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INGREDIENTS
Yields: 12 donuts
Portion: 1 donut
- 2 eggs beaten
- 2 cups buttermilk
- 60 ml melted butter
- 1,2 l gluten-free flour
- 240 ml sugar
- 36 g baking soda
- 18 g baking powder
- 36 g salt
- 36 g xanthan gum
- 250 g Nutella® for topping
Donuts & Muffins
Vegetarian
Breakfast
Mid-morning
All year round
Easy
40 min
PREPARATION
Mix all dry ingredients together in a bowl and set aside.
Mix all wet ingredients together and add to dry, mixing by hand with a wooden spoon.
Let dough rest for 20 minutes then roll out on a table using rice flour.
Cut out 9 cm circles, with 1,5 cm center and bake at 180°C until golden brown, for about 20 minutes.
Remove from oven and let stand for 5 minutes to cool.
Spread with 21 g of Nutella®.
Dust with hazelnuts (optional).
Optional recipe for regular donut:
Use 1,2 l of all-purpose flour and take away xanthan gum and gluten-free flour.
Then follow mixing method.
