¾ cup(75 gr or 2.65oz) Almond flour
1 1/4 cups Extra White Gold all purpose gluten free flour
½ teaspoon baking powder
½ teaspoon baking soda
30 gr or 1oz soft butter
¾ cup (150 gr or 5.3oz) sugar
1 teaspoon vanilla extract
2 large eggs
¾ cup (80 ml or 2.7oz) milk, room temp.
1 cup (200 gr, 8 oz) chopped chocolate (61% cacao)
200 gr or 8oz. heavy cream
Rainbow sprinkles, optional
Chopped roasted nuts, optional
Shredded coconut, optional
- Prepare the doughnuts: Preheat the oven to 350°F and spray 2 doughnut pans with cooking spray.
- In a mixer, combine the butter, sugar, eggs (one by one), vanilla and milk. In a separate bowl, combine flour, baking powder, baking soda and salt.
- Add the flour mixture to the egg mixture, mixing just until incorporated. Let the batter rest for about 5-7 minutes and then transfer to a pastry bag and pipe onto the doughnut pans. Bake for 10 to 12 minutes, until golden. Transfer to a wire rack to cool completely.
- For the Chocolate Glaze, place the chocolate in measuring cup; bring the cream to a boil. Pour the hot cream over the chocolate, mix until melted, and smooth. Pour the glaze into a shallow bowl and dip in the doughnut tops. Sprinkle with toppings.