Filled Donuts-Gluten Free for #Baking Bloggers

 It's time for #BakingBloggers again.  This month the challenge, should we choose to accept it was
Baked Donuts.  This group is led by Sue from Palatable Pastime, and every month we choose (we actually vote on it), a theme or category for everyone to bake something for. 

And I had adventures...

I actually ended up with a Gluten Free recipe. 

I really wanted to like the first recipe I tried, I did, in fact I made it a couple of times with some minor variations and I still think it's lacking, something.    The kitchen goddess received a couple of tributes this week.

Although I did try frying some 'traditional' donuts out of it, and they were pretty good.

I guess all that extra fat makes a difference.   Let's face it, fried almost always tastes good. 

Then I tried a second recipe, and didn't care for that one either, they looked good, but the taste, nah, better they should be an offering, than reside and take up space in my fridge ( or on my hips).

 I put my thinking cap on, looked at the keto bread I'd made for breakfast and wondered what would happen if?

And here they are.   Filled Donuts that are Gluten Free.  I'd love to say that they're Keto and Low Carb as well, but I used real sugar in them.   And the fillings also have sugar in them.

I got an even dozen mini filled donuts out of this recipe, and have to say I'm impressed.  I did also  bake them in a mini muffin tin, cause I didn't want the batter escaping off of the pan if I just mounded them on the pan, alone.    I know that there's only 11 on there, but I taste tested one before filling and glazing it, and it passed my taste test.

Not only did they taste great, but they're also gluten free, and almost keto, or at least low-carb, until you fill them with jelly, and since I had some lemon curd in the fridge, I'd made a couple of weeks ago, I filled a couple with that.  If you have sugar free jelly, use that.
Although they could have done with a little more filling, maybe next time?

Good thing I only made a dozen mini donuts.  And several of them are almost gone.
Cause they're rather more'ish.

I filled a few with some American Beautyberry Jelly a friend gifted me a couple of weeks ago, and some with the lemon curd and a few with some marmalade and then glazed them all. 

Filled Donuts - Gluten free

Yield: 12 mini donuts

Author: Sid's Sea Palm Cooking adapted from my mother's recipe

prep time: 5 Mcook time: 18 Mtotal time: 23 M

A quick and easy donut treat, which is not only gluten free but almost keto and carb free. Use sugar free jelly or jam for these as well.

ingredients:

Gluten Free Mini Donuts

• 2 eggs, separated,
• 1/3 cup almond flour
• 5 tablespoons gluten free flour
• 2 teaspoons sugar
• 2 tablespoons melted butter
• 1 tsp. Baking powder

Fillings

• 1/4 cup jelly mixed with 1 tablespoon water
• 1/4 cup lemon curd
• 1/4 cup marmalade

Glaze

• 1/2 to 1 cup confectioner sugar
• 2 -4 teaspoons liqueur or vanilla extract

instructions:

How to cook Filled Donuts - Gluten free

1. Whisk the egg whites together till just whitened a little. Add the egg yolks, and whisk together.
2. Sift the almond flour, gluten free flour and baking powder together. Whisk into the egg mixture until well combined.
3. Spoon into cupcake liners in a mini cupcake pan. Bake at 350 degrees in a toaster oven for 15-18 minutes or until well risen and baked through.
4. Remove from pan and take off the cupcake liners.
5. Heat some 1/4 cup jelly with 2 teaspoon water and whisk together. Place in either a piping bag or a small squeeze bottle and insert into a mini donut and squeeze in about 1/2 - 1 teaspoon jelly into the center. This will fill about 4 mini donuts.
6. Whisk 1/4 cup lemon curd together and fill an additional 4 mini donuts, and continue with 1/4 cup marmalade for the last 4 donuts.
7. Mix together 1/2 cup confectioners' sugar with some vanilla extract or sherry or another complimentary liqueur and glaze the tops of the donuts.
8. Serve.

Created using The Recipes Generator

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