Indulge in these irresistibly light and fluffy doughnuts—you'll find that one just isn't enough! Coated in butter and cinnamon, they're a delectable sweet treat ideal for entertaining a crowd. For the ultimate finishing touch, dip them into our Sabato Valrhona chocolate fudge sauce.
Makes approx. 36
¾ cup of sugar
1 ½ cup Sabato gluten-free flour or Girolomoni organic ‘00’ flour
1 ½ tsp gluten-free baking powder
½ tsp baking soda
1 ½ Tbsp The Spice Trader ground cinnamon
¼ tsp Sal de Añana Spring Salt
¼ cup Pons traditional extra virgin olive oil
2 eggs
1 ½ tsp Heilala vanilla extract
1 tsp Forvm chardonnay vinegar
100g Zany Zeus crème fraiche
Coating
150g melted Lewis Road Creamery unsalted butter
1 cup caster sugar
1 ½ tsp The Spice Trader ground cinnamon
Preheat the oven to 160˚C (fan bake). In a bowl, whisk together the dry ingredients. In another bowl, whisk the sugar and olive oil until well combined.
Add the eggs one at a time, gently mixing after each addition. Then add the vanilla, vinegar, and crème fraiche. Fold in the mixed dry ingredients until just combined.
Transfer the mixture into a piping bag (or use a large zip lock bag, seal it, and cut a corner). Pipe the mixture into mini muffin tins, filling each about halfway. Bake at 160˚C for 12 to 15 minutes or until golden brown and cooked through.
While the doughnuts are baking, prepare the coating by melting the butter in a small bowl. In another small bowl, mix the cinnamon and sugar. Once the doughnuts are completely cool, dunk each one in the melted butter and then roll in the cinnamon sugar mixture.
Serve the mini doughnuts with Sabato’s Valrhona chocolate fudge sauce for dipping.
