe that I’m about to share. Well, Thanksgiving is coming soon and we want to be a good host to our guests, meaning we want to be able to accomodate their needs (read: dietary restrictions). If you notice, foods for people sensitive to gluten are popping up everywhere. So, I was so excited to share this recipe when I read it. This apple cider doughnut is so much fun, easy to make (and clean), and taste so wonderful! And once you start pop this in your mouth, you won’t be able to stop – so, beware.
Gluten-Free Apple Cider Doughnuts
- 2 cups gluten-free biscuits/ baking mix
- ¾ cup sugar
- 1 pkg (1/2 oz.) quick-rise yeast
- 1½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
- 1/8 tsp baking soda
- ½ cup warm water (110°F – 115°F)
- 6 tbs butter, melted
- ¼ cup unsweetened applesauce, room temperature
- 1 tbs vanilla extract
- ½ cup whipping cream
- ½ cup dark corn syrup
- 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- In a large bowl, mix the first eight ingredients.
- In another bowl, whisk the water, butter, applesauce and vanilla until blended.
- Add to the dry ingredents; stir until blended.
- Cover and let rest for 10 minutes.
- Cut a small hole in the corner of a food-safe plastic bag. Fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full.
- Bake at 325°F for 11-14 minutes or until golden brown.
- Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.
- Make the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.
Adapted from: Kathryn Conrad (Taste of Home | August/ September 2012) and Bon Appetit