Strawberry Lemon Curd Doughnuts

gluten-free, dairy free // yields about 8 standard doughnuts with the Wilton pan

1/2 cup gluten-free oat flour

1/2 cup sweet rice flour

1/3 cup pure cane sugar, or coconut sugar/sucanat

3 tablespoons almond meal

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/3 cup unsweetened almond or soy milk

1/4 cup unsweetened applesauce

2 tablespoons safflower oil, or other baking oil

2 teaspoons pure vanilla extract

2 teaspoons lemon zest

1 batch Strawberry Lemon Chia Curd

powdered sugar, for topping

For the doughnuts:

Preheat your oven to 350* Fahrenheit. Thoroughly grease your doughnut pan with softened coconut oil or butter.

Stir together dry ingredients in a large mixing bowl. In a separate bowl whisk the eggs. Then whisk in the milk, applesauce, oil, vanilla, and lemon zest until fully combined. Pour the wet into the dry and whisk or stir until just combined [when you no longer see dry flour].

Spoon batter into the greased doughnut pan to about 1/8-inch from the top. You want it to come up right to the top of the center piece that puts the hole in the doughnut. Or, see notes below.

Place in the center of your oven for 18-23 minutes until a toothpick comes out nearly clean and the edges are golden brown. The holes should be closed up and the doughnuts may have spread slightly over the edge of each mold. If the holes didn’t fully close up it’s completely fine. It just makes spreading the curd easier!

Remove curd from the fridge about an hour before filling + serving the doughnuts.

Let doughnuts cool for 15-20 minutes in the pan then loosen the edges with a thin spatula or knife and place on a cooling rack for at least 30 minutes.

Cutting + Filling:

Slice the doughnuts in half [directly above where the hole closes – photo 2] with a thin, serrated knife holding the doughnut in one hand and gently sawing with the knife.

Stir the curd and spread on each doughnut right before serving. Place the top half on and lightly press down. Top with powdered sugar. Best served immediately. Can be stored in the fridge for about 1 day without the curd causing the doughnuts to become soggy, but it does soak in a bit. You can also store doughnuts covered at room temp for 1 day and then fill with curd the following day before serving.

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notes: You can also fill the molds to 1/4-inch below the top if you want the hole visible all the way through. Be gentle when slicing. Instead of slicing you can also just spread the curd on top of the doughnut. There is no sub for sweet rice flour but check an Asian market in your area for the best price. They’re guaranteed to have it. If you weren’t able to make the curd, you can substitute with about 3/4-1 cup of jam/jelly. Add a bit of lemon zest for freshness. If making mini doughnuts, fill the molds just below the top of the pan so the hole closes when baking. Once cooled, fill the holes with the curd.

For a vegan option use my recipe for vegan buttermilk doughnuts. I highly recommend spreading the curd on top instead of trying to slice in half since they are a bit more delicate.

If you cannot tolerate gluten-free oat flour feel free to sub your favorite GF all-purpose flour blend for the oat flour only. My favorite is King Arthur’s.

Before I share this recipe--that I'm absolutely jumping out of my skin in excitement to tell you about--I just have to share a story. Don't worry, it's quick.

So, last week my printer jammed. Like, paper feeding in crooked and jamming. It's one of those printer/scanner/copier deals and I've been having some issues with the scanner lately, too. It's a Canon printer and not that old, so I've been kind of salty about it. I tried all of the printer "cleaning" functions and nothing worked. I looked down the feed tray to see if something fell in there but no such luck.

I really didn't want to spend $100 on a printer when I could use that to buy half of one dining room table chair from West Elm.

I finally decided to google search something like, "paper jamming in canon mp490," and came back with results of people experiencing the same problem. The main issue seemed to be that there was in fact something jammed in the paper feed tray. I detached the cords, unscrewed the back cover, and looked through the paper feed slot at a different angle.

AH-haaaa! Thank you google!

There was something jammed in my printer after all!

And it was....drum roll please....

A FREAKING TAMPON.

Before you go asking the obvious question of, how + why, let me explain. I've traveled a few times in the past month, our house is in renovation mess mode, and I like to stack things all over my desk + printer. However, usually it's just paper + junk mail. When I was packing I must have stacked toiletries on my printer. And, well, I use these tiny hippy tampons [TMI for breakfast, geeez] and one fell in the paper feed slot.

