A fresh doughnut (still warm with frosting dripping down the sides), a hot cup of coffee, and a good book in the morning....what could be better? These are just little things (or gifts) that the Lord blesses us with--blessings along the way that we don't deserve but He loves to give us. And this morning as I'm writing this I'm thinking of the best Gift that God gave us--Himself--coming so long ago wrapped up in human form as a little baby. "Behold, the virgin shall conceive and bear a son, and they shall call his name, Immanuel (which means, God with us)." Matthew 1:23
Raspberry Doughnuts
You will need some doughnut pans for this recipe. I purchased mine from JoAnn Fabrics over several weeks using 40-50% off coupons. The ones I purchased were made by Wilton but you can find a variety of different ones. An example of one can be seen at this link: doughnut pans. I think Amazon would have them cheaper if you are going to pay regular price for them....or better yet, watch at garage sales or re-sale shops for them.
Preheat oven to 325 degrees. Grease four 6-count doughnut pans (the regular sized ones). If you don't have enough pans to do a whole batch, cut the recipe down or else bake them and re-use the pan over. The batter will still be okay if it sits but it does yield a much better product if it is baked right away.
Sift together:
2 cups gluten free flour (a blend that contains xanthan gum already)
1/2 cup potato starch
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Combine in another bowl:
3 eggs
3/4 cup water
2 T. oil
1 teaspoon vanilla
1 Tablespoon lemon juice
1-2 teaspoons raspberry extract
(optional--a couple drops of red food coloring)
Pour liquid ingredients over the dry ingredients. Whisk or stir together well. Pour the batter into a re-seal-able bag and cut a small portion of the bottom corner off to create a piping bag. Pipe the batter into the greased pans (each doughnut "well" should be about 2/3-3/4 full). Place into preheated oven and bake for 10-15 minutes. They are done when a toothpick inserted comes out clean. Remove doughnuts from the pan and cool on a wire rack. (I like to put parchment on top of my wire rack for this recipe.....you'll see why in a minute--it makes clean-up much easier!!)
* Just a note about the raspberry flavoring: There are several different kinds out there. I used a raspberry paste (sorry, I can't give you the details for obtaining this because it is only available commercially). If you use regular raspberry flavor then 1-2 teaspoons should work just fine but definitely adjust it to suit your personal taste. There are also candy flavorings available but these are typically oils and are much stronger than regular baking flavorings--these will work but you will have to reduce the amount to 1/2-1 teaspoon.
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Glaze
1 1/2 cups powdered sugar
1/4-1/2 cup water or milk
optional--1-2 drops red food coloring
Combine all of the above together and whisk to remove any lumps and create a smooth glaze. This recipe is only a guideline--you can make it as thick or as runny as you wish. Pick up each doughnut and dip the top into the icing. Allow to drip slightly over the icing bowl and then return to the cooling rack to dry. If you wish, you can add sprinkles at this point as well (why not add some more fun?!). You can also make the icing a little thicker and pipe it out of a piping bag or just drizzle over the top.
Enjoy!!!
