Prep time
15 minutes
Cook time
40 minutes
Total time
55 minutes
Yield
08 Donuts
Baked Donuts:
- 1 cup (155 g) gluten-free 1-to-1 flour
- ½ cup + 2 tbsp (80 g) powdered sugar
- 1 tsp (4 g) baking powder
- ¼ tsp (1 g) baking soda
- 1 tbsp (9-10 g) cornstarch
- ½ cup + 4 tsp (135-136 g) unsweetened vanilla oat milk (or regular unsweetened oat milk)
- ½ tsp apple cider vinegar
- 3 tbsp (45 g) yogurt
- 1½ tsp (5 g) vanilla extract
- 1 tbsp (13 g) melted butter
Salted Pistachio White Chocolate Glaze:
- 4 tbsp (40 g) salted pistachios
- 1 cup (175 g) white chocolate
- Optional for color: ½ tsp Blue Butterfly Pea Powder or ¼ tsp Blue Aqua Spirulina Powder (or both!).
Baked Donuts:
- Preheat oven to 350°F and prepare a donut tray by brushing some butter on the inside of the donut molds.
- Dry ingredients: In a large bowl, combine flour, sugar, baking powder and baking soda.
- Wet ingredients: In another bowl, dissolve corn starch into oat milk and mix until frothy. Mix in apple cider vinegar, yogurt, vanilla extract and butter until well combined.
- Add wet ingredients to the bowl of dry ingredients and mix well forming a batter. Spoon or pipe the batter into donut molds, filling each mold to approximately two-thirds full. Overfilling the batter will make the donuts overflow while baking, though they will still taste great!
- Bake for 16 minutes and allow donuts to cool completely before adding the glaze.
Salted Pistachio White Chocolate Glaze:
- Crush pistachios and set aside.
- Temper white chocolate. Sift in color powders (if using) and mix until well combined.
- While the chocolate is warm, dip each donut into the glaze, covering the top half of the donuts and place glazed donuts on a flat surface. Before the glaze solidifies, sprinkle crushed pistachios on half of each donut. As the donuts cool and the glaze solidifies, the pistachios will set into the glaze. Allow donuts to cool completely before serving.