Mocha-glazed baked doughnuts

by **Nanneerose** Mon Apr 04, 2016 7:52 pm

Ingredients

80 gbutter, melted, plus extra to grease
½ cupalmond flour
½ cupoat flour
⅓ cuppotato flour
110 g(½ cup) caster (granulated) sugar
1 tbsppsyllium husk powder
½ tspgluten-free baking powder
½ tspfreshly ground nutmeg
½ tspsalt
¼ tspbicarbonate of soda
1egg
¼ cupsour cream
½ tspvanilla extract

Mocha glaze

1 tspvanilla extract
1 tspinstant espresso powder
2 tbspcocoa powder
½ cupicing (confectioner’s) sugar
1 tbspfull-cream (whole) milk

Instructions

Cooling time 1 hour
Preheat the oven to 180°C. Grease a 6-hole doughnut pan.
To make the doughnut batter, whisk the flours, sugar, psyllium husk powder, baking powder, nutmeg, salt and bicarbonate of soda in a large bowl. Add the butter, egg, sour cream and vanilla, and whisk until smooth.
Transfer the batter to a zip-lock bag and cut the corner to make a 1 cm opening. Squeeze the batter evenly into holes of the prepared pan. Bake for 12–14 minutes or until a toothpick inserted into a doughnut comes out clean. Transfer the pan to a wire rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely.
To make the glaze, combine the vanilla and espresso powder in a shallow bowl. Add the sugar, cocoa powder and milk, and whisk to make a smooth glaze. Add a little more milk if necessary.
Dip the top of each cooled doughnut in the glaze and stand for 1 hour or until the glaze is set. Or don’t – no biggie.

http://www.sbs.com.au/food/recipes/mocha-glazed-baked-doughnuts

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