Champagne greetings from the Halo Baking Emporium and Chocolaterie in Birmingham UK. Today’s recipe uses Bucks Fizz as a key ingredient, however there will be more than enough left in the bottle to toast your baking success. Do try to resist the urge to toast it too enthusiastically, it does tend to lead to a rather poor awakening the next day.
Gluten free doughnuts vary considerably in quality. I have yet to sample a store bought one that does not bring tears to my eyes, not of joy you understand, but barely contained rage at the tat that passes as edible in the “free from” aisle. I’ve experimented with a few gluten free recipes, the one I found that was closest in taste and texture to doughnuts involved deep frying a rather large amount of protein powder mixed with eggs and milk. Very nice, but not everyone has high quality protein powder knocking about the store cupboard, and the ingredient list on said powder included over 57 separate items.
A far more simple recipe today, mainly composed of ground almonds. In the dim and dark recesses of my mind I know I was inspired to create this from another blogger’s recipe, but for the life of me I cannot remember who. It may be the effects of the champagne… If anyone spots a startling similarity please do let me know so that I can reference my inspiration properly!
Gluten Free Bucks Fizz Mini Doughnuts Recipe
- 1 and ¼ cup ground almonds
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 2-3 tbsps of runny honey, depending on how sweet you want them
- 1-2tsp vanilla extract, again, to taste
- 1 egg
- ¼ cup bucks fizz
- ¼ cup cooking oil, olive oil tends to be too powerful, but peanut and grapeseed both worked well.
- 1tbsp melted butter
- 2 ½ tbsp bucks fizz. (See? Plenty left out of the bottle to drink!)
- 1 cup icing sugar
- Fresh orange juice – optional but I really liked it. If using, add 2 tbsp and reduce the bucks fizz to ½ – 1 tbsp.
- Heat oven to 160 degrees fan assisted, 180 degrees if not.
- Combine all the dry ingredients; almonds, soda, salt.
- In a separate, large bowl, whisk together the liquid ingredients; honey, vanilla, egg, bucks fizz, and oil.
- Slowly add the dry ingredients into the wet, whisking continuously for a smooth texture. It may start to look a little lumpy. Stop adding new dry ingredients and persevere! It will come good.
- Pipe or spoon the batter into a mini doughnut tray. I used this one from Lakeland (no affiliation, click away with impunity without adding to my coffers). http://www.lakeland.co.uk/16440/Silicone-Mini-Doughnuts-Mould I also found piping the batter in worked best, it is quite sloppy and not really given to spooning. If using this mould you want the batter to reach just to the top of the centre circle to ensure it keeps a doughnut shape.
- Gently shake any uneven or excess air pockets out of the batter, and bake for 8ish minutes. You want them to look golden, not dark brown.
- Turn the baked doughnuts out carefully onto a wire rack to cool.
- Repeat! I found this recipe made about 40 – 45 doughnuts. I can’t be more precise as there was a great deal of “chef’s nibbles” along the way.
- Combine all the icing ingredients and stir until well combined. Depending upon the consistency of icing you are looking for, you may want to add more icing sugar to create a thicker and more visible icing.
- Pipe icing onto the cool doughnuts. Do this too early and the icing will melt right through or off!
- Resist the urge to eat them all, and serve.
I found these doughnuts to be the gluten free culinary equivalent of crack. They are such a delectable little mouthful, and only the one mouthful each at that, that you can happily eat a baker’s dozen in less time than it takes to arrange them for a photograph. I speak from experience.
I’ve served these at a few occasions now, and they have proved exceptionally popular with gluten intolerant and highly tolerant eaters alike. Arranged on a tiered cake stand they make a wonderful bring along for a party and look far more impressive and time consuming than they are.
Wishing you luck with your own baking, and the mental fortitude to resist eating ALL of your creations, Halo from the Halo Baking Emporium and Chocolaterie in Birmingham UK.