Ingredients
2 cup gf flour
2/3 cup sugar
1 ½ tsp baking powder
1 tsp salt
½ cup sour cream
8 Tbls milk
2 whole eggs
4 Tbls butter, melted
1 tsp vanilla
1 tsp cinnamon
½ tsp ginger
Instructions
Preheat oven to 425˚.
Brush two donut pans (12 donuts total) with softened coconut oil. (I found that avocado oil and butter did not keep them from sticking.)
In the bowl of a mixer, combine the dry ingredients.
Mix together the sour cream, milk, eggs and butter and add to the dry ingredients.
Blend well. The mixture should be the consistency of thick cake batter.
Place batter into a large pastry bag fitted with a large round tip. (Wilton Ateca 805)
Carefully squeeze batter into the donut pans filling them even with the top of the pan. They will rise when baked.
Bake for 5 minutes and turn in the oven. Bake for an additional 5-7 minutes or until browned.
Removed from oven and cool for about 10 minutes.
Remove from pans and cool completely.
At this point you can ice or make cinnamon sugar donuts by dipping the donuts in melted butter and then a mixture of 1 cup sugar with 2 tsp cinnamon.
Notes
Notes: I’ve found that these donuts rise very differently when baked in different ovens. When I use a small convection oven, they bake up higher and quicker. When baked in my large oven, they take a few minutes longer to bake and they aren’t as high. Use your own discretion when baking and watch carefully. Convection bakes them best but isn’t necessary.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: baked