Baked doughnuts with chocolate chips, covered in a chocolate glaze and dipped in chocolate sprinkles. Welcome to your sweet saviour on a rainy Tuesday such as today. Is there anything better on a grey sky day than something warm straight from the oven? Just the memory of these cakey, vanilla scented, chocolate glazed gems transports me back to my arm chair where I am wearing fuzzy socks (with shorts, this is still Queensland), reading a great book, and drinking a warm cup of tea. Despite the fact that I am currently wearing high heels, reading emails and contracts, and drinking a mostly warm cup of tea (well, at least I got the last part!).
Is there anything better than an easy sweet treat on a rainy day? And the first day back at school for Australian kids too – these would be a perfect after-school treat or baking project. If you can measure, whisk, and stir then you can have the scent of vanilla doughnuts wafting through your house in about fifteen minutes without the mess (and extra fat) of their deep-fried cousins. Although, if someone finds a gluten free deep-fried doughnut I will be happy to taste it – for posterity of course.
I was very happy with the blend of gluten free flours in these doughnuts. The texture was perfect and none of the flours had an overpowering flavour that dominated the whole cake. The chocolate chips were a pleasant surprise and the glaze, well, what’s a doughnut without glaze? These little doughnuts also have a secret: they are quite low in fat. Shh – don’t tell Dad, he has the leftovers in his lunchbox today…
Chocolate Chip Doughnuts with Chocolate Glaze (gluten free)
Note: If you do nut require these doughnuts to be gluten free, you can replace the gluten free flours/meals (first five ingredients) with 240 grams plain flour. If you do not have a doughnut baking pan (I found mine here) you could use a well-oiled mini muffin pan. The number of doughnuts and the cooking time may vary slightly.
Makes approximately 20 mini doughnuts.
For the Doughnuts:
- 50 grams sorghum flour
- 50 grams almond meal
- 50 grams buckwheat flour
- 50 grams potato flour
- 40 grams brown rice flour
- 50 grams brown sugar
- 50 grams caster sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup low fat milk
- 2 large eggs
- 2 tablespoons butter, melted and cooled
- 1 and 1/2 teaspoons vanilla essence
- 1/4 cup milk chocolate chips
- 2 teaspoons cornflour (ensure this is gluten free)
For the glaze:
- 1 and 1/2 cups icing (confectioner’s) sugar
- 2 heaped tablespoons cocoa powder
- 1/2 teaspoon vanilla essence
- 3-4 tablespoons milk
- Chocolate sprinkles to finish
- Preheat your oven to 180C (350F) and thoroughly grease two twelve-hole miniature doughnut pans.
- In a medium bowl whisk together sorghum flour, almond meal, buckwheat flour, potato flour, and brown rice flour. When these are well combined whisk in both sugars, salt, and baking powder.
- In a separate medium bowl whisk together milk, eggs, butter, and vanilla.
- Whisk wet ingredients into dry ingredients until well combined. This is a very wet, thin batter, but don’t worry it will rise into puffy cakey doughnuts when baked.
- Toss chocolate chips with cornflour and set aside for a moment.
- Measure two tablespoons of batter into the holes of the miniature doughnut pans. If you are using a mini muffin pan ensure each hole is only two-thirds full.
- Drop a few chocolate chips into each batter-filled hole. Bake in oven for 10-15 minutes or until the tops are lightly golden and spring back when gently pressed down.
- Remove from oven and place on a cooling rack. After five minutes turn the doughnuts out onto the cooling rack to cool completely before glazing.
- To make the glaze: In a wide shallow bowl, whisk together icing sugar, cocoa powder, vanilla, and three tablespoons of milk. The icing should be runny, but not too watery. If it is too thick add the extra tablespoon of milk.
- Shake sprinkles out onto a flat plate to make dunking easier.
- Dunk one side of each doughnut into the glaze ensuring an even coverage and then dunk into the sprinkles. Place on rack for icing to set. If it is too humid or hot you may wish to place the doughnuts on a plate in the refrigerator for the glaze to set.
- Keep stored in an airtight container in the refrigerator for two – three days.