Chocolate Donuts with White Chocolate Ganache Icing

Hi Bakers, 

No one wants to make donuts, but being gluten-free, I can’t find a great one…So I’m making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It’s quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~Carolyn

Gluten-free Chocolate Donuts with White Chocolate Icing 

Adapted from King Arthur Flour’s recipe for Chocolate Fudge Donuts. 

Dry Ingredients 

1 cup Cup4Cup Multipurpose gluten-free  Flour (original Blend with milk powder)

1/4 cup blanched almond flour

3/4 cup light brown sugar

1/2 cup cocoa powder

1 teaspoon sweet rice flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon salt

1/2 teaspoon espresso powder 

Wet Ingredients

8 tablespoons melted butter, cooled to room temperature

2 large eggs

1/4 cup milk +1 tablespoon

4 tablespoons unsweetened applesauce

1 teaspoon vanilla

1 teaspoon white vinegar

Icing

12 ounces white chocolate (I use chips for this)

4 ounces of cream 

Decorations

sprinkles, cocoa nibs, mini chocolate chips

Preheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet. 

Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!