You don’t have to be gluten sensitive to enjoy these delicious little donuts!
Colorful Confetti Donuts (Gluten Free)
- 1 Cup Orly’s Manhattan Flour Blend*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup sugar
- ¼ teaspoon salt
- ½ cup almond or diary milk
- ¼ cup Greek yogurt
- 1 large egg
- 2 Tablespoons unsalted butter, melted
- 1 teaspoon Bourbon Barrel Foods Bourbon Madagascar Vanilla*
- 1/3 cup of rainbow sprinkles
Preheat oven to 350 degrees. Spray donut pan with cooking spray.
Whisk together dry ingredients in large bowl. (Flour, baking powder, baking soda, sugar & salt). Set aside.
In a medium bowl mix together the wet ingredients (Milk, yogurt, egg, butter and vanilla). Add the wet ingredients to the dry ingredients. Gently fold in the rainbow sprinkles.
Gently spoon batter into donut pan (about ¾ of the way full). Tip – you can put the donut batter in a Ziploc bag and cut a small piece of the corner the bag… then squeeze and pipe the batter into the donut pan sections. You’ll have enough for about 6-8 donuts. Bake for 12-14 minutes or until golden brown. Cool on a wire rack.
Donut Glaze
- ¼ cup almond or diary milk
- 2 ½ cups of confectioner’s sugar
- 1 teaspoon of vanilla
- Rainbow sprinkles to decorate top (optional)
Mix together all the glaze ingredients. Whisk until all the sugar has dissolved. Place a large sheet of wax paper under your wire rack. Dip the cooled donut right into the glaze then place back on wire rack and sprinkle with additional Rainbow sprinkles. Leave until set.
*Find these fine ingredients at a la Maison (or call 315-440-6637 to order).
If you’d like to make this recipe with regular flour, be sure to reduce the milk to ¼ of a cup.
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