And that just absolutely made me fall over in a fit of laughter. I've been pissed at my printer for a week. So glad that is now over.

And now I can buy 1 half of 1 chair at West Elm. Dreams do come true.

Great segue to breakfast, no?

Let me give this to you straight up. When I decided to create a savory chapter in the doughnut book friends gave me the side-eye. It sounds plain weird. I get it. But, instead of thinking glazed doughnuts + garlic [gross], think, bagel flavors! You have a soft, doughnutty base topped and/or stuffed with savory toppings. Kind of like a fluffy savory dinner roll. Sounding better yet?

Well, if not, maybe you can just trust me when I tell you this doughnut is on my top 5 list of favorite doughnuts and Chris's, too.

This doughnut is like a blank canvas for savory options. It's a basic buttermilk doughnut without any added sugar and then covered with the classic everything topping. Garlic, onion, poppy seeds, sesame seeds, and salt...the works, people!

You can find this savory doughnut and NINE others in Baked Doughnuts for Everyone, including 2 vegan/gluten-free savory doughnuts. The Greek Stuffed is another favorite...and the Vegan Green Chile...okay, I'll stop now.

Print this!

From: Baked Doughnuts for Everyone {from sweet to savory to everything in between, 101 delicious recipes, all gluten-free}

Everything Doughnuts with a cream cheese schmear

gluten-free // yields 6-8 standard doughnuts [with a Wilton doughnut pan]

doughnuts:

1/2 cup gluten-free oat flour
1/2 cup sweet rice flour
3 tablespoons almond meal
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup + 2 tablespoons buttermilk
3 tablespoons oil, grapeseed/olive oil/etc.
3 tablespoons unsweetened applesauce

topping:

4 teaspoons poppy seeds
4 teaspoons sesame seeds
3 teaspoons dried minced garlic
3 teaspoons dried minced onion
1 1/2 teaspoon flaked sea salt
4 tablespoons butter, melted
cream cheese, optional topping

Preheat your oven to 350* F and thoroughly grease your doughnut pan. I like to grease with butter or coconut oil but recommend butter [for flavor purposes] for this recipe.
Combine oat flour, sweet rice flour, almond meal, baking powder, and salt in a bowl, mixing well.
In another bowl whisk the eggs, buttermilk, oil, and applesauce together.
Pour the wet into the dry and stir or whisk until just combined. Stop when you no longer see dry flour.
Spoon the batter into the doughnut molds, filling just below the top of each mold.
Bake for 18-22 minutes until lightly golden brown and a toothpick comes out clean.
Let cool for 5-10 minutes then slide a thin, flexible spatula around the edges to help loosen and place on a cooling rack. Allow to fully cool before topping.
For the topping: Preheat your oven to 375* F.
Mix the seeds, garlic, onion, and sea salt together in a shallow bowl and place the melted butter in a shallow bowl as well.
Brush the top [or lightly dip] of each doughnut with the butter then invert the doughnut into the topping mixture.
Place topping side up on a baking sheet and repeat until all doughnuts are covered.
Bake for 3-5 minutes until the topping is light golden brown and let cool before eating. Doughnuts are fragile when warm.
Serve plain or with softened cream cheese.

I hope you can forgive my slightly strange morning story and still enjoy the thought of this insanely delicious creation. The savory chapter is a little under the radar but be prepared to fall in love with this group of doughnuts in a hole [ha!] new way.

#bfastfridayclub

Weekend!

Ashley

A few more fantastic friends of mine just posted reviews + giveaways for my book! Please check them out! Their posts are all so different from one another and all made me smile from ear to ear.

Kelsey + Shaun at Happyolks - Kelsey made a quadruple batch of my Baked Apple Fritter Doughnuts and together they created a sweet, fall video with their friends. Such a sense of realness in everything they create. I just love it.
Laura at The First Mess - I was blown away by her photos and completely flattered by her sweet words. Also, so thrilled she could enjoy the Vegan Maple Doughnuts with her man and her mom while they are in the midst of renovation craziness.
Katie at Yes, I Want Cake - Katie and her super adorable daughter came over to make a little video the other day all about doughnuts. Adrienne was definitely a fan and Dakota got in on the video fun, too. Spending time with Katie + her daughter completely made my week. Her post + video were the sweetest ever.

Okay...just had to end with a few photos of miss Kenna beans...