Gluten -Free Glazed Sweet Potato Pie Donut Twists
Ingredients
For the Batter
- 2 1/2 cups all-purpose gluten-free flour 310g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon Vietnamese cinnamon is great
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground mace
- 1/2 cup Farmer's Market Organic Sweet Potato Pie Mix 120g
- 1/4 cup maple sugar 60g
- 1/4 cup unsalted butter, melted 6mL
- 2 Tbsp neutral oil such as avocado oil
- 2 ea large eggs
- 3/4 cup unsweetened cashew milk 180mL
- 1/4 cup vanilla cultured coconut yogurt 60g
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
For the Glaze
- 1 1/2 cups powdered sugar 180g
- 3 Tbsp pure Maple Syrup
- 2-3 Tbsp unsweetened cashew milk
- 1/2 tsp instant espresso powder
- 1/4 tsp Vietnamese ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground mace
- 1/8 tsp sea salt
- 1/2 tsp pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
Lightly grease the French Twist Donut Pan with oil or baking spray. For a 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.
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 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.
