BAKED VANILLA DO(UGH)NUTS + PEAR VINEGAR GLAZE
I didn’t know what I was going to write for this post until I started editing the recipe.
My boyfriend was sitting next to me and noticed that I had typed “donut,” and asked if that was how you spelled it. I had never even thought about there being a “right” or “wrong” way to spell the word for these delicious treats!
When I looked up the “correct” spelling of the word, I found a tweet from the Oxford English Dictionary. I haven’t jumped on the Twitter bandwagon (yet), but the Oxford English Dictionary has an account? Guess so.
Two years ago, they tweeted “Doughnut is more prevalent in British English; donut is more commonly used in US English.”
My boyfriend was sitting next to me and noticed that I had typed “donut,” and asked if that was how you spelled it. I had never even thought about there being a “right” or “wrong” way to spell the word for these delicious treats!
When I looked up the “correct” spelling of the word, I found a tweet from the Oxford English Dictionary. I haven’t jumped on the Twitter bandwagon (yet), but the Oxford English Dictionary has an account? Guess so.
Two years ago, they tweeted “Doughnut is more prevalent in British English; donut is more commonly used in US English.”
So, I wasn’t wrong with my “donut” spelling, I was just being very American. Which is actually quite appropriate for this Memorial Day Weekend post!
Either way you spell it, I hope you enjoy these do(ugh)nuts!
Either way you spell it, I hope you enjoy these do(ugh)nuts!
Ingredients:
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For the Doughnuts:
2 cups gluten-free flour mix* ¾ cup sugar 2 tsp baking powder ½ tsp salt 2 tsp ground vanilla ¾ cup + 4 tsp buttermilk 2 eggs, beaten 2 tbsp butter, melted + extra for buttering doughnut pan For the Glaze: 2½ cups confectioners sugar 2 tbsp buttermilk 2 tbsp pear white balsamic vinegar *note* I make my own gluten-free flour mix rather than buying the pre-packaged variety (although pre-packaged mixes should work just fine, too). I found my go-to mix on the blog Gluten-Free Goddess. It is a combination of 1 cup sorghum flour, 1 cup potato starch, 1/3 cup almond meal and 1 teaspoon xanthan gum. I keep a container of the mix handy at all times, so that I can just scoop out however much I need, when I need it! |
Directions:
Mix together dry ingredients in a large bowl.
Make a well in the center of the dry mix and add in the buttermilk, eggs and butter.
Mix until just combined. Over-mixing may cause the doughnuts to become denser and chewier.
Quick Tip: Use a pastry bag to pipe batter into the doughnut molds. This method creates more uniform doughnuts and less mess!
Brush doughnut pan with melted butter. Scoop (or pipe) batter into molds.
Bake at 400º F for 12-15 minutes.
While the doughnuts are baking, prepare the glaze.
Mix confectioners sugar, buttermilk and balsamic vinegar together in a wide, flat bowl. Mix until there are no clumps in the glaze. The bowl should be large enough that a doughnut can be comfortably dipped in the glaze.
Once the doughnuts are done baking, allow them to cool for at least 10 minutes on a baking rack.
To glaze, dip one side of the doughnut in the glaze and swirl around so that the entire surface is covered. Hold the doughnut upside down so that any excess glaze can drip off. Place back on the baking rack and allow the glaze to set before enjoying.
This recipe makes 15 donuts.
Make a well in the center of the dry mix and add in the buttermilk, eggs and butter.
Mix until just combined. Over-mixing may cause the doughnuts to become denser and chewier.
Quick Tip: Use a pastry bag to pipe batter into the doughnut molds. This method creates more uniform doughnuts and less mess!
Brush doughnut pan with melted butter. Scoop (or pipe) batter into molds.
Bake at 400º F for 12-15 minutes.
While the doughnuts are baking, prepare the glaze.
Mix confectioners sugar, buttermilk and balsamic vinegar together in a wide, flat bowl. Mix until there are no clumps in the glaze. The bowl should be large enough that a doughnut can be comfortably dipped in the glaze.
Once the doughnuts are done baking, allow them to cool for at least 10 minutes on a baking rack.
To glaze, dip one side of the doughnut in the glaze and swirl around so that the entire surface is covered. Hold the doughnut upside down so that any excess glaze can drip off. Place back on the baking rack and allow the glaze to set before enjoying.
This recipe makes 15 donuts.