Gluten-free Mini Donuts (or Mini Bundts) with Floral Glaze
These gluten-free mini donuts have a golden crispy exterior and cake-like interior coated with a floral glaze for an elegant sweetness. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
Equipment
- 1 Piping bag or ziplock bag
- 1 Tall glass
- 1 Liquid measuring cup
- 1 Rubber spatula
- Measuring cups
- Measuring spoons
- 1 Medium bowl
- 1 Small bowl
- 1 Whisk
- 1 Wire rack
- 1 Baking sheet lined with parchment paper
Ingredients
Donut Batter:
- 1 Cup Tiger nut all-purpose flour less two TBSP
- 2 TBSP Cornstarch
- 1/8 tsp Baking soda
- 1/8 tsp Cream of tartar
- 3/4 tsp Baking powder
- 1/8 tsp Salt
- 1/3 Cup Granulated white sugar
- 4 TBSP Unsalted butter melted and cooled
- 1/2 tsp Vanilla extract or paste
- 1/2 tsp Lemon extract
- 1 Egg yolk and whites separated
- 1/2 Cup Milk
- For Glaze:
- 3/4 Cup Powdered sugar
- 1 TBSP Milk
- 1/2 TBSP Elderflower cordial
Instructions
- Preheat oven to 350ºF/ 177℃.
- Spray your mini donut pan with cooking spray.
- In a standing mixer bowl or a large bowl, whisk together the dry ingredients in a large bowl - flour through sugar.
- Whisk the melted and cooled butter, vanilla, egg yolks, and milk in a medium bowl. Make a well in the center of the dry ingredients and pour in. Stir until just incorporated.
- Whisk the egg white in a separate small bowl for about a minute or two with a fork. You are just trying to get the egg white to thicken to add fluffiness to the donuts.
- Add egg whites to the batter and stir just until incorporated.
- Transfer the mixture to a piping bag or Ziploc bag and cut the corner tip off. This makes it easy to pipe the batter into the donut pan.
- Fill each mold to the top without covering the middle post.
- Bake for about 20 minutes. You should see that the baked donut covers the middle post entirely on the bottom.
- Allow to cool completely before removing the mini donuts from the pan and then glazing. When you remove the donuts from the pan, you will see a well or hole in the middle.
- Mix the powdered sugar with the desired amount of milk and elderflower cordial for the glaze. Only add a little at one time.
- Dip donuts in glaze and place on a wire rack to dry. We recommend placing the wire rack on top of a baking sheet lined with parchment paper.
- Serve and enjoy!