Monday, April 8, 2013

Chocolate Doughnuts with Peanut Butter Glaze

You wouldn’t know it from the activity or lack there of, on here, that I bought a doughnut baking pan after Christmas. My family tried to find something local for me, but couldn’t find one anywhere. So I went to my trusty old Internet and bought all the stuff I didn’t get for Christmas and could actually afford after. That includes a lovely new doughnut pan.

Lately I have not been doing very well health wise. All of a sudden I have no energy and a bucket load of other not so great symptoms of who knows what. I’m getting a bunch of tests done and starting to feel somewhat better, but it doesn’t make me want to spend a lot of time in the kitchen. Or come up with fantastic recipes on my own.

So out of a little effort to do something over the weekend, other than sleep, I made a recipe from Easy Eats Magazine. It’s a great electronic magazine that comes out bi-monthly and is full of great information and recipes for those of us who have to be gluten free. The only thing I modified in this recipe is the type of sugar I used, gluten free flour blend and the topping … only because I didn’t have any roasted peanuts on hand.

The doughnuts turned out pretty well, but they are doughnuts so after a day or two they start going a little dry. I’d either eat them up quick or microwave them before eating them once they are a day old. Also, I’m not a fan of the icing. I think I would prefer vanilla bean glaze or to go all out with a chocolate glaze and just indulge in a double chocolate doughnut. But you have to find out one way or another! What icing would you pair with this?

Chocolate Doughnuts with Peanut Butter Glaze

Chocolate Doughnut

¾ cup cocoa powder
1½ cups boiling water
2 large eggs, at room temperature
1/3 cup grape seed oil
1 tablespoon pure vanilla extract
1½ cups Bob Redmill’s Gluten Free All Purpose Flour
1½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup coconut sugar

Peanut Butter Glaze

½ cup peanut butter
¼ cup unsalted butter
½ cup confectioners’ sugar
¼ cup agave syrup
1 cup butterscotch crunch 

Preheat the oven to 350ºF.  Grease two nonstick 6-doughnut baking pans with cooking spray. In a medium bowl, whisk together the cocoa powder and boiling water; let cool completely. You can place it in the fridge to speed this up. Whisk in the eggs, oil and vanilla.

Next in a large bowl, whisk together the flour, baking powder, baking soda, salt and granulated sugar. Whisk the egg mixture into the flour mixture until just combined; fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes.

While the doughnuts are baking, melt together the peanut butter, butter, confectioners’ sugar and agave syrup in a small saucepan over medium heat, stirring until smooth. Dip the doughnuts into the glaze and top with the butterscotch crunch.