HI I MADE YOU DOUGHNUTS AND THEY’RE AWESOME.
They’re celebratory doughnuts because my gurl Ashley over at The Edible Perspective decided to write a cookbook ALL ABOUT DOUGHNUTS (RAMONAEYES LIKE WHOA) and she asked if I’d like to be a part of the the blog book tour. Obviously I said yes. Doughnuts are my favorite food group.
The special thing about this book? All of the doughnuts are baked and they’re gluten free. Seriously, DOUGHNUTS FOR EVERYONE. There’s even some vegan recipes in the back! There’s also a ballpark estimate of a million different recipes. Crazy doughnuts I would have never thought of like Boston Cream, TIRAMISU, Strawberry Cheesecake, Baklava, and the bad boys I made for you today.
Seriously you guys. Peanut butter doughnuts with a chocolate peanut butter glaze and a sprinkle of flaky sea salt. I just, I can’t. Not only do they taste fabulous but they look great. LOOK AT THEM. Did I make those doughnuts my new phone background? I don’t know, maybe. YES. YES I DID. That glaze is still a little fresh, but once it sets it pretty much turns into a ganache. Think chocolate peanut butter truffle filling ON A DONUT. Insert that confetti emoji. Then eat like seven of these.
Not only do I have these awesome donuts for you today, but Ashley’s super awesome enough to give away a copy of her book and a set of measuring spoons! Also add to that my volunteer as tribute in the form of a doughnut pan. This means that one lucky bebe is gonna win the book, some measuring spoons, and a doughnut pan so they can get their gluten free baked doughnut game ON.
To enter, simply use the form below and enter up to four times just by liking myself and Ashley on Facebook and following us on Twitter. The giveaway is open to residents of the US, Canada, and UK, and you have until midnight (west coast time) of Oct. 11.
Now for the recipe:
Baked Peanut Butter Cup Doughnuts with Sea Salt
makes about 10 donuts in the standard doughnut pan I used
FOR THE DOUGHNUTS
1/2 c oat flour*
1/2 c sweet rice flour*
1/3 c pure cane sugar
3 T peanut meal* (I used almond meal, a good chunk of the recipes do)
1 t baking powder
1/2 t salt
1/4 t cinnamon
2 large eggs
1/2 c milk
1/4 c unsweetened applesauce
1/4 c creamy peanut butter, melted and slightly cooled
1 T oil
1 1/2 t vanilla extract
FOR THE TOPPING:
1/2 c dark chocolate chips
1 1/2 T creamy peanut butter
Flaky sea salt
*These should all be available at a natural foods store or a health store. Bob’s Red Mill is the most common brand. If you cannot find them in a store, try ordering off of Amazon: Sweet Rice Flour, Almond Meal, Oat Flour Make sure whatever oat flour you buy is gluten free if needed.
Preheat the oven to 350 and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, peanut meal, baking powder, salt, and cinnamon in a large bowl, mixing well. In another bowl, whisk the eggs together. Then whisk in the milk, applesauce, peanut butter, 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.
Make the topping by combining the chocolate and the peanut butter in a microwave safe bowl and zapping it for 30 seconds. Stir it then let it go for another 30 seconds. Dip the cooled doughnuts into the glaze, sprinkle with sea salt and let it set.