Recipe: Gluten-Free Baked Vanilla Spice Sprinkle Doughnuts

Since going gluten-free, doughnuts are one of the things I miss most during the holidays. Each year, on December 26, my grandfather would wake up before everyone else and make his way to the local doughnut store. He’d bring back a bakers’ dozen of every kind of sugary treat. As each of us awoke, sleepy-eyed, stepping over boxes and leftover ribbon, we would reach into the box for something sweet and find our way to a cup of coffee or tea. We’d sit and laugh and dunk our doughnuts, savoring the moments before we knew it was time to clean up the festive disaster left over in our living room.

So, to honor the memories of this wonderfully sweet family tradition, I’ve recreated the kind of doughnuts that my little mitts would have reached for as a kid. These doughnuts are soft and almost cake-like, spiced with plenty of nutmeg and then dipped into a sugary glaze and covered in sprinkles. Everything is more fun with sprinkles, right?

I chose to bake them because it’s easy, and during the chaos of the holiday season, I’m opting for as much ease as I can get. They come together quickly in a doughnut pan without the hassle of having to fry anything.

I’m so stoked that I don’t have to miss out on this holiday tradition any longer. Wishing you all the glaze and all the sprinkles this holiday season!

Gluten-Free Vanilla Spice Sprinkle Doughnuts

Yields 14 doughnuts

For the doughnuts:
2 1/3 cups all purpose gluten-free flour (I used Cup 4 Cup)
1/3 cup blanched almond flour
1 cup coconut sugar
1 1/2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almond milk, or other milk of your choice
1/2 cup full fat plain yogurt
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Rainbow sprinkles, or other sprinkles of your choice

For the glaze:
1/4 cup almond milk, or other milk of your choice
2 teaspoons gluten-free vanilla extract
2 cups powdered sugar

Preheat the oven to 425°F. Spray a doughnut pan with nonstick cooking spray and set aside.

Combine the gluten-free flour, almond flour, baking powder, baking soda, coconut sugar, salt, and spices into a large mixing bowl. Whisk together until completely combined.

In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the melted butter and vanilla extract. Whisk again until smooth.

Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky.

Using a couple of clean spoons, spoon the batter into the greased doughnut pan until they are filled 3/4 of the way. Since the batter is so sticky, you might have to use the back of the spoon to smooth it out a bit once it’s in the mold.

Bake for 10 to 12 minutes. The doughnuts will be a lovely golden-brown. Allow to cool on a wire rack before glazing.

To make the glaze, add the almond milk, vanilla extractl and powdered sugar into a bowl. Use a hand mixer to blend together until a glaze forms.

Once the doughnuts are cooled, dip them into the glaze and then dip the glazed doughnut into a shallow dish of the sprinkles of your choice. The sprinkles will stick to the glaze. Allow the glazed and sprinkled doughnuts to sit for at least five minutes before serving. Enjoy!