Sweet Potato Doughnuts with Maple Glaze Gluten-Free Recipe
It’s hard to say just what makes these dense, cakey treats by our awesome GF friend Aran Goyoaga so darned satisfying. Maybe it’s the combo of sweet potato, almond, and a hint of cinnamon, or perhaps it’s the pistachio-dotted maple glaze. Either way, these gorgeous gluten free doughnuts have sophisticated, layered flavors.
Sweet Potato Doughnuts with Maple Glaze Gluten-Free Recipe
MAKES 10 DOUGHNUTS/HOLES
Ingredients
FOR THE DOUGHNUTS:
- 1 medium sweet potato halved
- 1 cup (140 grams) superfine brown rice flour, plus more for dusting, (we like Authentic Foods brand)
- 3/4 cup (105 grams) gluten-free oat flour
- 3/4 cup (120 grams) potato starch
- 1 cup (100 grams) almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 2 eggs
- 1/2 cup sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
FOR THE GLAZE:
- 1 cup powdered sugar, sifted
- 6 to 8 tablespoons maple syrup
- 1/3 cup finely chopped pistachios
Instructions
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Preheat the oven to 400°F. Make the doughnuts: Place the two sweet potato halves on a baking sheet, cut sides down. Bake until soft, about 35 minutes. When cool enough to handle, scoop out the flesh, discard the skins, and mash the flesh. Measure 1/2 cup sweet potato mash and set aside (save any remaining mash for another use).
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In a large bowl, whisk together the rice flour, oat flour, potato starch, almond flour, baking powder, baking soda, salt, and cinnamon. Stir in the reserved sweet potato, the eggs, sugar, buttermilk, and oil, then knead until a smooth, pillowy dough forms.
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Line a baking sheet with parchment paper. Generously dust a clean work surface with rice flour. Place the dough on the work surface, generously dust the dough with flour, and pat it down to 1 inch thick. Using a 3-inch-round cookie cutter or glass, cut out 10 circles and a 1-inch-diameter circle from each center, kneading leftover dough and patting it down again to continue cutting doughnut shapes. Place the doughnuts and holes on the prepared baking sheet. Refrigerate for 15 minutes.
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Meanwhile, into a cast-iron pan, pour vegetable oil about 3 inches deep. Heat the oil to 350°F on a candy thermometer.
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Line a baking sheet with paper towels. Working in batches to avoid crowding, add the doughnuts and holes to the hot oil. Cook for 3 minutes, then remove the holes to the prepared baking sheet (the outside should be golden and crispy), and carefully flip the doughnuts and cook until golden brown, about 3 minutes longer. Transfer the doughnuts to the prepared baking sheet.
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Make the glaze: In a bowl, add the powdered sugar, whisking in the maple syrup, 1 tablespoon at a time to taste, until the glaze is thick but pourable.
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Line another baking sheet with parchment paper. Dip one side of each doughnut into the glaze, then set it, glazed side up, on the prepared baking sheet. Top with chopped pistachios, let the glaze set, and serve.
Photography Aran Goyoaga
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2 Comments on “Sweet Potato Doughnuts with Maple Glaze Gluten-Free Recipe”
Could you bake instead of fry these?
Sure! You will get varying results, but they’re likely to still be delicious!