I have a couple of rules when it comes to donuts. I’m a little obsessed with them so I take this pretty seriously.
In order of importance:
- Everybody deserves a donut – even those of us who can’t eat gluten.
- Donuts must be fried, never baked.
- If you see a “donut” covered with cinnamon and sugar, it’s not a donut. Donuts are glazed. That cinnamon sugar coating is just somebody’s idea of a mean joke and they’re trying to fool you. Don’t let anyone ever trick you out of your real donut.
- Cake “donuts” are not donuts; they’re glazed cake. Don’t fall for that one either. I think these donuts have the consistency of a Chinese donut. Those things are awesome (minus the granulated sugar coating).
- Sundays are donut days.
- The correct spelling is “donut”, not “doughnut”. (I don’t actually know. I just made that up but my blog = my rules.)
I love my Sunday donuts! We used to pick them up from a place down the street but that’s unfortunately not an option for me anymore. More recently, Lenny’s been picking up his donut there while I keep some store-bought gluten free donuts in the freezer for myself. It works but they definitely don’t leave me feeling great and they aren’t maple glazed – my favorite kind! These use maple butter as a glaze which is just maple syrup heated until it becomes a spreadable consistency when cooled, just like the process for making candies. It’s pretty much the best invention ever. If you can’t find it in a store like I did, here is maple butter on Amazon.
A while back, I bought a donut pan and tried making donuts several times but they never tasted right. Then I realized why: they weren’t fried! Donuts should always be fried (see rule #2). I love frying foods so these were particularly fun to make. I think the best part about making these is that my best friend (don’t worry, she’s equally obsessed with donuts – she’s cool) came by and made these with me. She thinks these need crumbled bacon on them. I think she’s a genius.
- 1/4 C melted lard or coconut oil, plus extra for frying
- 2 eggs
- 3 Tbsp honey
- 1 mashed banana, preferably not over-ripened.
- 1 tsp vanilla extract
- 1/4 C coconut flour
- 2 C almond flour
- 3/4 C tapioca starch
- 1 tsp baking soda
- 1/2 tsp nutmeg
- pinch of salt
- 1/2 C maple butter
- optional topping ideas: shredded coconut, pecans, or crumbled bacon.
- Use a mixer to combine 1/4 C melted coconut oil or lard, eggs, honey, mashed banana, and vanilla extract.
- Sift the dry ingredients (almond flour, tapioca starch, coconut flour, baking soda, nutmeg, and salt) into the wet ingredient mixture. Use the mixer to combine until you get a dough. The dough will be pretty sticky and wet but firm enough to form into donuts.
- Dust a work surface with tapioca starch. Transfer the dough to your work surface and dust a little more starch on top of that to make the dough easy to handle.
- Divide the dough into 6 equal chunks. Form these into balls then slightly flatten with your hand.
- Use a knife to cut X’s into the middle of each donut then push dough from the center of the X outward to form the donut holes.
- Heat 1/4 inch of coconut oil or lard in a medium to large skillet. Allow the oil to heat to 275ºF for best results.
- Place the donuts in the hot oil and once they are lightly browned, flip. Each batch of donuts should cook about 2 minutes. I cooked mine in 3 batches but the number of batches really depends on the size of your skillet.
- Place donuts on a cooling rack to dry.
- When donuts are cool enough to handle, put maple butter in a bowl and microwave for a few seconds until it’s just barely runny. Mine took about 10 seconds to get there from room temperature.
- Dip donuts in maple butter and whatever toppings make you happy. I like mine plain. Return the donuts to cooling rack to allow the glaze to dry.