Baked Doughnuts For Everyone

yudhacookbook.
com
“Ashley’s doughnut recipes are some of the best I’ve ever tried, and I’ve tasted a heck of a lot
of doughnuts. The peanut butter cup doughnuts are one of my go-tos—friends and family always
go wild. You’ll never know they are gluten-free!”
—Jessica Merchant, founder of the blog How Sweet It Is
“Every single doughnut craving—even ones you didn’t know you had—will certainly be met in this
beautifully photographed book. Best of all, Ashley’s simple methods make creating mouthwatering
baked doughnuts in your own gluten-free kitchen an easy task!”
—Gretchen Brown, author of Fast & Simple Gluten-Free
“Everything about this gorgeous cookbook inspires us to dive into the world of homemade
doughnuts. Best of all, these wonderful treats are baked and gluten-free, so there’s truly something
for everyone. Ashley’s enticing recipes and beautiful photography had us drooling over every page.”
—Todd Porter and Diane Cu, authors of Bountiful
“With every type of doughnut and beautiful photos, Ashley has raised the bar in
gluten-free baking for all of us.”
—Nicole Hunn, author of Gluten-Free on a Shoestring
“This is an excellent cookbook! No frying and no gluten, but still great texture and flavor. There’s
absolutely a doughnut for everyone and every occasion in this book!”
—Lisa Thiele, founder of the blog With Style & Grace
“ Baked Doughnuts for Everyone is filled with fun, approachable recipes that will have you
racing to the kitchen. From classic doughnuts, to savory, to decadent indulgences, Ashley has a
way of making gluten-free baking fun for the whole family.”
—Jenny Flake, author of The Picky Palate Cookbook
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yudhacookbook.com
BAkeD DouGHNuTS
From Sweet to Savory to
everything in Between
101 Delicious Recipes

All gluten-free
ASHLey McLAuGHLIN
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To my entire family.
Thank you for everything. Always. I love you all! xo
yudhacookbook.com
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yudhacookbook.com
contents
Chapter 1: Baked doughnut BasiCs ... 8
Chapter 2: doughnut shop standBys ... 13

Tried-and-true classics you grew up with.
Chapter 3: Fruit-Filled treats ... 33

Fruit and doughnuts together? You’ll be glad you did.
Chapter 4: Fragrant & spiCed delights ... 49

Warm ways to scent your house and fill your belly.
Chapter 5: ClassiC ComBinations ... 70

For the kid in us all.
Chapter 6: deCadent indulgenCes ... 96

For the ultimate sweet lover.
Chapter 7: savory speCialties ... 116

Who’s ready to be made a convert?
Chapter 8: healthed-up hits ... 132

Doughnuts on the lighter side.
Chapter 9: more than a doughnut ... 151

Fun and delicious creations with doughnuts!
Vegan Variations ... 166

Resources ... 170
Acknowledgments ... 172
About the Author ... 172
Index ... 173
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Chapter 1
baked doughnut
basics
What is it about doughnuts? Their childhood comfort? The “doughnut
Friday” rituals at work? Their cute round shape? The sprinkles? All of
the above?
It’s definitely all of the above. Doughnuts are that comforting treat
we’ve always loved and always will. The only difference is that now you can
enjoy them from the comfort of your own kitchen and without fussing over a
fryer filled with hot oil. Not only are the recipes in this book a cinch to throw
together, but they’re also completely gluten-free—and totally delicious. So
delicious, in fact, that no one will ever even guess the gluten is gone.
Gummy, grainy textures are a thing of the past when it comes to gluten-
free baking. You won’t find any of that here. This book uses a simple combi-
nation of flours resulting in a truly cake-like doughnut texture.
Are you prepared to bake your little heart out? Because once you start,
you won’t be able to stop. You will soon be known around town for your
doughnut-making skills. Your family and friends will never love you more.
Once you have a handle on the doughnut ingredients and process, let your
imagination run wild with possibilities. They are endless!
My hope is for this book to give you comfort in the kitchen when it
comes to gluten-free baking. It has never been easier or tastier. Time to roll
up your sleeves, get a little messy, and most importantly, have fun!
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Doughnut tips anD tricks
While it was my goal to create simple, easy-to-follow recipes, it never hurts to explain a
few tips and tricks to help you get things started right. These tips will help you create
perfect baked doughnuts time and time again!
• I use Wilton brand doughnut pans (page 171) for my standard pan, mini pan, and twist
pan. I use NordicWare brand for the doughnut hole pan. If you are using a different
brand, the yield and bake time may vary.
• At the top of each recipe, you will find my recommendation for which type of pan to
use. All baking times are based on a standard 6-doughnut pan and will vary when
using other pans.
• Scoop flour into your dry measuring cups with a spoon and level off with the flat side
of a butter knife for the best accuracy.
• It is important to not overmix the batter to avoid a tough texture. Stop stirring when
you no longer see dry flour, and you’ll be good to go!
• Substitute at your own risk! When baking, especially gluten-free, substituting any of
the ingredients can lead to problems.
• The best way to grease your doughnut pan is with softened coconut oil, butter, or
cooking spray.
• It is best to bake with ingredients that are all at room temperature. Taking ingredients
out an hour before you start baking will do the trick.
• A thin, flexible spatula will help when removing the doughnuts from the pan. I like to
use a silicone cookie spatula.
• Transfer the batter to the pan by carefully spooning it in or by scooping it into a

gallon-size plastic bag, cutting a small tip off the end, and then piping it in the molds.
Gently even out with a spatula.
• Whenever fruit is called for, use fresh, not frozen, unless otherwise specified.
• Whenever milk is called for, use 2 percent milk, unsweetened almond milk, or
unsweetened soy milk, unless otherwise specified.
• Always let doughnuts cool completely before adding any toppings, unless
otherwise specified.
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• When measuring sticky ingredients such as honey, maple syrup, and molasses, coat
the measuring cup with a light rub of oil or cooking spray and it will slide right out.
• For easier cleanup when topping the doughnuts, place foil, parchment, or waxed
paper under the wire racks. This will help avoid a sticky, sugar-coated counter.
• Doughnuts are best made and served the day of baking, but if needed you can make
one day ahead. Let the doughnuts cool completely and then wrap individually and
store in a sealed container on the counter. Frost or decorate the day of serving.
• If you need your glaze to set quickly, place the glazed doughnuts in the fridge on a
baking sheet for 15 to 30 minutes. Remove and let come to room temperature
before serving.
• In case you a.) don’t have a doughnut pan yet, b.) lost your doughnut pan, or c.) are
anxiously awaiting one for your birthday that is 355 days away, not to worry. You can
use a regular muffin pan or mini muffin pan instead. Just note that the bake time will
vary. This will be our little secret!
• Coconut oil and coconut butter are two different ingredients. Coconut butter is a
thick, buttery ingredient, made from the flesh of the coconut, whereas coconut oil is
purely the oil extracted from the flesh. Both will liquefy around 76°F (24.4°C) and can
change from liquid to solid and back again with no problem.
• You can make coconut butter at home with one simple ingredient: unsweetened
finely shredded coconut. Place 3 cups (240 g) in a large-capacity food processor and
process for 8 to 12 minutes or until you reach a drippy, smooth, and buttery texture.
Scrape down the sides of the bowl as needed to keep the mixture moving. Let cool
and then store in an airtight jar at room temperature. Note: Do not use sweetened or
“lite” coconut and do not add oil, milk, or water.
• When using canned coconut milk, be sure to note whether the recipe calls for the lite
or full-fat variety, as they are quite different.
• Coconut cream is the thick cream that sits on top of the liquid in full-fat coconut milk
cans. It has an incredibly rich and smooth texture, almost as thick as whipped cream.
To extract the coconut cream, place the can of full-fat coconut milk in the refrigera-
tor for at least 2 hours or in the freezer for 30 minutes. Open the can (do not shake)
and scrape out the coconut cream until you hit the liquid towards the bottom of the
can. The liquid can be reserved and added to smoothies or savory dishes, such as
coconut-based curries.
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• Pure cane sugar is specified in the recipes, but feel free to use sucanat, coconut
sugar, or white table sugar if desired.
• Did you know that powdered sugar is just finely ground cane sugar? It can easily be
made at home with practically any type of crystalized sugar. To make, blend 1 cup
(200 g) of pure cane sugar with 1 tablespoon (8 g) of arrowroot starch (or cornstarch)
in your blender until you have a fine powdery texture, about 5 to 10 seconds. Store
the sugar in an airtight container and use just as you would in any recipe calling for
powdered sugar.
• I recommend tasteless, high-heat-safe oils, such as safflower oil, grape-seed oil, or

sunflower oil, unless otherwise specified. Canola oil will also work. Source organic,
cold-pressed, non-GMO oils whenever possible.
a guiDe to Flours
The flours used in this book can be found at most natural food stores or ordered in bulk
online if you prefer. If you go with the latter option, just be sure to store any excess flour
in an airtight container in the fridge to keep it fresh.
almond meal
Almond meal is a gluten-free and grain-free flour ground from whole, raw almonds and is
not to be confused with almond flour, which is made with blanched (skinless) almonds.
It packs a hefty punch of protein, fiber, and healthy fats. Almond meal helps create a
soft, moist texture in baked goods and is a crucial ingredient to the doughnut recipes
in this book.
You can make almond meal at home by pulsing almonds in your food processor or high-
power blender. It’s best to grind in small batches (about ½ cup [73 g] at a time for 5 to
10 seconds) until you are left with a soft, finely ground texture. After grinding, you’ll want
to sift the flour and regrind any hard pieces that are left. Keep almond meal stored in an
airtight container in the fridge. Note: Beware that if you grind too long the almond meal
will start to heat up and turn into a paste, which will eventually give you almond butter.
CoConut Flour
This is a naturally gluten-free flour derived from coconut meat. It is packed with healthy
fats and fiber, so a little goes a long way. Coconut flour has no binding power and is a
very dry flour. You’ll find it used in most of the vegan recipes for texture enhancement. It
does not substitute well for other flours and is not easily made at home.
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Gluten-Free oat Flour
Oat flour is ground from the oat grain (also known as oat groats). Be sure to source
certified gluten-free oat flour to ensure they have not been cross-contaminated with
wheat in the growing or packaging process. Oats are a naturally gluten-free grain
but are typically grown in close proximity with wheat fields. They are also commonly
processed and packaged in the same facilities, opening up numerous chances for
cross-contamination.
If you can’t find certified gluten-free oat flour, or would rather make your own, you
can do so by grinding gluten-free whole oat groats, gluten-free steel-cut oats, or even
old-fashioned gluten-free rolled oats. Grind in small batches in a flour mill, high-speed
blender (such as a Vitamix), or even a spice or coffee grinder, until soft and flour-like in
texture. Sift and store in an airtight container in the fridge. If you are unable to tolerate
gluten-free oat flour, you can substitute gluten-free all purpose flour at a ratio of 1:1.
Ground Flax meal

Ground flax meal is simply raw, ground flaxseeds. It acts as a binding agent to help hold
the doughnuts together (especially in the vegan recipes) and adds moisture, healthy
fats, and fiber as well.
You can buy it preground or grind from whole raw flaxseeds in your blender, coffee
grinder, or flour mill. Grind in small quantities until you are left with a soft, fine texture
(about 5 to 10 seconds). Avoid overgrinding as it will cause moisture and clumping. Sift
after grinding and store in an airtight container in the fridge.
Sweet riCe Flour

This flour is very specific and offers no substitutions. It is quite different from white or
brown rice flour, as it won’t result in a grainy texture and is much starchier. It is ground
from sticky white rice and helps give a doughy quality to the doughnuts. Another name
for sweet rice flour is mochiko. Sweet rice flour is commonly found in the gluten-free
aisle of your grocery store and in Asian grocery stores. It is also easily found online
(page 171). My favorite brand is by Ener-G.
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Chapter 2
doughnut shop
standbys
TrieD-anD-True CLassiCs you grew uP wiTh.
Growing up, I remember weekend doughnut trips to Louie’s Bak-

ery in Marshall, Michigan, with my dad. My absolute favorites
were the glazed buttermilk doughnut holes and the cinnamon
powdered sugar doughnut holes. I could never make up my mind
on which was best, so the choice was always both. Not surpris-
ingly, these two (page 15 and 30) were the first two doughnuts on
my initial list of 101—but you can’t go wrong with any one of them!
15 Buttermilk Doughnuts 25 Apple Fritter Doughnuts

16 Lemon Curd Doughnuts 26 Jelly-Filled Doughnuts
17 Apple Cider Doughnuts 29 Boston Cream Doughnuts
18 Chocolate Buttermilk Doughnuts 30 Cinnamon Cake Doughnuts
21 Maple Doughnut Twists 31 Blueberry Glazed Doughnuts
22 Honey Dip Doughnuts 32 Honey Nut Roll Doughnuts
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Buttermilk doughnuts
with glaze or ChoColate Frosting
yield: 8 to 10 standard doughnuts
Buttermilk doughnuts. Could anything be more classic? This is an all-time favorite doughnut of mine,
which brings back fond childhood memories. This is the closest baked recipe you’ll ever find to the
real thing.
reCommended panS: to make the douGhnutS: Preheat your oven to 350°F (180°C,
Standard, holes or gas mark 4) and grease your doughnut pan.
For the douGhnutS: Combine the oat flour, sweet rice flour, cane sugar, almond meal,
½ cup (60 g) oat flour baking powder, and salt in a large bowl, mixing well. in another
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then add in the buttermilk, apple-
/3 cup (67 g) pure cane sugar
1 sauce, oil, and vanilla extract. whisk until well combined. Pour
¼ cup (28 g) almond meal the wet mixture into the dry ingredients and stir with a large
1 teaspoon baking powder wooden spoon until just combined, being careful not to overmix
½ teaspoon salt (stop when you no longer see dry flour).
2 large eggs spoon the batter into the doughnut molds, filling to just below
¼ cup + 3 tablespoons (105 ml) the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
buttermilk Bake for 18 to 22 minutes until lightly golden brown around the
3 tablespoons (45 g) unsweetened edges. a toothpick inserted in the center should come out clean.
applesauce Let cool in the pan for 5 minutes. slide a thin spatula around the
2 tablespoons (28 ml) oil edges of the doughnuts to help loosen them out. Then place on a
2 teaspoons (10 ml) vanilla extract cooling rack and allow to cool fully before icing.
For the baSiC Glaze: to make the baSiC or ChoColate Glaze:

1 cup (125 g) powdered sugar Mix all the ingredients together with a
2 to 3 tablespoons (30 to 45 ml) milk fork until smooth. add more milk if a
thinner consistency is desired. invert
For the ChoColate Glaze:
the doughnut into the glaze, letting
1 cup (120 g) powdered sugar
the excess drip off, or drizzle the glaze
3 tablespoons (15 g) unsweetened
over the doughnut. Let set until the
cocoa powder
glaze has hardened.
3 to 4 tablespoons (45 to 60 ml) milk
to make the FroStinG: Mix the
For the FroStinG: frosting ingredients together until
2 to 3 tablespoons (28 to 45 ml) heavy fully combined and smooth. add
cream or milk more milk if needed.
2
/3 cup (80 g) powdered sugar
spread the chocolate frosting on
3 tablespoons (42 g) butter, softened
the doughnuts.
¼ cup (20 g) unsweetened cocoa
powder
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lemon Curd doughnuts
with tangy lemon Curd Filling
In this doughnut, I’ve made a tart lemon curd that is stuffed between a sliced lemon-infused doughnut.
And if that wasn’t enough, you can finish it off with a sweet lemon glaze. In fact, I recommend it. You’re
going to love the bright and tart flavor that lemon adds to every bite of these doughnuts!
reCommended panS: to make the FillinG: whisk filling ingredients together in a pot
Standard, mini, twist over medium heat. Bring to a low boil and reduce the heat if
needed to keep at a low boil. whisk frequently for 8 to 12 min-
For the FillinG:
utes until you reach a consistency similar to thin pudding. Place
4 large egg yolks in a heat-safe bowl and let cool on the counter for 30 minutes.
½ cup (120 ml) lemon juice Place a piece of plastic wrap touching the top of the curd and
/3 cup (115 g) honey
1
refrigerate until fully chilled. The mixture will thicken as it chills.
1½ tablespoons (21 g) butter
1 tablespoon (6 g) lemon zest to make the douGhnutS: Preheat your oven to 350°F (180°C, or
2 teaspoons arrowroot starch or gas mark 4) and grease your doughnut pan.
cornstarch Combine the oat flour, sweet rice flour, cane sugar, almond meal,
baking powder, and salt in a large bowl, mixing well. in another
For the douGhnutS:
bowl, whisk the eggs together. Then add in the milk, applesauce,
½ cup (60 g) oat flour
oil, vanilla extract, and lemon zest. whisk until well combined.
½ cup (70 g) sweet rice flour
Pour the wet mixture into the dry ingredients and stir with a
1
large wooden spoon until just combined, being careful not to
3 tablespoons (21 g) almond meal
overmix (stop when you no longer see dry flour).
1 teaspoon baking powder
½ teaspoon salt spoon the batter into the doughnut molds filling to just below
2 large eggs the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
/3 cup (80 ml) milk
1
Bake for 18 to 22 minutes until lightly golden around the edges. a
¼ cup (60 g) unsweetened applesauce toothpick inserted in the center should come out clean. Let cool
2 tablespoons (28 ml) oil in the pan for 5 minutes. slide a thin spatula around the edges of
2 teaspoons vanilla extract the doughnuts to help loosen them out. Then place on a cooling
2 teaspoons lemon zest rack and allow to cool fully before topping.
For the Glaze: to make the Glaze: Mix the glaze ingredients together until
¾ cup (90 g) powdered sugar smooth, adding more lemon juice for a thinner consistency.
2 to 3 tablespoons (28 to 45 ml) Carefully slice each doughnut in half with a small serrated knife.
lemon juice spread the chilled lemon filling between the two halves. Drizzle
with glaze to finish. serve immediately.
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apple Cider doughnuts
with apple Cider glaze
This is the epitome of classic fall doughnuts. Apple butter is key in allowing for the tangy and sweet
apple flavor to come through in this recipe. With a hint of cinnamon and an apple cider glaze, this dough-
nut is perfect for dunking in a mug of hot cider.
Standard, holes, twist or gas mark 4) and grease your doughnut pan.
For the douGhnutS: Combine the oat flour, sweet rice flour, almond meal, cane sugar,
½ cup (60 g) oat flour baking powder, salt, cinnamon, and ginger in a large bowl, mixing
½ cup (70 g) sweet rice flour well. in another bowl, whisk the eggs together. Then add the
¼ cup (28 g) almond meal apple cider, applesauce, apple butter, oil, and vanilla extract.
¼ cup (50 g) pure cane sugar whisk until well combined.
1 teaspoon baking powder Pour the wet mixture into the dry ingredients and stir with a
½ teaspoon salt large wooden spoon until just combined, being careful not to
½ teaspoon cinnamon overmix (stop when you no longer see dry flour). Lightly blot
/8 teaspoon ginger
1
the grated apple with a paper towel and then gently fold into
2 large eggs the batter.
/3 cup (80 ml) no-sugar-added apple
1
spoon the batter into the doughnut molds filling to just below
cider
the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake
for 18 to 22 minutes until lightly golden brown around the edges.
applesauce
a toothpick inserted in the center should come out clean. Let
3 tablespoons (45 g) no-sugar-added
cool in the pan for 5 minutes. slide a thin spatula around the
apple butter
edges of the doughnuts to help loosen them out. Then place on a
2 tablespoons (28 ml) oil
cooling rack and allow to cool fully before topping.
1½ teaspoons vanilla extract
¼ cup (30 g) peeled and grated apple to make the Glaze: Mix the glaze ingredients together until
smooth. add more apple cider if a thinner consistency is desired.
For the Glaze:
invert the doughnut and dunk it into the glaze, letting the excess
drip off. or, drizzle over the doughnuts. Let set until the glaze
2 tablespoons (30 g) apple butter
has hardened.
1 to 3 tablespoons (15 to 45 ml)
no-sugar-added apple cider
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ChoColate Buttermilk doughnuts
with powdered sugar
You can top this chocolaty twist on the original buttermilk version with a variety of flavored powdered
sugars or coat them in glaze. Or, if you’re like me and you can never decide, try one of each!
Standard, mini, holes, twist or gas mark 4) and grease your doughnut pan.
For the douGhnutS: Combine the oat flour, sweet rice flour, cane sugar, cocoa powder,
½ cup (60 g) oat flour almond meal, baking powder, and salt in a large bowl, mixing
½ cup (70 g) sweet rice flour well. in another bowl, whisk the eggs together. Then add in the
½ cup (100 g) pure cane sugar buttermilk, applesauce, oil, and vanilla extract. whisk until well
¼ cup (20 g) unsweetened cocoa combined.
powder Pour the wet mixture into the dry ingredients and stir with a
3 tablespoons (21 g) almond meal large wooden spoon until just combined, being careful not to
1 teaspoon baking powder overmix (stop when you no longer see dry flour).
½ teaspoon salt
spoon the batter into the doughnut molds, filling to just below
2 large eggs
the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
½ cup + 2 tablespoons (148 ml)
Bake for 18 to 22 minutes until lightly golden brown around the
buttermilk
edges. a toothpick inserted in the center should come out clean.
¼ cup (60 g) unsweetened
Let cool in the pan for 5 minutes. slide a thin spatula around the
applesauce
1 teaspoon vanilla extract
to make the toppinGS: if using the plain powdered sugar, sift
For the plain toppinG:
over the doughnuts and serve.
if using the chocolate powdered sugar, stir the powdered sugar
For the ChoColate toppinG: and cocoa powder together until combined. sift over the dough-
1 cup (120 g) powdered sugar nuts and serve.
cocoa powder, sifted if using the cinnamon powdered sugar, stir the powdered sugar
and cinnamon together until combined. sift over the doughnuts
For the Cinnamon toppinG: and serve.
½ to 1 teaspoon cinnamon
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Maple Doughnut twists
with Maple glaze anD sea salt
What is it about maple syrup? And why is it that every time I use maple syrup my hands are sticky all
day long? I don’t know the answer to either question, but I do know this is on my list of top five favorite
doughnuts. Make them now and don’t forget the sprinkle of sea salt on top. Trust me!
Recommended pans: to make the doughnuts: Preheat your oven to 350°F (180°C,
FoR the doughnuts: Combine the oat flour, sweet rice flour, almond meal, cane sugar,
½ cup (60 g) oat flour baking powder, salt, and cinnamon in a large bowl, mixing well.
½ cup (70 g) sweet rice flour In another bowl, whisk the eggs together. Then add in the milk,
3 tablespoons (21 g) almond meal applesauce, maple syrup, oil, and vanilla extract. Whisk until well
2 tablespoons (25 g) pure cane sugar combined.
¼ teaspoon cinnamon overmix (stop when you no longer see dry flour).
2 large eggs
Spoon the batter into the doughnut molds, filling to just below
/3 cup (80 ml) milk
1
¼ cup (60 g) unsweetened applesauce
3½ tablespoons (70 g) pure maple syrup
edges. A toothpick inserted in the center should come out clean.
Let cool in the pan for 5 minutes. Slide a thin spatula around the
2 teaspoons vanilla extract
FoR the glaze: cooling rack and allow to cool fully before topping.
to make the glaze: Mix the glaze ingredients together until
¼ cup (80 g) pure maple syrup
smooth. Add more milk if a thinner consistency is desired. Invert
1 to 3 teaspoons (5 to 15 ml) milk
the doughnut into the glaze, letting the excess drip off, or drizzle
FoR the topping: the glaze over the doughnut. Top with a sprinkle of sea salt. Let
Large flaked sea salt set until the glaze has hardened.
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honey dip doughnuts
with honey glaze
You may be thinking that dipping a doughnut in honey will create a hugely sticky mess. However, dipping
a doughnut in just-boiled honey makes it a bit easier. The honey becomes runny after boiling and soaks
into the doughnut without making it soggy or overly sticky. These doughnuts are sweet, cakey, and
addictive—watch out.
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then add the buttermilk, apple-
3 tablespoons (21 g) almond meal sauce, honey, oil, and vanilla extract. whisk until well combined.
2 tablespoons (25 g) pure cane sugar Pour the wet mixture into the dry ingredients and stir with a
1 teaspoon baking powder large wooden spoon until just combined, being careful not to
½ teaspoon salt overmix (stop when you no longer see dry flour).
2 large eggs
¼ cup + 2 tablespoons (88 ml) buttermilk
the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake
for 18 to 22 minutes until lightly golden brown around the edges.
3 tablespoons (60 g) honey
a toothpick inserted in the center should come out clean. Let
cool in the pan for 5 minutes. slide a thin spatula around the
edges of the doughnuts to help loosen them out. Then place on
For the toppinG: a cooling rack and allow to cool fully before topping.
1 cup (340 g) honey
to make the toppinG: in a small pot over medium-low heat,
bring the honey to a low boil, whisking constantly. Turn off the
heat and pour in a shallow bowl, just large enough to dip the
doughnuts. Very carefully (honey will be very hot!) dip the top of
the doughnut in the honey and let the excess drip off.
Place on a cooling rack and serve once cooled.
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apple Fritter doughnuts
with Crispy Cinnamon-sugar Coating
While you may be thinking an apple fritter just has to be fried, you will definitely think otherwise after
trying this recipe. Brushing the doughnuts with butter, coating them with cinnamon-sugar, and placing
them under the broiler is the trick to achieving a crunchy fried-like outer shell, making them the closest
thing to a fried doughnut you will ever create without actually pulling out a fryer. They firm when cooled
and remind me of the elephant ears I used to obsess over at summer carnivals growing up—so good!
½ cup (60 g) oat flour baking powder, cinnamon, and salt in a large bowl, mixing well. in
½ cup (70 g) sweet rice flour another bowl, whisk the eggs together. Then add the buttermilk,
1 applesauce, oil, and vanilla extract. whisk until well combined.
3 tablespoons (21 g) almond meal Pour the wet mixture into the dry ingredients and stir with a
1 teaspoon cinnamon overmix (stop when you no longer see dry flour). gently fold the
½ teaspoon salt diced apple into the batter.
2 large eggs
½ cup (75 g) peeled and diced apple
For the toppinG: cooling rack and allow to cool fully before topping.
¾ cup (150 g) pure cane sugar
to make the toppinG: Preheat your oven to broil over low heat
¾ teaspoon cinnamon
and place a rack at the top position. Place an oven-safe wire
¼ cup (55 g) butter, melted
rack on a rimmed baking sheet.
Mix the cane sugar and cinnamon in a bowl. Brush the doughnuts
on all sides with the butter and coat fully with the cinnamon-
sugar mixture.
Place each doughnut on the wire rack and then place under the
broiler, watching closely, for 1 to 3 minutes until the sugar starts
to bubble and melt. remove from the oven and gently flip over
(the doughnuts will be soft and fragile while hot). Broil again for
another 1 to 3 minutes and then remove from the oven. as the
doughnuts cool, they will firm and form a crunchy outer coating.
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Jelly-Filled doughnuts
with Powdered sugar
I was really unsure if this doughnut would work or not. I thought the jelly would soak into the doughnut
when baked. But to my surprise, it didn’t. When you bite into the doughnut, you’ll find a fruity, jelly cen-
ter. Now as to whether you should fill it with strawberry or grape jelly, I will leave up to you.
Recommended pans: Preheat your oven to 350°F (180°C, or gas mark 4) and grease
Standard, holes, twist your doughnut pan.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cane sugar, almond meal,
½ cup (60 g) oat flour baking powder, and salt in a large bowl, mixing well. In another
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then add the buttermilk, apple-
1 sauce, oil, and vanilla extract. Whisk until well combined.
2 large eggs
Spoon the batter into the doughnut molds, filling only halfway.
Dot about 2 teaspoons (10 g) of jelly going around the centerline
¼ cup (60 g) unsweetened
of each doughnut. Fill the molds with the remaining batter just
applesauce
below the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
1½ teaspoons vanilla extract Bake for 18 to 22 minutes until lightly golden brown around the
6 tablespoons (108 g) fruit juice– edges. A toothpick inserted in the center should come out clean.
sweetened jelly Let cool in the pan for 5 minutes. Slide a thin spatula around the
FoR the topping:
cooling rack and allow to cool fully before topping. Sift powdered
sugar over each doughnut to finish.
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yudhacookbook.com
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Boston Cream Doughnuts
with Vanilla Filling anD ChoColate ganaChe
Did you ever think you’d be making a Boston cream doughnut in the comfort of your home? You’ll never
have to step inside a doughnut shop again!
Recommended pans: to make the Filling: Place a fine-mesh strainer over a large bowl.
Standard, twist Whisk the milk, half-and-half, cane sugar, arrowroot starch,
eggs, salt, and vanilla beans in a pot until smooth. Place the half
FoR the Filling:
scraped vanilla bean pod in the pot. Heat over medium-high heat
1¼ cups (300 ml) 2% milk until simmering, whisking constantly. After a simmer is reached,
¼ cup (60 ml) half-and-half stir and simmer for 1 minute. Then turn off the heat and pour the
¼ cup (50 g) pure cane sugar mixture through the strainer. Discard the vanilla bean pod.
1½ tablespoons (12 g) arrowroot starch
or cornstarch Place in a heat-safe bowl and let sit for 30 minutes. Place a piece
1 large egg of plastic wrap touching the filling and refrigerate until fully chilled.
1 large egg yolk The mixture will thicken and should be the consistency of pudding.
/8 teaspoon salt
1
to make the topping: Melt the chocolate with ¼ cup (60 ml)
½ scraped vanilla bean and pod heavy cream using a double boiler, stirring until smooth. Add
more heavy cream to thin out and stir until smooth. Remove
FoR the topping:
from heat. Place in a bowl to let cool to room temperature. The
1 cup (175 g) dark chocolate chips
mixture will thicken as it cools.
heavy cream to make the doughnuts: Preheat your oven to 350°F (180°C, or
gas mark 4) and grease your doughnut pan.
FoR the doughnuts:
½ cup (60 g) oat flour Combine the dry doughnut ingredients in a large bowl, mixing
½ cup (70 g) sweet rice flour well. In another bowl, whisk the eggs together. Then add the milk,
3 tablespoons (21 g) almond meal yogurt, oil, and vanilla extract. Whisk until well combined.
1
2 large eggs
/3 cup (80 ml) milk
1 Spoon the batter into the doughnut molds, filling to just below
¼ cup (50 g) plain Greek yogurt the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
2 tablespoons (28 ml) oil Bake for 18 to 22 minutes until lightly golden brown around the
2 teaspoons vanilla extract edges. A toothpick inserted in the center should come out clean.
edges to help loosen them out. Then place on a cooling rack and
allow to cool fully before topping.
Slice each doughnut in half with a small serrated knife. Spread

