With being stuck at home, we’ve been baking up a storm in our house over the past couple of weeks and also experimenting with different recipes. (I’m totally a stress-baker and a stress-eater.) So far, we’ve made banana bread, muffins, brownies and most importantly, donuts. It hasn’t been the best for my waistline, but my stomach sure is enjoying it!
I love donuts. As in, I really, really love them. The only problem with being gluten-free, is that there aren’t really a ton of options when it comes to donuts so I ‘most always have to making them myself from scratch when I’m craving one, (hashtag gluten-free problems) and as you all know I can be pretty lazy sometimes.
A few weeks ago, I was craving donuts really badly. We didn’t have any of my usual go-to items in the house for donut making, including my regular flour, so I had to get a little big creative and come up with some substitutes and a new dough-recipe. Turns out it was a blessing in disguise as this dough recipe is my favourite one yet! Overall, it was pretty easy to make and the donuts were so soft and fluffy. As an added bonus, they also freeze really well!
Mini Eggs are one of my absolute favourite season treats (although technically they aren’t seasonal since you can get them year-round now). Ever year I may or may not buy at least two of the giant $20 bags (one for home and one for work, obviously).
It just isn’t Easter without some Mini Eggs if you ask me! I had a giant bag still laying around by some miracle, so I decided to get festive with my donuts and make some Easter themed ones. They turned out amazing and are now my new favourite donuts so I just had to share the recipe with you guys. Enjoy!
Gluten Free Mini Egg Donuts
- 1 box Betty Crocker gluten free Bisquick mix
- 1/2 cup sugar
- 1/3 cup brown sugar
- 4 tbsp butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1 cup milk
- Icing sugar
- Crushed mini eggs
- Mix together all of the dry ingredients
- Add in the wet ingredients and mix together using an electric mixer
- Lightly butter the donut tray and fill with batter
- Bake at 425ºF for 8-10 minutes, or until golden brown
- Mix icing sugar and small amounts of water together until you reach the desired consistency
- Ones the donuts are cooled, dip one side into the icing sugar and sprinkle on the crushed Mini Eggs