Remember those hot, greasy, cinnamon sugar mini donuts that were served at fairs, street festivals and entertainment parks? There would be a line of people of all ages eagerly waiting for that little bag of mini donut heaven. This is our lectin free version minus the messy frying but just as melt-in-your-mouth delicious.
Makes 24 Mini Donuts
Whisk the egg whites:
In a small mixing bowl using a hand-mixer or a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Set aside.
Make the batter:
In a medium mixing bowl, whisk the yolks, shortening, sweetener, coconut milk and vanilla extract until well combined and the sweetener has dissolved. Add the almond flour and baking powder and stir until the batter comes together. Gently fold in the egg whites. Chill the batter in the fridge for 10 minutes (see Notes).
Prepare the oven & pan:
While the batter is chilling, preheat the oven to 375°. Generously brush or smear each donut well with the coconut oil.
Make the donuts:
Scoop the batter into a sturdy plastic baggie and cut off a small portion of the corner. Evenly pipe the batter into each well but do NOT overfill. Bake for 10 to 12 minutes until golden in color. Let cool in the pan for 10 minutes then transition the donuts to a wire rack for another 10 minutes.
To finish & serve the donuts:
Combine the coconut sugar and cinnamon in a small shallow bowl and stir to combine. Gently dredge each donut into the sugar mixture until coated and serve. (see Notes)
Notes: Use compliant shortening that is sustainably sourced and does not contain additives or stabilizers. If you don’t have 2 mini-donut pans, bake in two different installments but be sure to allow the pan to cool completely. Before adding the batter for the second batch don't forget to generously coat each well with the coconut oil. Do not skip chilling the dough as this will make the batter much easier to work with when piping it into the donut pan. The donuts are best consumed right after they are coated with the sugar mixture.
Ingredients
Directions
Whisk the egg whites:
In a small mixing bowl using a hand-mixer or a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Set aside.
Make the batter:
In a medium mixing bowl, whisk the yolks, shortening, sweetener, coconut milk and vanilla extract until well combined and the sweetener has dissolved. Add the almond flour and baking powder and stir until the batter comes together. Gently fold in the egg whites. Chill the batter in the fridge for 10 minutes (see Notes).
Prepare the oven & pan:
While the batter is chilling, preheat the oven to 375°. Generously brush or smear each donut well with the coconut oil.
Make the donuts:
Scoop the batter into a sturdy plastic baggie and cut off a small portion of the corner. Evenly pipe the batter into each well but do NOT overfill. Bake for 10 to 12 minutes until golden in color. Let cool in the pan for 10 minutes then transition the donuts to a wire rack for another 10 minutes.
To finish & serve the donuts:
Combine the coconut sugar and cinnamon in a small shallow bowl and stir to combine. Gently dredge each donut into the sugar mixture until coated and serve. (see Notes)