Christmas themed donuts, that are super delicious and easy to make? Yes please. What’s great about these baked chocolate donuts is that they can be used for any occasion, not just Christmas. You can eat these donuts plain or covered in chocolate icing and you can choose to top them with your favourite candy, sprinkles or just stick with chocolate icing.
Honestly when I make these donuts I usually just eat them plain and if I can be bothered some times I ice them. That being said I decided to get into the Christmas sprit and decorate them with some Christmas themed sprinkles, and i’m really happy with how they turned out. I got my Christmas sprinkles from Coles supermarket (I would attach a link to the exact ones I bought but I can’t find them online) but any gluten free sprinkles or crushed up candy canes would look great.
Things to keep in mind when baking these donuts
- These donuts are so moist in the middle that you want a slightly crisper outside layer to balance it out. When you take the donuts out of the oven you might think they need a little longer, but part of their baking process is that that once they are out of the oven they will harden slightly. That is completely normal and what you want, so take that into consideration when you are cooking them.
- I cook mine for about 15/16 minutes then remove them from the oven and leave them in the tin for another 2-3 minutes before moving them to a cooling rack. Also exact cooking times may vary with ovens, so I would advise you to keep an eye on them.
- You will know when the donuts are ready because they will have risen and the outside will have a slightly darker rim to them, it might look a little burnt but it’s fine because the soften as the days go by.
- Lastly if you are looking for a great donut tin, I got mine from Coles Supermarket for about $9ish dollars, and I actually went back and got another one so I can bake 12 at a time, instead of 6.
If you get the chance to make these donuts or have any questions, feel free to message me over on Instagram at @itsallglutenfree I hope you enjoy!
Gluten Free Christmas Donuts
- 160g Milk Chocolate
- 150g Salted Butter
- 2/3 cup (156g) Caster Sugar
- 1/2 cup (43g) Cocoa Powder
- 1 tablespoon Vanilla Essence
- 5 Eggs
- 1 1/4 cup (130g) Gluten Free Plain Flour (I use the brand Orgran)
- 25g Milk Chocolate
- 20g Dark Chocolate
- 1 1/2 cup (260g) Icing Sugar
- 2 teaspoons Vanilla Essence
- 2 teaspoons Cocoa Powder
- 3 tablespoons Milk
- Topping of your choice (christmas sprinkles, chocolate or candy canes)
- Preheat your oven to 180 degrees fan forced.
- In a large saucepan melt your butter and milk chocolate on a medium heat until they have both melted.
- Once they have both melted together, add you sugar and vanilla essence and whisk together until combined.
- Then remove from the heat and place the saucepan on a cooling rack, now crack your eggs in (one at a time) and make sure you whisk between each addition.
- Then add your flour in three lots and whisk between each addition, this helps avoid any flour clumps forming.
- Once your flour has been mixed into the mixture and everything is combined, spray your donut pan with non-stick canola oil spray making sure to evenly coat the tin so that the donuts can easily be removed.
- Then pour your mixture into the lined donuts tins, I do about three dinner tablespoons per donut hole as they will rise.
- Then place in your preheated oven and bake for about 15 minutes, you will know when the donuts are ready because they will be golden brown on the outside and have risen in size. The donuts also crisp up a lot when they come out of the oven so be mindful not to overcook them.
- Remove the donuts from oven and allow to cool in the tin for 1 minute then remove to a cooling rack to cool completely.
- Once your donuts have cooled you can begin to make the icing. Firstly I get all my topping ingredients ready so if you are using candy canes now would be the time to break them up.
- Then start on your icing by melting both your milk and dark chocolate together on a low heat.
- Once melted remove from the heat, and use a spatula to scrap the melted chocolate into a medium sized bowl.
- Then add your icing sugar, vanilla essence, cocoa and milk and whisk until you have an icing consistency.
- Once your icing mixture is slightly thick in texture and not to runny you can begin to ice your donuts.
- Place your donuts on a cooling rack and line the bottom with baking paper or tin foil (this makes the cleaning up process a dream)
- Then gently dip half of the donut face down into the icing and gently lift up the donut up allow some of the icing to drip off, then gently swirl the donut in a circle to get rid of any excess. Then turn the donut up and place it icing side up on the cooling rack.
- Now you can decorate with sprinkles, chocolate or candy canes. Then repeat the above icing and decorating steps until you have finished all your donuts.
- Then enjoy right away or place in an airtight container. They should last up to 3 days if stored in the pantry in an airtight container.