the filling on the bottom half. Spread a coating of ganache on the
top half and sandwich together. Serve immediately.
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Cinnamon Cake doughnuts
with Cinnamon-sugar Coating
Hi. My name is Ashley and I have an addiction to cinnamon. What’s that? You do too? Perfect. We’ll be
best friends. When you come, over I’ll make you these doughnuts. They’re infused with cinnamon and
then topped with even more. They’re a cinnamon explosion. Sound good?
½ cup (60 g) oat flour cinnamon, baking powder, and salt in a large bowl, mixing well.
½ cup (70 g) sweet rice flour in another bowl, whisk the eggs together. Then add in the but-
1 termilk, applesauce, oil, and vanilla extract. whisk until well
3 tablespoons (21 g) almond meal combined.
2 teaspoons cinnamon Pour the wet mixture into the dry ingredients and stir with a
2 large eggs
½ cup (120 ml) buttermilk
For the toppinG: edges of the doughnuts to help loosen them out. Then place on a
½ cup (100 g) pure cane sugar cooling rack and allow to cool fully before topping.
½ teaspoon cinnamon
to make the toppinG: Mix the sugar and cinnamon together in a
4 tablespoons (55 g) butter, melted
bowl. Brush melted butter on all sides of the doughnuts, sprinkle
with (or dip into) the cinnamon-sugar, and serve.
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BlueBerry glazed doughnuts
with CrumB topping
If there were ever a doughnut fit for breakfast this would be it! I’ve taken the classic blueberry glazed
doughnut and jazzed it up a bit with an oat crumb topping. It gives it that little extra somethin’ some-
thin’. Serve with a mug of hot coffee and you’re all set!
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then add in the milk, applesauce,
1 oil, and vanilla extract. whisk until well combined.
¼ cup (28 g) almond meal Pour the wet mixture into the dry ingredients and stir with a
½ teaspoon salt overmix (stop when you no longer see dry flour). gently fold the
2 large eggs blueberries into the batter.
¼ cup + 2 tablespoons (88 ml) milk
spoon the batter into the doughnut
molds, filling to just below the top of
applesauce
each mold, 1/8- to ¼-inch (3 to 6 mm)
from the top. Bake for 20 to 24 min-
utes until lightly golden brown around
¼ cup + 2 tablespoons (54 g) fresh
the edges. a toothpick inserted in the
blueberries
center should come out clean. Let
For the toppinG: cool in the pan for 5 minutes. slide a
2 tablespoons (28 g) butter thin spatula around the edges of the
½ cup (40 g) rolled oats doughnuts to help loosen them out.
3 tablespoons (45 g) packed brown Then place on a cooling rack and
sugar allow to cool fully before topping.
Fresh blueberries
to make the toppinG: Melt the
For the Glaze: butter in a small pan over medium heat.
1 cup (120 g) powdered sugar once melted, add in the oats and brown sugar. Cook for 4
3 tablespoons (45 ml) milk to 6 minutes until the oats start to turn light golden brown, stir-
ring frequently during cooking to avoid burning the sugar. Let cool.
to make the Glaze: Combine the glaze ingredients in a small

bowl and mix well. The glaze will be very thin. invert the dough-
nut into the glaze and let the excess drip off.
sprinkle the oat crumb topping and fresh blueberries over top
and let set until the glaze has hardened.
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honey nut roll doughnuts
with honey peCan topping
When it comes to roasted nuts, pecans are where it’s at. I adore making this doughnut in twist form to
take on the idea of the traditional nut roll. The tops are dipped in honey and then covered in roasted
pecans, which lend a nutty, buttery flavor. Pecan lovers unite!
For the douGhnutS: Combine the oat flour, sweet rice flour, pecan meal, cane sugar,
½ cup (60 g) oat flour baking powder, salt, and cinnamon in a large bowl, mixing well.
½ cup (70 g) sweet rice flour in another bowl, whisk the eggs together. Then add in the milk,
¼ cup (28 g) pecan meal applesauce, honey, oil, and vanilla extract. whisk until well
2 tablespoons (25 g) pure cane sugar combined.
¼ teaspoon cinnamon overmix (stop when you no longer see dry flour).
2 large eggs
/3 cup (80 ml) milk
1
For the toppinG: cooling rack and allow to cool fully before topping.
½ cup (170 g) honey
1 cup (110 g) toasted chopped pecans to make the toppinG: in a small pot over
medium-low heat, bring the honey to
a low boil, whisking constantly. Turn
off the heat and pour in a shallow
bowl, just large enough to dip the
doughnuts. Very carefully (honey
will be very hot!) dip the top of the
doughnut in the honey and let the
excess drip off.
Place on a cooling rack and top

with toasted pecans. Let cool for
15 to 20 minutes before serving.
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Chapter 3
fruit-filled
treats
FruiT anD DoughnuTs TogeTher?
you’LL Be gLaD you DiD.
With the popularity of fruit-filled muffins, pancakes, and the like,

I figured why not add doughnuts to the list? Here you will find a
wide variety of recipes that are filled to the brim with fresh fruit.
From the doughnuts themselves, to the glazes and frostings,
fruit is the key to this chapter!
34 Blueberry Lemon Cake Doughnuts 41 Honey Lemon Rhubarb Doughnuts

35 Raspberry White Chocolate 42 Dried Fig and Goat Cheese Doughnuts
Doughnuts 44 Strawberry Cheesecake Doughnuts
36 Cherry Almond Doughnuts 45 Banana Bread Doughnuts
38 Blackberry Basil Doughnuts 47 Lemon Cake Doughnuts
39 Vegan Blood Orange Doughnuts 48 Peach-Stuffed Doughnuts
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BlueBerry lemon Cake doughnuts
with tangy lemon glaze
Blueberry and lemon is a favorite flavor combination of mine. The blueberries give a burst of juice while
the lemon brightens each bite. The glaze is sweet and slightly mouth puckering. I like to think of this as
the perfect Sunday doughnut.
1 oil, lemon zest, lemon juice, and vanilla extract. whisk until well
¼ cup (28 g) almond meal combined.
2 large eggs overmix (stop when you no longer see dry flour). gently fold the
/3 cup (80 ml) unsweetened almond milk
1
blueberries into the batter.
applesauce
1 tablespoon (6 g) lemon zest
2 teaspoons lemon juice
½ cup (75 g) blueberries
cooling rack and allow to cool fully before icing.
For the Glaze:
to make the Glaze: Mix the ingredients together until smooth.
add more milk if a thinner consistency is desired. invert the
doughnut into the glaze, letting the excess drip off, or drizzle the
1 tablespoon (15 ml) lemon juice
glaze over the doughnut. Let rest until the glaze has hardened.
1 teaspoon lemon zest
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raspBerry white ChoColate doughnuts
with white ChoColate shell and raspBerries
Creamy white chocolate and juicy, sweet raspberries hit you with every bite in this next doughnut cre-
ation. The crunchy shell topping is the perfect contrast to this fresh, cakey doughnut. If white chocolate
is not your thing, use dark chocolate instead!
¼ cup (28 g) almond meal oil, and vanilla extract. whisk until well combined.
¼ cup (50 g) pure cane sugar Pour the wet mixture into the dry ingredients and stir with a
½ teaspoon salt overmix (stop when you no longer see dry flour). Lightly blot the
2 large eggs chopped raspberries with a paper towel and gently fold them,
¼ cup + 2 tablespoons (88 ml) milk along with the white chocolate, into the batter.
applesauce
/3 cup (58 g) chopped white chocolate
1
chips
/3 cup (42 g) chopped fresh
1
raspberries
to make the toppinG: Melt the white chocolate in a double
For the toppinG:
boiler, stirring until smooth, or place the chocolate in a small
1 cup (175 g) white chocolate chips
microwave-safe bowl and microwave for 30-second increments,
Fresh raspberries, halved
stirring after each interval, until the white chocolate is smooth.
invert the doughnut into the melted chocolate and let the excess
drip off. Top with halved raspberries (blot dry if they are wet) and
let set until the chocolate has hardened.
fruit-filled treats 35
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Cherry almond doughnuts
with Cherry almond iCing
An all-time favorite flavor combination, these doughnuts are studded with sweet cherries throughout.
The vibrant pink icing is naturally dyed with cherry juice and the cake has a distinct almond aroma. Top
with a sprinkle of crunchy, toasted almonds and they are ready for you to enjoy.
1 oil, vanilla extract, and almond extract. whisk well. Pour the wet
¼ cup (28 g) almond meal mixture into the dry ingredients and stir with a large wooden
1 teaspoon baking powder spoon until just combined, being careful not to overmix (stop
½ teaspoon salt when you no longer see dry flour). Blot the chopped cherries with
2 large eggs a paper towel and gently fold them into the batter.
¼ cup + 2 tablespoons (88 ml) milk spoon the batter into the doughnut molds, filling to just below
3 tablespoons (45 g) unsweetened the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
applesauce Bake for 20 to 24 minutes until lightly golden brown around the
2 tablespoons (28 ml) oil edges. a toothpick inserted in the center should come out clean.
1½ teaspoons vanilla extract Let cool in the pan for 5 minutes. slide a thin spatula around the
½ teaspoon almond extract edges of the doughnuts to help loosen them out. Then place on a
/3 cup (52 g) chopped bing
1
cherries
to make the toppinG: heat a small pan over medium-low heat.
For the toppinG: add the sliced almonds and toast for 5 to 8 minutes, stirring
½ cup (46 g) sliced almonds frequently, until light golden brown in color. remove from the
heat and let cool.
For the iCinG:
8 to 12 whole bing cherries, pitted to make the iCinG: Place the pitted cherries in a fine-mesh
1 cup (120 g) powdered sugar strainer over a bowl and press with the back of a fork until
1½ tablespoons (21 g) butter, softened you’ve extracted about 2 tablespoons (28 ml) of juice into the
¼ teaspoon almond extract bowl. Discard the skins. add the remaining icing ingredients to
the juice in the bowl. Mix until the ingredients are smooth. add
more cherry juice if a thinner icing is desired.
Drizzle or spread icing on the cooled doughnuts. sprinkle with

sliced almonds and let the doughnuts set until the icing has
hardened.
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BlaCkBerry Basil doughnuts
with BlaCkBerry iCing
This doughnut might raise an eyebrow, but I assure you it’s quite a common flavor combination. I’ve seen
blackberry basil grilled cheese sandwiches, blackberry basil cocktails and smoothies, blackberry basil
ice cream, and many other recipes utilizing these two ingredients. Now you can enjoy this adventurous
variety in a baked doughnut!
1 oil, and vanilla extract. whisk until well combined.
2 large eggs chopped blackberries with a paper towel and gently fold them,
¼ cup + 2 tablespoons (88 ml) milk along with the basil, into the batter.
applesauce
/3 cup (48 g) chopped fresh blackberries
1
3 tablespoons (8 g) finely chopped basil
For the iCinG: cooling rack and allow to cool fully before icing.
10 whole blackberries
to make the iCinG: Mash about 10 blackberries in a bowl until
completely broken apart and measure out 3 tablespoons (45 g)
1 tablespoon (14 g) butter, softened
worth. add the remaining icing ingredients and mix with a fork
until thoroughly combined. add strained blackberry juice if a
thinner icing is desired. spread onto the doughnuts and let set
until the icing has hardened.
RECIPE NOTE
If you don’t want seeds in the glaze, mash the blackberries in a
fine-mesh strainer set over a bowl to collect the juice. Start by
adding 1 tablespoon (15 ml) of blackberry juice to the other icing
ingredients and add more until your desired consistency is met.
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vegan Blood orange doughnuts
with ChoColate glaze and Blood orange drizzle
This vegan doughnut is livened up with the addition of vibrant blood orange juice and zest. It’s then
drenched in a thick chocolate glaze and finished with a pink-hued blood orange drizzle.
Standard or gas mark 4) and grease your doughnut pan.
½ cup (60 g) oat flour coconut flour, ground flax, baking powder, baking soda, and salt
½ cup (70 g) sweet rice flour in a large bowl, mixing well. in another bowl, whisk together the
1 orange juice, nondairy milk, applesauce, oil, orange zest, and
2 tablespoons (14 g) almond meal vanilla extract until well combined.
2 tablespoons (14 g) coconut flour Pour the wet mixture into the dry ingredients and stir with a
2 tablespoons (14 g) ground flax meal large wooden spoon until just combined, being careful not to
1 teaspoon baking powder overmix (stop when you no longer see dry flour). Let sit for 5
½ teaspoon baking soda minutes and do not stir after this point. The batter will be very
½ teaspoon salt thick and not pourable.
¼ cup + 2 tablespoons (88 ml) blood
orange juice, freshly squeezed
¼ cup (60 ml) nondairy milk
Lightly even out the top of the batter with a small silicone spatu-
la. Do not press down on the batter. Bake for 18 to 22 minutes
applesauce
until lightly golden brown around the edges. a toothpick inserted
in the center should come out clean. Let cool in the pan for 5
1 tablespoon (6 g) blood orange zest
minutes. slide a thin spatula around the edges of the doughnuts
to help loosen them out. Then place on a cooling rack and allow
For the Glaze: to cool fully before topping.
to make the Glaze: Mix the glaze ingredients together until
smooth. add more nondairy milk for a thinner consistency.
nondairy milk
3 tablespoons (15 g) unsweetened cocoa invert doughnuts into the coating and let the excess drip off. Let
powder set until glaze has hardened and then apply drizzle.
to make the drizzle: Mix the drizzle ingredients together until

For the drizzle:
¼ cup (30 g) powdered sugar smooth. you want a very thick consistency. Pour into a sealable
2 to 3 teaspoons (10 to 15 ml) blood plastic bag and cut a tiny opening in one corner. gently squeeze
orange juice, freshly squeezed out over the doughnuts in a zigzag pattern.
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honey lemon rhuBarB doughnuts
with tangy rhuBarB glaze
My grandpa was the only person I ever knew who ate rhubarb, and it was only ever in pie. I’m not sure
what took me so long to try it, but I just love this unique vegetable. The rhubarb lemon glaze lends a tart
taste to this doughnut that might make your mouth do a double take.
reCommended panS: to make the purée: Place rhubarb, honey, and flour in a pan
Standard, mini, holes over medium heat and stir together. Bring to a low boil, stirring
frequently. reduce the heat to simmer and stir occasionally for
For the rhubarb purée:
10 to 15 minutes until the rhubarb is broken down and thickened.
2 cups (244 g) chopped rhubarb Let cool for at least 5 minutes and then place in your blender
2 tablespoons (40 g) honey and purée. Let cool fully.
1 teaspoon sweet rice flour
to make the douGhnutS: Preheat your oven to 350°F (180°C, or
For the douGhnutS: gas mark 4) and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, almond meal,
baking powder, and salt in a large bowl, mixing well. in another
1
bowl, whisk the eggs together. Then add in the milk, rhubarb
purée, applesauce, oil, lemon zest, and vanilla extract. whisk
until well combined.
½ teaspoon salt
2 large eggs Pour the wet mixture into the dry ingredients and stir with a
/3 cup (80 ml) milk
1
/3 cup (85 g) rhubarb purée
1
applesauce
2 teaspoons lemon zest
For the Glaze: edges of the doughnuts to help loosen them out. Then place on a
2
/3 cup (170 g) rhubarb purée cooling rack and allow to cool fully before topping.
¼ to 1/3 (30 to 40 g) cup powdered sugar to make the Glaze: Mix the cooled purée and powdered sugar
together until smooth. spread over the doughnuts with a small
For the toppinG:
spatula, top with lemon zest, and serve immediately. The glaze
Lemon zest
will not set.
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dried Fig and goat Cheese doughnuts
with sweet goat Cheese iCing
If you like the flavor of figs in the classic Fig Newton cookie, then these are a must-try! Sweet meets
tangy in this unique doughnut pairing. The silky smooth goat cheese has just enough of a pop to balance
out the natural sweetness of the dried figs.
1 oil, and vanilla extract. whisk until well combined. Vigorously
3 tablespoons (21 g) almond meal whisk in the goat cheese until it’s broken apart and evenly dis-
1 teaspoon baking powder tributed. The mixture will not be fully smooth.
½ teaspoon salt Pour the wet mixture into the dry ingredients and stir with a
2 large eggs large wooden spoon until just combined, being careful not to
¼ cup + 2 tablespoons (88 ml) milk overmix (stop when you no longer see dry flour). gently fold in
¼ cup (60 g) unsweetened applesauce the dried figs.
/3 cup (50 g) crumbled goat cheese,
1
softened
½ cup (75 g) chopped dried figs,
de-stemmed
For the iCinG: cooling rack and allow to cool fully before icing.
to make the iCinG: Combine all of the icing ingredients in a small
1 tablespoon (15 ml) milk
bowl and mix until smooth. slowly add more milk if a thinner icing
1½ tablespoons (14 g) goat cheese,
is desired. spread onto the doughnuts, top with chopped dried
softened
figs, and let set until the icing has hardened.
For the toppinG:
Dried figs, chopped and
de-stemmed
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strawBerry CheeseCake doughnuts
with lemon Frosting, strawBerries, and graham CraCkers
Perfect for a Sunday brunch, a baby shower, or any sunny-summery day, this doughnut will keep you
coming back for more. Seriously. You won’t be able to stop eating them. It starts with the fluffy dough-
nut, then moves to the lemony cheesecake creaminess, and ends with a burst of juice from the straw-
berries. A cheesecake doughnut? Indeed.
1 oil, lemon zest, and vanilla extract. whisk until well combined.
¼ cup (28 g) almond meal Vigorously whisk in the cream cheese until it’s broken apart and
1 teaspoon baking powder evenly distributed. The mixture will not be fully smooth.
¼ cup + 2 tablespoons (88 ml) milk overmix (stop when you no longer see dry flour). Lightly blot the
3 tablespoons (45 g) unsweetened chopped strawberries with a paper towel and gently fold them
applesauce into the batter.
1½ teaspoons lemon zest
/3 cup (77 g) cream cheese,
1
softened
½ cup (85 g) chopped
strawberries
cooling rack and allow to cool fully before frosting.
For the FroStinG:
to make the FroStinG: Beat the cream
½ cup (115 g) cream cheese, softened
cheese and butter together in a bowl
2½ tablespoons (35 g) butter, softened
until fluffy and smooth. slowly beat
in the powdered sugar until creamy
1 teaspoon lemon zest
and then beat in the lemon zest and
½ teaspoon vanilla extract
vanilla extract.
For the toppinG: Frost the doughnuts and then top
Chopped strawberries with chopped strawberries (blot to
Crushed gluten-free graham crackers dry if needed) and crushed graham
crackers. These are best if served
immediately after topping.
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yudhacookbook.com
Banana Bread doughnuts
with Cinnamon glaze and CrunChy walnuts
While tasting just like your favorite banana bread, this doughnut is fluffier and more cake-like. I know
there is a lot of debate about nuts or no nuts and if nuts, which nuts. I decided walnuts were the best fit
for this creation, but feel free to change them up if you like or simply leave them out!
½ cup (60 g) oat flour cinnamon, baking powder, and salt in a large bowl, mixing well. in
½ cup (70 g) sweet rice flour another bowl, whisk the eggs together. Then add in the mashed
¼ cup (28 g) almond meal banana, milk, applesauce, oil, and vanilla extract. whisk until well
¼ cup (50 g) pure cane sugar combined.
1 teaspoon cinnamon Pour the wet mixture into the dry ingredients and stir with a
½ teaspoon salt overmix (stop when you no longer see dry flour). gently fold in
2 large eggs the walnuts.
½ cup (113 g) mashed banana
applesauce
/3 cup (40 g) chopped walnuts
1
For the Glaze:
smooth. add more milk if a thinner consistency is desired.
½ teaspoon vanilla extract invert the doughnut into the glaze, letting the excess drip
¼ teaspoon cinnamon off, or drizzle the glaze over the doughnut. Top with chopped
walnuts. Let set until the glaze has hardened.
For the toppinG:
Chopped walnuts
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lemon Cake doughnuts
with lemon vanilla glaze
This recipe is all thanks to my mom. She makes a lemony bundt cake at least once a year that the entire
family obsesses over. We all secretly hope for it on our birthday. I tried to transform that cake into
doughnut form with this recipe. I even kept the traditional lemon-lime soda as the leavening agent. If you
like lemon, you are going to love these.
½ cup (60 g) oat flour and salt in a large bowl, mixing well. in another bowl, whisk the
½ cup (70 g) sweet rice flour eggs together. Then add in the lemon-lime soda, applesauce, oil,
1 lemon extract, lemon zest, and vanilla extract. whisk until well
3 tablespoons (21 g) almond meal combined.
/3 cup (80 ml) lemon-lime soda
1
2 teaspoons lemon extract
1½ teaspoons lemon zest
For the Glaze: edges of the doughnuts to help loosen them out. Then place on a
1 cup (120 g) powdered sugar cooling rack and allow to cool fully before topping.
1 teaspoon vanilla bean paste
smooth. add more milk if a thinner consistency is desired.
½ teaspoon lemon extract
invert the doughnut into the glaze, letting the excess drip off,
or drizzle the glaze over the doughnut. Let set until the glaze
has hardened.
yudhacookbook.com
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peaCh-stuFFed doughnuts
with vanilla Bean glaze
Stuffed with plump peaches and topped with a vanilla bean glaze, this sweet, fruity treat is delightful.
And I have to let you in on a little secret. Colorado has the best peaches you will ever try. However, no
matter where your peaches come from, you will find these doughnuts irresistible.
1 oil, and vanilla bean paste. whisk until well combined.
½ teaspoon salt overmix (stop when you no longer see dry flour). gently fold the
2 large eggs peaches into the batter.
¼ cup + 2 tablespoons (88 ml)
unsweetened almond milk
applesauce
2 teaspoons vanilla bean paste
½ cup (85 g) diced ripe peaches
For the Glaze:
to make the Glaze: Mix the ingredients together until smooth.
add more milk if a thinner consistency is desired.
2 tablespoons (28 ml) milk
1 teaspoon vanilla bean paste invert the doughnut into the glaze, letting the excess drip off, or
drizzle the glaze over the doughnut. Let set until the glaze has
For the toppinG: hardened.
1 peach, thinly sliced from stem to end
For the toppinG: Curl the thinly sliced peach and place in the
center hole of the doughnut. serve immediately.
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Chapter 4
fragrant &
spiced delights
warM ways To sCenT your house
anD FiLL your BeLLy.
The doughnuts in this chapter will lure you into the kitchen as the
fragrance and spice emanate throughout your entire house. You
will stand in front of the oven watching the minutes tick by until
these fluffy, spiced creations are fully baked. Then get ready to top
them with even more flavor and eat them by the baker’s dozen.
50 Pumpkin Spice Doughnuts 60 Carrot Cake Doughnuts

52 Rum Raisin Doughnuts 63 Eggnog Spiced Doughnuts
53 Strawberry Lavender Doughnuts 64 Chocolate Chip Zucchini Bread
54 Gingerbread Doughnuts Doughnuts
55 Green Matcha Doughnuts 65 Sweet and Spicy Curry Doughnuts
56 Chai-Spiced Doughnuts 66 Molasses Doughnuts
57 Cinnamon Coffee Cake Doughnuts 69 Lemon Poppy Seed Doughnuts
59 Chocolate Cayenne Doughnuts
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pumpkin spiCe doughnuts
with maple Cinnamon glaze
I love pumpkin. But I love the spices associated with pumpkin even more. This doughnut is filled to the
brim with flavor and spice and is then topped with a maple-sweetened cinnamon glaze. Without a doubt
an all-time favorite.
½ cup (60 g) oat flour cinnamon, baking powder, ginger, nutmeg, salt, allspice, and
½ cup (70 g) sweet rice flour ground cloves in a large bowl, mixing well. in another bowl, whisk
¼ cup + 2 tablespoons (76 g) pure the eggs together. Then add in the milk, pumpkin purée, apple-
cane sugar sauce, oil, and vanilla extract. whisk until well combined.
1½ teaspoons cinnamon large wooden spoon until just combined, being careful not to
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
Bake for 18 to 22 minutes, until lightly golden brown around the
¼ teaspoon allspice
/8 teaspoon ground cloves
1
2 large eggs
/3 cup (82 g) pumpkin purée
1
2 tablespoons (30 g) unsweetened to make the Glaze: Mix the glaze ingredients together until
applesauce smooth. add more milk if a thinner consistency is desired.
invert the doughnut into the glaze, letting the excess drip off, or
For the Glaze: hardened.
2 tablespoons (40 g) pure maple syrup
½ to 1 tablespoon (8 to 15 ml) milk
RECIPE NOTE
Feel free to use 2 to 2 ½ teaspoons (4 to 5 g) of pumpkin pie spice
instead of the cinnamon, ginger, nutmeg, allspice, and clove.
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Rum Raisin Doughnuts
with Boozy CReam Cheese FRosting
A boozy doughnut? Why yes. Yes indeed. This lightly spiced cake is studded with rum-soaked raisins and
topped with a honey-sweetened cream cheese frosting. The frosting is also infused with rum for a little
extra kick.
Recommended pans: to make the Rum Raisins: Place the raisins and ¼ cup (60 ml)
Standard, mini, holes, twist dark rum in a small bowl. Let soak for 1 hour. Drain the rum.
FoR the Rum Raisins: to make the doughnuts: Preheat your oven to 350°F (180°C, or
½ cup (75 g) raisins gas mark 4) and grease your doughnut pan.
¼ cup (60 ml) dark rum Combine the oat flour, sweet rice flour, cane sugar, almond meal,
baking powder, cinnamon, salt, nutmeg, and allspice in a large
FoR the doughnuts:
bowl, mixing well. In another bowl, whisk the eggs together. Then
add in the milk, applesauce, oil, dark rum, and vanilla extract.
Whisk until well combined.
1
½ teaspoon cinnamon overmix (stop when you no longer see dry flour).
½ teaspoon salt
/8 teaspoon nutmeg
1
/8 teaspoon allspice
1
2 large eggs
/3 cup (80 ml) milk
1
¼ cup (60 g) applesauce
1½ tablespoons (23 ml) dark rum
1½ teaspoons vanilla extract to make the FRosting: Beat the cream cheese and honey
together until creamy. Beat in the remaining ingredients until
FoR the FRosting: smooth. Spread the frosting over the doughnuts and top with
¾ cup (173 g) cream cheese, softened raisins if desired.
¼ cup + 2 tablespoons (120 g) honey
2 teaspoons dark rum
/8 teaspoon nutmeg
1
¾ teaspoon vanilla extract
FoR the topping:

