No, you don't. You will feel the same way about these donuts too - guaranteed!
Their external rustic appearance conceals a fluffy, moist and lemony interior. You will never guess these are gluten-free.
These sweet treats also need no deep-frying. They are baked in the oven for just 8 minutes and emerge golden brown and ready to eat! Gobble them up as-is, dusted with icing sugar or topped with a simple vanilla glaze.
LET'S GET STARTED !
Topped with a vanilla glaze
WHAT YOU NEED
1 1/4 cup gluten-free flour. Please see this Gluten-Free Snickerdoodle recipe for an excellent blend. Do NOT use self-rising gluten-free flour in this recipe
1/2 cup fine granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg
1/3 cup full fat Greek-style yogurt
1/3 cup PLUS 1/4 cup buttermilk (1%)
1 tablespoon vegetable oil ( I use Becel. Safflower and grapeseed oil are also excellent choices)
Zest of one lemon
1/2 teaspoon lemon extract
2 teaspoons lemon juice
1/2 teaspoon pure vanilla extract
1 cup of icing sugar, sifted
1 teaspoon pure vanilla extract
2 teaspoons cream (you may need 3 if you feel it is too thick)
PREHEAT oven to 400F
SPRAY donut pan with cooking spray. I use a Wilton pan that makes 6 regular sized donuts
IN LARGE BOWL, whisk together first 6 ingredients
IN MEDIUM BOWL, whisk together remaining Donut ingredients
FOLD wet ingredients into dry ingredients and blend until combined
FILL donut molds. I find 3 teaspoons per mold works well.
LEVEL down tops of donuts with a wet icing spatula or butter knife
BAKE 8 - 10 minutes until golden brown around edges and toothpick inserted in center comes out clean
IMMEDIATELY turn out donuts onto a cooling rack, turn right-side up and allow to cool completely
MAKE GLAZE by combining all glaze ingredients in a bowl and whisking until smooth
LINE a cookie sheet with waxed paper
PLACE donuts on cooling rack over cookie sheet
DIP donuts, face-side down, into glaze and turn right-side up.
PLACE on rack and allow glaze to harden slightly (15 min)
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