I love how my daughter is always thinking about me. For National Donut day, she knew I was missing donuts so she looked for a recipe and whipped up some. We actually enjoyed these the day after donut day since making these was a two-day process but really who cares, its donuts.
She found the base recipe on Gluten Free Cooking School’s Site
We still want to play around with this recipe this summer since we didn’t feel it was perfect but over all I had donuts and they were absolutely yummy. After we were all done and we looked at what was actually on the plates to photograph we realized that we had eaten half of them while experimenting. Not a bad thing just saying make sure when you are making these you have plenty left over for others. Also the photos are not perfect, my hands were sticky and my mouth full and I had quite the sugar rush going on. But if you want some good donuts these aren’t too bad to start out with.
OUR SUBS: FLOUR MIXTURE WAS 2 PARTS WHITE RICE (use a very fine ground flour), 1 PART CORN STARCH, 1 PART TAPIOCA. (We are not big fans of the taste in Bob’s flours.) The flour mixture is what we will play around with later on.
PHOTOS: Photos are our donuts and not the original recipe’s donuts.
Yield: Approximately 1.5 dozen doughnuts.
- 1 c. warm water
- 2 envelopes active dry yeast (1.5 Tbsp)
- 1 c. Bob’s Red Mill Gluten Free All Purpose Flour
- 2/3 c. sugar
- 2/3 c. butter, softened *
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. salt
- 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour
- 2 tsp. xanthan gum
- 1/2 gallon of oil (for frying)
* Dairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work.
Add the yeast to the warm water and proof for 5 minutes. Stir in 1 cup of flour, cover the bowl with plastic wrap, and let it sit for 30 minutes.
Whisk the sugar, butter, eggs, vanilla, and salt together and add it to the yeast/flour mixture. Then add in the remaining 3.5 c. of flour and the xanthan gum. Mix the dough together for several minutes. The dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with”
Cover the bowl with plastic wrap and let it sit in a warm spot for 2 hours. Then put it in the refrigerator for at least 3 hours, (but up to 16 hours) and get some sleep.
Rise and shine! Roll out the dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out the doughnut, and then cut a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll the scraps and continue as above until you’ve used all of the dough. Let the doughnuts rise in a warm place for an hour. Do not cover them – the exterior needs to dry out slightly.
Pour the oil into a large deep skillet (or stock pot) and heat it to 375 degrees F. I start the oil after the doughnuts have risen for 45 minutes so that everything is ready at the same time. Carefully drop a few doughnuts into the hot oil, being careful not to crowd. When one side has browned nicely (this doesn’t take long) flip the doughnut over and cook until the other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.
When the doughnuts come out of the oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in the vanilla glaze and set them on a cooling rack.
Sit down and eat while these are still hot. Keep eating until you can’t move or the doughnuts are all gone =)
Vanilla Almond Glaze
- 1 c. confectioner’s sugar
- 2 – 3 Tbsp. water
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
Just stir briskly until all of the ingredients are combined. Make more as needed!
AND THIS IS HOW OURS TURNED OUT!
WE FOUND OUT THE LONGER THEY SIT THE MORE PROMINENT THE YEAST SMELL IS; AND THAT IS WHAT I REALLY MISS ABOUT DONUTS. THE SMELL ALONE WAS ALMOST ENOUGH TO SATISFY ME BUT IT WAS THE TASTE THAT SENT MY TASTE BUDS SWOONING.
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