Gluten Free Donuts

 

Course Breakfast, snack, dessert

Prep timeย 15 minutes

Cook timeย 20 to 25 minutes

Servingย 20

Ingredients

  • 4 eggs
  • Pinch of salt
  • 1 cup granulated sugar
  • 1 cup vegetable/canola oil
  • 1 tablespoon (or more) lemon juice
  • 1 cup oat flour blend (GF)
  • 2 cups quinoa flour
  • 2 cups almond flour
  • 1 teaspoon baking powder (GF)
  • 1 cup milk

Coating

For the icing:

  • About 2 cups powdered sugar
  • Water (as needed for the icing)
  • 1/2 teaspoon vanilla powder
  • Sprinkles of your choice (optional)

For the cinnamon sugar coating:

  • 1 stick of melted butter
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon (or more if you like)
  • Butter at room temperature to coat the donut pan
  1. Crack the eggs into a bowl, and add a pinch of salt.
  2. Whisk the eggs for a few minutes, then add sugar.
  3. Whisk more and add oil, then lemon juice.
  4. Whisk until smooth.
  5. Add oat flour, quinoa flour, almond flour, and baking powder. Mix in between the flours.
  6. Switch the whisk to a wooden spoon as the batter gets heavier.
  7. Mix with the spoon until everything has been incorporated.
  8. Add milk and mix it well.
  9. The batter gets lighter and pourable.
  10. Use a spoon or an ice cream scooper to fill up a donut pan. Make sure you coat the donut pan very well with room temperature butter.
  11. Spread the batter well in the donut pan. You can even use your fingers to do so.
  12. Place the pan in a 375ยฐ preheated oven for about 20-25 minutes, depending on your oven (more or less).
  13. Meanwhile, prepare the icing.
  14. Sift the powdered sugar in a bowl.
  15. Add vanilla powder.
  16. Add water little by little until you get the right consistency (pourable icing), then set aside.
  17. In another bowl, mix the granulated sugar and the cinnamon to make cinnamon sugar coating. Set aside.
  18. Once the donuts are fully baked, take one at a time from the pan and dip it in the icing, if that is what you chose for coating. Garnish with sprinkles of your choice.
  19. If you are using the cinnamon sugar for coating, then dip one donut at a time in melted butter, then immediately place it in the bowl of cinnamon sugar. Make sure it is coated on every side.
  20. Enjoy!

๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Almond Cookies Coated with Powdered Sugar – Makrut Ellouz

Makrut Ellouz (Arabic ู…ู‚ุฑูˆุท ุงู„ู„ูˆุฒ ) are Almond ( Arabic ุงู„ู„ูˆุฒ ) cookies cut into diamond shapes and a diamond shape in Arabic is called ู…ู‚ุฑูˆุท – pronounced Makrut in English and Makrout in Frensh. The name of these sweets derived from their shape and main content (Almond).

These cookies are present in major celebrations in Algeria such as weddings, engagements and Eid El Fitr ( which is the celebration of the end of fasting or Ramadan).

Makrut or Makrout Ellouz are fancy cookies, mainly made of almond and coated with powdered sugar.

The preparation time in this recipe didnโ€™t include the chilling time of the dough and the time needed for the cookies to cool completely.

The number of cookies obtained depends on their size.
please see video recipe here: https://youtu.be/YHQMBrhLKYE

๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Almond Cookies Coated with Powdered Sugar – Makrut Ellouz

Course Cookies
Cuisine Algerian
Keyword Makrut ellouz, makrout ellouz, ู…ู‚ุฑูˆุท ุงู„ู„ูˆุฒ
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 24
Author LDSโ€™s Mom

Ingredients

Dough

  • 3 cups almond flour
  • 1 cup granulated sugar
  • 3 tbsp unsalted butter, melted
  • Zests of 2 lemons
  • 2 eggs
  • 1/4 cup all purpose flour to shape the cookies

Syrup

  • 2 cups water
  • 1 cup granulated sugar
  • 1 tbsp orange blossom water

Instructions

  1. In a large bowl, mix with hands almond flour, sugar, lemon zests and melted butter.

  2. Beat the 2 eggs in a small bowl and add the eggs, little by little to the almond flour mixture.

  3. Mix with your hand until obtain a little sticky (the sugar starts to dissolve), soft dough. I have used 2 small eggs in this recipe but depending of your eggs, you may need to use more or less.

  4. Cover the dough with plastic wrap and refrigerate for 2 hours minimum, preferably overnight.

  5. Prepare the syrup by putting the sugar and water in a medium saucepan over medium heat.

  6. Let it boil for 10 minutes, then add the tablespoon of orange blossom water and turn off the heat. Set aside.

  7. Flour your working board and roll out the dough into a log of about 1 inch diameter.

  8. Use a knife to cut out the log into diamond shapes.

  9. Place the cut out pieces in a baking sheet, lined with parchment paper.

  10. Bake in a 350 ยฐF preheated oven for about 10 to 15 minutes. Let completely cool.

  11. Dip the cookies in the syrup, then place them on a cooling rack (put the rack on a tray to catch the drips).

  12. Place the cookies in a bowl of powdered sugar ( sifted). Make sure to coat them well.

  13. Leave the cookies in that bowl of powdered sugar for few minutes (about 10 minutes).

  14. Gently take out excess sugar with your hands and smooth out the surface.

  15. Sift a little powdered sugar on top for a beautiful finish.

  16. Serve with tea or coffee.

Recipe Notes

  • I have used US measuring cup in this recipe.
  • You can use any measuring cup ( 1/3 cup for example).
  • These cookies are pronounced Makrut Ellouz in English and pronounced Makrout Ellouz in French.ย 
  • I recommend chilling the dough to allow sugar to dissolve but If you are in a hurry, you can skip the chilling of the dough.ย 

  • The almond dough in this recipe is the same as the one in Mkhabez cookies.

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