I have been wanting a doughnut pan for ages, which is funny, considering that I haven’t had an actual doughnut in years. I think I’ve stereotyped them as far too sweet for my taste buds, but I assumed that I could make them at home with a flavor profile that was more to my liking. So when I had the chance to get myself an early holiday gift, I opted for this Wilton pan and made my first batch within 24 hours of it arriving on my doorstep.
This recipe was inspired by the one in the Weelicious Lunches cookbook. That recipe had raspberries and regular flour; this one has blueberries and is gluten free. I’ve also added cocoa powder—I have a bag of this kind and wow, the flavor is so good—for a bit more depth and reduced the sugar by more than half. The pan made 6 doughnuts , though you only see 5 in these images because I ate the missing one warm out of the oven this afternoon with a small glass of milk. Miss Linden ate most of one for dessert tonight and declared, “I like it!”. (Which came after she had spit out the squash risotto I had made after taking a small bite…).
I plan to make another batch of these after holding the batter in the fridge overnight—because it’d be so great to have these warm for breakfast, without having to measure ingredients with bleary eyes. And I might even purchase a mini doughnut pan since that size would be better for kiddos. I’ll let you know how each of those ideas turns out.
In the meantime, I’m content to warm up one of the leftovers for breakfast tomorrow.
Baked Cocoa Blueberry Donuts
Makes 6 full size donuts
1 1/4 cup gluten free flour blend* or whole wheat pastry flour (omit chia seeds if using regular flour and skip the resting time called for in Step 1.)
1 t baking powder
1/2 t salt
2 T cocoa powder
2 T butter, melted
2 T brown sugar
2 large eggs, lightly beaten
1/2 cup whole milk
1 t vanilla
1 T chia seeds
1/2 cup fresh or frozen blueberries
1. Mix all ingredients except the blueberries together in a medium bowl. Let sit for 30 minutes. Stir in blueberries.
2. Preheat oven to 375 F. Grease a regular size doughnut pan. Spoon batter into a quart zip top bag, remove as much air as possible, and close. Snip one corner and pipe batter into doughnut pan, filling each almost full. Bake for 12 minutes, or until firm to the touch and a cake tester inserted into the middle comes out clean. Serve warm soon after baking if possible.
Use blackberries or raspberries instead of blueberries.
Skip the berries and add chocolate chips.
Drizzle with melted chocolate or dust with powdered sugar.
*I have a gluten free flour mix that’s 200 grams almond flour, 200 grams buckwheat flour, 350 grams rice flour, and 350 grams arrowroot starch. I use it for pancakes, muffins, and now, these donuts. It’s hearty and flavorful and really filling. You can try this recipe with a store bought GF flour mix or use regular flour (see note in the ingredient list).