Doughnuts Take 1

I have to give myself a pat on the back. My first attempt didn't go horrible. They batter looked good, they raised in the oven, and actually had a decent texture. The only problem was a slight taste of the flours. I have noticed this before, especially when trying to make plain things like vanilla cake. Many of the gluten free flours have very prominent flavors and they can became slightly overpowering. In my experience when you had other flavors and things that you don't have this odd taste in the background. But it was minimal compared to other atrocities I have made. The recipe that I made was more of a cake doughnut with a crispy outside. After they had baked until golden brown I let them cool on a wire rack. Immediately out of the oven they were soft, but as they cooled they formed a crunchy exterior. 


As for toppings I made a chocolate glaze, cinnamon sugar, toasted coconut, and powdered sugar. For the cinnamon sugar to sick I lightly brushed the doughnut with melted earth balance and then tossed it into a bowl full of cinnamon sugar. This was by far the best doughnut I made that day. It was almost like a churro, expect baked.


Tomorrow my testing continues. I  plan to switch up some of the flours and also try to make a chocolate doughnut. Last night I woke up thinking about doughnuts and thought, "What if I marbled jam through the batter, or a crumb topping?" I think I will try that as well! Also going to try one with agave nectar. Post results tomorrow! - kb