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Gluten Free Chocolate Glazed Donuts

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Ingredients
  

For the donut:

  • 2 3/4 cups Pamela's Baking and Pancake mix
  • 1 cup milk or buttermilk (optional: add 1 tablespoon vinegar or lemon juice to milk)
  • 1/4 cup melted butter
  • 2 eggs
  • 1 cup white or brown sugar
  • 2 teaspoons vanilla
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

For the frosting/ganache:

  • 1 cup Chocolate Chips
  • 1/2 cup butterscotch chips
  • 8 Tbsp Heavy Cream (Original recipe called for 1 cup chocolate chips and 4-6 Tbsp Heavy Cream)

Instructions
 

  • This recipe needs a kitchen doughnut maker machine or a doughnut pan. The batter is like a thick pancake batter. Pour vinegar and milk together and let sit for 5 minutes (if not using buttermilk) then mix all ingredients together and bake in doughnut machine according to machine directions OR pour into donut pan and bake in a preheated 350' oven for 18-22 minutes. See tip below*
  • Melt the chocolate and cream using a double broiler method on the stovetop, stirring until smooth. Add more cream until you get a good consistency. Remove from heat and let cool in a bowl. The ganache will thicken as it cools.
  • Let donuts and ganache cool, one by one dip the donuts into the ganache and place on a wire rack to cool.
  • If you want more of a glaze than a frosting, try this on for size:
    - 1 Cup Milk Chocolate
    - 6 Tbsp Butter
  • Microwave chocolate and butter in a small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes

Notes

*tip: I let mine cook the full 22 minutes. I wanted them a little harder around the edges so the texture would be more like a "fried donut!" They were delicious and SO easy! My gluten-eating family all loved them and ate multiple!