Sunday Brunch: Chocolate Glazed Donuts

Happy Sunday! It’s time to make the donuts! I’m from New England so the spelling of donuts can be somewhat of a battle. There is donuts and doughnuts. All I know is that I lost the spelling bee in 4th grade because of this word, thanks Dunkin Donuts. 

I’ve been on a roll of trying new gluten free recipes lately. It’s been a challenge figuring out how the alternatives to AP flour work. It is amazing how far gluten free food has come in the past few years. A few years ago when I gave gluten free a shot, there was limited options and everything tasted like cardboard. Now, I could give any of my baked goods to someone to try and they would not guess that it is gluten free. 

These chocolate glazed donuts are so good and light. When they come out of the oven you are going to think they are underdone, but don’t be fooled. They are perfect. 

This recipe makes a lot, about 12. So make sure you have friends to share with…or you could save them for yourself ☺

Chocolate Glazed Donuts

Ingredients for the donuts:

1 1/2 cups  all-purpose gluten-free flour 

3/4 teaspoon xanthan gum (if your flour doesn’t have it)

6 tablespoons  unsweetened natural cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

2/3 cup sugar

1/3 cup agave 

4 tablespoons unsalted butter, melted and cooled

4 tablespoons canola oil 

2 eggs at room temperature, beaten

1 1/2 teaspoons pure vanilla extract

3/4 cup plus 2 tablespoons whole milk, at room temperature
For the glaze:

1 cup plain greek yogurt

1/2 cup confectioner’s sugar

2 tbs agave 

1 tsp vanilla


Preheat the over to 350 degrees.

In a large bowl add your dry ingredients. 

Beat your eggs in a small bowl and add to the dry ingredients. Add your remaining wet ingredients. Mix with a whisk until all is incorporated. It will have the same consistency as a cake batter.

Grease a donut pan using your favorite oil spray. I used PAM canola.

Fill each donut mold with the batter, about 2/3 full. I used a small spatula to fill the molds. You could also pipe the batter if you wanted to. 

Bake in the oven for 10 minutes. Immediately flip the donuts onto a drying rack when they come out of the oven.

While you’re first batch of donuts bake, mix all of your glaze ingredients in a small bowl. 

After you’ve flipped the donuts onto the drying rack, dip each donut into the glaze and return to the drying rack to dry. I recommend dipping twice.

To store, place in an air tight Tupperware container. These can keep for a few days.

Hope everyone has a great Sunday! 
Recipe adapted from Gluten Free on a Shoesstring. 


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