Gluten Free Creme Egg Baked Doughnuts Recipe

Gluten free Creme Egg baked doughnuts recipe, anyone? Yes, that’s right, it’s a baked doughnut with a Creme Egg oozing out of the middle. What would could you want out of your Easter baking project?!

Gluten free Creme egg baked doughnuts recipe – trust me, this one is a must try for every Creme Egg fan out there! Fortunately, they’re super easy to make too.

Firstly, what’s a baked doughnut? Well, pretty much every doughnut on Earth is made through deep-frying them in oil. But I wanted something quicker, easier, less messier with similar results – so baking in the oven was the way to go.

Buuuuut… baked doughnuts always seemed to taste too much like cake for me. The texture was just all wrong. Instead of being light, airy and chewy like a doughnut, they were just, well… a cake!

There’s zero air-yness in a cake, the crumb is just quite nice and tightly packed together – I wouldn’t say dense, but you know what I mean! I mean, there’s a big different between a jam sponge cake and a jam doughnut… they’re not even close.

So when creating my own baked doughnuts, they had to be lighter than a cake and with a nice, light, chewy middle.

And that’s exactly how my gluten free creme egg baked doughnuts recipe turned out… apart from with a lovely, oozing, gooey melted Creme Egg in the middle of course.

I guess the proper term for these kind of doughnuts are ‘duffins’ because they’re doughnuts made in a muffin tray. And they’re slightly less ‘bread-like’ in the middle than a real doughnut.

But trust me, these turned out a million miles away from being like a Victoria sponge in the middle.

The inside crumb is incredibly soft, light, chewy – a little reminiscent of a cake inside – but still so far away from being a densely packed cake crumb. I’d finally nailed it! Coat them in a little butter and sugar and you’ve definitely got a proper doughnut-like experience on your hands.

I hope I’m not over-selling these, but they really turned out to be awesome! Why not give it a go and make up your own mind?

 

1. Preheat your oven to 160C Fan / 180C.

2. Grease a cupcake / muffin tin either with butter or spay a little oil and spread it around each hole.

3. Next make your buttermilk (if you haven’t bought your own). Place 150ml of milk into a jug and add a tbsp of lemon juice. Leave for about 10 minutes, it should start to curdle and become homemade buttermilk!

4. Place your gluten free self raising flour, xanthan gum and caster sugar (plus nutmeg/cinnamon if you are using) into a large bowl and gently mix.

5.In a small bowl mix together your melted butter (must be cooled), oil, buttermilk, eggs and vanilla. Whisk until combined..

6. Pour your wet ingredients into your bowl of dry ingredients and mix together. Try to mix as minimally as possible, just until combined.

 

7. Cut your Creme Eggs in half. DON’T cut them the usual way on the join, cut them the opposite way. Ensure each half has plenty of fondant in it.

8. Spoon a tablespoon or so of your mixture into each of your muffin holes (already greased).

9. Then place your half Creme Egg in with the fondant facing upwards. This will stop it from leaking out and vanishing during baking.

10. Spoon more of your cake mixture on top of the half Creme Egg – make sure its fully covered and maintains its position.

11. Place in the oven for 18 – 20 minutes or until golden and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out.

12. When still warm carefully coat each in melted butter and then roll or sprinkle each with some caster sugar

13. Allow to fully cool and then enjoy!

Thanks for reading all about my gluten free creme egg baked doughnuts recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!