Are you a doughnut lover? I have long been a lover of doughnuts especially the hot cinnamon covered doughnuts that are so common in every food court around Australia. When I was little and Mum and Dad would take my sister and I to the small local shopping centre I would stand with my nose pressed against the glass of the small doughnut stand. My wide eyes would watch as the attendant pressed a button to dispense a perfect ring of dough into hot oil, after a minute or two she would flip the doughnut over to fry on the other side. The doughnut would then be drained and flipped into a shimmering bucket of cinnamon and sugar before being slipped into a paper bag and then placed in my hands still warm and fragrant with the comfort of all that is good in the world.
Although that doughnut stand is no longer there, and I can no longer belly up to any doughnut counter I want and order a ring of cinnamon-sugar coated warm carbohydrate comfort, I still love doughnuts and they still mean comfort to me.
I have yet to try making a fried version, but for now I am happy playing around with my mini doughnut pan and the many flavour opportunities provided by being able to bake doughnuts at home – and I can easily make them gluten free too!
You will love how easily these peanut butter and chocolate treats come together. The ratio of flavour pay off to actual work is high here. Meaning: you get delicious home-baked treats for less than twenty minutes of work.
When you remove them from the oven I dare you not to sneak one out of the pan for a quick taste test! These make your house smell like warm melted peanut butter and brown sugar. There is nothing but comfort and sweet memories there. Once they are cooled you dip them into pure melted chocolate and then quickly into chopped salted peanuts. You can eat them warm with chocolate dripping down your chin, but they are just as enjoyable once they have cooled and the chocolate has set. I boxed these up quickly after they set to gift Dad for Father’s Day, but I did manage to steal one. (For quality assurance of course.)
I can promise if you present a tray of these to your loved ones, or your colleagues, you will be met with awe and then a frantic scurrying for people to get to the tray first. Just don’t tell them how truly easy they are. Sometimes comfort is only a mixing bowl away.
Gluten Free | Makes 15 Mini Doughnuts
- 100 grams peanut butter (crunchy or smooth)
- 30 grams butter
- 60 grams (1/3 cup + 1tbs) white rice flour
- 60 grams (1/3 cup + 1tbs) brown rice flour
- 60 grams (1/2 cup + 1tbs) almond meal
- 60 grams (1/2 cup) buckwheat flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- ¼ teaspoon cinnamon
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 100 grams (1/2 cup) brown sugar
For the glaze:
150 grams semi-sweet dark chocolate
½ teaspoon vegetable oil
¾ cup salted roasted peanuts, roughly chopped
- Preheat your oven to 180C (350F) and thoroughly grease two twelve hole miniature doughnut pans.
- In a small bowl melt peanut butter and butter together by microwaving in short 30 second bursts. Stir in between. Once completely melted, set aside to cool.
- In a large bowl whisk together white rice flour, brown rice flour, almond meal, buckwheat flour, salt, baking soda, and cinnamon.
- In a separate bowl whisk together milk, eggs, vanilla extract, and brown sugar.
- Whisk melted peanut butter mixture into milk mixture slowly until completely smooth.
- Whisk wet mixture into dry mixture until smooth.
- Spoon mixture into a large piping bag fitted with a round tip. Pipe mixture into doughnut pan. Remember to fill the holes only 2/3 full as the mixture will rise.
- Bake in preheated oven for 12-15 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: chop chocolate into small pieces and place in a microwave-safe bowl. Heat in short bursts in the microwave and stir in between. Once completely melted and smooth mix in vegetable oil. Dunk one side of each doughnut into the glaze and then into the chopped peanuts. Place on a line baking sheet for the glaze to set. You may wish to place this tray in the refrigerator once all doughnuts have been topped.
- Keep stored in an airtight container in the refrigerator for two to three days. Bring to room temperature before eating for maximum enjoyment.