The first Friday in June is National Donut Day, which may seem just like a random day to celebrate a favorite treat (and don’t get us wrong, that might just be a good enough reason), but according to Wikipedia, “National Doughnut Day was created by The Salvation Army in 1938 to honor the men and women who served doughnuts to soldiers during World War I.” [And then in true Wikipedia fashion, the post gets unnecessarily specific: “The holiday celebrates the doughnut (a.k.a. “donut”) – an edible, torus-shaped piece of dough which is deep-fried and sweetened.”]

So to celebrate these torus-shaped pieces of dough, try the Old-Fashioned Coffee-Dipping Donuts (which are actually baked, not deep-fried) from Nosh on This (which has 6 other gluten-free donut recipes you’ve got to try).

Old-Fashioned Coffee-Dipping Donuts
These old-fashioned donuts are made for dipping in a cup of coffee. They have a similar flavor and texture to their fried counterparts. This gluten-free donut might become an all-time favorite plain
donut.

Makes 12 donuts
Baking time: 14 to 16 minutes

260 grams | 2 cups Nosh AP GF flour
    130 g | 1 cup brown rice flour
    65 g | ½ cup white rice flour
    65 g | ½ cup tapioca starch
200 grams | 1 cup sugar
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon kosher salt
120 grams | ½ cup buttermilk
120 grams | ½ cup brewed coffee (decaf is fine)
130 grams | 9 tablespoons or ½ cup plus 1 tablespoon unsalted butter, melted
120 grams | 2 extra-large eggs
1 teaspoon cider vinegar
1 teaspoon vanilla extract

1. Preheat the oven to 375°F. Grease two 6-count donut pans with nonstick spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, cocoa, baking soda, cinnamon, cloves, and salt. In a small bowl, mix together the buttermilk, brewed coffee, butter, eggs, vinegar, and vanilla. Add the wet ingredients all at once to the dry mixture and fold until just combined. Let the batter sit for a minute or two and stir again. Fill the donut cups a generous half-full. Rap the
   pan on the countertop to smooth the batter.
3. Bake for 8 minutes. Turn down the temperature to 350°F and bake for 6 to 8 minutes more, or until a toothpick comes out without crumbs. Carefully transfer the hot, fragile donuts to a rack and let cool until just warm. Serve warm.