Raisins
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Strawberry Lavender doughnutS
with Sweet Cream CheeSe FroSting
Lavender grows in abundance where I live. These enormous and lightly purple-colored plants take over
sidewalks and garden beds, sending a light fragrance through the fresh summer air. Strawberries bring
sweetness and balance to the lavender aroma and flavor, while the frosting adds a soft, creamy finish.
Recommended pans: to make the puRée: Place the straw-

Standard, mini, holes, twist berries, honey, and tapioca starch into
a pot over medium heat. Stir until the
FoR the puRée:
mixture comes to a boil, and then
1½ cups (255 g) strawberries, hulled and reduce the heat to simmer uncov-
chopped ered for
1 tablespoon (20 g) honey 8 to 10 minutes until thickened
1 teaspoon tapioca starch and the strawberries start to
FoR the doughnuts: break apart. Empty the mixture
½ cup (60 g) oat flour into a blender and purée. Let
½ cup (70 g) sweet rice flour cool fully.
¼ cup + 2 tablespoons (76 g) pure to make the doughnuts: Pre-
cane sugar heat your oven to 350°F (180°C,
3 tablespoons (21 g) almond meal or gas mark 4) and grease your doughnut pan.
2½ teaspoons (4 g) ground dried
Combine the oat flour, sweet rice flour, cane sugar, almond meal,
lavender buds
ground lavender, baking powder, and salt in a large bowl, mixing
well. In another bowl, whisk the eggs. Then add in the strawberry
¼ teaspoon salt
purée, milk, oil, and vanilla extract. Whisk until well combined.
2 large eggs
7 tablespoons (102 g) strawberry purée Pour the wet mixture into the dry ingredients and stir with a
¼ cup + 2 tablespoons (88 ml) milk large wooden spoon until just combined, being careful not to
2 tablespoons (28 ml) oil overmix (stop when you no longer see dry flour).
FoR the FRosting: the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
¾ cup (173 g) cream cheese, softened Bake for 20 to 24 minutes until lightly golden brown around the
¼ cup (55 g) butter, softened edges. A toothpick inserted in the center should come out clean.
¼ cup (30 g) powdered sugar Let cool in the pan for 5 minutes. Slide a thin spatula around the
2 tablespoons (40 g) honey edges of the doughnuts to help loosen them out. Then place on a
FoR the topping:
to make the FRosting: Beat the cream cheese and butter
Fresh strawberries, thinly sliced
together until fluffy and smooth. Slowly beat in the powdered
sugar and honey until fully combined and creamy. Spread on the
doughnuts and then top with thinly sliced strawberries (blot
lightly to dry if needed). Serve immediately.
fragrant & spiced delights 53
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gingeRBReaD Doughnuts
with spiCeD gingeRBReaD gLaze
I’m not really a fan of crunchy gingerbread cookies, but add all of that lovely flavor into a doughnut
and I’m sold. Top them with a gingerbread glaze and it’s all over. You will have to fight me if you want one.
½ cup (60 g) oat flour ginger, cinnamon, baking powder, nutmeg, ground cloves, salt,
½ cup (70 g) sweet rice flour and black pepper in a large bowl, mixing well. In another bowl,
1 whisk the eggs together. Then add in the milk, applesauce,
3 tablespoons (21 g) almond meal molasses, oil, and vanilla extract. Whisk until well combined.
2 teaspoons ginger Pour the wet mixture into the dry ingredients and stir with a
½ teaspoon nutmeg
½ teaspoon ground cloves Spoon the batter into the doughnut molds, filling to just below
½ teaspoon salt the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
¼ teaspoon black pepper Bake for 18 to 22 minutes until lightly golden brown around the
2 large eggs edges. A toothpick inserted in the center should come out clean.
/3 cup (80 ml) milk
1 Let cool in the pan for 5 minutes. Slide a thin spatula around the
3 tablespoons (45 g) unsweetened edges of the doughnuts to help loosen them out. Then place on a
applesauce cooling rack and allow to cool fully before topping.
2 tablespoons (40 g) molasses to make the glaze: Mix the glaze ingredients together until
2 tablespoons (28 ml) oil smooth. Add more milk if a thinner consistency is desired. Invert
1½ teaspoons vanilla extract the doughnut into the glaze, letting the excess drip off, or
FoR the glaze:
hardened.
¼ teaspoon cinnamon
¼ teaspoon ginger
1
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gReen matCha Doughnuts
with vaniLLa honey CReam gLaze
Green matcha tea is a high-quality, shade-grown tea that is ground into a fine powder and brews with
a very smooth and silky flavor. That lovely, mellow flavor translates spectacularly well into baked goods,
tasting very similar to an actual green matcha tea latte. As an added bonus, it turns the doughnut
green. Now, what could be better than eating a green doughnut?
½ cup (60 g) oat flour matcha powder, baking powder, and salt in a large bowl, mixing
½ cup (70 g) sweet rice flour well. In another bowl, whisk the eggs together. Then whisk in the
1 milk, applesauce, oil, and vanilla extract.
1 tablespoon (6 g) green matcha powder, large wooden spoon until just combined, being careful not to
culinary quality overmix (stop when you no longer see dry flour).
½ teaspoon salt
2 large eggs
FoR the glaze:
2 tablespoons (30 g) cream cheese,
smooth. Add more half-and-half if a thinner consistency is
softened
desired. Beat the glaze ingredients with a mixer if needed.
3 to 4 tablespoons (45 to 60 ml) Invert the doughnut and dunk it into the glaze, letting the
half-and-half excess drip off, or drizzle over the doughnuts. Let rest until the
3 tablespoons (60 g) honey glaze has hardened.
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Chai-spiCeD Doughnuts
with Cinnamon vaniLLa CReam gLaze
Can you imagine eating a chai latte? All of that chai latte flavor and spice wrapped up in a doughnut and
topped with a creamy, sweet glaze. If you’re wondering how this tastes eaten alongside an actual chai
latte, the answer is better than good. As in, I highly recommend it.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cane sugar, almond
½ cup (60 g) oat flour meal, cinnamon, baking powder, ginger, cardamom, salt, allspice,
½ cup (70 g) sweet rice flour ground cloves, and black pepper in a large bowl, mixing well. In
1 another bowl, whisk the eggs together. Then whisk in the chai
3 tablespoons (21 g) almond meal tea, applesauce, oil, and vanilla extract.
1¼ teaspoons cinnamon Pour the wet mixture into the dry ingredients and stir with a
¾ teaspoon ginger overmix (stop when you no longer see dry flour).
½ teaspoon cardamom
Spoon the batter into the doughnut molds filling to just below
½ teaspoon salt
¼ teaspoon ground cloves
/8 teaspoon black pepper
1
2 large eggs
½ cup (120 ml) chai tea, brewed
with milk and cooled
¼ cup (60 g) unsweetened applesauce to make the glaze: Mix the glaze ingredients together until
2 tablespoons (28 ml) oil smooth. Add more half-and-half if a thinner consistency is
1½ teaspoons vanilla extract desired. Invert the doughnut and dunk it into the glaze, letting
the excess drip off, or drizzle over the doughnuts. Let set until
FoR the glaze:
the glaze has hardened.
half-and-half
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Cinnamon CoFFee Cake Doughnuts
with stReuseL topping anD mapLe CReam Cheese gLaze
This is a cinnamon-loaded doughnut that will get you through a Monday. It will also get you through
Tuesday–Friday. It’s the most delicious coffee dipping treat!
Recommended pans: to make the Filling: Mix the brown sugar and cinnamon
Standard, mini, holes, twist together with a fork until combined. Set aside.
FoR the Filling: to make the stReusel: Mash the butter and maple syrup
/3 cup (75 g) packed brown sugar
1 together until combined. Add in the oats, oat flour, and cinnamon
½ teaspoon cinnamon and mash until combined. Set aside.
To make the doughnuts: Preheat your oven to 350°F (180°C, or

FoR the stReusel:
¼ cup + 2 tablespoons (85 g) butter,
softened Combine the oat flour, sweet rice flour, almond meal, cane sugar,
/3 cup (107 g) pure maple syrup
1
baking powder, cinnamon, and salt in a large bowl, mixing well. In
1¼ cups (100 g) gluten-free rolled oats another bowl, whisk the eggs together. Then whisk in the but-
1 tablespoon (8 g) oat flour termilk, applesauce, maple syrup, oil, and vanilla extract.
1 teaspoon cinnamon
Pour the wet mixture into the dry and stir with a large wooden
FoR the doughnuts: spoon until just combined, being careful not to overmix (stop
½ cup (60 g) oat flour when you no longer see dry flour).
½ cup (70 g) sweet rice flour Spoon the batter into the doughnut molds, filling just halfway.
3 tablespoons (21 g) almond meal Sprinkle the filling evenly over top and fill each mold with the
2 tablespoons (26 g) pure cane sugar remaining batter, 1/8- to ¼-inch (3 to 6 mm) from the top. Sprinkle
1 teaspoon baking powder about 2 tablespoons (15 g) of the streusel mixture over top of
¾ teaspoon cinnamon each doughnut.
½ teaspoon salt
2 large eggs Bake for 18 to 22 minutes until lightly golden brown around the
¼ cup + 2 tablespoons (88 ml) edges. A toothpick inserted in the center should come out clean.
buttermilk Let cool in the pan for 5 minutes. Slide a thin spatula around the
¼ cup (60 g) unsweetened applesauce edges of the doughnuts to help loosen them out. Then place on a
3 tablespoons (60 g) pure maple syrup cooling rack and allow to cool fully before topping.
2 tablespoons (28 ml) oil to make the glaze: Mix the cream cheese and maple syrup
2 teaspoons vanilla extract together until smooth. Mix in the cinnamon, vanilla extract, and
milk until fully combined and smooth. Drizzle over the doughnuts
FoR the glaze:
and serve.
¼ cup (60 g) cream cheese, softened
1 teaspoon cinnamon
¾ teaspoon vanilla extract
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ChoCoLate Cayenne Doughnuts
with sweet anD spiCy ChoCoLate Coating
This doughnut is slightly deceiving. Upon first bite you think, “oooh, a cinnamon chocolate doughnut,”
but as you take that second bite something starts to happen. A little kick of heat travels down your
throat that will warm you through and through.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cane sugar, cocoa powder,
½ cup (60 g) oat flour almond meal, baking powder, cayenne pepper, cinnamon, and
½ cup (70 g) sweet rice flour salt in a large bowl, mixing well. In another bowl, whisk the eggs
½ cup (100 g) pure cane sugar together. Then whisk in the milk, applesauce, maple syrup, oil,
¼ cup + 1 tablespoon (25 g) unsweet- and vanilla extract.
ened cocoa powder Pour the wet mixture into the dry ingredients and stir with a
1 teaspoon cayenne pepper
¾ teaspoon cinnamon
½ teaspoon salt
Bake for 18 to 22 minutes, until lightly golden brown around the
2 large eggs
½ cup (120 ml) milk
2 tablespoons (40 g) maple syrup
2 teaspoons vanilla extract to make the topping: Mix the sugar, cocoa powder, cinnamon,
and cayenne pepper together in a bowl. Brush melted butter on
FoR the topping:
the tops of the doughnuts. Dip the top of the doughnut into the
½ cup (100 g) pure cane sugar
sugar mixture and serve.
1 tablespoon (5 g) unsweetened
cocoa powder
/8 teaspoon cinnamon
1
/8 teaspoon cayenne pepper

1
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CaRRot Cake Doughnuts
with Cinnamon CReam Cheese FRosting
Unlike the banana bread doughnuts, I decided to make this doughnut sans nuts—at least on the inside.
This may be my favorite doughnut, and I didn’t even know I liked carrot cake. Just promise me one thing?
You won’t put pineapple in these!
½ cup (60 g) oat flour baking powder, cinnamon, ginger, nutmeg, allspice, and salt in a
½ cup (70 g) sweet rice flour large bowl, mixing well. In another bowl, whisk the eggs together.
1 Then whisk in the milk, applesauce, maple syrup, oil, and vanilla
¼ cup (28 g) almond meal extract.
1 teaspoon cinnamon large wooden spoon until just combined, being careful not to
½ teaspoon ginger overmix (stop when you no longer see dry flour). Gently fold in
¼ teaspoon nutmeg the finely grated carrots.
/8 teaspoon allspice
1
½ teaspoon salt
2 large eggs
/3 cup (80 ml) milk
1
¾ cup (83 g) finely grated carrots to make the FRosting: Beat the cream cheese and butter
FoR the FRosting:
sugar until creamy. Beat in the vanilla extract and cinnamon
½ cup (115 g) cream cheese, softened until combined. Spread over the doughnuts and top with toasted
coconut and pecans.
FoR the topping:
Toasted unsweetened flaked coconut
Chopped toasted pecans
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eggnog spiCeD Doughnuts
with vaniLLa eggnog gLaze
You may only be familiar with eggnog in its classic drink form, but even better than that is this eggnog
doughnut. It’s filled with richness and spice, finished with a creamy, sweet eggnog glaze and topped with
a sprinkle of freshly ground fragrant nutmeg.
½ cup (60 g) oat flour baking powder, nutmeg, and salt in a large bowl, mixing well. In
½ cup (70 g) sweet rice flour another bowl, whisk the eggs together. Then whisk in the egg-
1 nog, applesauce, oil, and vanilla extract.
½ teaspoon ground nutmeg overmix (stop when you no longer see dry flour).
½ teaspoon salt
2 large eggs
¼ cup + 3 tablespoons (105 ml) eggnog
4 to 6 tablespoons (60 to 90 ml) eggnog
smooth. Add more eggnog for a thinner consistency. Invert the
doughnuts into the glaze, letting the excess drip off, or drizzle
FoR the topping: the glaze over each doughnut. Top with a pinch of nutmeg. Let
Nutmeg, freshly ground set until the glaze has hardened.
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ChoCoLate Chip zuCChini BReaD Doughnuts
with Light CReam Cheese gLaze
Every summer growing up, my dad grew zucchini. Monstrous-sized zucchini. He would pile them up on
our porch and my mom and I knew what to do. Zucchini bread. Just when we thought the baking had
ceased, he would stack up a few more and we’d be at it again. But this time with chocolate chips.
½ cup (60 g) oat flour baking powder, cinnamon, and salt in a large bowl, mixing well. In
½ cup (70 g) sweet rice flour another bowl, whisk the eggs together. Then whisk in the milk,
1
/3 cup (67 g) pure cane sugar applesauce, maple syrup, oil, and vanilla extract.
1½ teaspoons (3.5 g) cinnamon overmix (stop when you no longer see dry flour). Blot the grated
½ teaspoon salt zucchini with a paper towel to soak up excess moisture. Gently
2 large eggs fold in the zucchini, walnuts, and chocolate chips.
/3 cup (80 ml) milk
1
¼ cup (60 g) unsweetened applesauce Spoon the batter into the doughnut molds, filling to just below
2 tablespoons (40 g) pure maple syrup the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
1½ teaspoons vanilla extract edges. A toothpick inserted in the center should come out clean.
¾ cup (90 g) unpeeled grated zucchini Let cool in the pan for 5 minutes. Slide a thin spatula around the
/3 cup (40 g) chopped walnuts
1 edges of the doughnuts to help loosen them out. Then place on a
¼ cup (44 g) dark chocolate chips cooling rack and allow to cool fully before topping.
to make the glaze: Beat the cream cheese until fluffy and
FoR the glaze:
smooth. Slowly beat in the powdered sugar until creamy. Beat
in the milk and vanilla extract until smooth. Spread over each
¼ cup + 2 tablespoons (45 g) powdered
doughnut. Glaze will not set. Top with shaved dark chocolate if
sugar
desired.
FoR the topping:

Shaved dark chocolate
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s sweet anD spiCy CuRRy Doughnuts
with tahini mapLe gLaze
This curry doughnut actually takes a turn to the sweet side with the addition of pure cane sugar and
honey. You’ll feel a slight amount of heat with the addition of cayenne, but it will soon be calmed by the
tahini maple glaze.
½ cup (60 g) oat flour curry powder, baking powder, cinnamon, salt, cayenne pepper,
½ cup (70 g) sweet rice flour and turmeric in a large bowl, mixing well. In another bowl, whisk
¼ cup (50 g) pure cane sugar the eggs together. Then whisk in the milk, applesauce, honey, oil,
3 tablespoons (21 g) almond meal and vanilla extract.
2 teaspoons curry powder Pour the wet mixture into the dry ingredients and stir with a
½ teaspoon cinnamon overmix (stop when you no longer see dry flour).
½ teaspoon salt
¼ teaspoon cayenne pepper
/8 teaspoon turmeric
1
2 large eggs
1 teaspoon vanilla extract to make the glaze: Mix the glaze ingredients together until
smooth. Add more milk if a thinner consistency is desired.
FoR the glaze:
1 cup (120 g) powdered sugar Invert the doughnut and dunk it into the glaze, letting the excess
2 tablespoons (30 g) unsalted tahini drip off, or drizzle over the doughnuts. Let set until the glaze has
2 to 3 tablespoons (28 to 45 ml) milk hardened.
/8 teaspoon cinnamon
1
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moLasses Doughnuts
with CRunChy sugaR topping
Every December my dad, brother, and I would make dozens of molasses cookies. I distinctly remember
eating quite a bit of dough while rolling them into balls and dipping them in sugar. I also remember eat-
ing brown sugar straight from the bag. As a throwback to that childhood memory, I used the doughnut
hole pan and dipped the doughnuts in sugar after baking. They look just like the raw cookie dough balls
dipped in sugar right before we baked them—and taste even better.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cane sugar, almond
½ cup (60 g) oat flour meal, cinnamon, baking powder, ginger, salt, and ground cloves
½ cup (70 g) sweet rice flour in a large bowl, mixing well. In another bowl, whisk the eggs
¼ cup (50 g) pure cane sugar together. Then wisk in the milk, molasses, applesauce, oil, and
3 tablespoons (21 g) almond meal vanilla extract.
1¼ teaspoons cinnamon Pour the wet mixture into the dry ingredients and stir with a
¾ teaspoon ginger overmix (stop when you no longer see dry flour).
½ teaspoon salt
½ teaspoon ground ground cloves
2 large eggs
/3 cup (80 ml) milk
1
3 tablespoons (60 g) molasses
applesauce
1½ teaspoons vanilla extract to make the topping: Mix the cinnamon and sugar together in
a small bowl. Brush the tops of the doughnuts with the melted
FoR the topping:
butter. Dip the tops of the doughnuts into the cinnamon-sugar
½ cup (50 g) pure cane sugar
mixture or dip both sides, if desired.
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Lemon poppy seeD Doughnuts
with sweet, Lemony gLaze
When I was asked what doughnuts were must-haves in this book, lemon poppy seed was named time
and time again. This doughnut is bursting with lemony goodness and a lovely little crunch from the tiny
poppy seeds. A classic muffin, turned doughnut, turned completely delicious—It won’t disappoint!
½ cup (60 g) oat flour poppy seeds, baking powder, and salt in a bowl, mixing well. In
1 applesauce, oil, and vanilla extract. In a small bowl, whisk the
3 tablespoons (21 g) almond meal lemon juice and zest together. Whisk into the wet mixture.
2½ tablespoons (23 g) poppy seeds Pour the wet mixture into the dry ingredients and stir with a
2 large eggs
/3 cup (80 ml) milk
1
2 tablespoons (28 ml) lemon juice
1 tablespoon + 1 teaspoon (8 g)
lemon zest
to make the glaze: Mix the ingredients together until smooth.
FoR the glaze:
Add more lemon juice for a thinner consistency.
2 to 3 tablespoons (30 to 45 ml) lemon Invert doughnuts into the coating, letting the excess drip off, or
juice drizzle over the doughnuts. Top with lemon zest and let set until
FoR the topping:
Lemon zest
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chapteR 5
classic
combinations
For ThE kID In uS ALL.
I couldn’t write a dessert cookbook without a chapter filled with

classic combinations from sweets and treats I used to enjoy
as a kid and a few grown-up flavors thrown in the mix as well. If
you’re thinking cookies and cream, orange cream soda, Almond
Joy, and café mocha, you are on the right track.
71 Pineapple Right-Side-Up 83 Peanut Butter Cup Doughnuts

Doughnuts 84 Cookies and Cream Doughnuts
72 Almond Joy Doughnuts 85 Biscuits and Jam Doughnuts
74 Orange Cream Soda Doughnuts 86 Vanilla Almond Cake Doughnuts
75 Café Mocha Doughnuts 87 Vanilla Bean Birthday Doughnuts
76 Cappuccino Doughnuts 88 Tres Leches Doughnuts
77 Rocky Road Doughnuts 91 Tiramisu Doughnuts
78 Key Lime Doughnuts 92 Baklava Doughnuts
81 S’mores Doughnuts 95 Red Velvet Doughnuts
82 Marble Cake Doughnuts
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pineappLe Right-siDe-up Doughnuts
with sweet gLaze anD pineappLe topping
It’s not upside down but right side up. These doughnuts are filled with crushed pineapple, turned right
side up, and topped with a sweet glaze and chopped pineapple. They’re pineapple lover’s dream.
Recommended pans: to make the doughnuts: Pre-

Standard, holes, twist heat your oven to 350°F (180°C,
or gas mark 4) and grease your
FoR the doughnuts:
doughnut pan.
½ cup (70 g) sweet rice flour Combine the oat flour, sweet
3 tablespoons (21 g) almond meal rice flour, almond meal, cane
1 sugar, baking powder, and salt
1 teaspoon baking powder in a large bowl, mixing well. In
½ teaspoon salt another bowl, whisk the eggs
2 large eggs together. Then whisk in the
6 tablespoons (90 ml) full-fat coconut milk, applesauce,
canned coconut milk, whisked oil, and vanilla extract.
¼ cup (60 g) unsweetened applesauce Pour the wet mixture into
2 tablespoons (28 ml) oil the dry ingredients and
1½ teaspoons vanilla extract stir with a large wooden
¼ cup (48 g) crushed fresh pineapple spoon until just com-
bined, being careful not
FoR the glaze:
to overmix (stop when you no
1 cup (125 g) pure cane sugar
longer see dry flour). Gently fold in the pineapple.
FoR the topping:
Chopped pineapple
to make the glaze: Stir the ingredients together until combined

and brush or spoon over the doughnuts. The glaze will not be
smooth. Top with chopped pineapple and serve.
classic combinations 71
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aLmonD Joy Doughnuts
with aLmonDs anD ChoCoLate Coating
After taking the first bite of this doughnut, I was overjoyed (no pun intended). It is absolutely packed
with coconut, just like the famous coconutty candy. To make it look and taste even more familiar, it’s
topped with a few raw almonds and smothered in a melted chocolate coating.
Standard, twist or gas mark 4) and grease your doughnut pan.
FoR the doughnuts: Combine the coconut, oat flour, sweet rice flour, cane sugar,
1 cup (80 g) unsweetened shredded almond meal, baking powder, and salt in a large bowl, mixing
coconut well. In another bowl, whisk the eggs together. Then whisk in the
½ cup (60 g) oat flour coconut milk, applesauce, oil, and vanilla extract.
½ cup (70 g) sweet rice flour Pour the wet mixture into the dry ingredients and stir with a
1
3 tablespoons (21 g) almond meal overmix (stop when you no longer see dry flour).
½ teaspoon salt
2 large eggs
½ cup + 2 tablespoons (148 ml) lite
canned coconut milk
to make the coating: Melt the chocolate and coconut oil in a
FoR the coating:
double boiler, stirring until smooth, or place in a small microwave-
1½ cups (263 g) dark chocolate chips
safe bowl and microwave for 30-second increments, stirring
1½ tablespoons (21 g) coconut oil
after each interval, until smooth.
FoR the topping: Turn the doughnuts smooth side up and place on a wire rack.
Whole roasted almonds, unsalted Dab four almonds into the chocolate and place around the
doughnut. using a spoon, slowly pour the chocolate over the
almonds and doughnuts until the tops and sides are fully cov-
ered. Let set until the chocolate has hardened.
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oRange CReam soDa Doughnuts
with oRange CReam gLaze
These doughnuts taste creamy and are bursting with a bright orange flavored POP, just like the soda. The
creamy vanilla glaze is the icing on the cake—or doughnut.
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then whisk in the orange cream
1 soda, applesauce, oil, orange zest, and vanilla extract.
¾ teaspoon baking powder large wooden spoon until just combined, being careful not to
2 large eggs
1
/3 cup (80 ml) orange cream soda
2 teaspoons orange zest
to make the glaze: Mash the cream cheese and powdered
softened
sugar together until combined. Mix in the half-and-half starting
with 2 tablespoons (28 ml), and the vanilla bean paste. Add more
half-and-half if a thinner consistency is desired. The glaze should
half-and-half
be creamy and smooth. use a hand mixer if necessary. Stir in
the orange zest. Invert the doughnut into the glaze, letting the
1 teaspoon orange zest
excess drip off, or drizzle the glaze over the doughnut. Let the
doughnuts set until the glaze has hardened.
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Café MoCha Doughnuts
with ChoColate espresso CreaM glaze
The first fancy coffee beverage I ever sipped on was a café mocha. It will always be a favorite, which is
why this café mocha doughnut was a must. Not only is the doughnut filled with espresso and cocoa but
so is the glaze. They’re double trouble. This doughnut may leave you with a little coffee buzz.
FoR the doughnuts: Combine the oat flour, sweet rice flour, pure cane sugar, cocoa
½ cup (60 g) oat flour powder, almond meal, instant espresso powder, baking powder,
½ cup (70 g) sweet rice flour and salt in a large bowl, mixing well. In another bowl, whisk the
½ cup (100 g) pure cane sugar eggs together. Then whisk in the milk, applesauce, oil, and
¼ cup (20 g) unsweetened cocoa powder vanilla extract.
1 tablespoon + 1 teaspoon (5 g) instant large wooden spoon until just combined, being careful not to
espresso powder overmix (stop when you no longer see dry flour).
½ teaspoon salt
2 large eggs
½ cup + 2 tablespoons (148 ml) milk
Let cool in the pan for 5 minutes. Slide a
thin spatula around the edges of the
doughnuts to help loosen them out. Then
FoR the glaze: place on a cooling rack and allow to cool
1 cup (120 g) powdered sugar fully before topping.
1½ tablespoons (23 g) cream cheese,
to make the glaze: Mash the pow-
softened
dered sugar and cream cheese
1½ tablespoons (8 g) unsweetened
together until combined. Mix in the
cocoa powder
rest of the glaze ingredients together
until smooth. Add more half-and-half
half-and-half
for a thinner consistency. Beat with
a mixer if needed.
½ teaspoon espresso powder
Invert the doughnut and dunk it into the glaze, let-
FoR the dRizzle: ting the excess drip off, or drizzle over the doughnuts.
¼ cup (30 g) powdered sugar Let set until the glaze has hardened and then add the drizzle.
2 to 3 teaspoons (10 to 15 ml) half-
to make the dRizzle: Mix the drizzle ingredients together until
and-half
¼ teaspoon vanilla extract smooth. Drizzle over the glaze and let set until the drizzle has
hardened.
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CappuCCino Doughnuts
with sweet CReam gLaze
I have the hardest time deciding between ordering a cappuccino or a latte. Oftentimes, I forget the
difference between the two. This doughnut solves that problem. Now I can order a latte and eat a
cappuccino—a cappuccino doughnut that is filled with espresso and topped with a rich, creamy glaze.
½ cup (60 g) oat flour instant espresso powder, baking powder, and salt in a large bowl,
½ cup (70 g) sweet rice flour mixing well. In another bowl, whisk the eggs together. Then whisk
½ cup (100 g) pure cane sugar in the milk, applesauce, oil, and vanilla extract.
1½ tablespoons (6 g) instant espresso large wooden spoon until just combined, being careful not to
powder overmix (stop when you no longer see dry flour).
½ teaspoon salt
2 large eggs
FoR the glaze:
smooth. Add more half-and-half for a thinner consistency. Beat
½ tablespoon cream cheese, softened
with a mixer if needed.
2 to 3 tablespoons (28 to 45 ml) half-
and-half Invert the doughnut and dunk it into the glaze, letting the excess
drip off, or drizzle over the doughnuts. Let the doughnuts rest
until the glaze has hardened.
yudhacookbook.com
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RoCky RoaD Doughnuts
with ChoCoLate, maRshmaLLow, anD peanuts
When you feel the need for a slightly messy, super-chocolaty, marshmallow-
and peanut-topped doughnut, this will fit the bill. It’s stuffed, smeared, and
drizzled with all your favorite Rocky Road toppings.
½ cup (60 g) oat flour almond meal, baking powder, and salt in a large bowl, mixing well.
½ cup (70 g) sweet rice flour In another bowl, whisk the eggs together. Then add in the milk,
½ cup (100 g) pure cane sugar applesauce, oil, and vanilla extract. Whisk until well combined.
¼ cup (20 g) unsweetened cocoa Pour the wet mixture into the dry ingredients and stir with a
powder large wooden spoon until just combined, being careful not to
3 tablespoons (21 g) almond meal overmix (stop when you no longer see dry flour). Gently fold in
1 teaspoon baking powder the chocolate chips and peanuts.
½ teaspoon salt
2 large eggs
/3 cup (58 g) dark chocolate chips
1
/3 cup (48 g) partially ground peanuts
1
to make the coating: Place the coating ingredients in a sauce-

