Thick, buttery biscuit-like donuts are served with a rich rum chocolate sauce for an amazing dessert project.
By Rita Anastasiou
These indulgent little doughnuts were originally created to be just biscuits. It seems,though that they were meant to be doughnuts! Oh,how I love doughnuts! I love baked doughnuts, but I think of them more as mini, super cute and very delicious cakes,but not really real doughnuts in my mind. You need that grease in your mouth, and the guilt haunting your mind if you are going to really eat a doughnut. So I fried these babies.
I have to be over the top a little bit though and I made an otherworldly, heavenly sauce with two of my favorite things that keep me happy when I am not in such good spirits: chocolate and booze (we always drink responsibly!) and with the addition of the dulce de leche and the orange zest, brighten it, slightly crispy on the outside, buttery and soft on the inside,these little fellas will make you smile and devour them for sure! It might look long, but the recipe is easy. It’s a labor of love! Trust me on this…you really want to make them.
A Greek foodie and dessert-aholic, Rita lives in the crazy rhythms of Las Vegas with her daughter and husband. A graduate of the Academy of Tourism and Culinary Arts of Greece, she has worked as a cook for five years, but she hasn't stop there. At her blog, Gluten Free Home Bakery, she shares gluten free recipes from Greece and beyond.