This semester is finally just about over. I have one exam left on Tuesday, but it’s for an elective, so I’m not too concerned about it. To say this semester was the hardest of my school career would be an understatement. I am so happy to have survived – it got to the point that the grades hardly mattered anymore. After a two and a half hour long exam yesterday writing out compounding procedures, the thought of writing out a recipe seemed a little bit daunting. But after a nice bout of sleeping in this morning, I think you guys deserve a new recipe after a long month of pretty much silence.
I made these donuts when I had a major craving for cinnamon rolls. It was getting late in the afternoon, though, and I wanted the sweet cinnamon sugar flavor right then, so I opted for donuts. And then I made them gluten free with almond and coconut flours, since that always makes for a healthier donut. Since I wanted cinnamon rolls, I decided to use yeast in the donuts, to give them that flavor. Topped with cinnamon sugar, this was just what I needed after a long day of exams.
These definitely exceeded my expectations, and Alex actually liked them, which is not usual for recipes with coconut flour! While they didn’t rise very much (which I expected, since they don’t have gluten, obviously), letting them rest like you would for a rising time gives them that yeasty flavor. The buttermilk gives them a bit of a tang, which I quite enjoyed, but it might not be for everyone, so use regular milk if you don’t think you’d like that.
These are a cinch to whip up, and as long as you grease your donut pans pretty well, you should have no problem with these. I made a dozen donuts, and I have two different donut pans. One, they come out of beautifully, and the other, not so much. But I was able to discover that the crumbled ones taste absolutely fantastic over greek yogurt. So if you do come up with a problem getting them out of the pan, no worries – they’ll still taste fantastic.
These are perfect with a cup of tea or coffee. And it’s a breakfast you don’t have to feel nearly as bad about as with regular donuts.. I won’t tell if you have two! 😉
What is your favorite kind of donut? Let us know in the comments below.
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 2 Tbsp ground flax seed
- 1 tsp instant yeast
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 Tbsp honey
- 2 Tbsp coconut oil
- 1/2 cup buttermilk (or regular milk)
- 1 egg
- 2 Tbsp coconut oil, melted
- 1/4 cup coconut sugar
- 2 tsp cinnamon
In the bowl of a stand mixer, stir together the almond flour, coconut flour, flax, yeast, cinnamon, and salt.
In a small, heatproof bowl, combine the honey, coconut oil, and buttermilk. Heat for about 30 seconds in the microwave, just to remove the chill. Stir until the honey is dissolved, and then whisk in the egg.
With the dough hook attached, slowly pour the liquid mixture into the flour mixture. On low speed, knead until well combined (the dough will be pretty wet), about 5 minutes.
Remove the bowl, and cover with plastic wrap. Allow to sit in a warm place for about 1 hour (it will rise only slightly).
Once rested, preheat the oven to 350ºF, and grease your donut pan. Scoop the batter into a large zip top bag (or pastry bag), and cut off the corner. Pipe the batter into the 6 donut pan wells.
Bake at 350ºF for 12-15 minutes, until they spring back lightly at the touch. Allow to cool in the pan for about 10 minutes, before removing to a wire rack to cool.
In a small bowl, stir together the sugar and cinnamon. Brush the top of each donut with coconut oil, and then dip into the cinnamon sugar mixture. Repeat with the remaining donuts.
Serve immediately, or store in an airtight container. Donuts are best the first day, but will keep in an airtight container for 2-3 days.