FoR the coating:
pan and heat gently over medium-low heat, stirring constantly.
¾ cup (131 g) dark chocolate chips
Stir until the ingredients are combined and the marshmallows
/3 cup (17 g) chopped marshmallows
1
have melted into the chocolate. The mixture will be very thick
1 tablespoon (14 g) coconut oil
and sticky and not completely smooth.
FoR the dRizzle: Scrape the mixture into a bowl and while hot, carefully invert the
¼ cup (44 g) chocolate chips doughnut into the coating and then place on a cooling rack for
1 teaspoon coconut oil 5 minutes. Top the center of the doughnut with marshmallows
(chop them if needed) and chopped peanuts. Let cool.
FoR the topping:
Marshmallows to make the dRizzle: Melt the chocolate and coconut oil in a
Chopped peanuts double boiler, stirring until smooth, or place in a small microwave-
safe bowl and microwave for 30-second increments, stirring
after each interval, until smooth. Drizzle over the doughnuts and
let set until the drizzle has hardened.
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key Lime Doughnuts
with avoCaDo-Lime gLaze
This was actually one of the first doughnut recipes I created back in the summer of 2011. My parents are
huge key lime pie fans, so when they were coming to town, I whipped up a batch of these. Who knew
they would ever be in an actual cookbook?
Recommended pans: to make the doughnuts: Preheat your oven to 350°F (180°C, or
Standard, mini, holes, twist gas mark 4) and grease your doughnut pan.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cane sugar, coconut flour,
½ cup (70 g) sweet rice flour In another bowl, whisk the eggs together. Then whisk in the milk,
1 applesauce, oil, lime juice, lime zest, and vanilla extract.
3 tablespoons (21 g) coconut flour Pour the wet mixture into the dry ingredients and stir with a
1 tablespoon (7 g) almond meal large wooden spoon until just combined, being careful not to
½ teaspoon salt
2 large eggs
applesauce
1½ tablespoons (23 ml) lime juice
1½ tablespoons (9 g) lime zest
1½ teaspoons vanilla extract to make the avocado-lime glaze: Add the avocado, ½ cup
(60 g) powdered sugar, and lime juice to a blender or food
FoR the avocado-lime glaze:
processor. Blend until smooth. Add more lime juice to thin out if
1 ripe avocado
desired. Mix in the lime zest. Spread the glaze on the doughnuts.
½ to ¾ cup (60 to 90 g) powdered sugar
This glaze will not harden. Top with crushed graham crackers and
1½ tablespoons (23 ml) lime juice
serve immediately.
1 tablespoon (6 g) lime zest
Crushed gluten-free graham crackers to make the lime glaze: Mix ingredients together until smooth,
adding more milk if a thinner consistency is desired. Invert the
FoR the lime glaze: doughnut into the glaze, letting the excess drip off, or drizzle the
1 cup (120 g) powdered sugar glaze over the doughnut. Top with crushed graham crackers. Let
1 to 2 tablespoons (28 to 45 ml) milk set until the glaze has hardened.
2 teaspoons lime juice
2 tablespoons (12 g) lime zest
Crushed gluten-free graham crackers
to top
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s’moRes Doughnuts
with s’moRes toppings
This s’mores doughnut was one of my first doughnut creations and is a crowd-pleaser for all ages.
S’mores just never get old. That gooey marshmallow, that creamy, melted chocolate, that graham cracker
crunch—and now it’s all sitting on top of a chocolate-laced vanilla doughnut. Yum.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cane sugar, ground
½ cup (60 g) oat flour chocolate, almond meal, baking powder, and salt in a bowl, mixing
½ cup (70 g) sweet rice flour well. In another bowl, whisk the eggs together. Add in the milk,
1 applesauce, oil, and vanilla extract. Whisk until well combined.
/3 cup (43 g) ground dark chocolate
1
chips large wooden spoon until just combined, being careful not to
3 tablespoons (21 g) almond meal overmix (stop when you no longer see dry flour). Spoon the bat-
1 teaspoon baking powder ter into the doughnut molds, filling to just below the top of each
½ teaspoon salt mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake for 18 to 22
2 large eggs minutes until lightly golden brown around the edges. A toothpick
¼ cup + 2 tablespoons (88 ml) milk inserted in the center should come out clean. Let cool in the
¼ cup (60 g) unsweetened applesauce pan for 5 minutes. Slide a thin spatula around the edges of the
2 tablespoons (28 ml) oil doughnuts to help loosen them out. Then place on a cooling rack
2 teaspoons vanilla extract and allow to cool fully before topping.
FoR the topping: to make the topping: Preheat your oven to broil over low heat
Marshmallows, halved and position a rack in the top slot. Place an oven-safe wire rack
Gluten-free graham crackers, broken up on a rimmed baking sheet.
FoR the dRizzle: Place 4 to 6 marshmallow halves sticky side down on top of each
½ cup (88 g) chocolate chips doughnut. (If using full-sized marshmallows, you may want to
½ tablespoon coconut oil quarter them.) Place under the broiler with the door cracked open
until the marshmallows are golden brown, about 1 to 3 minutes.
Watch closely so they don’t burn. remove from the oven and let
cool for 3 to 4 minutes.
to make the dRizzle: Melt the chocolate and coconut oil in a

double boiler, stirring until smooth, or place in a small microwave-
safe bowl and microwave for 30-second increments, stirring after
each interval, until smooth. Drizzle over the doughnuts, sprinkle
with the broken graham crackers, and drizzle more chocolate over
top. Serve warm.
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maRBLe Cake Doughnuts
with ChoCoLate vaniLLa Bean CReam gLaze
Do you find yourself wavering between vanilla and chocolate? Do you love marble cake and chocolate
vanilla swirl ice cream? Then this will be your go-to doughnut. It’s layered with chocolate and vanilla and
topped with a vanilla bean chocolate cream glaze. It’s the perfect “I just can’t make up my mind” doughnut!
Recommended pans: FoR the glaze:

Standard, mini, holes, twist 1 cup (120 g) powdered sugar
1 tablespoon (5 g) unsweetened cocoa powder
FoR the vanilla doughnuts:
3 to 4 tablespoons (45 to 60 ml) half-and-half
¼ cup (30 g) oat flour 1 vanilla bean, scraped
¼ cup (35 g) sweet rice flour
1½ tablespoons (11 g) almond meal
2½ tablespoons (33 g) pure cane sugar to make the vanilla doughnuts: Preheat your oven to 350°F
½ teaspoon baking powder (180°C, or gas mark 4) and grease your doughnut pan.
¼ teaspoon salt
1 large egg Combine the oat flour, sweet rice flour, almond meal, cane sugar,
3 tablespoons (45 ml) milk baking powder, and salt in a large bowl, mixing well. In another
2 tablespoons (30 g) unsweetened bowl, whisk the egg. Then whisk in the milk, applesauce, oil, and
applesauce vanilla extract.
1 tablespoon (15 ml) oil Pour the wet mixture into the dry ingredients and stir with a
1 teaspoon vanilla extract large wooden spoon until just combined, being careful not to
FoR the chocolate doughnuts:
¼ cup (30 g) oat flour to make the chocolate doughnuts: Follow the instructions for
¼ cup (35 g) sweet rice flour vanilla doughnuts, except add cocoa powder along with the other
1½ tablespoons (11 g) almond meal dry ingredients. Follow the ingredient amounts per the chocolate
2½ tablespoons (13 g) unsweetened doughnut ingredient list.
cocoa powder
Spoon the batter alternating between the vanilla and chocolate
¼ cup (50 g) pure cane sugar
batters (for the marbled look) into the doughnut molds, filling
½ teaspoon baking powder
to just below the top of each mold, 1/8- to ¼-inch (3 to 6 mm)
¼ teaspoon salt
from the top. Bake for 18 to 22 minutes until lightly golden brown
1 large egg
around the edges. A toothpick inserted in the center should come
¼ cup + 1 tablespoon (75 ml) milk
out clean. Let cool in the pan for 5 minutes. Slide a thin spatula
around the edges of the doughnuts to help loosen them out. Then
applesauce
place on a cooling rack and allow to cool fully before topping.
1½ tablespoons (23 ml) oil
1 teaspoon vanilla extract to make the glaze: Mix the glaze ingredients together until
smooth. Add more half-and-half for a thinner consistency. Invert
the doughnut into the glaze, letting the excess drip off, or drizzle
over the doughnuts. Let set until the glaze has hardened.
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peanut ButteR Cup Doughnuts
with ChoCoLate peanut ButteR Coating
This doughnut was created for my husband, the ultimate peanut butter cup lover. I keep a stash of
homemade peanut butter cups in our freezer at all times just for him. This doughnut is packed with
peanut butter and coated in melted chocolate and even more peanut butter. Just as it should be.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cane sugar, peanut meal,
½ cup (60 g) oat flour baking powder, salt, and cinnamon in a large bowl, mixing well. In
1 applesauce, peanut butter, oil, and vanilla extract.
3 tablespoons (27 g) peanut meal Pour the wet mixture into the dry ingredients and stir with a
2 large eggs
¼ cup (65 g) creamy peanut butter,
melted and slightly cooled
1 tablespoon (15 ml) oil
to make the coating: In a double boiler, stirring until smooth,
FoR the coating:
melt the chocolate chips and peanut butter together, or place
the chocolate in a small microwave-safe bowl and microwave for
3 tablespoons (48 g) creamy peanut
30-second increments, stirring after each interval, until smooth.
butter
Stir in the peanut butter.
FoR the topping: Invert the doughnut and dunk it into the coating, letting the
Sprinkles excess drip off, or drizzle over the doughnuts. Top with sprinkles
Large flaked sea salt and a pinch of sea salt over each doughnut. Let set until the
coating has hardened.
RECIPE NOTE
Peanut meal can be made at home by following the same instructions
for making almond meal on page 11. Use raw, unsalted, skinless peanuts.
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Cookies anD CReam Doughnuts
with ButteR CReam Cookie FRosting
The hot debate growing up was always cookies and cream ice cream or mint chocolate chip. I could
never decide between the two, but this doughnut is a clear winner. Cookies and cream are packed inside
the doughnut, inside the frosting, and then crushed over top to finish things off. The inner child in you is
going to love this.
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then whisk in the milk, apple-
1 sauce, oil, and vanilla extract.
½ teaspoon salt overmix (stop when you no longer see dry flour). Gently fold in
2 large eggs the crushed cookie crumbs.
¼ cup (60 g) unsweetened applesauce Spoon the batter into the doughnut molds, filling to just below
2 tablespoons (28 ml) oil the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
1½ teaspoons vanilla extract Bake for 18 to 22 minutes until lightly golden brown around the
½ cup (45 g) crushed gluten-free edges. A toothpick inserted in the center should come out clean.
cookies and cream cookies Let cool in the pan for 5 minutes. Slide a thin spatula around the
edges of the doughnuts to help
FoR the FRosting: loosen them out. Then place on a
½ cup (112 g) butter cooling rack and allow to cool fully
2 tablespoons (30 g) cream cheese before topping.
¾ to 1 cup (90 to 120 g) powdered sugar
to make the FRosting: Beat the
butter and cream cheese together
2 tablespoons (12 g) gluten-free cookies
until fluffy and smooth. Slowly
and cream cookie crumbs
beat in the powdered sugar
FoR the topping: until creamy and then beat in
Gluten-free cookies and cream cookies, the vanilla extract. Fold in the
broken into pieces cookie crumbs until evenly dis-
tributed. Spread the frosting
over the doughnuts and top
with broken cookies.
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BisCuits anD Jam Doughnuts
with ButteR anD Jam topping
A super light and fluffy, buttery delicious cross between a doughnut and a drop biscuit.
With a hint of cinnamon, all this doughnut needs is a smear of butter and jam on top. It’s a definite
breakfast contender.
Standard your doughnut pan.
FoR the doughnuts: Combine the oat flour, sweet rice flour, almond meal, baking pow-
¾ cup (90 g) oat flour der, cinnamon, baking soda, and salt in a large bowl, mixing well.
/3 cup (47 g) sweet rice flour
1 In another bowl, whisk the egg. Then whisk in the milk, yogurt,
¼ cup (20 g) almond meal butter, honey, and vanilla extract.
½ teaspoon cinnamon large wooden spoon until just combined, being careful not to
½ teaspoon baking soda overmix (stop when you no longer see dry flour).
½ teaspoon salt
1 large egg
¼ cup (60 ml) milk
¼ cup (50 g) plain Greek yogurt
¼ cup (35 g) butter, melted and
Let cool in the pan for 5 minutes. Slide a thin spatula around
slightly cooled
the edges of the doughnuts to help loosen them out. Then place
on a cooling rack and allow to cool for about 10 minutes before
topping.
FoR the topping:
Top the slightly warm doughnuts with a swipe of butter and jam
Butter, softened
right before serving.
Jam (or jelly)
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vaniLLa aLmonD Cake Doughnuts
with honey aLmonD topping
Say you like vanilla cake but sometimes you want to dress it up a bit. Well, I happen to have the dough-
nut just for you. Almond extract is used to add a more complex flavor, while chocolate glaze and toasted
honeyed almonds give this doughnut that little something extra you’re looking for.
Recommended pans: To make the doughnuts: Preheat your oven to 350°F (180°C,
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then whisk in the buttermilk,
1 applesauce, oil, vanilla bean paste, and almond extract.
2 large eggs
¾ teaspoon almond extract
FoR the topping: cooling rack and allow to cool fully before topping.
¾ cup (69 g) toasted sliced almonds
to make the nut topping: Stir the almonds and salt with the
1½ tablespoons (30 g) honey, warmed
honey until combined.
Pinch of salt
FoR the glaze: smooth. Add more milk if a thinner consistency is desired.
Invert the doughnut into the glaze, letting the excess drip off, or
drizzle over the doughnuts. Top with nut topping and let set until
¼ teaspoon almond extract
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vaniLLa Bean BiRthDay Doughnuts
with vaniLLa Bean CReam FRosting
I have to admit that I like vanilla more than chocolate. I will always pick vanilla cake over chocolate cake,
and when it comes to doughnuts, my feelings are the same. Like a plain cheese pizza with extra cheese,
this doughnut is filled with vanilla and then topped with a vanilla bean glaze. They are perfect birthday
celebration doughnuts.
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then whisk in the milk, apple-
1 sauce, oil, vanilla bean paste, and almond extract.
2 large eggs
/3 cup (80 ml) milk
1
/8 teaspoon almond extract
1
FoR the FRosting: cooling rack and allow to cool fully before topping.
1½ tablespoons (21 g) butter, softened
to make the FRosting: Beat the butter and cream cheese
1 tablespoon (15 g) cream cheese,
softened
sugar until creamy and then beat in the milk and vanilla bean
¾ to 1 cup (90 to 120 g) powdered sugar
paste until smooth. Spread the frosting over the doughnuts and
1½ to 2 tablespoons (23 to 28 ml) milk
top with sprinkles.
FoR the topping:

Sprinkles
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tRes LeChes Doughnuts
with tRes LeChes topping
Quick! Grab a fork or maybe even a spoon! This triple-milk baked doughnut is silky soft, lightly sweet-
ened, and begging to be drenched in a creamy milk topping. You will be licking the plate on this one.
Don’t say I didn’t warn you.
Standard, mini or gas mark 4) and grease your doughnut pan.
½ cup (70 g) sweet rice flour bowl, whisk the eggs together. Then whisk in the coconut milk,
½ cup pure (100 g) cane sugar 2% milk, applesauce, oil, half-and-half, and vanilla extract.
2 large eggs
¼ cup (60 ml) full-fat canned
coconut milk, whisked
¼ cup (60 ml) 2% milk
1 tablespoon (15 ml) half-and-half
to make the topping: Whisk the topping ingredients until fully
FoR the topping:
combined. Place each doughnut on a plate and pour the milk
1 cup (235 ml) full-fat canned
topping over the doughnuts just before serving.
coconut milk
½ cup (120 ml) 2% milk
¼ cup (60 ml) half-and-half
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tiRamisu Doughnuts
with kahLÚa masCaRpone FRosting
A note from my good friend, David: “Tasters of this treat will delight in the harmonious aromas of espresso,
cocoa, coffee liqueur, and the fact that the description for tiramisu will no longer involve the use of the
awkward term ‘ladyfingers’.” I couldn’t have said it better myself. Thanks, David!
½ cup (60 g) oat flour instant espresso powder, baking powder, and salt in a large bowl,
½ cup (70 g) sweet rice flour mixing well. In another bowl, whisk the eggs together. Then whisk
1 in the milk, applesauce, oil, and vanilla bean paste. Vigorously
¼ cup (28 g) almond meal whisk in the mascarpone cheese until broken apart and evenly
2½ teaspoons (3 g) instant espresso distributed. The mixture will not be completely smooth.
2 large eggs
Spoon the batter into the doughnut molds, filling just below the
/3 cup (80 ml) milk
1
top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake for
18 to 22 minutes until lightly golden brown around the edges. A
applesauce
toothpick inserted in the center should come out clean. Let cool
in the pan for 5 minutes. Slide a thin spatula around the edges of
the doughnuts to help loosen them out. Then place on a cooling
¼ cup (60 g) mascarpone cheese,
rack and allow to cool fully before topping.
softened
to make the syRup: Whisk together the espresso, kahlúa, and
FoR the syRup:
honey in a small bowl until the espresso is dissolved. Brush 3 or
¼ cup (60 ml) brewed espresso
4 coats over top of each doughnut right before frosting.
1½ tablespoons (23 ml) Kahlúa
1 tablespoon (20 g) honey to make the FRosting: Beat the mascarpone and powdered
sugar together until smooth. Beat in the kahlúa. Gently spread
FoR the FRosting: the frosting over each doughnut. Dust with sifted cocoa powder
½ cup (120 g) mascarpone cheese to finish.
¼ cup + 2 tablespoons (45 g) powdered
sugar
2 to 3 tablespoons (28 to 45 ml) Kahlúa
Cocoa powder to dust on top
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BakLava Doughnuts
with honey ButteR tRipLe nut topping
This doughnut will satisfy all of your baklava cravings without having to fuss over layers and layers of
fragile phyllo dough. And not only are these doughnuts filled with a honey butter nut mixture, but they’re
topped with one, too.
Recommended pans: to make the nut mixtuRe: Whisk the honey, butter, vanilla
Standard, twist extract, cinnamon, clove, and salt together in a bowl. Stir in the
roasted nuts until combined. Set aside.
FoR the nut mixtuRe:
¼ cup + 2 tablespoons (120 g) honey to make the doughnuts: Preheat your oven to 350°F (180°C, or
¼ cup (55 g) butter, melted gas mark 4) and grease your doughnut pan.
1½ teaspoons vanilla extract Combine the oat flour, sweet rice flour, almond meal, cane sugar,
1 teaspoon cinnamon baking powder, cinnamon, and salt in a large bowl, mixing well. In
¼ teaspoon ground cloves another bowl, whisk the eggs together. Then whisk in the milk,
¼ teaspoon salt applesauce, honey, butter, and vanilla extract.
½ cup (62 g) roasted pistachios
Pour the wet mixture into the dry and stir with a large wooden
½ cup unsalted (50 g) roasted pecans
spoon until just combined, being careful not to overmix (stop
½ cup (50 g) roasted walnuts
when you no longer see dry flour).
FoR the doughnuts:
Spoon the batter into the doughnut molds, filling just halfway.
Sprinkle about 1 tablespoon (8 g) of the nut mixture around each
doughnut and cover with the remaining batter to just below the
2 tablespoons (26 g) pure cane sugar
in the pan for 5 minutes. Slide a thin spatula around the edges of
½ teaspoon salt
2 large eggs
rack and allow to cool fully before topping.
/3 cup (80 ml) milk
1
¼ cup (60 g) unsweetened applesauce to make the topping: In a small pot over medium-low heat,
3 tablespoons (60 g) honey bring the honey to a simmer, whisking constantly. Turn off
2 tablespoons (28 g) butter, melted and the heat and pour in a shallow bowl. Whisk in the butter until
lightly cooled smooth. Carefully dip the top of the doughnut in the honey
1½ teaspoons vanilla extract butter and let the excess drip off. Top each doughnut with the
remaining nut mixture and let cool before serving. Drizzle more
FoR the topping: of the honey butter on top if desired.
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ReD veLvet Doughnuts
with CReam Cheese FRosting
You may be surprised when you see the ingredient list below and notice it calls for beet purée. Fear not.
These doughnuts do not taste like beets. They’re used to give a lovely and natural red hue in this classic
red velvet flavor. With a hint of chocolate, a soft and fluffy texture, and a super-smooth cream cheese
frosting, I promise you these won’t last long.
Recommended pans: to make the puRée: Preheat your oven to 375°F (190°C, or gas
Standard, mini, holes, twist mark 5). Wrap beets in foil and place on a baking sheet for about
45 minutes to 1 hour, or until fork-tender. or chop and steam
FoR the beet puRée:
until fully tender. Let cool.
2 large red beets, peeled
1 tablespoon (15 ml) lemon juice Place beets in a high-speed blender with the lemon juice and
2 to 4 tablespoons (28 to 60 ml) 2 tablespoons (28 ml) buttermilk. Purée until smooth and about
buttermilk the thickness of applesauce. Add more buttermilk as needed.
Measure 3 tablespoons (45 ml) of buttermilk to be added to
FoR the doughnuts: the batter.
to make the doughnuts: Preheat your oven to 350°F (180°C,
or gas mark 4) and grease your doughnut pan.
½ cup (100 g) pure cane sugar Combine the oat flour, sweet rice flour, almond meal, cane sugar,
1 tablespoon (5 g) unsweetened cocoa cocoa powder, baking powder, and salt in a large bowl, mixing
powder well. In another bowl, whisk the eggs together. Then whisk in the
1 teaspoon baking powder buttermilk, beet purée, applesauce, oil, and vanilla extract.
½ teaspoon salt
2 large eggs
6 tablespoons (90 ml) buttermilk
3 tablespoons (45 g) beet purée
3 tablespoons (45 g) unsweetened Spoon the batter into the doughnut molds, filling to just below
applesauce the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
2 teaspoons vanilla extract edges. A toothpick inserted in the center should come out clean.
FoR the FRosting: edges of the doughnuts to help loosen them out. Then place on a
¼ cup (60 g) cream cheese, softened cooling rack and allow to cool fully before topping.
1 tablespoon (14 g) butter, softened
to make the FRosting: Beat the cream cheese and butter
½ cup (60 g) powdered sugar
2 to 4 tablespoons (28 to 60 ml) together until fluffy and smooth. Beat in the powdered sugar
half-and-half until smooth and then beat in the half-and-half and vanilla
½ teaspoon vanilla exract extract. The frosting should be soft and spreadable. Spread the
Sprinkles, to top frosting over the doughnuts and top with sprinkles.
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chapteR 6
decadent
indulgences
For ThE uLTIMATE SWEET LoVEr.
Watch out! You may need a fork and knife to enter this chapter.
Things are going to get a little messy, which I’m hoping you’re
okay with. The recipes you’ll find are sweet, stuffed, and packed
with every topping combination you can think of. From fragrant
vanilla beans to rich chocolate, these recipes are for the ultimate
sweet lover.
97 Brown Sugar Caramel Doughnuts 107 Peanut Butter Crunch Doughnuts

98 Chocolate-Covered Strawberry 108 Apple Pie Doughnuts
Doughnuts 1 1 1 Vegan Gooey Chocolate Doughnuts
99 Chocolate Macaroon Doughnuts 1 1 2 Sweet Potato Fritter Doughnuts
101 Chocolate Candy Cane Doughnuts 1 1 3 Chocolate Cinnamon Roll
102 Hazelnut Doughnuts Doughnuts
104 Triple Chocolate Doughnuts 1 1 4 Kitchen Sink Doughnuts
105 Sweet Potato Pecan Pie Doughnuts
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BRown sugaR CaRameL Doughnuts
with sea saLt CaRameL gLaze
Not only have I always been a vanilla lover, but caramel is my all-time favorite candy filling. I’ve turned
this caramel into a glaze, and when combined with a sprinkle of sea salt, your brain and mouth may just
explode. Mine sure did.
FoR the doughnuts: Combine the oat flour, sweet rice flour, brown sugar, almond
½ cup (60 g) oat flour meal, baking powder, salt, and cinnamon in a large bowl, mixing
½ cup (70 g) sweet rice flour well. In another bowl, whisk the eggs together. Then whisk in the
/3 cup (75 g) packed dark brown sugar
1 milk, applesauce, oil, maple syrup, and vanilla bean paste.
2 large eggs
/3 cup (80 ml) milk
1
1 tablespoon (20 g) pure maple syrup
FoR the glaze:
to make the glaze: In a saucepan over medium heat, stir the
¼ cup (60 ml) heavy cream
cream, brown sugar, butter, maple syrup, and vanilla beans con-
¼ cup (60 g) packed dark brown sugar
stantly until it comes to a roaring boil. Continue to boil for
3 tablespoons (42 g) butter
1 minute, stirring constantly. remove from the heat and let cool
for 3 to 5 minutes.
½ scraped vanilla bean
/3 to ½ cup (40 to 60 g) powdered sugar
1 Whisk in 1/3 cup (40 g) powdered sugar until smooth and pour into
a small bowl. Add more powdered sugar if a thicker consistency
FoR the topping: is desired or more cream if you need to thin it out a bit.
Large flaked sea salt
Invert the doughnut into the glaze, letting the excess drip off, or
drizzle over the doughnuts. Top with a sprinkle of sea salt. Let
set until the glaze has hardened.
97
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ChoCoLate-CoveReD stRawBeRRy Doughnuts
with stRawBeRRies, ChoCoLate, anD toasteD CoConut
First, grab a fork. Second, get ready to make a huge mess while eating this loaded doughnut. Because what’s
better than a chocolate-covered strawberry? That’s right—a strawberry chocolate-covered doughnut.
Recommended pans: to make the Roasted stRawbeRRies: Preheat your oven to

