Submitted by Judy on Tue, 12/06/2011 - 15:06
Cooqi GF Donuts (the ones from the bakery!)
Remember these? I get lots of requests for the donut recipe from the bakery, and here it is!! We didn't fry our donuts, simply baked them in a special donut-shape pan (looks like this). Which means you can make them at home with a minumum of fuss, and enjoy your own 'Sundays at Cooqi'--any day of the week!
• 2 c. Cooqi Cake + Pastry Flour
• 2 tsp. baking powder
• 1 tsp. salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¾ c. sugar
• 2 T oil or melted butter
• 2 eggs
• ¾ c. rice or cow milk
• 1 tsp vanilla
Preheat oven to 350°F. Spray donut baking pans well with oil.
Combine flour, baking powder, salt, and spices in a small bowl and set aside. In bowl of electric stand mixer fitted with the whip attachment, mix together sugar, oil or butter, eggs, milk, and vanilla. With mixer running on low, slowly incorporate dry ingredients until batter is smooth (it will be quite wet). Cover and chill in refrigerator for 30 minutes.
Spoon chilled batter into prepared donut pans and smooth with a spatula or the back of a spoon to spread evenly. Bake for 8 minutes at 350, turn pans in oven, and bake for an additional 2-3 minutes. Remove donuts from pan to a cooling rack immediately after taking them from the oven. Allow to cool thoroughly. Dip in glaze or powdered sugar when cool.
Donut Glaze
This is not really so much a recipe as it is a general list of ingredients you mix until you get it to the right consistency/taste. You start with powdered sugar (say, 1 c.). If you want chocolate glaze, add cocoa powder (start with a couple tablespoons, add more as you see fit). If you want other flavors (vanilla, lemon, maple, etc.), add about 1-2 tsp of the relevant extract. Then, add water to the sugar/mix in increments of 1 tablespoon at a time, and whisk very throughly until the glaze attains the consistency you want--not too liquidy, not too stiff. If it gets too wet, just add more of the dry ingredients again. Be conservative when adding water, as a little goes a surprisingly long way.
When your glaze is to your liking, you can spoon it over cooled donuts, or dunk the donuts right into the glaze. If you want stripes or fancy patterns, mix it up (though I don't recommend double-dunking, for potentially obvious reasons).