Spiced doughnuts are complemented with vanilla frosting and beer toffee!
This recipe is: Gluten-Free, Nut-Free, Soy-Free
Yields: 10
Total Time: 1 hour
Prep Time: 35 mins
Ingredients
For the Doughnuts
- 1 stick of butter
- ½ cup brown sugar
- ½ cup sugar
- 2 eggs
- ½ cup Greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose gluten-free flour
- 1¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 cup finely diced apples
For the Frosting
- 1 stick butter, room temperature
- 2 cups powdered sugar
- ¼ cup milk (or more)
- 1 teaspoon vanilla extract
For the Beer Toffee
- 1½ cups sugar
- ½ cup gluten-free beer
- 2 tablespoons butter
Directions
- Preheat oven to 350 degrees F and grease a doughnut pan with vegetable oil. Set aside.
- Brown butter in a small pan over medium heat until it is a deep golden color, about 5 to 7 minutes. Let cool.
- In the bowl of a stand mixer, combine brown sugar, granulated sugar, eggs yogurt, milk and vanilla and mix until well combined.
- With mixer running on low, gently stream in cooled brown butter making sure butter incorporates as it is poured in.
- In a separate bowl, whisk together gluten-free all-purpose flour, baking powder, cinnamon, ginger, allspice and salt. Add this mixture to the wet ingredients in 3 additions, ensuring that each addition is fully incorporated.
- Gently fold in diced apples. Spoon batter into doughnut pan and bake for 10 to 12 minutes until doughnuts spring back when touched. Let cool for 5 minutes, and then remove and finish cooling on a wire rack.
- Meanwhile make the frosting by combining all ingredients in a stand mixer and beating until frosting is slightly thick but thinner than traditional buttercream. Set aside.
- Make beer caramel by combining sugar and gluten-free beer in a deep pan over medium heat. Let sugar boil, stirring occasionally to distribute any hot spots, until it turns a deep golden color. Once it is golden, quickly add butter and gently swirl to incorporate. Pour out onto a silicon baking mat or greased parchment. Quickly spread into a thin layer and let cool until hardened. Once hardened, cut into very small pieces.
- Frost cooled doughnuts with frosting, and then sprinkle with beer toffee pieces.
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