Standard, holes, twist 375°F (190°C, or gas mark 5) and line a large rimmed baking
sheet with parchment paper.
FoR the Roasted stRawbeRRies:
3 tablespoons (60 g) honey Whisk together the honey, vinegar, oil, and salt in a small bowl.
1 tablespoon (15 ml) balsamic vinegar Toss with the strawberries and spread on pan. roast about 25
2 tablespoons (28 ml) melted coconut oil minutes until tender and caramelized. Let cool fully. Measure out
¼ teaspoon salt 1
/3 cup (56 g) to add to the batter and use the rest as a topping.
2 pints (24 ounces, or 680 g) strawberries, to make the toasted coconut: Preheat your oven to 350°F
hulled and quartered (180°C, or gas mark 4) and place the flaked coconut in a single
FoR the toasted coconut:
layer on a baking sheet. Toast for 5 to 10 minutes, stirring once
½ cup (40 g) flaked unsweetened or twice, until evenly golden brown. Watch closely.
coconut, toasted to make the doughnuts: Leave the oven on for the doughnuts.
Grease your doughnut pan.
FoR the doughnuts:
½ cup (60 g) oat flour Combine the dry ingredients in a large bowl, mixing well. In
¼ cup + 2 tablespoons (76 g) pure cane applesauce, oil, and vanilla extract.
sugar Pour the wet mixture into the dry ingredients and stir with a
¼ cup (20 g) unsweetened cocoa powder large wooden spoon until just combined, being careful not to
¼ cup (28 g) almond meal overmix. Gently fold the roasted strawberries into the batter.
½ teaspoon salt Spoon the batter into the doughnut molds, filling to just below
/3 cup (80 ml) milk
1 Bake for 20 to 24 minutes until lightly golden brown around the
3 tablespoons (45 g) applesauce edges. A toothpick inserted in the center should come out clean.
2 tablespoons (28 ml) oil Let cool in the pan for 5 minutes. Slide a thin spatula around the
1½ teaspoons vanilla extract edges of the doughnuts to help loosen them out. Then place on a
/3 cup (56 g) roasted strawberries
1 cooling rack and allow to cool fully before icing.
to make the dRizzle: Melt the chocolate chips and coconut

FoR the dRizzle:
oil in a double boiler, stirring until smooth, or place in a small
microwave-safe bowl and microwave for 30-second increments,
1 tablespoon (14 g) coconut oil
stirring after each interval, until smooth. Drizzle over the dough-
nuts. Top with roasted strawberries and toasted coconut and
serve immediately.
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ts ChoCoLate maCaRoon Doughnuts
with ChoCoLate CoConut sheLL topping
If you like coconut macaroons as much as I do, this doughnut may turn into your favorite. Cocoa pow-
der and shredded coconut fill the cake while a chocolate coconut glaze is thinly applied on top. And of
course, it’s topped with more snowy white coconut.
FoR the doughnuts: Combine the oat flour, sweet rice flour, almond meal, cocoa
½ cup (60 g) oat flour powder, coconut, baking powder, and salt in a bowl, mixing well.
3 tablespoons (21 g) almond meal applesauce, oil, and vanilla extract.
¾ cup (60 g) unsweetened shredded overmix (stop when you no longer see dry flour).
coconut
½ teaspoon salt
2 large eggs
to make the topping: Melt the chocolate and coconut butter in
FoR the topping:
a double boiler, stirring until smooth, or microwave for 30-second
¾ cup (131 g) dark chocolate chips
intervals, stirring after each interval until the mixture is smooth.
¼ cup (55 g) coconut butter
Invert doughnuts into the coating, let the excess drip off, or
Unsweetened shredded coconut
drizzle over the doughnuts. Top with shredded coconut and let
set until the topping has hardened.
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ChoColate Candy Cane doughnuts
with ChoColate glaze and Crushed Candy Canes
Here’s a rich, dark chocolaty doughnut, topped with a sweet, chocolate glaze and finished with a pep-
permint crunch. These doughnuts are festive around the holidays and will definitely help you get your
chocolate peppermint fix for the year. This is one of my all-time favorite flavor combinations!
½ cup (60 g) oat flour almond meal, baking powder, and salt in a bowl, mixing well. In
½ cup pure (100 g) cane sugar applesauce, oil, vanilla extract, and peppermint extract.
½ teaspoon salt
2 large eggs
½ teaspoon peppermint extract
FoR the glaze:
smooth. Add more milk for a thinner consistency. Invert dough-
nuts into the coating, letting the excess drip off, or drizzle over
the doughnuts. Top with crushed candy canes and let set until
3 tablespoons (15 g) unsweetened cocoa
powder
FoR the topping:

Crushed candy canes
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hazelnut doughnuts
with ChoColate hazelnut glaze and roasted hazelnuts
Raise your hand if you’re in love with that oh-so-popular creamy, chocolate hazelnut spread known as
Nutella. All of you? That’s what I expected. The doughnut is lightly flavored with chocolate, vanilla, and
hazelnut, then finished with a rich glaze and crunchy nut topping.
FoR the doughnuts: Combine the oat flour, sweet rice flour, hazelnut meal, baking
½ cup (60 g) oat flour powder, and salt in a bowl, mixing well. In another bowl, whisk the
½ cup (70 g) sweet rice flour eggs together. Then whisk in the milk, applesauce, oil, chocolate
¼ cup (28 g) roasted hazelnut meal or hazelnut spread, and vanilla bean paste.
almond meal Pour the wet mixture into the dry ingredients and stir with a
2 large eggs
applesauce
1 tablespoon (16 g) chocolate hazelnut
spread
to make the glaze: Mix the powdered sugar and chocolate
FoR the glaze:
hazelnut spread together until smooth. Mix in the milk, adding
¾ cup (90 g) powdered sugar
more for a thinner consistency.
4½ tablespoons (72 g) chocolate hazel-
nut spread Invert doughnuts into the coating, letting the excess drip off, or
3 to 5 tablespoons (45 to 75 ml) milk drizzle over the doughnuts. Top with chopped hazelnuts and let
set until the glaze has hardened.
FoR the topping:
Roasted chopped hazelnuts
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triple ChoColate doughnuts
with dark ChoColate Cream Frosting
Chocolate doughnut. Chocolate chips. Chocolate frosting. Death by chocolate? I think so. These are a
chocolate lover’s dream.
½ cup (100 g) pure cane sugar applesauce, oil, and vanilla extract.
¼ cup (20 g) unsweetened cocoa pow- Pour the wet mixture into the dry ingredients and stir with a
der large wooden spoon until just combined, being careful not to
3 tablespoons (21 g) almond meal overmix (stop when you no longer see dry flour). Gently fold the
1 teaspoon baking powder dark chocolate chips into the batter.
½ teaspoon salt
2 large eggs
¼ cup (60 g) applesauce
½ cup (88 g) dark chocolate chips
FoR the FRosting:
to make the FRosting: Mix the frosting ingredients together
2 to 3 tablespoons (28 to 45 ml) heavy
until fully combined and smooth. Add more milk if needed.
cream or milk
2
/3 cup (80 g) powdered sugar Spread the chocolate frosting on the doughnuts.
¼ cup (20 g) unsweetened cocoa
powder
ReCIpe NoTe
After spreading the doughnuts with chocolate frosting, feel free to
top them with sprinkles, chopped chocolate chips, coconut, choco-
late candy, or your favorite nut.
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sweet potato peCan pie doughnuts
with roasted peCan CrunCh topping
It’s a doughnut! It’s a pie! It’s both! This sweet potato–filled doughnut is finished with a sweet pecan
topping sure to make your taste buds do a happy dance.
Standard, mini, twist or gas mark 4) and grease your doughnut pan.
FoR the doughnuts: Combine the oat flour, sweet rice flour, pecan meal, cane sugar,
½ cup (60 g) oat flour baking powder, cinnamon, salt, nutmeg, and ginger in a large
½ cup (70 g) sweet rice flour bowl, mixing well. In another bowl, whisk the eggs together. Then
¼ cup (28 g) pecan meal whisk in the milk, sweet potato purée, maple syrup, applesauce,
2 tablespoons (26 g) pure cane sugar oil, and vanilla extract.
¼ teaspoon ground nutmeg
/8 teaspoon ground ginger
1
2 large eggs
/3 cup (75 g) sweet potato purée
1
applesauce
2 tablespoons (28 ml) oil to make the topping: In a bowl, mix the maple syrup and butter
1½ teaspoons vanilla extract together. In another bowl, mix together the sugar, cinnamon, and
ground pecans.
FoR the topping:
½ cup (160 g) pure maple syrup Brush each doughnut with a light coating of the butter mixture
3 tablespoons (42 g) butter, melted and sprinkle the pecan mixture over top. Drizzle each doughnut
¼ cup (60 g) loosely packed brown sugar with the remaining butter mixture to help the pecan mixture
½ teaspoon cinnamon stick. Let the doughnuts rest for 10 to 15 minutes and then serve.
1 cup (110 g) coarsely ground roasted
pecans
ReCIpe NoTe
pecan meal can be made at home by following the same instruc-
tions for making almond meal on page 11. Be sure to use raw
pecans.
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peanut Butter CrunCh doughnuts
with peanut Butter Frosting and peanut Butter Cereal
If you like peanut butter, this doughnut will be calling your name. It’s fully loaded with peanut butter
from the cake doughnut, to the frosting, to the peanut butter crunch topping. But just in case that’s not
enticing enough, these doughnuts are packed with chocolate as well! It’s an irresistible doughnut for the
kids, or the kid in you.
Standard, mini or gas mark 4) and grease your doughnut pan.
½ cup (60 g) oat flour peanut meal, baking powder, and salt in a large bowl, mixing well.
½ cup (100 g) pure cane sugar applesauce, peanut butter, oil, and vanilla extract.
3 tablespoons (21 g) peanut meal (page 83) overmix (stop when you no longer see dry flour). Gently fold in
1 teaspoon baking powder the chocolate chips.
½ teaspoon salt
2 large eggs
½ cup (60 ml) milk
butter, melted and slightly cooled
½ cup (88 g) dark chocolate chips to make the FRosting: Beat the peanut butter and powdered
sugar together until smooth and creamy. Beat in the honey and
FoR the FRosting:
salt. Spread on the cooled doughnuts.
1 cup (260 g) creamy peanut butter
¼ cup (30 g) powdered sugar Place the cereal in a bowl and invert the frosted doughnut into
1½ tablespoons (30 g) honey the bowl, pressing lightly. Lift up and fill in any blank spots with
/8 teaspoon salt
1 more cereal.
FoR the topping:

Gluten-free peanut butter cereal
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apple pie doughnuts
with apple pie Filling, whipped Cream, and Caramel
yield: 8 to 10 doughnuts
I’m overly excited for this recipe. It starts with a thinner-than-normal doughnut that gets sliced in half.
The two halves are then used as the bottom and top crust, which are filled with a quick-cooked apple pie
filling. Just don’t forget the whipped cream and caramel toppings!
FoR the doughnuts: Combine the oat flour, sweet rice flour, almond flour, cane sugar,
/3 cup (40 g) oat flour
1 baking powder, and salt in a large bowl, mixing well. In another
/3 cup (47 g) sweet rice flour
1 bowl, whisk the eggs together. Then whisk in the milk, apple-
/3 cup (34 g) blanched almond flour
1 sauce, butter, and vanilla extract.
¼ teaspoon salt overmix (stop when you no longer see dry flour).
2 large eggs
¼ cup (60 ml) milk Spoon the batter into the doughnut molds, filling up just halfway.
3 tablespoons (45 g) unsweetened Bake for 12 to 15 minutes until lightly golden brown around the
applesauce edges. A toothpick inserted in the center should come out clean.
3 tablespoons (42 g) butter, melted and Let cool in the pan for 5 minutes. Slide a thin spatula around the
slightly cooled edges of the doughnuts to help loosen them out. Then place on a
1 teaspoon vanilla extract cooling rack and allow to cool fully before topping. Carefully slice
each doughnut in half.
FoR the Filling:
to make the Filling: In a large pot over medium heat, whisk the
½ cup (160 g) pure maple syrup
maple syrup, butter, arrowroot starch, vanilla extract, cinna-
¼ cup (55 g) butter
mon, ginger, and salt together until combined. Add in the apples
1 tablespoon (8 g) arrowroot starch or
and stir for 5 to 7 minutes until the sauce is thickened and the
cornstarch
apples are just starting to soften. Let cool slightly before topping
the doughnuts. The mixture will thicken as it sits.
1½ teaspoons cinnamon
¼ to ½ teaspoon ginger Place one doughnut half on a plate and spoon some of the apple
¼ teaspoon salt topping over it. Then cover with the other half and add whipped
6 cups (900 g) diced apple cream and caramel. Serve immediately.
FoR the topping:

Whipped cream
Caramel
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Vegan gooey ChoColate Doughnuts
with ChoColate glaze anD iCe Cream topping
Imagine a doughnut filled with chocolate, chocolate chips, and a gooey center. A chocolate explosion
in your mouth. Because this recipe is vegan and doesn’t include eggs, I don’t blame you one bit if you
lick the mixing bowl clean. Just be sure to serve this à la mode with a scoop of your favorite coconut
milk ice cream.
FoR the doughnuts: Combine the oat flour, sweet rice flour, cocoa powder, cane sugar,
½ cup (60 g) oat flour coconut flour, flax meal, baking powder, baking soda, and salt in
½ cup (70 g) sweet rice flour a large bowl, mixing well. In another bowl, whisk together the
¼ cup (20 g) unsweetened cocoa milk, brown rice syrup, pumpkin purée, oil, and vanilla extract
powder until well combined.
2 tablespoons (14 g) coconut flour large wooden spoon until just combined, being careful not to
1½ tablespoons (11 g) ground flax meal overmix (stop when you no longer see dry flour). Gently fold in
1 teaspoon baking powder the chocolate chips. The mixture will be thick.
½ teaspoon baking soda
½ teaspoon salt
¾ cup (175 ml) unsweetened almond milk
¼ cup + 2 tablespoons (129 g) brown rice
edges. The cake is supposed to have a gooey center. Let cool in
syrup
the pan for 5 minutes. Slide a thin spatula around the edges of
¼ cup (60 g) pumpkin purée
rack and allow to cool for 5 to 10 minutes before glazing.
½ cup (88 g) vegan dark chocolate chips to make the glaze: Mix the powdered sugar and coconut oil
together until smooth. Stir in the cocoa powder until combined.
FoR the glaze:
Invert the doughnut into the glaze and let the excess drip off.
/3 cup (80 g) powdered sugar
2
Serve warm, topped with ice cream.
5 tablespoons (70 g) unrefined coconut
oil, melted
3½ tablespoons (18 g) unsweetened
cocoa powder
FoR topping:
Vegan ice cream
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sweet potato Fritter doughnuts
with Crispy Cinnamon-sugar Coating
This fried-tasting, not-fried doughnut is filled with cinnamon maple roasted sweet potatoes and coated
with a crunchy, buttery cinnamon-sugar topping. Do I need to convince you further?
Recommended pans: to make the Roasted sweet potatoes: Preheat your oven
Standard, holes, twist to 400°F (200°C, or gas mark 6) and line a baking sheet with
parchment paper. Toss the sweet potatoes with the rest of the
FoR the Roasted potatoes:
ingredients to coat and spread in a single layer on the pan. Roast
1 medium sweet potato or yam, peeled for 20 to 25 minutes, stirring once halfway through, until fork-
and diced into cubes tender and golden brown. Let fully cool.
½ tablespoon (8 ml) oil to make the doughnuts: Preheat your oven to 350°F (180°C, or
¼ teaspoon cinnamon gas mark 4) and grease your doughnut pan.
/8 teaspoon salt
1
Mix the oat flour, sweet rice flour, almond meal, cane sugar,
cinnamon, baking powder, and salt in a large bowl. In another
FoR the doughnuts:
bowl, whisk the eggs together. Then whisk in the milk, maple
syrup, sweet potato purée, oil, applesauce, and vanilla extract.
2 tablespoons (26 g) pure cane sugar large wooden spoon until just combined, being careful not to
1 teaspoon cinnamon overmix. Gently fold in the sweet potatoes.
½ teaspoon salt
2 large eggs
3 tablespoons (46 g) sweet potato purée
1 tablespoon (15 g) unsweetened
applesauce to make the topping: Preheat oven to broil, placing a rack at
2 teaspoons vanilla extract the top. Place an oven-safe wire rack on a rimmed baking sheet.
¾ cup (102 g) diced roasted sweet Mix the cane sugar and cinnamon in a bowl. In another bowl,
potatoes whisk the maple syrup into the melted butter. Brush the dough-
FoR the topping:
nuts on all sides with the butter and coat fully with the cinnamon-
¾ cup (150 g) pure cane sugar sugar mixture. Place each doughnut on the wire rack and then
½ teaspoon cinnamon place under the broiler, watching closely, for 1 to 3 minutes until
2 tablespoons (40 g) pure maple syrup the sugar starts to bubble and melt. Gently flip over. Broil for
4 tablespoons (55 g) butter, melted another 1 to 3 minutes. Remove from the oven. As the doughnuts
cool, they will firm and form a crunchy outer coating.
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ChoColate Cinnamon roll doughnuts
with maple Cream Cheese iCing
The cinnamon roll is a pretty perfect thing. So, how would one go about making it even more irresistible?
That’s easy. Add chocolate and maple syrup and turn it into a handheld, portable doughnut. I believe the
only thing left to do is start baking!
Recommended pans: to make the Filling: Stir the brown sugar and cinnamon into
Standard, mini, twist the melted butter with a fork until combined. Set aside.
FoR the Filling: to make the doughnuts: Preheat your oven to 350°F (180°C, or
½ cup (115 g) packed brown sugar gas mark 4) and grease your doughnut pan.
½ teaspoon cinnamon Combine the oat flour, sweet rice flour, cocoa powder, almond
¼ cup (55 g) butter, melted meal, cane sugar, cinnamon, baking powder, and salt in a large
FoR the doughnuts:
whisk in the buttermilk, applesauce, maple syrup, oil, and vanilla
extract.
3 tablespoons cup (39 g) pure cane
Spoon 2 to 3 teaspoons (10 to 15 g) of the filling, evenly distrib-
sugar
uted, in each doughnut mold before adding the batter.
1 teaspoon cinnamon
1 teaspoon baking powder Spoon the batter into the doughnut molds, filling to just below
½ teaspoon salt the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
2 large eggs Bake for 18 to 22 minutes until lightly golden brown around the
½ cup (120 ml) buttermilk edges. A toothpick inserted in the center should come out clean.
¼ cup (60 g) unsweetened applesauce Let cool in the pan for 5 minutes. Slide a thin spatula around the
3 tablespoons (60 g) pure maple syrup edges of the doughnuts to help loosen them out. Then place on a
2 tablespoons (28 ml) oil cooling rack and allow to cool fully before icing.
1½ teaspoons vanilla extract to make the icing: Beat the cream cheese and powdered sugar
FoR the icing:

together until fluffy and smooth. Beat in the maple syrup, vanilla
¼ cup (60 g) cream cheese, softened extract, and cinnamon until creamy.
¾ cup (90 g) powdered sugar Scoop contents into a sealable plastic bag and cut a tiny hole in
2 tablespoons (40 g) pure maple syrup the corner. Pipe over the doughnuts in a zigzag pattern and serve.
¼ to ½ teaspoon cinnamon
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kitChen sink doughnuts
with eVerything But the kitChen sink on top
Do you ever have a hard time deciding on what flavors or toppings to add to doughnuts, muffins, cakes,
and the like? Well, this will solve that problem and cure any and all sweets cravings you currently have:
white chocolate, dark chocolate, banana, pecans, coconut, and more. Your mouth is about to do a giant
happy dance with this one.
FoR the doughnuts: Combine the oat flour, sweet rice flour, almond meal, cane sugar,
½ cup (60 g) oat flour baking powder, and salt in a bowl, mixing well. In another bowl,
½ cup (70 g) sweet rice flour whisk the eggs together. Then whisk in the milk, banana, apple-
3 tablespoons (21 g) almond meal sauce, oil, maple syrup, and vanilla extract.
2½ tablespoons (33 g) pure cane sugar Pour the wet mixture into the dry ingredients and stir with a
2 large eggs the coconut and chocolate chips.
/3 cup (80 ml) milk
1
/3 cup (75 g) well-mashed banana
1
the top of each mold, 1/8- to ¼-inches (3 to 6 mm) from the top.
applesauce
2 tablespoons (28 ml) melted coconut oil
½ cup (40 g) unsweetened shredded
coconut to make the topping: Whisk the peanut butter and milk together.
½ cup (88 g) dark chocolate chips It will start to break up and combine as you mix. Continue until
the two are fully combined and creamy. Mix in the maple syrup
FoR the topping:
and coconut oil until smooth.
½ cup (130 g) creamy peanut butter
½ cup (120 ml) milk Spread over the doughnuts and then top with pecans, coconut,
3 tablespoons (60 g) pure maple syrup and white chocolate shavings.
1 tablespoon (15 ml) coconut oil, melted to make the dRizzle: Melt the chocolate and coconut oil in a
Chopped toasted pecans double boiler, stirring until smooth, or microwave for 30-second
Unsweetened shredded coconut increments, stirring after each interval until smooth. Remove
White chocolate shavings from heat, drizzle the chocolate over the doughnuts, and let set
FoR the dRizzle:
until the chocolate has hardened.
¼ cup (44 g) dark chocolate chips
1 teaspoon unrefined coconut oil
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chapteR 7
savory
specialties
Who’S ReADy To Be MADe A ConveRT?
While you may have a little skepticism thinking about savory

doughnuts, I urge you to dive right in. once you start, you’ll
understand my obsession and need to create an entire chap-
ter with savory options. plus, I know many of you are on the
lookout for sugar-free options, which you’ll find plenty of here.
This chapter will have you completely rethinking the idea of the
doughnut. They’re not just for breakfast and dessert any more!
1 1 7 Garlic Cheddar Herb Doughnuts 125 everything Doughnuts

1 1 9 Vegan Garlic Spinach Doughnuts 126 French onion Doughnuts
120 Cornbread Doughnuts 127 Basil Garlic Doughnuts
122 Jalapeño Cheddar Doughnuts 128 Vegan Green Chile Doughnuts
123 Asiago Cheese Doughnuts 131 Greek Stuffed Doughnuts
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Garlic cheddar herb douGhnuts
with sharp cheddar cheese stuffed inside
This cheese-and-herb laced doughnut will be your new favorite substitute for dinner rolls. Although,
you may have to hide them so they actually make it to the table. The fresh herb flavor and melted sharp
Cheddar cheese are irresistible!
Standard, twist your doughnut pan.
FoR the doughnuts: Combine the oat flour, sweet rice flour, almond meal, baking
½ cup (60 g) oat flour powder, salt, black pepper, and garlic granules in a large bowl,
½ cup (70 g) sweet rice flour mixing well. In another bowl, whisk the eggs together. Then
3 tablespoons (21 g) almond meal whisk in the buttermilk, oil, and applesauce.
¾ teaspoon salt large wooden spoon until just combined, being careful not to
½ teaspoon black pepper overmix (stop when you no longer see dry flour). Gently fold in
½ teaspoon garlic granules the cheese, parsley, scallions, and oregano.
2 large eggs
6 tablespoons (90 ml) buttermilk
¾ cup (90 g) grated sharp Cheddar
cheese
3 tablespoons (12 g) finely chopped
cooling rack and allow to cool. Top with butter or cream cheese
parsley
if desired.
2 tablespoons (12 g) diced scallions
1 tablespoon (4 g) finely chopped
oregano
FoR the topping (optional):

Butter
Cream cheese
117
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Vegan garliC spinaCh doughnuts
with Basil Cream sauCe and CrunChy pepitas
Savory flavors fill this doughnut from top to bottom and finish with a crunchy pepita bite!
Combine the oat flour, sweet rice flour, almond meal, nutritional
FoR the doughnuts:
yeast, ground flax, baking powder, baking soda, salt, black pep-
½ cup (60 g) oat flour per, garlic powder, and onion granules in a large bowl, mixing
½ cup (70 g) sweet rice flour well. In another bowl, whisk the milk, oil, and applesauce.
3 tablespoons (18 g) nutritional yeast Pour the wet mixture into the dry ingredients and stir with a
1 teaspoon baking powder overmix (stop when you no longer see dry flour). Gently fold in
½ teaspoon baking soda the spinach. Let sit for 5 minutes. The mixture will be very thick.
½ teaspoon salt Spoon the mixture into a sealable plastic bag and cut a small tip
½ teaspoon black pepper off the end (about ¼ inch [6 mm] diagonal cut) and seal. Slowly
¼ teaspoon garlic powder squeeze the mixture into each doughnut mold, working your way
¼ teaspoon onion granules around, until the molds are about ¼ inch (6 mm) from the top of
½ cup (120 ml) unsweetened almond milk the pan. Lightly spread with a small silicone spatula if needed.
¼ cup (60 g) unsweetened applesauce edges. A toothpick inserted in the center should come out clean.
½ cup (15 g) finely chopped baby Let cool in the pan for 10 minutes.
spinach
Gently slide a thin spatula around the edges of the doughnuts
FoR the sauce: to help loosen them out. Then place on a cooling rack and allow
1 cup (230 g) cashew cream (page 128) to cool fully before topping. The doughnuts will be slightly fragile
½ cup (20 g) loosely packed chopped while warm.
basil
to make the sauce: Place the cashew cream (page 128) in your
¼ cup (24 g) nutritional yeast
high-speed blender with the basil, nutritional yeast, pepper,
½ teaspoon black pepper
garlic powder, and salt. Start on medium speed and work up to
¼ teaspoon garlic powder
high until you reach a fully smooth consistency. Add 1 tablespoon
¼ to ½ teaspoon salt
(15 ml) of milk at a time if needed to thin out. you want a thick,
1 to 2 tablespoons (15 to 28 ml) unsweet-
spreadable (not runny) sauce. Scrape the sides as needed. Taste
ened almond milk
and add more salt or pepper if desired. Remove from the blender
FoR the topping: and chill.
pepitas Spread over the doughnut and top with pepitas and a sprinkle of
Large flaked sea salt sea salt. Store the excess cashew sauce in an airtight container
in the refrigerator for up to 4 days.
savory specialties 119
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CornBread doughnuts
with lightly sweetened honey Butter
I have always been a huge fan of cornbread. Whether it’s breakfast, lunch, or dinner, cornbread is
appropriate at any time of the day. In this recipe, traditional cornbread takes on a lighter doughnut tex-
ture while still holding that comforting cornbread flavor I adore so much.
FoR the doughnuts: Combine the oat flour, cornmeal, masa harina, sweet rice flour,
1 almond meal, baking powder, and salt in a large bowl, mixing well.
/3 cup (47 g) fine grain cornmeal
1 In another bowl, whisk the eggs together. Then whisk in the milk,
/3 cup (39 g) masa harina
1 applesauce, honey, and butter.
3 tablespoons (26 g) sweet rice flour Pour the wet mixture into the dry ingredients and stir with a
2 teaspoons baking powder overmix (stop when you no longer see dry flour). Let the batter
¾ teaspoon salt sit for 5 minutes. The mixture will be thick.
2 large eggs
applesauce
2 tablespoons (28 g) butter, melted and
slightly cooled
cooling rack for another 5 minutes. They are best served warm.
FoR the honey butteR:
to make the honey butteR: Mix the honey butter ingredients
½ cup (112 g) unsalted butter, softened
together until smooth. Spread on top of the doughnuts and store
2½ tablespoons (50 g) honey
the excess in the fridge in a sealed container.
¼ teaspoon salt
yudhacookbook.com
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Jalapeño Cheddar doughnuts
with Creamy Cheddar Cheese sauCe
This doughnut is for people who enjoy a little savory spice in their lives. It’s stuffed with jalapeños and
finished with a thick and creamy chedder cheese sauce. Spread it on as a topping or just dunk your
doughnut right in.
FoR the doughnuts: Combine the oat flour, sweet rice flour, Cheddar cheese, almond
½ cup (60 g) oat flour meal, baking powder, salt, black pepper, and garlic powder in a
½ cup (70 g) sweet rice flour large bowl, mixing well. In another bowl, whisk the eggs together.
¼ cup (30 g) grated sharp Cheddar Then whisk in the milk, applesauce, and oil.
cheese Pour the wet mixture into the dry ingredients and stir with a
1 teaspoon baking powder overmix (stop when you no longer see dry flour). Gently fold in
¾ teaspoon salt the jalapeños.
¼ teaspoon black pepper
/8 teaspoon garlic powder
1
2 large eggs
¼ cup (34 g) diced pickled jalapeño
peppers
to make the sauce: In a saucepan over medium heat, combine
FoR the sauce:
2 tablespoons (28 ml) milk, butter, and flour and whisk until a
paste forms. Add the rest of the milk and whisk until combined.
1 tablespoon (14 g) butter
heat to boil, stirring frequently, and then reduce heat to low and
1 tablespoon (9 g) sweet rice flour
simmer until thickened, stirring constantly, for 1 to 2 minutes.
Remove from heat and stir in seasonings and cheese until
/8 teaspoon salt
1
melted. Spoon over the doughnuts or serve as a dip. Top with
/16 teaspoon garlic powder
1
jalapeños, if desired.
¾ cup (90 g) grated sharp Cheddar
cheese
FoR the topping:

