One of our lovely customers, Amy, adapted this yeast free doughnut from Food and Wine and gave it to us a few years ag. It was so good we had to revisit it! They are a bit healthier than usual, and very good, with classic flavors.
1 1/2 (6 ounces or 170g) cups Better Batter All-Purpose Flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon nutmeg or cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature, or 1/2 c aquafaba (bean juice)
1/4 cup canola oil
1/2 cup whole milk or dairy free sub
1 teaspoon vanilla
1 cup confectioners sugar
2 tablespoons hot water or milk (or df sub)
1/2 teaspoon vanilla, butter, or almond extract
Food Coloring, optional
2 Tbsp melted butter or df margarine
1-3 Tbsp milk or df sub
1 Tbsp corn syrup or maple syrup
4 oz chocolate chips
1 c powdered sugar
Preheat the oven to 350º and spray two nonstick 6-cavity doughnut pans with nonstick cooking spray.
In a large bowl, whisk the flour with the sugar, baking powder, nutmeg and salt.
In a medium bowl, whisk the eggs with the oil and milk until smooth; add to the flour mixture and whisk until combined.
Spoon the batter into 10 cavities of the prepared doughnut pans until about three-quarters full. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a doughnut comes out clean. Let the doughnuts cool a bit while you make the glaze.
Vanilla: In a bowl, mix together the confectioners sugar, hot water, and flavoring. Divide the glaze into bowls and create colors as desired for the doughnuts.
Chocolate: Blend together all ingredients except powdered sugar and heat on low heat in microwave, stirring every 15 seconds, until chocolate chips are melted and mixture is even. Stir in powdered sugar until desired texture is reached. This can be softened in the microwave if it hardens.
Dip top of the doughnut into the glaze and dip into any sprinkles as desired. Allow the glaze to harden before serving.