For this recipe, first remove the butter from the refrigerator and let it come to room temperature. Next, you’ll need light brown sugar, granulated sugar, vegetable oil, baking powder, baking soda, eggs, cold whole milk, salt, and vanilla extract (or vanilla beans with the pods skimmed). Case recommends using King Arthur Gluten Free Major or Bob’s Red Mill Gluten Free 1:1 Baking Flour for best results. The final ingredients in the dough are cinnamon and nutmeg, which adds “an extra kick” and “a nutty, earthy, slightly sweet taste,” Case says.
Reserve some milk for the vanilla glaze. Vanilla glaze also contains powdered sugar and vanilla extract. If you’d like a different flavor profile, Case suggests using almond extract. Top off this sweet treat with rainbow sprinkles or your favorite donut toppings. Once you’ve got the hang of it and are ready to experiment, “you can add your favorite add-ins, toppings and icings to the recipe,” Case says.