Diced pickled jalapeños
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asiago Cheese doughnuts
with Broiled asiago Cheese
The salty and sharp flavor of Asiago cheese is not only melted inside but also broiled lightly on top of
this seasoned doughnut. Just when you thought you missed eating bagels, this doughnut came in to
save the day.
FoR the doughnuts: Combine the oat flour, sweet rice flour, Asiago cheese, almond
½ cup (60 g) oat flour meal, baking powder, salt, oregano, and garlic powder in a large
½ cup (70 g) sweet rice flour bowl, mixing well. In another bowl, whisk the eggs together. Then
¼ cup (25 g) grated Asiago cheese whisk in the buttermilk, applesauce, and butter.
½ teaspoon oregano
¼ + 1/8 teaspoon garlic powder Spoon the batter into the doughnut molds, filling to just below
¼ cup + 3 tablespoons (105 ml) Bake for 18 to 22 minutes until lightly golden brown around the
buttermilk edges. A toothpick inserted in the center should come out clean.
¼ cup (60 g) unsweetened applesauce Let cool in the pan for 5 minutes. Slide a thin spatula around the
3 tablespoons (42 g) butter, melted and edges of the doughnuts to help loosen them out. Then place on a
slightly cooled cooling rack and allow to cool fully before topping.
to make the topping: Preheat your oven to broil and place a

FoR the topping:
rack in the top position.
¾ cup (75 g) grated Asiago cheese Brush doughnuts lightly with butter and top with grated Asiago
cheese. Place under the broiler for 1 to 3 minutes until the
cheese is melted and just starts to brown. Remove from the oven
and let cool for at least 10 to 15 minutes on the pan. The dough-
nuts will be fragile while hot but firm when cooled.
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eVerything doughnuts
with simple Cream Cheese sChmear
oh my gosh. This doughnut. Can I beg you to make it? or can I come over and make it for you? Would
that be weird? You won’t care once it comes out of the oven. Trust me! It’s just like an everything bagel
but with a fluffy, soft doughnut chew. Get ready for some savory love.
FoR the doughnuts: Combine the oat flour, sweet rice flour, almond meal, baking
½ cup (60 g) oat flour powder, and salt in a large bowl, mixing well. In another bowl,
½ cup (70 g) sweet rice flour whisk the eggs together. Then whisk in the buttermilk, oil, and
3 tablespoons (21 g) almond meal applesauce.
2 large eggs overmix (stop when you no longer see dry flour).
¼ cup + 2 tablespoons (88 ml)
buttermilk
applesauce
FoR the topping: edges of the doughnuts to help loosen them out. Then place on a
4 teaspoons (12 g) poppy seeds cooling rack and allow to cool fully before topping.
4 teaspoons (11 g) sesame seeds
to make the topping: Preheat your oven to 375°F (190°C, or gas
3 teaspoons (5 g) dried minced garlic
mark 5) and place an oven-safe wire rack on a baking sheet.
3 teaspoons (5 g) dried minced onion
1½ teaspoons flaked sea salt Mix the poppy seeds, sesame seeds, dried garlic, dried onion,
4 tablespoons (55 g) butter, melted and salt together in a bowl. Brush the top of each doughnut with
Cream cheese, to top the melted butter and then invert the doughnut into the seed
mixture. Sprinkle with extra poppy seeds if desired. Place each
doughnut on the wire rack and then bake for 5 minutes. Remove
from the oven and let cool. The doughnuts will be fragile while
hot but firm when cooled. Serve with cream cheese.
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FrenCh onion doughnuts
with Broiled gruyère Cheese
This savory treat is stuffed with French onion soup flavor. Just as the classic soup is topped with
Gruyère cheese, you’ll finish these doughnuts in the same way. Dunk in a hot bowl of soup or eat all
on its own. either way works!
Recommended pans: to make the onions: heat the oil in a small pan over medium-
Standard, holes low heat. once hot, add in the diced onion and cook for 8 to 10
minutes until softened. Remove from heat and let cool.
FoR the onions:
1 tablespoon (15 ml) extra-virgin olive oil to make the doughnuts: Preheat your oven to 350°F (180°C, or
1 medium yellow onion, diced gas mark 4) and grease your doughnut pan.
Combine the oat flour, sweet rice flour, almond meal, baking pow-
FoR the doughnuts:
der, basil, garlic powder, thyme, black pepper, and salt in a large
whisk in the mushroom broth, applesauce, and oil.
½ teaspoon dried basil large wooden spoon until just combined, being careful not to
½ teaspoon garlic powder overmix (stop when you no longer see dry flour). Gently fold in
½ teaspoon dried thyme the cooked onions.
½ teaspoon salt
2 large eggs
/3 cup (80 ml) mushroom broth
1
applesauce
3 tablespoons (45 ml) extra-virgin
olive oil
½ cup (44 g) cooked onions to make the topping: Preheat your oven to broil and place a
rack in the top position.
FoR the topping:
6 ounces (170 g) Gruyère or Jarlsberg Place doughnuts on a
cheese, grated baking sheet and top with
Black pepper grated cheese. Broil for 1 to
3 minutes, watching closely,
until the cheese is melted and
bubbly. Remove from the oven
and top with a sprinkle of black
pepper. Serve warm.
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Basil garliC doughnuts
with sundried tomato Cream Cheese spread and pine nuts
This will most definitely remind you of eating a bagel smothered in sundried tomato cream cheese.
except for the fact that the fluffy, light doughnut texture will make things even tastier. Top this savory
creation with basil and toasted pine nuts and you’ll never want another bagel again.
Recommended pans: to make the doughnuts: Pre-

Standard, mini, holes, twist heat your oven to 350°F (180°C,
or gas mark 4) and grease your
FoR the doughnuts:
doughnut pan.
½ cup (70 g) sweet rice flour Combine the oat flour, sweet
3 tablespoons (21 g) almond meal rice flour, almond meal, baking
1 teaspoon baking powder powder, salt, garlic powder,
¾ teaspoon salt and black pepper in a large
½ teaspoon garlic powder bowl, mixing well. In another
¼ teaspoon black pepper bowl, whisk the eggs togeth-
2 large eggs er. Then whisk in the milk,
/3 cup (80 ml) milk
1 applesauce, and oil.
¼ cup (60 g) unsweetened applesauce Pour the wet mixture into
2 tablespoons (28 ml) oil the dry ingredients and
2½ tablespoons (6 g) finely chopped stir with a large wooden
basil spoon until just combined, being
careful not to overmix (stop when you no longer
FoR the spRead:
see dry flour). Gently fold in the basil.
½ tablespoon olive oil Spoon the batter into the doughnut molds, filling to just below
¼ teaspoon salt the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top.
/8 teaspoon black pepper
1
¼ cup (28 g) diced oil-packed sundried edges. A toothpick inserted in the center should come out clean.
tomatoes Let cool in the pan for 5 minutes. Slide a thin spatula around the
FoR the topping:
Chopped basil
Toasted pine nuts to make the spRead: Combine the cream cheese, olive oil, salt,
and black pepper and mix with a fork until creamy. Blot the sun-
dried tomatoes with a paper towel to soak up the extra oil and
then stir into the cream cheese mixture until evenly distributed.
Spread onto the doughnuts and top with chopped basil and
toasted pine nuts.
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Vegan green Chile doughnuts
with naCho Cashew Cream sauCe
Green chiles and spiced flavors emanate through every bite of this doughnut. You could eat the dough-
nut alone, but you should definitely go through the trouble of making the nacho cashew cream sauce. If
you can actually get the sauce on top before eating it all with tortilla chips, I will be impressed.
FoR the doughnuts: Combine the oat flour, masa harina, sweet rice flour, almond
½ cup (60 g) oat flour meal, ground flax meal, baking powder, salt, chili powder, garlic
1 powder, and cayenne pepper in a large bowl, mixing well. In
¼ cup (35 g) sweet rice flour another bowl, whisk the milk, oil, and applesauce.
1 teaspoon baking powder overmix (stop when you no longer see dry flour). Gently fold
¾ teaspoon salt in the green chiles. Let the batter rest for 3 to 5 minutes. The
½ teaspoon chili powder batter will be very thick.
¼ teaspoon cayenne pepper Spoon the mixture into a sealable plastic bag and cut a small tip
¾ cup (175 ml) unsweetened almond milk off the end (about ¼ inch [6 mm] diagonal cut) and seal. Slowly
3 tablespoons (45 ml) oil squeeze the mixture into each doughnut mold, working your way
3 tablespoons (45 g) unsweetened around and until the molds are about ¼ inch (6 mm) from the top
applesauce of the pan. Try to squeeze an even layer, only going around the
/3 cup (40 g) canned diced green chiles
1 mold once if possible. Lightly spread with a spatula if needed.

FoR the cashew cReam:
1¼ cups (175 g) raw cashews
Let cool in the pan for 10 minutes.
¼ to 2/3 cup (60 to 160 ml) unsweetened
almond milk Gently slide a thin spatula around the edges of the doughnuts
to help loosen them out. Then place on a cooling rack and allow
FoR the nacho sauce: to cool fully before topping. The doughnuts will be slightly fragile
¼ cup (30 g) canned diced green chiles while warm.
¼ cup (38 g) diced red bell pepper
3 tablespoons (18 g) nutritional yeast to make the cashew cReam: Soak cashews in water for at least
1 teaspoon chili powder 4 hours or overnight. Drain and rinse the cashews.
½ teaspoon cumin Place the cashews in your high-speed blender, starting with ¼
¼ teaspoon garlic powder cup (60 ml) milk. Scrape the sides as necessary to keep things
¼ to ½ teaspoon each salt and pepper moving. Add milk slowly until you reach a creamy, smooth, and
/8 teaspoon cayenne pepper
1
thick consistency. Use the least amount of milk as possible.
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to make the nacho sauce: Scrape out the cashew cream mixture from the blender. Measure 1 cup (230 g)
of cashew cream and place it back in the blender with the other nacho sauce ingredients. Start on medium
speed and work up to high until you reach a fully smooth consistency, adding more almond milk if needed to
thin out. Scrape the sides as needed. Taste and add more salt or pepper if desired. Remove from the blender
and chill.
Place the sauce in a small plastic bag, seal the bag, and cut a tiny tip from the bottom corner (about 1/8 inch
[3 mm] long). Squeeze the sauce over the doughnut or place in a bowl to use as a dip or spread.
Store the excess in a sealed container in the refrigerator for up to 4 days.
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greek stuFFed doughnuts
with Feta Cream Cheese spread
Spinach, olives, and sundried tomatoes run throughout the inside of this doughnut, making each and
every bite a little savory treasure. It’s topped with a feta cream cheese spread that is going to become a
new favorite. You will soon be looking for any excuse to use it—on eggs, on toast, on vegetables? What-
ever suits your fancy, but most definitely use it on this doughnut.
Recommended pans: to make the onions: heat the oil in a small pan over medium-
Standard, holes, twist low heat. once hot, add in the diced onion and cook for 8 to 10
minutes until softened, stirring frequently. Remove from heat
FoR the cooked onion:
and let cool.
1 small red onion, diced
½ tablespoon extra-virgin olive oil to make the doughnuts: Preheat your oven to 350°F (180°C, or
FoR the doughnuts:
Combine the oat flour, sweet rice flour, almond meal, oregano,
baking powder, salt, black pepper, and garlic powder in a large
whisk in the milk, applesauce, and oil.
1½ teaspoons dried oregano
½ teaspoon black pepper overmix (stop when you no longer see dry flour). Gently fold in
¼ teaspoon garlic powder the spinach, tomatoes, onion, and olives.
2 large eggs
/3 cup (80 ml) milk
1
olive oil
/3 cup (10 g) finely chopped baby
1
edges of the doughnuts to help loosen them. Then place on a
spinach
¼ cup (28 g) oil-packed sundried
tomatoes, chopped and blotted to make the spRead: Beat the feta and cream cheese together
3 tablespoons (17 g) cooked red onion until combined. Beat in the milk, starting with 2 tablespoons
3 tablespoons (25 g) pitted and diced (28 ml) and adding more as needed. you are looking for a creamy
kalamata olives but thick spread.
FoR the spRead:

Spread on the doughnuts and top with cracked black pepper.
1 cup (150 g) crumbled feta, softened
/3 cup (77 g) cream cheese, softened
1

Cracked black pepper to top
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chapteR 8
healthed-up hits
DoUGhnUTS on The LIGhTeR SIDe.
What you’ll find here are a group of recipes that walk on the
lighter side of the doughnut spectrum. But what you’ll also
find are doughnuts that are not lacking in flavor, texture, or
creativity. I’ve brought a few extra ingredients to the table in
this chapter that really set these doughnuts apart.
133 Cherry Vanilla Doughnuts 143 Grain-Free Coconut Cream

134 Chocolate Mint Doughnuts Doughnuts
136 Banana Cornbread Doughnuts 145 pumpkin Spice Coconut Doughnuts
137 Blueberry Doughnuts 146 peanut Butter and Jelly Doughnuts
139 Triple Berry Doughnuts 147 Chocolate Doughnuts
140 Maple Cinnamon Doughnuts 148 pistachio Honey Doughnuts
142 Grain-Free orange Almond Chia 150 Cinnamon Raisin oat Doughnuts
Doughnuts
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Cherry Vanilla doughnuts
with honey-sweetened Vanilla yogurt dip
Vanilla meets cherry in this lightly honey-sweetened doughnut. In lieu of frosting, you’ll combine Greek
yogurt, vanilla beans, and honey to create an addictive doughnut dip. Any leftovers can be—and should
be—eaten with a spoon.
FoR the doughnuts: Combine the oat flour, almond meal, sweet rice flour, ground
½ cup (60 g) oat flour flax meal, baking powder, and salt in a large bowl, mixing well.
½ cup (56 g) almond meal In another bowl, whisk the egg. Then whisk in the milk, honey,
¼ cup (35 g) sweet rice flour applesauce, oil, and vanilla bean paste.
2 tablespoons (14 g) ground flax meal Pour the wet mixture into the dry ingredients and stir with a
1 large egg the chopped dried cherries.
/3 cup (80 ml) milk
1
¼ cup (80 g) honey
6 tablespoons (54 g) chopped dried
cherries
FoR the dip:
to make the dip: Whisk the dip ingredients together until fully
1 cup (200 g) plain Greek yogurt
combined. Serve as a dip for the doughnuts. Top with dried cher-
2 to 3 tablespoons (40 to 60 g) clover
ries, if desired.
honey
1½ teaspoons vanilla bean paste
FoR the topping:

Dried cherries
133
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ChoColate mint doughnuts
with Creamy aVoCado mint Frosting
The combination of chocolate and mint is classic. In this healthed-up version you have a chocolate-filled,
honey-sweetened doughnut, with a nice kick of mint. The frosting is rich and creamy and actually made
from avocado then infused with cocoa and mint for the perfect topping.
FoR the doughnuts: Combine the oat flour, almond meal, sweet rice flour, cocoa
½ cup (60 g) oat flour powder, ground flax meal, baking powder, and salt in a large
½ cup (56 g) almond meal bowl, mixing well. In another bowl, whisk the egg. Then whisk in
¼ cup (35 g) sweet rice flour the milk, honey, applesauce, oil, vanilla extract, and peppermint
¼ cup (20 g) unsweetened cocoa extract.
1½ tablespoons (11 g) ground flax meal large wooden spoon until just combined, being careful not to
½ teaspoon salt
1 large egg
¼ cup + 2 tablespoons (120 g) honey
¼ teaspoon peppermint extract
to make the FRosting: Process all the frosting ingredients
FoR the FRosting:
except the cocoa in a food processor until creamy. Add more
2 ripe avocados
honey and/or peppermint extract if desired. Spread over the
5 to 8 tablespoons (100 to 160 g) clover
doughnuts and serve immediately. Dust with cocoa powder, if
honey or agave nectar
desired.
¼ to ½ teaspoon peppermint extract
Cocoa powder (optional), for topping
ReCIpe NoTe
For a mint chocolate frosting, simply add ¼ cup (20 g) unsweet-
ened cocoa powder to the food processor.
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Banana CornBread doughnuts
with simple honey drizzle
The flavor combination of this doughnut will totally surprise you. The banana adds sweetness and
flavor to the recipe, while the masa harina and cornmeal bring that classic corn taste and texture you’ve
always loved. These are a definite favorite in my house!
Standard, twist your doughnut pan.
FoR the doughnuts: Combine the masa harina, cornmeal, oat flour, sweet rice flour,
1 almond meal, flax meal, baking powder, and salt in a large bowl,
¼ cup (35 g) fine-ground cornmeal mixing well. In another bowl, whisk the egg. Then whisk in the
¼ cup (30 g) oat flour milk, mashed banana, honey, oil, and vanilla extract.
¼ cup (35 g) sweet rice flour Pour the wet mixture into the dry ingredients and stir with a
2 tablespoons (14 g) ground flax meal overmix (stop when you no longer see dry flour). Let the batter
2 teaspoons baking powder sit for 5 minutes to thicken.
½ teaspoon salt
1 large egg
/3 cup (75 g) mashed banana
1
cooling rack and let cool for 5 to 10 minutes.
FoR the topping:
Top with a drizzle of honey and serve warm.
Honey
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BlueBerry doughnuts
with honey-sweetened almond Butter and Bananas
Blueberries, bananas, and almond butter are three foods that scream breakfast. Add a lightly sweet-
ened, fluffy doughnut to the mix and you’ll be ready to start your day.
½ cup (60 g) oat flour flax meal, baking powder, and salt in a large bowl, mixing well. In
½ cup (56 g) almond meal another bowl, whisk the egg. Then add in the milk, honey, apple-
¼ cup (35 g) sweet rice flour sauce, oil, and vanilla extract. Whisk until well combined.
½ teaspoon salt overmix (stop when you no longer see dry flour). Gently fold the
1 large egg blueberries into the batter.
/3 cup (80 ml) milk
1
½ cup (75 g) blueberries
FoR the almond butteR: cooling rack and allow to cool fully before topping.
½ cup (130 g) creamy roasted almond
to make the almond butteR: Mix all of the ingredients together
butter
until smooth. Spread the topping over the doughnuts and then
1 tablespoon (20 g) honey
top with sliced banana and serve immediately.
1 tablespoon (14 g) unrefined coconut oil,
melted
FoR the topping:

1 to 2 bananas, thinly sliced
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triple Berry doughnuts
with CoConut Butter glaze
During the summer months I am completely addicted to berries—all of them. I prefer to eat them raw,
but once in a while I buy more berries than I can consume. This healthier doughnut utilizes those left-
over berries and is topped with a naturally sweet coconut butter topping.
½ cup (60 g) oat flour flax meal, baking powder, and salt in a large bowl, mixing well.
½ cup (50 g) almond meal In another bowl, whisk the egg. Then whisk in the milk, honey,
¼ cup (35 g) sweet rice flour applesauce, oil, and vanilla extract.
1 large egg chopped berries with a paper towel, and then gently fold them
¼ cup (60 ml) milk into the batter.
3 tablespoons (45 g) applesauce
2 tablespoons (16 g) chopped
raspberries
2 tablespoons (18 g) chopped
blackberries
2 tablespoons (18 g) blueberries to make the glaze: In a small saucepan over medium-low heat,
gently melt the coconut butter and oil together, or melt in the
FoR the glaze:
microwave in 30-second increments, stirring after each interval,
¾ cup (168 g) coconut butter
until smooth. Then stir in the honey until fully combined. Pour
1 tablespoon (14 g) unrefined coconut oil
into a bowl and let cool on the counter for about 30 minutes.
FoR the topping: Spread (or drizzle) the glaze over the doughnuts and then top
Fresh blueberries, raspberries, with the halved fresh fruit. Let set until the glaze has hardened.
and blackberries, halved Top with a drizzle of honey, if desired.
Honey (optional)
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maple Cinnamon doughnuts
with maple Cinnamon almond Butter glaze
Two of my all-time favorite flavors combine to create this healthed-up doughnut. A quick and easy maple
cinnamon almond butter seals the deal for this magical, anytime treat.
Standard, mini, holes or gas mark 4) and grease your doughnut pan.
FoR the doughnuts: Combine the oat flour, almond meal, sweet rice flour, flax meal,
½ cup (60 g) oat flour cinnamon, baking powder, and salt in a large bowl, mixing well. In
½ cup (56 g) almond meal another bowl, whisk the egg. Then whisk in the milk, maple syrup,
¼ cup (35 g) sweet rice flour applesauce, oil, and vanilla extract.
½ teaspoon salt
1 large egg
/3 cup (80 ml) milk
1
applesauce
to make the glaze: Mix the almond butter and coconut oil
FoR the glaze:
together until smooth. Mix in the maple syrup and cinnamon
¾ cup (195 g) creamy roasted almond
until fully combined. Invert the doughnut into the glaze, letting
butter
the excess drip off, or drizzle glaze over doughnuts. Top with
sprinkles, if desired.
oil, melted
2 to 3 tablespoons (40 to 60 g) pure
maple syrup, warmed
½ to ¾ teaspoon cinnamon
Sprinkles (optional)
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grain-Free orange almond Chia doughnuts
with CoConut Butter or honey topping
This grain-free, orange- and almond-scented, chia-stuffed doughnut has a soft, incredibly moist texture
that is definitely not lacking in flavor. It’s one of my favorite breakfast doughnuts!
FoR the doughnuts: Combine the almond flour, almond meal, baking soda, and salt
1 cup (112 g) blanched almond flour in a bowl, mixing well. In another bowl, whisk the eggs together.
1 cup (112 g) almond meal Then whisk in the orange juice, milk, oil, honey, orange zest,
½ teaspoon baking soda vanilla extract, and almond extract.
¼ teaspoon salt Pour the wet mixture into your blender and pour the dry ingre-
2 large eggs dients on top. Start at low speed and work up to high until fully
¼ cup (60 ml) no-sugar-added orange mixed and smooth, about 5 to 10 seconds. Scrape the sides if
juice needed and blend again. Add the chia seeds and blend over
¼ cup (60 ml) milk medium-low speed until just incorporated.
3 tablespoons (42 g) unrefined
Slowly pour the batter into the doughnut pan to just below the
coconut oil, melted and
slightly cooled
¼ cup (80 g) honey
1 tablespoon (6 g) orange zest
in the pan for 5 minutes. Gently slide a thin spatula around the
¼ teaspoon almond extract
a cooling rack and allow to cool fully before topping. Doughnuts
2½ tablespoons (33 g) chia seeds
will be fragile while warm but will firm as they cool.
FoR the topping (optional):
to make the topping: These doughnuts are so moist and flavor-
Melted coconut butter
ful you don’t even need a topping! however, feel free to add a
Honey
drizzle of coconut butter or honey and a sprinkle of orange zest
orange zest
if desired.
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s grain-Free CoConut Cream doughnuts
with CoConut Cream honey glaze
This doughnut is grain-free and refined sugar–free but full of coconutty goodness inside and out. It’s
topped with a rich and thick coconut cream glaze that is totally acceptable to eat straight from the
bowl. You’re going to have a hard time keeping your hands off of these.
FoR the doughnuts: Combine the almond flour, coconut flour, ground flax, baking soda,
1 cup + 2 tablespoons (126 g) blanched and salt in a bowl, mixing well. In another bowl, whisk the eggs
almond flour together. Then whisk in the oil, milk, honey, and vanilla extract.
2 tablespoons (14 g) coconut flour Pour the wet mixture into your blender and pour the dry ingre-
1½ tablespoons (11 g) ground flax meal dients on top. Start at low speed and work up to high until fully
½ teaspoon baking soda mixed and smooth, about 5 to 10 seconds. Scrape the sides if
¼ teaspoon salt needed and blend again.
2 large eggs
Slowly pour the batter into the doughnut pan to just below the
¼ cup (60 ml) honey
oil, melted and slightly cooled
in the pan for 5 minutes. Gently slide a thin spatula around the
FoR the glaze: a cooling rack and allow to cool fully before topping. The dough-
¾ cup (180 g) coconut cream nuts will be fragile while warm but will firm as they cool.
to make the glaze: Mix ingredients together until smooth.
oil, melted and slightly cooled
Invert the doughnuts into the topping, letting any excess drip
2 tablespoons (40 g) clover honey
off, or spread over each doughnut. Glaze will not fully set.
½ teaspoon vanilla bean paste
ReCIpe NoTe
See page 10 for more details on coconut cream.
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pumpkin spiCe CoConut doughnuts
with pumpkin spiCe CoConut Cream glaze
Get ready for this lightened-up pumpkin doughnut that is not lacking in flavor, moisture, or texture.
And as an added twist, I’ve added coconut inside and out.
standard, mini, holes, twist or gas mark 4) and grease your doughnut pan.
FoR the doughnuts: Combine the oat flour, almond meal, sweet rice flour, coconut,
½ cup (60 g) oat flour flax meal, baking powder, cinnamon, salt, ginger, nutmeg, allspice,
½ cup (56 g) almond meal and ground cloves in a bowl, mixing well. In another bowl, whisk
¼ cup (35 g) sweet rice flour the egg. Then whisk in the milk, pumpkin purée, honey, apple-
¼ cup (20 g) unsweetened shredded sauce, oil, and vanilla extract.
coconut Pour the wet mixture into the dry ingredients and stir with a
1½ tablespoons (11 g) ground flax meal large wooden spoon until just combined, being careful not to
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
/8 teaspoon ground ground cloves
1
1 large egg
cooling rack and allow to fully cool before topping.
¼ cup + 2 tablespoons (88 ml) lite
canned coconut milk to make the glaze: In a bowl, stir the coconut cream and
/3 cup (82 g) pumpkin purée
1
pumpkin purée together until combined. Then stir in the coconut
¼ cup (80 g) honey sugar, cinnamon, ginger, and nutmeg until smooth. Spread on the
1½ tablespoons (23 g) unsweetened cooled doughnuts. Top with flaked coconut. The glaze will firm up
applesauce as it sits.
1 tablespoon (14 g) unrefined coconut oil,
melted and slightly cooled
ReCIpe NoTe
FoR the glaze:
Coconut sugar is an unrefined sugar that doesn’t taste much like
½ cup (120 g) coconut cream coconut at all. It has a deep caramel flavor and is found in the sap
¼ cup (61 g) pumpkin purée from the flower bud of the coconut tree. Unrefined sucanat can be
¼ cup (50 g) coconut sugar substituted in its place.
/8 teaspoon ground ginger
1
pinch ground nutmeg
FoR the topping:

