Another guest blogger?! Yes! Today’s post is brought to you by the one and only Mr. Billy Bills from Wit & Vinegar. Everything this man bakes or cooks is drool worthy – especially this doughnuts! The mic is all yours, Billy.
Hey guys! Billy here, guest posting from Wit & Vinegar. I was super happy to guest post for Gab because this place is awesome, obvs, and that’s what friends are for. My thing is food so I’m bringing you one of my current obsessions: Baked doughnuts.
I asked Gab if there was anything in particular he wanted me to bring and he said whatever I wanted but hint hint cozy baked good. I instantly had an idea for some baked chocolate doughnuts from another blogger friends new book, mainly because they taste fabulous aaaaand they’re gluten free. So, DOUGHNUTS FOR YOUR GLUTEN FREE FACES. The flours should be fairly easy to find at a natural foods store or Amazon.
I was gonna go with a simple chocolate ganache for some choc on choc action but I had some of my favorite salted caramel sitting in the fridge that magically made it’s way to the top of the doughnut. I’m pretty sure that’s how unicorns are born.
I topped the caramel with some chocolate jimmies, but top them with whatever you want. Toasted pecans or macadamia nuts would be awesome, or toasted coconut or cocoa nibs? Just throw whatever your little heart desires unless it’s pretzels. I already took that ride for you and nothing happens.
Baked Chocolate Buttermilk Doughnuts with Salted Caramel
FOR THE DOUGHNUTS
- 1/2 c oat flour
- 1/2 c sweet rice flour
- 1/2 c pure cane sugar
- 1/4 c unsweetened cocoa powder
- 3 T almond meal
- 1 t baking powder
- 1/2 t salt
- 2 large eggs
- 1/2 c + 2 T buttermilk
- 1/4 c unsweetened applesauce
- 2 T oil
- 1 t vanilla extract
Preheat the oven to 350 and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, cocoa powder, almond meal, baking powder, and salt in a large bowl, mixing well. In another bowl, whisk the eggs together. Then whisk in the buttermilk, applesauce, oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake for 18 to 22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
The standard doughnut pan makes six doughnuts. I found no problem having the batter sit while six baked, then I just baked the other four when those were done.
1 c white granulated sugar
6 T butter
hefty pinch of salt
1/2 c + 2 T heavy cream
In a very large pot, melt the sugar over high heat, stirring to make sure it all gets cooked evenly. once melted, cook until it becomes a dark copper color.
Add butter and salt and stir until butter has melted, remove from heat and add heavy cream. This will get frisky with you at this point and bubble up. This is why you should use the large pan. Whisk caramel until nice and smooth. Lasts up to two weeks in the fridge.
TO ASSEMBLE DOUGHNUTS
Make sure the doughnuts are cooled completely and make sure the salted caramel has cooled slightly, then add salted caramel to a small saucer. Carefully dip the doughnut into the caramel, then set back on cooling rack. Sprinkle with topping of choice before caramel sets.
In and all over my face please! This doughnuts are seriously sinful. Perfect treat for the holidays! Thanks a bunch for your awesome styling and recipe Mr. Billy. Guys, for more eye and mouth candy visit Wit & Vinegar.