Hot cinnamon cake doughnuts are a must every fall. These delicious baked treats are so delightful you’ll be tempted to make them a weekend ritual right through the holidays. With their soft, crumbly cake texture you’d never know they’re gluten free.

Ingredients:

• King Arthur Flour Gluten Free Doughnut Mix
• 1/2 stick unsalted butter
• 2 tablespoons oil
• 2 large eggs
• 1 cup milk

Instructions:

• Preheat oven to 375º F
• Lightly grease two standard doughnut pans.
• Mix together butter, oil, and half the mix, then beat together until well-blended.
• Add eggs one at a time, scraping bottom of bowl and beating after each addition, until incorporated.
• Add remaining mix alternately with milk, blending after each addition.
• Fill wells of pan two-thirds full, using large pastry bag.
• Bake doughnuts until set and bottoms are browned, about 12-15 minutes.
• Cool in pan for five minutes before turning onto rack to cool.
• Once donuts are cool, melt a stick of butter and fill two gallon sized plastic bags – one with powdered sugar, the other with a 1/2 cup of cane sugar and 2 -3 tablespoons of cinnamon (shake to combine).
• Using a pastry brush, dress donuts one-by-one with generous coats of melted butter and place one-by one in bags, tossing and shaking to coat with desired sugar combination.