Unsweetened flaked coconut
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Peanut Butter and Jelly doughnuts
with creamy Peanut Butter
This lightened up peanut butter doughnut is filled with your favorite jelly flavor and topped with what
else but a little extra peanut buttery goodness. Just when you thought the classic PB&J couldn’t get
any better, this doughnut takes things to a whole new level.
Standard, holes, twist your doughnut pan.
FoR the doughnuts: Combine the oat flour, almond meal, peanut meal, sweet rice
½ cup (60 g) oat flour flour, flax meal, baking powder, and salt in a large bowl, mixing
¼ cup (28 g) almond meal well. In another bowl, whisk the egg. Then whisk in the milk,
¼ cup (28 g) peanut meal applesauce, peanut butter, maple syrup, oil, and vanilla extract.
½ teaspoon salt
Spoon the batter into the doughnut molds, filling up just halfway.
1 large egg
Dot about 2 teaspoons (13 g) of jelly around each doughnut and
top with the remaining batter, filling just below the top of each
mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake for 18 to 22
¼ cup (65 g) peanut butter, melted
minutes until lightly golden brown around the edges. A toothpick
inserted in the center should come out clean. Let cool in the
pan for 5 minutes. Slide a thin spatula around the edges of the
doughnuts to help loosen them out. Then place on a cooling rack
FoR the Filling: and allow to cool fully before topping.
6 tablespoons (108 g) fruit-juice
Finish with a swipe of peanut butter on the cooled doughnuts.
sweetened jelly
FoR the topping:

Creamy peanut butter
ReCiPe NoTe
See page 83 for easy instructions on how to make peanut meal at
home.
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ChoColate doughnuts
with medJool date Caramel sauCe
A healthier chocolate doughnut? Can it be? Yes, it can. And it’s topped with a thick and sticky caramel
made from dates! This doughnut is really going to surprise you.
FoR the doughnuts: Combine the oat flour, almond meal, coconut sugar, sweet rice
½ cup (60 g) oat flour flour, cocoa powder, flax meal, baking powder, and salt in a large
½ cup (56 g) almond meal bowl, mixing well. In another bowl, whisk the egg. Then whisk in
¼ cup + 2 tablespoons (76 g) coconut the milk, applesauce, oil, and vanilla extract.
sugar or sucanat Pour the wet mixture into the dry ingredients and stir with a
¼ cup (35 g) sweet rice flour large wooden spoon until just combined, being careful not to
3 tablespoons (15 g) unsweetened cocoa overmix (stop when you no longer see dry flour).
powder
1½ tablespoons (11 g) ground flax meal
½ teaspoon salt
1 large egg
2 tablespoons (28 ml) unrefined coconut
oil, melted and slightly cooled to make the sauce: Soak the dates in warm water for 1 hour
1½ teaspoons vanilla extract and then drain. Place in a high-speed blender with ½ cup (120 ml)
water and ¼ cup (60 ml) milk, along with the oil, maple syrup,
FoR the sauce:
vanilla bean paste, and cinnamon. Blend starting on low and
12 medjool dates, pitted and halved
working up to high, scraping the sides down as needed. Blend
½ cup (120 ml) water
until creamy, smooth, and spreadable. The sauce will not be
¼ to ½ cup (60 to 120 ml) unsweetened
drippy or pourable. Add more milk as needed. Spread on the
almond milk
doughnuts, top with a sprinkle of sea salt, and serve.
1 tablespoon (15 ml) melted coconut oil
1 tablespoon (20 g) pure maple syrup
Large flaked sea salt
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pistaChio honey doughnuts
with CrunChy roasted pistaChios
If there were one nut that fits the “once you pop you can’t stop” saying, it would be pistachios. Why are
they so addictive? I can’t answer that, but I can tell you the same applies to these doughnuts. pistachio
is my mom’s favorite ice cream flavor, so I couldn’t help but create a pistachio doughnut for my mom and
all the other pistachio lovers out there.
FoR the doughnuts: Combine the oat flour, sweet rice flour, pistachio meal, almond
½ cup (60 g) oat flour meal, flax meal, baking powder, and salt in a large bowl, mixing
¼ cup (70 g) sweet rice flour well. In another bowl, whisk the egg. Then whisk in the milk,
¼ cup (28 g) pistachio meal honey, applesauce, oil, and vanilla extract.
½ teaspoon salt
1 large egg
/3 cup (80 ml) milk
1
¼ cup (80 g) honey
FoR the topping:
to make the topping: In a bowl, mix the pistachios and salt
¾ cup (112 g) ground roasted pistachios,
together. Bring the honey to a simmer over medium heat and
unsalted
transfer to a small bowl big enough to dip the doughnut into.
/8 teaspoon salt
1
Carefully (honey will be very hot!) dip the top of each doughnut
in the honey and let any excess drip off. Place on a cooling rack
and top each doughnut with the ground pistachios. Let cool and
serve.
ReCIpe NoTe
pistachio meal can be made at home by following the same
instructions for making almond meal on page 11. Use unsalted,
shelled pistachios.
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Cinnamon raisin oat doughnuts
with CrunChy granola topping
I’ve always been a fan of granola, whether it’s in a bowl with milk, on top of yogurt, or straight from the
bag. The toasted oats, the honey sweetness, the nuts, raisins, and cinnamon make it completely addic-
tive. In this doughnut, I’ve tried to capture my favorite granola components through and through.
Standard, mini, twist or gas mark 4) and grease your doughnut pan.
FoR the doughnuts: Combine the oat flour, almond meal, rolled oats, sweet rice flour,
½ cup (60 g) oat flour ground flax, cinnamon, baking powder, and salt in a bowl, mix-
½ cup (56 g) almond meal ing well. In another bowl, whisk the egg. Then whisk in the milk,
/3 cup (27 g) rolled oats
1 maple syrup, applesauce, oil, and vanilla extract.
1½ teaspoons cinnamon overmix (stop when you no longer see dry flour). Gently fold in
1 teaspoon baking powder the raisins.
½ teaspoon salt
1 large egg
1 tablespoon (15 m) oil
/3 cup (50 g) raisins
1
to make the topping: Mix ingredients together until smooth.

FoR the topping:
Spread over the doughnuts and sprinkle crushed gluten-free
¾ cup (195 g) creamy roasted almond
granola over top.
butter, softened
2 tablespoons (40 g) pure maple syrup,
warmed
Gluten-free granola (optional)
yudhacookbook.com
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Chapter 9
more than
a doughnut
Fun and delicious creations
with doughnuts!
Did you ever think you would see a five-layer cake made out of
doughnuts? What about doughnut bread pudding or doughnut
eggs benedict? In this chapter, you will find recipes that stretch
the doughnut imagination. You may even find a recipe for your
furry friends. Get ready. It’s a fun one!
153 Buckeye Doughnut Ice Cream 160 French Toast Doughnuts

154 Doughnut Stacked Birthday Cake 161 Grilled Cheese Doughnuts
156 French Toast Doughnut Bread 162 Dog Doughnuts
Pudding 164 Mini Doughnut Pops
157 Banana Bread Doughnut Pancakes 165 Mini Caprese Doughnut Stackers
159 Vegetarian Eggs Benedict
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Buckeye Doughnut Ice cream
wIth Peanut Butter Doughnut chunks
yield: 1 generous quart
To make this ice cream, I referred to the great Jeni of Jeni’s Splendid Ice Creams. Not only is her ice
cream the best I’ve ever tasted, but her fame began right down the street from my alma mater, Ohio
State. I had to create this spin of her Buckeye State ice cream. It is absolutely packed with flavor. From
the vanilla beans, to the peanut butter swirl, to the slight chocolate crunch and the soft peanut butter
doughnuts packed inside, it’s a keeper.
2 cups (475 ml) whole milk whisk 2 tablespoons (28 ml) of the whole milk with the tapioca
1 tablespoon + 1 teaspoon (11 g) tapioca starch until smooth.
starch
in a large bowl, mix the cream cheese and peanut butter togeth-
er with a fork until well combined. the mixture will be thick.
softened
/3 cup (87 g) natural creamy peanut
1 Prepare a large bowl with water and ice. also place a fine-mesh
butter strainer over a medium bowl.
1¼ cups (195 ml) heavy cream in a medium saucepan, whisk together the remaining milk, cream,
2
/3 cup (133 g) pure cane sugar sugar, honey, vanilla beans, and salt. add the scraped pod and
3 tablespoons (60 g) clover honey bring the mixture to a rapid boil over medium-high heat. Boil for
1 vanilla bean pod, scraped 4 minutes, stirring occasionally. reduce the heat if the mixture
¼ to ½ teaspoon salt starts to boil over.
½ batch Peanut Butter Cup Doughnuts
(page 83), cut into chunks remove from the heat and slowly pour in the starch mixture
½ cup (88 g) chopped dark chocolate while whisking until smooth. Place back over medium-high heat
and return to a boil for about 1 minute, stirring constantly until
the mixture just starts to thicken. remove from the heat and
pour through a fine-mesh strainer and discard the vanilla bean.
slowly whisk the milk mixture into the cream cheese mixture
until smooth. Pour the mixture into a gallon-size (3.8 l) sealable
plastic bag. Place the entire sealed bag in the ice bath for at
least 30 minutes or until fully chilled. add more ice if needed.
Pour the ice cream mixture into your ice cream maker and turn
on. Just before the ice cream is finished mixing (refer to your
ice cream maker manual), add in the chocolate and half of the
doughnut pieces, letting spin for 1 minute.
Pour into an airtight container in 4 increments and add ¼ cup of

the doughnut pieces after each addition, packing down each time.
Place a piece of plastic wrap directly on top of the ice cream and
seal the container. Freeze for 4 to 6 hours before serving.
more than a doughnut 153
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Doughnut stackeD BIrthDay cake
wIth Buttercream FrostIng
yield: 1 cake
Can you imagine this cake being set down in front of you on your birthday? There are so many ways you
can customize this cake. From using a variety of different doughnut flavor recipes, to topping it with a
drip glaze, or maybe a maple infused buttercream frosting, the sky’s the limit with this crowd-pleaser.
25 doughnuts of your choosing spread the frosting smoothly on each doughnut with a small
(3 to 4 batches) offset spatula. Place 5 frosted doughnuts on a large plate or
2½ to 3½ cups (820 g to 1.1 kg) of your cake stand for the first layer, making sure they are touching and
favorite buttercream frosting form a circle.
Sprinkles
continue to frost doughnuts and place directly on top of the
doughnuts below. stop when you have frosted all 5 layers. top
with sprinkles.
RECIPE NOTE
You can also glaze this cake (with a triple batch of glaze) by lightly
dipping the top of each doughnut into glaze and letting the excess
drip off. Stack in layers of 5 as described above. After all 5 layers
are stacked, drizzle more glaze on the top and down the sides of
the cake to finish.
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French ToasT DoughnuT BreaD PuDDing
wiTh Brown sugar Pecan oaT ToPPing
yield: 6 to 8 servings
I don’t even know how this idea came to be, but it’s not surprising seeing as I’ve been a bread pudding
fan all my life. After removing it from the oven, I waited zero seconds before diving in with a fork and then
proceeded to polish off nearly half the pan. Oops.
For the doughnuts: Preheat your oven to 350°F (180°C, or gas mark 4) and grease a
2 batches of French Toast Doughnuts, 9 x 9 inch (23 x 23 cm) pan.
cooled (page 160)
Break each doughnut apart into 4 or 5 pieces and place in a
3 large eggs
large bowl. In another bowl, whisk together the eggs. Then whisk
1½ cups (355 ml) whole milk
in the milk, maple syrup, vanilla extract, and cinnamon until fully
¼ cup (80 g) pure maple syrup combined. Pour over the doughnuts and gently fold the mixture
together a few times with a large spoon or spatula. You want the
doughnuts to be lightly coated but left as intact as possible. It
For the topping: will become slightly crumbly.
½ cup (40 g) rolled oats Mash the oats, brown sugar, and butter together in a bowl. Once
¼ cup (60 g) packed brown sugar combined, mix in the pecans.
Pour the doughnut mixture into the greased pan, making sure
/3 cup (37 g) chopped pecans
1
to pour out all of the liquid. Spread in an even layer and sprinkle
with the brown sugar topping. Cover tightly with foil and bake for
35 minutes. Uncover and bake for 10 minutes until light golden
brown and the top starts to crisp. Broil for a few minutes if
desired, but watch carefully.
Let sit for 5 to 10 minutes and then serve.
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Banana Bread doughnut Pancakes
with Banana walnut MaPle toPPing
yield: about 6 to 8 pancakes
Are you finally ready to love gluten-free pancakes? With this recipe you surely will and so will anyone
else who tries them. The banana bread flavors are comforting and perfect for breakfast, especially when
topped with a nut crunch, a dab of butter, and a drizzle of maple syrup.
For the pancakes: Combine the oat flour, sweet rice flour, almond meal, cane sugar,
½ cup (60 g) oat flour cinnamon, baking powder, and salt in a large bowl, mixing until
¼ cup (35 g) sweet rice flour well combined.
¼ cup (28 g) almond meal Place the eggs, milk, banana, oil, and vanilla extract into a
1½ tablespoons (20 g) pure cane sugar
blender and blend until smooth.
1¼ teaspoons cinnamon
2 large eggs overmix (stop when you no longer see dry flour). Let rest for 5
¼ cup + 2 tablespoons (88 ml) milk minutes. The batter should be thick but pourable.
/3 cup (75 g) well-mashed banana
1
Heat a large pan or griddle over medium to medium–low heat.
1 tablespoon (15 ml) oil Add a bit of butter or coconut oil to coat the pan. Once hot,
1 teaspoon vanilla extract spoon about ¼ cup (55 g) of the batter into the pan, forming
5- to 6-inch (13 to 15 cm) pancakes. Do not overcrowd the pan.
For the topping:
For extra fun, spoon the batter into a circular doughnut-shaped
Sliced banana
pancake. Cook for 2 to 4 minutes until you see bubbles popping
Chopped walnuts
at the surface. Carefully flip with a large spatula and cook for
Butter
another 2 to 3 minutes.
Pure maple syrup
Serve warm with sliced bananas, walnuts,
butter, and maple syrup.
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(Ray) #175 Dtp:225 Page:158
VegetarIan eggs BeneDIct
wIth DaIry-Free hollanDaIse sauce
The English muffin is no longer necessary with this simple doughnut recipe as the new base for this
breakfast staple. It’s topped with a dairy-free, vegan hollandaise sauce that will have you dunking every-
thing in sight into this sauce. It’s perfect for a Sunday brunch!
reCommended pans: to make the doughnuts: Preheat your oven to 350°F (180°c,
For the doughnuts: combine the oat flour, sweet rice flour, almond meal, baking powder,
½ cup (60 g) oat flour salt, and black pepper in a large bowl, mixing well. in another bowl,
½ cup (70 g) sweet rice flour whisk the eggs together. then whisk in the milk, yogurt, and oil.
¾ teaspoon salt overmix (stop when you no longer see dry flour).
2 large eggs
/3 cup (80 ml) milk
1

¼ cup (77 g) plain Greek yogurt
let cool in the pan for 5 minutes. slide a thin spatula around the
For the vegan hollandaise: edges of the doughnuts to help loosen them out. then place on a
1 cup (230 g) cashew cream (page 128) cooling rack and allow to cool fully.
1 tablespoon (15 ml) lemon juice
to make the sauCe: Place all sauce ingredients in your blender
1 tablespoon (6 g) nutritional yeast
and blend until smooth. taste and add more salt, pepper, or
¼ teaspoon salt
cayenne pepper if needed. Pour into a saucepan and heat over
medium-low heat until warm, stirring frequently.
¼ teaspoon turmeric
/8 to ¼ teaspoon cayenne pepper
1 to assemble the doughnuts: lightly toast the doughnuts on
each side in a toaster or oven. carefully remove the doughnuts.
For the topping: Place on a spinach-topped plate. layer on the avocado slices,
Spinach the poached egg, and then the hollandaise. top with a sprinkle of
Avocado salt and black pepper to finish.
Poached eggs
Salt and pepper
RECIPE NOTE
For a vegan version, use the Vegan Garlic Spinach Doughnuts (page
119) and replace the egg with grilled or baked tofu!
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French toast Doughnuts
wIth Butter anD maPle syruP
yield: 6 to 8 standard doughnuts,

or 12 to 16 half slices of French toast
French toast will always be my favorite breakfast meal. Did you ever imagine it would be made with
doughnuts? A lightly sweetened doughnut is sliced in half, then dredged in a cinnamon egg mixture and
cooked to a browned perfection. Your French toast breakfast just got a facelift.
For the doughnuts: combine the oat flour, sweet rice flour, almond meal, baking powder,
½ cup (60 g) oat flour cinnamon, and salt in a large bowl, mixing well. in another bowl,
½ cup (70 g) sweet rice flour whisk the eggs together. then whisk in the milk, applesauce,
3 tablespoons (19 g) almond meal maple syrup, butter, and vanilla extract.
1 teaspoon cinnamon large wooden spoon until just combined, being careful not to
2 large eggs
/3 cup (80 ml) milk
1
2 tablespoons (28 g) butter, melted and
slightly cooled
edges of the doughnuts to help loosen them out. then place on a
cooling rack and allow to cool fully.
For the egg mixture:
to make the FrenCh toast: Place a large pan or griddle over
3 large eggs
medium heat and liberally grease with either oil or butter. in a
/3 cup (80 ml) whole milk
1
bowl, whisk the eggs together. then whisk in the milk, cinnamon,
and vanilla extract.
carefully slice each doughnut in half with a small serrated knife.
For the FrenCh toast: dip doughnuts into the egg mixture on both sides, letting the
Unrefined coconut oil, or butter excess drip off, and place immediately on the pan.
Maple syrup
cook for 2 to 5 minutes per side until the surface is golden
brown and the egg is fully cooked. grease the pan as needed and
continue with the rest of the doughnuts.
serve warm with butter or coconut oil and maple syrup.
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grIlleD cheese Doughnuts
wIth your FaVorIte melty cheese
A simple savory doughnut is stuffed with your favorite cheese, smeared with butter, and grilled in a pan.
The outside forms a nice crispiness, while the inside pulls apart with hot, melted cheese. This is a definite
contender to be dunked in a bowl of tomato soup. Just an idea. . .
For the doughnuts: combine the oat flour, sweet rice flour, almond meal, baking
½ cup (60 g) oat flour powder, salt, garlic powder, and black pepper in a large bowl,
½ cup (70 g) sweet rice flour mixing well. in another bowl, whisk the eggs together. then
3 tablespoons (21 g) almond meal whisk in the buttermilk, oil, and yogurt.
¼ teaspoon garlic powder overmix (stop when you no longer see dry flour).
2 large eggs
/3 cup (80 ml) buttermilk
1
3 tablespoons (45 g) plain yogurt
For the grilled Cheese: edges of the doughnuts to help loosen them out. then place on a
Your favorite cheese, sliced cooling rack and allow to cool fully.
Butter
to make the grilled Cheese: carefully slice each doughnut half
with a small serrated knife. Place a pan or griddle over medium
heat. Butter each outer-side of the doughnuts and place sliced
cheese in the middle. once the pan is hot, place the filled dough-
nut in the pan and cook for 4 to 6 minutes until golden brown.
carefully flip over with a spatula and grill on the other side for 3
to 5 minutes until golden brown. slice in half and serve warm.
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Dog Doughnuts
wIth sloBBer-kIsseD coatIng
yield: 36 to 42 doughnut cookies,

plus doughnut cookie holes
This recipe was tested and approved by Dakota and Kenna and their dog friends, Penny and Rita.
Trust me when I tell you they won’t last long. Who knew making dog treats could be this simple?
Make an extra batch and pass them out to your pet-loving neighbors (just make sure you tell them
they’re for the dogs).
3 to 3½ cups (360 to 420 g) oat flour Preheat your oven to 350°F (180°c, or gas mark 4) and line 2
½ cup (56 g) ground flax meal large baking sheets with parchment paper.
½ teaspoon salt
combine 3 cups (360 g) oat flour, ground flax, and salt in a large
1 large egg
bowl, mixing well. in another bowl, whisk the egg and then stir
½ cup (130 g) peanut butter, melted
in the peanut butter, pumpkin purée, and molasses until fully
½ cup (123 g) pumpkin purée
combined and smooth.
3 tablespoons (60 g) molasses
large wooden spoon until it becomes too hard to stir. use your
hands to incorporate the ingredients together and knead into a
giant ball of dough. if the dough is too sticky, knead in more oat
flour 2 tablespoons (15 g) at a time.
liberally flour the surface you’re going to roll the dough out on.
remove the dough from the bowl and continue to knead, if nec-
essary, until the dough is stiff but not sticky or crumbly.
roll half of the dough out to about 1/8 inch (3 mm) thickness and
using a 3-inch (7.5 cm) doughnut cookie cutter, biscuit cutter,
or 2 lids (3 inches [7.5 cm] and ¾ inch wide [2 cm] wide) cut the
cookies from the dough.
carefully transfer the cookies with a spatula to the baking

sheets one by one. Place the doughnut cookies and cookie holes
close together but not touching. Knead the excess dough into a
ball and roll out again. cut out the doughnut cookies, transfer
them to the baking sheet, and repeat this process until you have
no more dough left.
Bake for 30 to 35 minutes until golden brown and crisp. let cool
fully on the pans. they will crisp more as they sit. transfer to a
jar or sealable bag and store on the counter for 2 to 3 weeks or
in the fridge to keep fresh for longer.
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mInI Doughnut PoPs
wIth crunchy chocolate coatIng
yield: 36 to 48 doughnuts pops
These treats on a stick will be the hit of any party. They’re tiny, adorable, and covered in chocolate and
sprinkles. What could top that? Feel free to mix and match with your favorite doughnut flavors!
reCommended pans: to make the Coatings: Melt the peanut butter chocolate coat-
Mini, holes ing ingredients or the white chocolate coating ingredients using
a double boiler method, stirring until smooth. remove from heat
For the doughnuts:
and pour into a small but deep bowl good for dunking.
1 batch of Vanilla Bean Birthday Doughnuts
(page 87), Triple Chocolate Doughnuts to assemble the doughnut pops: gently place a stick through
(page 104), or Peanut Butter Cup each doughnut and dip the doughnut using a spoon to help coat
Doughnuts (page 83) in chocolate. this will get messy. Place on the parchment-lined
Candy sticks pan and let set until the chocolate has hardened. this can be
Sprinkles sped up by placing the pops in the fridge for about 15 to 20
minutes.
For the peanut butter
ChoColate Coating:
butter
For the white ChoColate Coating:

1 cup (175 g) white chocolate chips
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mInI caPrese Doughnut stackers
wIth BasIl, mozzarella, anD cherry tomatoes
yield: 26 to 32 mini doughnuts
Caprese skewers will always be one of those go-to party appetizers that everyone is happy to see.
They’re simple. They’re delicious. It only seems right. Now, why not add a mini savory doughnut beneath
it all? If you end up eating the entire batch for dinner, I won’t tell. I also don’t blame you.
Mini or gas mark 4) and grease your doughnut pan.
For the doughnuts: combine the oat flour, sweet rice flour, almond meal, baking
½ cup (60 g) oat flour powder, salt, basil, and garlic powder in a large bowl, mixing well.
½ cup (70 g) sweet rice flour in another bowl, whisk the eggs together. then whisk in the milk,
3 tablespoons (21 g) almond meal applesauce, and oil.
½ teaspoon dried basil overmix (stop when you no longer see dry flour).
2 large eggs
/3 cup (80 ml) milk
1
let cool in the pan for 5 minutes.
olive oil
slide a thin spatula around the
For the topping: edges of the doughnuts to help
Fresh basil leaves loosen them out. then place on
Fresh mozzarella a cooling rack and allow to cool
Cherry tomatoes fully before topping.
Flaked sea salt
to assemble the doughnuts:
Fresh ground black pepper
Place the doughnuts on a
Drizzle of extra-virgin olive oil (optional)
large platter. Fold a basil
leaf in half and place on the
doughnut. next, add a small
slice of fresh mozzarella
and then a tomato on top.
top with salt and black
pepper. drizzle with olive
oil, if desired. secure with
a skewer, if needed.
yudhacookbook.com more than a doughnut 165
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Vegan VarIatIons
general vegan instruCtions: Follow the instructions below for all Vegan recipes, unless otherwise noted.
to make the doughnuts: Preheat your oven to 350°F (180°c, or gas mark 4) and grease your doughnut pan.
combine the dry ingredients in a large bowl and stir until combined. in another bowl, whisk all of the wet
ingredients together until fully combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being
careful not to overmix (stop when you no longer see dry flour). let sit for 5 minutes. do not stir after this
point. the batter will be very thick and not pourable.
spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to ¼-inch (3 to 6 mm)
from the top. lightly smooth out the top of the batter with a small silicone spatula. do not pack the batter down.
Bake for 18 to 22 minutes until lightly golden brown around the edges. a toothpick inserted in the center
should come out clean. let cool in the pan for 5 minutes. slide a thin spatula around the edges of the dough-
nuts to help loosen them out. then place on a cooling rack and allow to cool fully before topping.
to make the Frostings and glazes: refer to the pages specified for each topping recipe and unless other-
wise noted, substitute vegan butter (such as earth Balance) for dairy butter and unsweetened non-dairy milk
(such as soy or almond milk) when milk is called for.
Vegan ButtermIlk Doughnuts

For the vegan buttermilk: 3 tablespoons (45 ml) oil

½ cup + 2 tablespoons (148 ml) 1 teaspoon vanilla extract
unsweetened almond milk
For the topping:
1½ teaspoons apple cider vinegar
Refer to page 15 for the ingredient list and
For the doughnuts: instructions. Make vegan substitutes as
½ cup (60 g) oat flour noted in the general vegan instructions.
1
after preheating the oven, whisk together the milk and vinegar
2 tablespoons (14 g) almond meal and let sit for 5 minutes until curdled. Proceed with the general
2 tablespoons (14 g) coconut flour vegan instruction above, whisking in with other wet ingredients
2 tablespoons (14 g) ground flax meal as directed.
½ teaspoon salt
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Vegan cornBreaD Doughnuts
For the doughnuts: For the topping:

1
/3 cup (47 g) fine-grain cornmeal
1
instructions. Make vegan substitutes as
1
noted in the general vegan instructions.
3 tablespoons (26 g) sweet rice flour
2 tablespoons (14 g) almond meal Follow the general vegan instructions as listed on left page.
2 tablespoons (14 g) coconut flour
2 tablespoons (14 g) ground flax meal
2 tablespoons (26 g) pure cane sugar
2½ teaspoons (11.5 g) baking powder
½ teaspoon salt
Vegan VanIlla Bean BIrthDay Doughnuts

