Gluten Free Jelly Bean Donuts
Gluten free nonstick cooking spray
3 (2.75-ounce) bags Surf Sweets Organic Jelly Beans, divided use
1 cup gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon kosher or fine sea salt
1/2 cup milk or dairy free milk
1/3 cup Wholesome Organic Cane Sugar
6 tablespoons grape seed or vegetable oil
1 large cage free organic egg
1 1/2 teaspoons pure vanilla extract, divided
2 cups Wholesome Organic Powdered Sugar
1 tablespoon melted butter or dairy free butter
2 – 4 tablespoons milk or dairy free milk
Colour Kitchen natural food colour
Preheat the oven to 450 degrees. Spray 2 (6-count) doughnut pans with cooking spray. Place a wire cooling rack over a piece of waxed paper.
Chop 1 bag of Surf Sweets Organic Jelly Beans with a sharp, heavy knife or chop them in a small food processor. Spread them out on a cutting board to dry out a little while you prepare and bake the doughnuts.
Whisk together the flour, baking powder, and salt in a medium mixing bowl. Add the milk, organic cane sugar, oil, egg, and 1 teaspoon vanilla and whisk until it forms a thick batter. Divide the batter among the doughnut pans, filling about half way. I find it easiest to put the batter into a food storage bag, snip off the tip, and pipe the batter into the doughnut holes. Press 10 jelly beans into the batter of each doughnut, keeping them away from the edges.
Bake for 7 – 9 minutes or until golden brown. Run a knife around the edges of each doughnut and let cool in the pan for 2 – 3 minutes before transferring to the wire cooling rack. Let cool completely.
Put the Organic Powdered Sugar in a mixing bowl with the vanilla and melted butter. Add milk, 1 tablespoon at a time, and stir until it reaches a thick but pourable consistency. Add a drop or two of the food colouring. Drizzle the frosting over the doughnuts and sprinkle on the chopped Surf Sweets Organic Jelly Beans. Let the frosting set for about 10 minutes before serving. Makes 12 donuts.
This recipe is sourced from wholesomesweet.com