Instructions
Donuts
- Preheat the oven to 350°F (175°C).
- Lightly grease the French Twist Donut Pan with oil or baking spray. For clean definition, brush a thin layer of melted butter into each groove.
- Whisk the dry ingredients in a large bowl: GF flour, baking powder, baking soda, salt, and spices.
- Mix the wet ingredients in a medium bowl: Sweet potato pie mix, sugar, melted butter, oil, eggs, cashew milk, coconut yogurt, vanilla, and ACV. Whisk until smooth.
- Combine: Add the wet mixture to the dry ingredients. Fold gently with a silicone spatula just until combined—the batter should be smooth, glossy, and the consistency of thick muffin batter. If stiff, add up to 2 tsp milk.
- Fill the pan: Spoon about ¼ cup (60 g) batter into each cavity (about halfway full). Tap the pan gently on the counter to help the batter settle into the braid grooves.
- Bake: Bake for 18–20 minutes, until lightly golden and the tops spring back when touched. A toothpick should come out with just a few moist crumbs.
- Cool: Let donuts rest in the pan for 5 minutes, then transfer to a wire rack. Cool completely before glazing.
Glaze
- Mix the glaze: In a small bowl, whisk together maple syrup, espresso powder, spices, and 2 tbsp milk until espresso dissolves. Add powdered sugar and whisk until smooth. Adjust the thickness with more milk if needed — glaze should drip slowly from a spoon.
- Dip donut tops into glaze, let excess drip off, and place on a wire rack. Allow 10–15 minutes for the glaze to set glossy and firm.