For the doughnuts: For the Frosting:

½ cup (60 g) oat flour 3 tablespoons (42 g) vegan butter, softened
½ cup (70 g) sweet rice flour ¾ to 1 cup (90 to 120 g) vegan powdered sugar
1
2 to 3 tablespoons (28 to 45 ml) unsweetened almond milk
2 tablespoons (14 g) almond meal 1 teaspoon vanilla bean paste
2 tablespoons (14 g) ground flax meal to make the doughnuts: Follow the general vegan instruc-
1 teaspoon baking powder tions as listed on left page.
to make the Frosting: Beat vegan butter and powdered sugar
½ teaspoon salt
together until fluffy and smooth. add the milk and vanilla bean
½ cup + 2 tablespoons (148 ml) unsweet-
paste and beat until creamy. spread over the doughnuts and
ened almond milk
top with sprinkles, if desired.
/8 teaspoon almond extract
1
167
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Vegan eggnog Doughnuts

½ cup (70 g) oat flour Refer to page 66 for the ingredient list and
½ cup (96 g) sweet rice flour instructions. Make vegan substitutes as
1
2 tablespoons (14 g) coconut flour Follow the general vegan instructions as listed on page 166.
½ teaspoon salt
½ teaspoon nutmeg
½ cup + 2 tablespoons (148 ml) vegan
egg nog
Vegan maPle Doughnuts


3 tablespoons (39 g) pure cane sugar noted in the general vegan instructions.
2 tablespoons (14 g) coconut flour Follow the general vegan instructions as listed on page 166.
½ teaspoon salt
½ cup (120 ml) unsweetened almond milk
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Vegan trIPle chocolate Doughnuts

½ cup (100 g) pure cane sugar noted in the general vegan instructions.
¼ cup (20 g) unsweetened cocoa powder
2 tablespoons (14 g) almond meal Follow the the general vegan instructions as listed on page 166.
2 tablespoons (14 g) coconut flour gently fold the chocolate chips in right before you let the batter
2 tablespoons (14 g) ground flax meal rest for 5 minutes.
½ teaspoon salt
½ cup (88 g) vegan dark chocolate chips
Vegan PumPkIn sPIce Doughnuts

For the doughnuts: ½ cup + 2 tablespoons (148 ml) unsweetened almond milk
½ cup (70 g) oat flour /3 cup (82 g) pumpkin purée
1
½ cup (70 g) sweet rice flour 3 tablespoons (45 ml) oil

¼ cup + 2 tablespoons (76 g) pure cane 2 teaspoons vanilla extract
sugar
For the topping:
instructions. Make vegan substitutes as
Follow the general vegan instructions as listed on page 166.
½ teaspoon salt
½ teaspoon ginger
½ teaspoon nutmeg
1
vegan variations 169
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ResouRces
Below you’ll find a helpful guide directing you to many of the ingredients and tools used through the
book. All products listed below are free of gluten but may not be certified gluten-free. Please be sure
to source certified gluten-free products if necessary. Many of the items are easily found (and often
cheapest) on www.amazon.com.
Flours and meals gluten-Free Peanut Butter PuFFs

Nature’s Path Organic EnviroKidz
alMond Flour (Blanched)
(us.naturespath.com)
Honeyville (www.honeyvillegrain.com)
green Matcha Powder BaKing grade
alMond Meal
Vital Life (www.vitalifematcha.com)
Natural Grocers by Vitamin Cottage
(www.naturalgrocers.com) JaM/JellY
Trader Joe’s (www.traderjoes.com) Crofter’s Organic (www.croftersorganic.com)
coconut Flour Molasses
Bob’s Red Mill (www.bobsredmill.com) Wholesome Sweeteners
Natural Grocers by Vitamin Cottage (www.wholesomesweeteners.com)
(www.naturalgrocers.com)
Coconut Secret (www.coconutsecret.com) Peanut Butter
Maranatha (www.maranathafoods.com)
cornMeal Woodstock Farms (www.woodstock-foods.com)
Bob’s Red Mill Gluten-Free (www.bobsredmill.com)
sPrinKles
ground Flax Meal India Tree (www.indiatree.com)
Bob’s Red Mill (www.bobsredmill.com) Let’s Do Organic Sprinklez (www.wholefoods.com)
Masa harina Vanilla Beans, extract, Paste
Bob’s Red Mill Gluten-Free (www.bobsredmill.com) Beanilla (www.beanilla.com)
Frontier Co-op (www.frontiercoop.com)
oat Flour
Nielson-Massey (www.nielsenmassey.com)
Bob’s Red Mill Gluten-Free (www.bobsredmill.com)
Cream Hill Estates (www.creamhillestates.com) Yogurt
Stonyfield (www.stonyfield.com)
sweet rice Flour
Wallaby Organic (www.wallabyyogurt.com)
Ener-G (www.ener-g.com)
Koda Farms (www.kodafarms.com)
sweeteners
doughnut staples cloVer honeY
GloryBee (www.glorybee.com)
chocolate chiPs
Enjoy Life (www.enjoylifefoods.com) coconut sugar
Sunspire (www.sunspire.com) Madhava Natural Sweeteners
(www.madhavasweeteners.com)
cocoa Powder
Equal Exchange (www.equalexchange.coop) Powdered sugar
Wholesome Sweeteners
gluten-Free chocolate sandwich cooKies
(www.wholesomesweeteners.com)
Mi-Del (www.midelcookies.com)
Woodstock Farms (www.woodstock-foods.com)
gluten-Free grahaM cracKers
Pure cane sugar
Kinnikinnick (www.kinnikinnick.com)
Whole Foods 365 (www.wholefoods.com)
Woodstock Farms (www.woodstock-foods.com)
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Pure MaPle sYruP grade B Butter
NOW Foods (www.nowfoods.com) Kalona SuperNatural (www.kalonasupernatural.com)
Whole Foods 365 (www.wholefoods.com) Organic Valley (www.organicvalley.coop)
Vegan cane sugar
Florida Crystals (www.floridacrystals.com) Vegan Butter
Whole Foods 365 (www.wholefoods.com) Earth Balance (www.earthbalancenatural.com)
Wholesome Sweeteners
(www.wholesomesweeteners.com) tools
Blender
dairy and nondairy milk
Vitamix (www.vitamix.com)
coconut MilK
doughnut Pans
Thai Kitchen Organic (www.thaikitchen.com)
Hole: Nordic Ware (www.nordicware.com)
Trader Joe’s (www.traderjoes.com)
Mini: Wilton (www.wilton.com)
creaM cheese Standard: Wilton (www.wilton.com)
Organic Valley (www.organicvalley.coop) Twist: Wilton (www.wilton.com)
Nancy’s Organic (www.nancysyogurt.com)
drY Measuring cuPs and sPoons
halF-and-halF Chicago Metallic
Kalona SuperNatural (www.kalonasupernatural.com) (www.chicagometallicbakeware.com)
Organic Valley (www.organicvalley.coop) Progressive (www.progressiveintl.com)
OXO (www.oxo.com)
organic 2% MilK
Kalona SuperNatural (www.kalonasupernatural.com) Food Processor
Organic Valley (www.organicvalley.coop) Cuisinart (www.cuisinart.com)
liquid Measuring cuPs
unsweetened alMond MilK OXO (www.oxo.com)
Pacific (www.pacificfoods.com) Pyrex (www.pyrexware.com)
unsweetened non-gMo soY MilK sMall silicone sPatula
Earth Balance (www.earthbalancenatural.com) Crate and Barrel (www.crateandbarrel.com)
Eden Organic (www.edenfoods.com) OXO (www.oxo.com)
oil and butter Zester/grater

Microplane (www.microplane.com)
coconut Butter
OXO (www.oxo.com)
Artisana (www.artisanafoods.com)
coconut oil
Artisana (www.artisanafoods.com)
Dr. Bronner’s Magic “All-One!”
(www.drbronner.com)
Jarrow Formulas (www.jarrow.com)
sunFlower oil or saFFlower oil

Napa Valley Naturals (www.napavalleynaturals.com)
Spectrum (www.spectrumorganics.com)
resources 171
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Acknowledgments
This book could not have been possible without the love, support, and guidance of so many. I can’t begin to say how
lucky I am to have such amazing people in my life.
Thank you to Amanda Waddell of Fair Winds Press for stumbling on my blog some time ago and creating the vision
for this book with me as the author and photographer. Your encouragement and enthusiasm was greatly appreciat-
ed. The entire team at Fair Winds Press was a joy to work with. Thank you for helping make my vision for the design
come to life!
An immeasurable thank-you to my husband. Your support and love are felt daily. Thank you for keeping a smile on
my face and for being my No. 1 doughnut eater. I could not have done this without you. I love you!
To my mom and dad, who have been cheering me on since day one. Thank you for your constant love, generosity,
phone calls, emails, surprise packages, and for everything else you do. One word. Lucky.
To the doughnut taste-testers who showed up time and time again and helped eat and evaluate the 101 doughnut
creations. Ali, Ann, Aunt Cindy, Chris K., Chris M., Dave, Elizabeth, Eric, Fiona, Jenna, Jon, Kelsey, Krista, Kyle H., Laura,
Lauren, Megan, Michelle, Natalie, Pat, and Peter.
To the fabulous readers of my blog, Edible Perspective. Your constant encouragement is more appreciated than you will
ever know. You have continued to help me grow throughout the years and get me to where I am today. THANK YOU.
To The Doughnut Group on Facebook. Thank you for listening to my rambling updates, checking out my photos, and
just for your general awesomeness. It was helpful knowing I had a group of family and friends who were following the
process as I chugged along.
To Alan, Sherie, AJ, and Jenna. Thank you one million times and back again. For everything. Love you always.
Thanks to the fabulous Laura for using her expert photo-taking skills to capture me in my kitchen for this book.
Your generosity is always appreciated. I cherish our friendship daily.
Thank you to my sister-in-law Natalie for her millions of doughnut combination ideas and constant positivity. I love
you to pieces!
To my lovely friend Ann Hopman, who demanded I write a cookbook since the second day we met. You have given me
an endless amount of support and helped push me to realize that anything is possible. Thank you.
About the Author

Ashley McLaughlin is the writer, recipe creator, and photographer behind the blog Edible
Perspective. She focuses on gluten-free, vegetarian, and vegan recipes that are appealing
to all diets and ages. Ashley is a self-taught photographer who works to capture her
recipes in clean and simple ways. A Michigan native, Ashley actually spent most of her
years growing up in Ohio and is a proud Ohio State Buckeye. While Ashley holds two
degrees in architecture, she is wholeheartedly embracing her new career path in food
and photography. Her work has appeared everywhere from Huffington Post Taste, to the
New York Times bestseller Peas and Thank You, to O Magazine. Ashley currently lives
in Colorado with her husband and two pups. In her spare time, you will find her walking
the dogs, snowboarding down a mountain, snowshoeing up a mountain, cycling on
country roads, biking around town, lifting weights in her home office, photographing
everything in sight, eating everything in sight, and hanging out with her friends and family.
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Index
A Lemon Cake Doughnuts, 47

almond meal, 11 Marble Cake Doughnuts, 82
almonds Vanilla Almond Cake Doughnuts, 86
almond butter, 137 Cappuccino Doughnuts, 76
Almond Joy Doughnuts, 72 caramel
Cherry Almond Doughnuts, 36 Brown Sugar Caramel Doughnuts, 97
Grain-Free Orange Almond Chia Doughnuts, 142 Medjool Date Caramel Sauce, 147
Maple Cinnamon Almond Butter Glaze, 140 Sea Salt Caramel Glaze, 97
Vanilla Almond Cake Doughnuts, 86 Carrot Cake Doughnuts, 60
apple Cashew Cream Sauce, 128–129
Apple Cider Doughnuts, 17 Chai-Spiced Doughnuts, 56
Apple Fritter Doughnuts, 25 cheese
Apple Pie Doughnuts, 108 See also cream cheese
Asiago Cheese Doughnuts, 123 Asiago Cheese Doughnuts, 123
avocado Dried Fig and Goat Cheese Doughnuts, 42
Avocado-Lime Glaze, 78 Feta Cream Cheese Spread, 131
Creamy Avocado Mint Frosting, 134 French Onion Doughnuts, 126
Garlic Cheddar Herb Doughnuts, 117
B Grilled Cheese Doughnuts, 161
Baklava Doughnuts, 92 Jalapeño Cheddar Doughnuts, 122
banana Mini Caprese Doughnut Stackers, 165
Banana Bread Doughnut Pancakes, 157 cherry
Banana Bread Doughnuts, 45 Cherry Almond Doughnuts, 36
Banana Cornbread Doughnuts, 136 Cherry Vanilla Doughnuts, 133
Banana Walnut Maple Topping, 157 Chile Doughnuts, Vegan Green, 128
Blueberry Doughnuts, 137 chocolate
basil Almond Joy Doughnuts, 72
Basil Garlic Doughnuts, 127 Boston Cream Doughnuts, 29
Blackberry Basil Doughnuts, 37 Buckeye Doughnut Ice Cream, 153
Birthday Cake, Doughnut Stacked, 154 Café Mocha Doughnuts, 75
Biscuits and Jam Doughnuts, 85 Chocolate Buttermilk Doughnuts, 18
blackberry Chocolate Candy Cane Doughnuts, 101
Blackberry Basil Doughnuts, 37 Chocolate Cayenne Doughnuts, 59
Triple Berry Doughnuts, 139 Chocolate Chip Zucchini Bread Doughnuts, 64
blueberry Chocolate Cinnamon Roll Doughnuts, 113
Blueberry Doughnuts, 137 Chocolate Doughnuts, 147
Blueberry Glazed Doughnuts, 31 Chocolate Espresso Cream Glaze, 75
Blueberry Lemon Cake Doughnuts, 34 Chocolate Macaroon Doughnuts, 99
Triple Berry Doughnuts, 139 Chocolate Mint Doughnuts, 134
Boston Cream Doughnuts, 29 Chocolate-Covered Strawberry Doughnuts, 98
Bread Pudding, French Toast Doughnut, 156 Cookies and Cream Doughnuts, 84
Brown Sugar Caramel Doughnuts, 97 glaze, 15
Buckeye Doughnut Ice Cream, 153 Hazelnut Doughnuts, 102
buttermilk Kitchen Sink Doughnuts, 114
Buttermilk doughnuts, 15 Marble Cake Doughnuts, 82
Chocolate Buttermilk Doughnuts, 18 Mini Doughnut Pops, 164
Vegan Buttermilk Doughnuts, 166 Peanut Butter Cup Doughnuts, 83
Raspberry White Chocolate Doughnuts, 35
C Rocky Road Doughnuts, 77
cake S’mores Doughnuts, 81
Blueberry Lemon Cake Doughnuts, 34 Triple chocolate doughnuts, 104
Carrot Cake Doughnuts, 60 Vegan Gooey Chocolate Doughnuts, 111
Cinnamon Cake Doughnuts, 30 Vegan Triple Chocolate Doughnuts, 169
Cinnamon Coffee Cake Doughnuts, 57 cinnamon
Doughnut Stacked Birthday Cake, 154 Chocolate Cinnamon Roll Doughnuts, 113
yudhacookbook.com 173
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Index
Cinnamon Cake Doughnuts, 30 flours, 11–12

Cinnamon Coffee Cake Doughnuts, 57 French Onion Doughnuts, 126
Cinnamon Cream Cheese Frosting, 60 French Toast Doughnut Bread Pudding, 156
Cinnamon Glaze, 45 French Toast Doughnuts, 160
Cinnamon Raisin Oat Doughnuts, 150 frosting
Cinnamon Vanilla Cream Glaze, 56 butter cream cookie, 84
Maple Cinnamon Doughnuts, 140 cinnamon cream cheese, 60
coconut cream cheese, 52, 53, 95
Almond Joy Doughnuts, 72 creamy avocado mint, 134
Chocolate Macaroon Doughnuts, 99 dark chocolate cream, 104
Chocolate-Covered Strawberry Doughnuts, 98 Kahlúa mascarpone, 91
Kitchen Sink Doughnuts, 114 lemon, 44
Pumpkin Spice Coconut Doughnuts, 145 peanut butter, 107
coconut butter, 10 vanilla bean cream, 87
glaze, 139 Fruit, in recipes, 9. See also specific fruits
topping, 142
coconut cream, 10 G
glaze, 143, 145 garlic
Grain-Free Coconut Cream Doughnuts, 143 Basil Garlic Doughnuts, 127
coconut flour, 11 Garlic Cheddar Herb Doughnuts, 117
coconut milk, 10 Vegan Garlic Spinach Doughnuts, 119
coconut oil, 10 Gingerbread Doughnuts, 54
coffee glaze
Café Mocha Doughnuts, 75 avocado-lime, 78
Cappuccino Doughnuts, 76 chocolate, 111
Tiramisu Doughnuts, 91 chocolate espresso cream, 75
Cookies and Cream Doughnuts, 84 chocolate hazelnut, 102
cornbread cinnamon, 45
Banana Cornbread Doughnuts, 136 cinnamon vanilla cream, 56
Cornbread Doughnuts, 120 coconut butter, 139
Vegan Cornbread Doughnuts, 167 coconut cream honey, 143
cream cheese cream cheese, 64, 76
Cinnamon Cream Cheese Frosting, 60 lemon, 34, 69
Everything Doughnuts, 125 lemon vanilla, 47
Feta Cream Cheese Spread, 131 lime, 78
frosting, 52, 53, 95 maple cinnamon, 50
glaze, 64, 76 maple cinnamon almond butter, 140
Maple Cream Cheese Glaze, 57 maple cream cheese, 57, 113
Maple Cream Cheese Icing, 113 orange cream, 74
Sundried Tomato Cream Cheese Spread, 127 pumpkin spice coconut cream, 145
Curry Doughnuts, Sweet and Spicy, 65 sea salt caramel, 97
spiced gingerbread, 54
D sweet, 71
Date Caramel Sauce, Medjool, 147 sweet cream, 76
Dog Doughnuts, 162 tahini maple, 65
vanilla bean, 48, 82
E vanilla eggnog, 63
Eggnog Spiced Doughnuts, 63 vanilla honey cream, 55
Eggs Benedict, Vegetarian, 159 gluten-free oat flour, 12
Everything Doughnuts, 125 Goat Cheese Doughnuts, Dried Fig and, 42
Greek Stuffed Doughnuts, 131
F Green Matcha Doughnuts, 55
Feta Cream Cheese Spread, 131 ground flax meal, 12
Fig and Goat Cheese Doughnuts, Dried, 42
flax meal, 12
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Index
H mint
Hazelnut Doughnuts, 102 Chocolate Candy Cane Doughnuts, 101
Hollandaise Sauce, Dairy-Free, 159 Chocolate Mint Doughnuts, 134
honey Molasses Doughnuts, 66
Coconut Cream Honey Glaze, 143
Honey Dip Doughnuts, 22 N
Honey Lemon Rhubarb Doughnuts, 41 Nacho Cashew Cream Sauce, 128–129
Honey Nut Roll Doughnuts, 32 Nordicware brand doughnut pans, 9
Pistachio Honey Doughnuts, 148 nuts
topping, 142 Almond Joy Doughnuts, 72
Baklava Doughnuts, 92
I Banana Bread Doughnuts, 45
Ice Cream, Buckeye Doughnut, 153 Cherry Almond Doughnuts, 36
ingredients Grain-Free Orange Almond Chia Doughnuts, 142
measuring, 10 Hazelnut Doughnuts, 102
room temperature, 9 Honey Nut Roll Doughnuts, 32
Kitchen Sink Doughnuts, 114
J Nacho Cashew Cream Sauce, 128–129
Jalapeño Cheddar Doughnuts, 122 Pistachio Honey Doughnuts, 148
jelly Rocky Road Doughnuts, 77
Biscuits and Jam Doughnuts, 85 Sweet Potato Pecan Pie Doughnuts, 105
Jelly-Filled Doughnuts, 26 Vanilla Almond Cake Doughnuts, 86
Peanut Butter and Jelly Doughnuts, 146
O
K oat flour, 12
Key Lime Doughnuts, 78 oats
Kitchen Sink Doughnuts, 114 Brown Sugar Pecan Oat Topping, 156
Cinnamon Raisin Oat Doughnuts, 150
L oils, 11
lemon Onion Doughnuts, French, 126
frosting, 44 orange
glaze, 34 Grain-Free Orange Almond Chia Doughnuts, 142
Honey Lemon Rhubarb Doughnuts, 41 Orange Cream Soda Doughnuts, 74
Lemon Cake Doughnuts, 47 Vegan Blood Orange Doughnuts, 38
Lemon Curd Doughnuts, 16
Lemon Poppy Seed Doughnuts, 69 P
Lime Doughnuts, Key, 78 Pancakes, Banana Bread Doughnut, 157
pans, 9, 10
M Peach-Stuffed Doughnuts, 48
maple peanut butter
Banana Walnut Maple Topping, 157 Brown Sugar Pecan Oat Topping, 156
Maple Cinnamon Doughnuts, 140 Buckeye Doughnut Ice Cream, 153
Maple Cream Cheese Icing, 113 Mini Doughnut Pops, 164
Maple Doughnut Twists, 21 Peanut Butter and Jelly Doughnuts, 146
Tahini Maple Glaze, 65 Peanut Butter Crunch Doughnuts, 107
Vegan Maple Doughnuts, 168 Peanut Butter Cup Doughnuts, 83
Marble Cake Doughnuts, 82 pecans
marshmallow Baklava Doughnuts, 92
Rocky Road Doughnuts, 77 Honey Nut Roll Doughnuts, 32
S’mores Doughnuts, 81 Sweet Potato Pecan Pie Doughnuts, 105
milk Pineapple Right-Side-Up Doughnuts, 71
in recipes, 9 pistachios
Mini Caprese Doughnut Stackers, 165 Baklava Doughnuts, 92
Mini Doughnut Pops, 164 Pistachio Honey Doughnuts, 148
powdered sugar, 11
index 175
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Index
pumpkin vegan
Pumpkin Spice Coconut Doughnuts, 145 Blood Orange Doughnuts, 38
Pumpkin Spiced Doughnuts, 50 Buttermilk Doughnuts, 166
Vegan Pumpkin Spice Doughnuts, 169 Cornbread Doughnuts, 167
Eggnog Doughnuts, 168
R Gooey Chocolate Doughnuts, 111
Raisin Oat Doughnuts, Cinnamon, 150 Maple Doughnuts, 168
raspberry Pumpkin Spice Doughnuts, 169
Raspberry White Chocolate Doughnuts, 35 Triple Chocolate Doughnuts, 169
Triple Berry Doughnuts, 139 Vanilla Bean Birthday Doughnuts, 167
Red Velvet Doughnuts, 95 variations, 166
resources, 170–171 Vegan Garlic Spinach Doughnuts, 119
Rhubarb Doughnuts, Honey Lemon, 41 Vegan Green Chile Doughnuts, 128
Rocky Road Doughnuts, 77 Vegetarian Eggs Benedict, 159
Rum Raisin Doughnuts, 52
W
S walnuts
S’mores Doughnuts, 81 Baklava Doughnuts, 92
spatulas, 9 Banana Bread Doughnuts, 45
spinach Banana Walnut Maple Topping, 157
Greek Stuffed Doughnuts, 131 Wilton brand doughnut pans, 9
Vegan Garlic Spinach Doughnuts, 119
Vegetarian Eggs Benedict, 159 Y
strawberry Yogurt Dip, Honey-Sweetened Vanilla, 133
Chocolate-Covered Strawberry Doughnuts, 98
Strawberry Cheesecake Doughnuts, 44 Z
Strawberry Lavender Doughnuts, 53 Zucchini Bread Doughnuts, Chocolate Chip, 64
substitutions, 9
sugar, 11
sundried tomatoes
Greek Stuffed Doughnuts, 131
Sundried Tomato Cream Cheese Spread, 127
sweet potato
Sweet Potato Fritter Doughnuts, 112
Sweet Potato Pecan Pie Doughnuts, 105
sweet rice flour, 12
T
tips and tricks, 9–11
Tiramisu Doughnuts, 91
toppings
adding, 9
Tres Leches Doughnuts, 88
V
vanilla
Cherry Vanilla Doughnuts, 133
Cinnamon Vanilla Cream Glaze, 56
glaze, 48, 55, 82
Marble Cake Doughnuts, 82
Vanilla Almond Cake Doughnuts, 86
Vanilla Bean Birthday Doughnuts, 87
Vanilla Eggnog Glaze, 63
Vegan Vanilla Bean Birthday Doughnuts, 167
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© 2013 Fair Winds Press
Text © 2013 Ashley McLaughlin
Photography © 2013 Fair Winds Press
First published in the USA in 2013 by

Fair Winds Press, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, MA 01915-6101
www.fairwindspress.com
All rights reserved. No part of this book may be reproduced or utilized, in any form or by any means,
electronic or mechanical, without prior permission in writing from the publisher.
17 16 15 14 13 12345
ISBN: 978-1-59233-566-4
Digital edition published in 2013

eISBN: 978-1-61058-861-4
Library of Congress Cataloging-in-Publication Data
McLaughlin, Ashley.
Baked doughnuts for everyone : from sweet to savory to everything in between, 101 delicious reci-
pes, all gluten-free / Ashley McLaughlin.
pages cm
ISBN 978-1-59233-566-4 (pbk.)
1. Gluten-free diet--Recipes. 2. Doughnuts. 3. Baking. 4. Baked products. I. Title.
RM237.86.M39 2013
641.81’5--dc23
2013024584
Book design by Rita Sowins / Sowins Design

Photography by Ashley McLaughlin
Author photograph by Laura Ramos, Fuse Photographic
Printed and bound in China
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yudhacookbook.

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101 Delicious Recipes

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Chapter 1: Baked doughnut BasiCs ... 8

Chapter 2: doughnut shop standBys ... 13

Chapter 3: Fruit-Filled treats ... 33

Chapter 4: Fragrant & spiCed delights ... 49

Chapter 5: ClassiC ComBinations ... 70

Chapter 6: deCadent indulgenCes ... 96

Chapter 7: savory speCialties ... 116

Chapter 8: healthed-up hits ... 132

Chapter 9: more than a doughnut ... 151

Vegan Variations ... 166

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• Transfer the batter to the pan by carefully spooning it in or by scooping it into a

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10 baked doughnuts for everyone

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• I recommend tasteless, high-heat-safe oils, such as safflower oil, grape-seed oil, or

baked doughnut basics 11

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Ground Flax meal

Sweet riCe Flour

12 baked doughnuts for everyone

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Growing up, I remember weekend doughnut trips to Louie’s Bak-

15 Buttermilk Doughnuts 25 Apple Fritter Doughnuts

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yield: 8 to 10 standard doughnuts

For the baSiC Glaze: to make the baSiC or ChoColate Glaze:

yudhacookbook.com doughnut shop standbys 15

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yield: 6 to 8 standard doughnuts

16 baked doughnuts for everyone

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yield: 8 to 10 standard doughnuts

doughnut shop standbys 17

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yield: 10 to 12 standard doughnuts

18 baked doughnuts for everyone

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yield: 8 to 10 standard doughnuts

doughnut shop standbys 21

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yield: 8 to 10 standard doughnuts

Place on a cooling rack and serve once cooled.

22 baked doughnuts for everyone

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yield: 8 to 10 standard doughnuts

doughnut shop standbys 25

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yield: 8 to 10 standard doughnuts

26 baked doughnuts for everyone

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yield: 6 to 8 standard doughnuts

Slice each doughnut in half with a small serrated knife. Spread

doughnut shop standbys 29

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yield: 6 to 8 standard doughnuts

30 baked doughnuts for everyone