Donuts are usually fairly judged by both the quality of their crumb and the imagination of their topping, but this is one donut you will want to eat straight out of the oven as is. The chocolate swirl creates an interesting balance to all the spice, while also adding a smooth yet crunchy texture.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
Step 2
In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, cinnamon, xanthan gum, salt, ginger, and baking soda. Add the 1/3 cup coconut oil, the applesauce, vanilla, and hot water and mix with a rubber spatula just until the ingredients are combined. Fold in the chocolate sauce just until the batter becomes marbled.
Step 3
Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
Step 4
Bake for 8 minutes, rotate, and continue to bake for another 8 minutes, or until the donuts are golden brown. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat the donuts with your choice of topping (see page 131).
