These are some fairly plain, but tasty, donuts. At least until you top them, at which point they can become pretty fun! They definitely went over well with the friends whose house I brought them to!

I just got my donut pans, one regular and one mini, and, with how I filled them, this recipe filled each pan twice, with enough for another two regular sized ones. King Arthur Flour thinks this just makes 12 regular donuts, so… I guess maybe their pans are HUGE? Otherwise I don’t get it.

Ingredients:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg, to taste (to taste = replace with cinnamon, for my tastes!)
• 2 2/3 cups King Arthur Gluten Free All-Purpose Baking Mix (the recipe is from King Arthur… I actually used a Pillsbury mix, as it’s what I could find – just make sure you’re using a baking mix, not just a plain flour – you want something with xanthan gum)
• 1 cup milk
• 1/2 cup powdered sugar for coating

Chocolate Coating (makes enough for 8 full sized donuts, half-dipped):

• 1/2 cup chocolate chips
• 2 tablespoons butter
• 2 tablespoons corn syrup
• 1 – 2 teaspoons hot water
• sprinkles, as desired

Preheat oven to 425 degrees. Lightly grease donut pans.

In a medium bow, beat the butter, oil, and sugars until combined.

Add the eggs and beat again, then beat in the nutmeg and vanilla.

Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.

Transfer the batter into a piping bag (or ziplock which you’ll cut the corner off of) and pipe into the pans.

Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans.

Cool in the pans 5 minutes, then turn out to a wire rack.

Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.

To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.

Gluten Free Donuts

From King Arthur Flour (and the chocolate glaze recipe came from the packaging on the donut pan!).

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg, to taste
• 2 2/3 cups King Arthur Gluten Free All-Purpose Baking Mix
• 1 cup milk
• 1/2 cup powdered sugar for coating

Chocolate Coating (makes enough for 8 full sized donuts, half-dipped):

• 1/2 cup chocolate chips
• 2 tablespoons butter
• 2 tablespoons corn syrup
• 1 – 2 teaspoons hot water
• sprinkles, as desired

Preheat oven to 425 degrees. Lightly grease donut pans.

In a medium bow, beat the butter, oil, and sugars until combined. Add the eggs and beat again, then beat in the nutmeg and vanilla. Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.

Transfer the batter into a piping bag and pipe into the pans. Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans. Cool in the pans 5 minutes, then turn out to a wire rack.

Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.

To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.