Caramel Glazed Doughnuts (nut-free)
I grew up in a house where even the throw blankets and flags were swapped out in celebration of a pending holiday. We had a special plate that we got when it was our birthday, and boxes upon boxes of Christmas decorations that would take multiple days to set up and take down. It seems like there’s a “national day” for everything these days, but I love a good holiday and and will always jump on the chance to celebrate something silly. Like doughnuts.
When someone mentioned that it was National Donut Day on June 7th, I couldn’t let it pass me by without creating a new recipe. You probably remember my killer pumpkin doughnuts from last year, but that recipe is associated with Autumn in my head, so this holiday needed its own creation. There’s not really too much to say about doughnuts, and what there was to say was already said in the pumpkin doughnut (donut?) post, so I’ll just put a bunch of mouth-watering photos in front of you and allow you to drool on your keyboard. And feel the urgent need to purchase a doughnut maker.
Oh, one last thing. I purposefully made these doughnuts nut-free for all of my readers who have allergies, but then my scattered brain went and put almond butter in the glaze! So if you want these truly nut-free, use either one of the frosting choices from the pumpkin doughnuts I mentioned above. Chocolate or maple with bacon ‘sprinkles.’ Otherwise enjoy this satisfyingly gooey, honey caramel glaze and top with sliced almonds for a little crunch. This recipe makes 6 mini doughnuts in my doughnut maker. If you use a doughnut pan, the quantity will depend on how big your mold is. Feel free to double the recipe, but I suggest measuring the coconut flour out twice. It is really finicky and even 1/2 teaspoon extra will make a difference.
- 4 large eggs, room temperature
- ¼ cup unsalted grassfed butter, melted*
- ¼ cup coconut milk, warm
- ¼ cup honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup honey
- 1½ tablespoons almond butter (smooth & with sea salt only)
- 3 teaspoons unsalted grassfed butter*
- 1 teaspoon water
- ½ teaspoon pure vanilla extract
*use raw cacao butter for dairy free
- Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter.
- Using a stand mixer or electric hand mixer, beat the eggs with the butter on medium-high speed until creamy.
- Add the milk, honey, vinegar, and vanilla and beat again until combined.
- Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth, for about 30 seconds.
- Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
- Pipe the batter into the doughnut mold, filling it all the way full. Don’t worry if it spills over, you can trim off the edges and punch the hole through after they have cooled.
- Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.
Make the glaze
- Bring the honey to low boil and simmer for 8-10 minutes, swirling the pan occasionally until the honey is deep amber color.
- Remove from the heat and add the almond butter, unsalted butter, vanilla, and water. Let it cool slightly until it is thick enough for dipping.
- Dip each doughnut in the glaze, twisting it as you lift it out to release any excess glaze. Place on a wire rack to cool and sprinkle with sliced almonds.
If the glaze cools and thickens too much, gently reheat it over low heat until it becomes thin again.