Gluten Free Hostess-Style Crunch Donettes
Ingredients
For the Crunch Topping
3 ounces (about 2 1/2 cups) unsweetened gluten free cornflakes (I used Erewhon corn flakes), crushed into small crumbs (I used a food processor, but you can crush them by hand as well)
1/3 cup (32 g) nonfat dry milk powder (try replacing with an equal amount blanched almond flour)
1/3 cup (67 g) granulated sugar
1 teaspoon kosher salt
4 tablespoons (56 g) unsalted butter, melted
For the Donuts
1 5/8 cup (228 g) all purpose gluten free flour (I used Better Batter)*
3/4 teaspoon xanthan gum (omit if your blend already contains it)
6 tablespoons (54 g) cornstarch (try replacing with arrowroot)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup (133 g) granulated sugar
1/4 cup (56 g) neutral oil (like canola or safflower oil)
1 egg (50 g, weighed out of shell) plus 1 egg white (25 g) at room temperature, beaten
1/2 cup + 2 tablespoons (5 fluid ounces) buttermilk, at room temperature
2 tablespoons (42 g) honey
1/2 teaspoon pure coconut extract (can replace with an equal amount of pure vanilla extract)
For coating
4 to 6 tablespoons (84 g to 126 g) honey
Crunch topping (above)
*If you are using Cup4Cup gluten free flour. my mock Cup4Cup blend, or another high-starch blend like King Arthur Flour all purpose gluten free flour, replace the all purpose gluten free flour, xanthan gum and cornstarch in the ingredients list with 2 cups (280 g) Cup4Cup.
Instructions
First, make the crunch topping. Preheat your oven to 300°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place all of the crunch topping ingredients, and mix to combine well. Turn the mixture out onto the prepared baking sheet, and spread into an even layer. Place in the center of the preheated oven and bake until just beginning to brown (about 20 minutes). Remove from the oven and allow to cool completely on the baking sheet while you make the donuts.
Make the donuts. To make the donuts in the oven, increase your oven temperature to 350°F. Grease a miniature donut pan, and set it aside. To make them in an electric donut maker, warm the appliance according to the manufacturer’s directions. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the oil, egg, egg white, buttermilk, honey and coconut extract, mixing well to combine after each addition. The batter will be thick.
Bake the donuts. If making the donuts in an oven, fill the prepared donut wells about 3/4 of the way full. Place in the center of the oven and bake for about 10 minutes, or until the donuts are set and a toothpick inserted in the center of a donut comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. If making the donuts in an electric donut maker, fill the bottom of the donut maker wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the donut maker and remove the donuts with the remover tool or the tines of a fork. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
Assemble the donuts. Place 4 tablespoons of honey for the coating in a small, heat-safe bowl and warm in the microwave for about 20 seconds or over a double-boiler until thinned. Place the cornflake crunch in a shallow bowl and set it next to the honey. Dip both sides of each cooled donut in the warm honey, and then press firmly into the crunch topping on all sides so the topping adheres before placing on the wire rack. Repeat with the remaining donuts, adding more honey to the dipping bowl as necessary. Allow the donuts to set before serving.
Donut recipe adapted from the copycat recipe for Gluten Free Hostess Powdered Sugar Donettes on page 263 of Gluten Free Classic Snacks. Crunch topping adapted from Momofuku-Style Cornflake Crunch.