donut - Baked Cinnamon Sugar Yeast Donuts (Gluten Free)
- For the topping:
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 2 T ground flax seed
- 1 t instant yeast
- 1/4 t salt
- 1/4 t cinnamon
- 2 T honey
- 2 T coconut oil
- 1/2 cup buttermilk (or regular milk)
- 1 egg
- 2 T coconut oil, melted
- 1/4 cup coconut sugar
- 2 t cinnamon
Adapted from cookingalamel.com
In the bowl of a stand mixer, stir together the almond flour, coconut flour, flax, yeast, cinnamon, and salt.
In a small, heatproof bowl, combine the honey, coconut oil, and buttermilk. Heat for about 30 seconds in the microwave, just to remove the chill. Stir until the honey is dissolved, and then whisk in the egg.
With the dough hook attached, slowly pour the liquid mixture into the flour mixture. On low speed, knead until well combined (the dough will be pretty wet), about 5 minutes.
Remove the bowl, and cover with plastic wrap. Allow to sit in a warm place for about 1 hour (it will rise only slightly).
Once rested, preheat the oven to 350ºF, and grease your donut pan. Scoop the batter into a large zip top bag (or pastry bag), and cut off the corner. Pipe the batter into the 6 donut pan wells.
Bake at 350ºF for 12-15 minutes, until they spring back lightly at the touch. Allow to cool in the pan for about 10 minutes, before removing to a wire rack to cool.
In a small bowl, stir together the sugar and cinnamon. Brush the top of each donut with coconut oil, and then dip into the cinnamon sugar mixture. Repeat with the remaining donuts.
Serve immediately, or store in an airtight container. Donuts are best the first day, but will keep in an airtight container for 2-3 days.