Classic Baked Vanilla Cake Donuts, Gluten Free

Instructions

1. 1

   Heat the oven and grease the pan

   Set a rack in the middle of the oven and heat to 350°F. Coat a 12-cavity donut pan, or two 6-cavity pans, generously with baking spray or softened butter, paying attention to the center posts — that is where donuts like to stick.

2. 2

   Whisk the dry ingredients

   In a large bowl, whisk the gluten-free flour blend, xanthan gum (if your blend does not already include it), granulated sugar, baking powder, baking soda, salt, and nutmeg for a full 30 seconds. Gluten-free blends settle and clump in the bag, so thorough whisking matters more here than it does with wheat flour.

3. 3

   Combine the wet ingredients

   In a second bowl, whisk the buttermilk, eggs, melted butter, oil, and vanilla until smooth and uniform. If your butter seizes into little flecks, your buttermilk and eggs are too cold — let the mixture sit for a few minutes and whisk again.

4. 4

   Mix the batter

   Pour the wet mixture into the dry and whisk until completely smooth. There is no gluten to overdevelop here, so unlike the wheat version you should mix this one until no lumps remain. The batter will look noticeably looser than wheat donut batter — that is correct, and it will thicken as it rests.

5. 5

   Rest the batter

   Cover the bowl and let the batter sit at room temperature for 25 minutes. This gives the rice flour and starches in the blend time to absorb the buttermilk, which is the single biggest factor in avoiding a gritty, sandy texture. The batter will thicken to a soft, scoopable consistency. Give it one gentle stir before filling the pan.

6. 6

   Fill the pan

   Scrape the batter into a piping bag or a zip-top bag with a corner snipped off, and pipe it into each cavity until about three-quarters full. Tap the pan once on the counter to settle the batter and smooth the tops.

7. 7

   Bake

   Bake for 12 to 14 minutes. Gluten-free donuts need a couple of extra minutes and set up more slowly, so look for tops that spring back fully with no wet give in the center and edges that have pulled slightly from the pan. A toothpick should come out with no wet batter clinging to it. Underbaked gluten-free donuts collapse as they cool.

8. 8

   Cool before glazing

   Let the donuts rest in the pan for 5 minutes — a little longer than the wheat version, since they are fragile straight from the oven — then turn them out onto a wire rack and cool completely, about 20 minutes.

9. 9

   Make the glaze and dip

   Whisk the sifted powdered sugar, milk, vanilla, and salt until smooth, aiming for the consistency of heavy cream. Add milk a half teaspoon at a time if it is stiff, more sugar if it runs. Dip each donut face-down, twist gently as you lift, and set it back on the rack over a sheet pan. Add sprinkles right away if using, then let the glaze set for 20 to 30 minutes.

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Baker's Tips

• 1.

  A donut pan is the only special gear you need, and filling it with a piping bag rather than a spoon is what makes homemade donuts look bakery-neat.

• 2.

  Fill each cavity three-quarters full, no more. Overfilled donuts dome over the center post and lose the hole.

• 3.

  No buttermilk? Stir 2 teaspoons of lemon juice or white vinegar into 3/4 cup of whole milk and let it sit for 10 minutes until it looks curdled.

• 4.

  For cinnamon-sugar donuts instead of glazed, skip the glaze entirely. Brush the donuts with melted butter while they are still warm and roll them in 1/2 cup granulated sugar whisked with 1 1/2 teaspoons cinnamon.

• 5.

  Nutmeg is the flavor that makes these taste like a real cake donut rather than a ring-shaped muffin. Grate it fresh if you can — the difference is dramatic.

• 6.

  For a chocolate glaze, whisk 2 tablespoons of unsweetened cocoa powder into the powdered sugar and add an extra tablespoon of milk.

• 7.

  Double-dip for that thick, opaque bakery glaze: let the first coat set for 15 minutes, then dip again.