Gluten Free Baked Nectarine Doughnuts

I decided to make nectarine baked doughnuts with a fresh raspberry glaze and white chocolate sprinkles.

https://www.cutoutandkeep.net/projects/gluten-free-baked-nectarine-doughnuts • Posted by Torie J.

I love the mix of the two fruits! However, the nectarine in the doughnuts makes the tops of the doughnuts slightly uneven, but they were so yummy, I dont care!

You will need

1 tbsp blended Raspberries sieved 60 g Icing Sugar Doughnut Baking Pan 1 x Non Stick Cooking Spray 2 tbsp Buttermilk 3 tbsp Vegetable Oil 2 x large Egg(s) 1 tbsp fresh Nectarine pureed 1 tsp Vanilla Extract 1 tsp Salt 1 tsp Baking Powder 115 g Caster Sugar 1 tsp Xantham Gum 110 g gluten free Plain Flour 2 tbsp white chocolate Sprinkles

Project Budget

Time

Difficulty

Description

I love the mix of the two fruits! However, the nectarine in the doughnuts makes the tops of the doughnuts slightly uneven, but they were so yummy, I dont care!

Instructions

1. 

   Preheat oven to 160 deg C, fan assisted (370 deg F) Lightly spray doughnut pan with non-stick cooking spray

2. 

   In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture In a separate bowl, add the sieved dry ingredients to the sugar and mix Gradually pour foamy mixture into dry ingredients and stir until mixture is combined Stir pureed nectarine in to mixture Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly) Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed

3. 

   Turn out onto baking rack and leave to cool

4. 

   In a bowl add the sieved icing sugar to the blended raspberries Whisk all of the ingredients together until you have a smooth paste Pour into a small, shallow bowl Dip doughnut into raspberry glaze, shake off any excess

5. 

   Sprinkle white chocolate sprinkles onto icing Leave to set