The Gluten Free Boston Cream Donut. It’s a soft and fluffy yeast donut filled with creamy rich custard cream and topped with a smooth, decadent chocolate glaze. The combination of the soft dough, creamy filling, and chocolate topping creates a treat that is decadently indulgent. It’s the perfect fried bakery donut…and this one is gluten free!!!
For the Pastry Cream (donuts use 1/2 a recipe – see note)
- 2 cups almond milk, divided
- 4 teaspoons pure vanilla extract
- 6 large egg yolks, room temperature
- 3/4 cup granulated sugar, divided
- 6 tablespoons corn starch
- 4 tablespoons plant based butter, cubed
For the Donut Dough
- 10g (2 1/2 teaspoons) active dry yeast
- 50g (1/4 cup) granulated sugar, divided
- 90g (1/3 cup+2 teaspoons) almond milk, warm
- 10g (2 tablespoons) whole/rough psyllium husk (if using psyllium husk powder, use only 8g)
- 140g (1/2 cup+4 teaspoons) cold water
- 160g (1 1/3+1 tablespoon) tapoca starch
- 130g (3/4 cup+3 1/2 tablespoons) millet flour
- 25g (3 tablespoons) sorghum flour
- 5g (2 teaspoons) xanthan gum
- 5g (1 teaspoon) kosher salt
- 8g (2 teaspoons) baking powder
- 1 large egg, cold from the refrigerator
- 35g (2 1/2 tablespoons) plant based butter, softened
- neutral, high smoke point oil for frying
For the Chocolate Ganache Glaze
- 80g (2 3/4 ounces) good quality chocolate chips
- 120g (1/2 cup) dairy-free heavy whipping cream
For the Pastry Cream
- Prepare and ice bath. Add ice to a large mixing bowl (large enough to hold the medium sauce pan), then add enough water to cover the ice. There should be enough water/ice to reach halfway up the sauce pan when the pan is placed in the water.
- In a medium bowl or four cup measuring cup, whisk together the corn starch and 1/4 cup sugar. Add 1/2 cup almond milk and whisk until smooth.
- Whisk in the egg yolks until completely blended. Set aside.
- In a medium sauce pan, heat 1 1/2 cups almond milk and 1/2 cup sugar, whisking until sugar is completely melted int the milk.
- Pour a small amount of the hot sugar milk into the egg mixture, whisking constantly, until the milk is completely blended. This is called tempering and keeps the eggs from scrambling when added back into the hot sugar milk.
- Slowly pour the tempered eggs into the remaining hot sugar milk, whisking constantly, until the mixture is completely blended.
- Cook over medium heat, whisking constantly until the mixture begins to bubble. Cook for another minute then remove from the heat and whisk in the vanilla and butter until smooth.
- Immediately transfer the pastry cream to the ice bath and whisk until the cream starts to cool. Press plastic wrap onto the top of the pastry cream and set aside.
- Pastry cream can be made up to a day in advance and stored tightly wrapped in the refrigerator.
For the Donut Dough
- In a small mixing bowl, whisk together the yeast, 1 tablespoon (10g) of sugar and the warm milk. Set aside to proof.
- In another small mixing bowl, whisk together the psyllium husk and the cold water. After around half a minute it will form a gel. Set aside.
- In the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, santhan gum, salt and baking powder.
- Form a well in the middle of the dry ingredients and add the egg, proofed yeast and psyllium gel.
- Using a dough hook, mix the ingredients until they start to form a sticky dough. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any unmixed ingredients.
- Add the plant based butter and mix until completely blended to create a soft dough.
- Chill the dough for 1-2 hours to allow the plant based butter to set and make the dough easier to handle (see note).
- Cut the dough into 8 even pieces (you can weigh them to make sure they are even) and form into donut shapes, pressing down slightly to flatten a little.
- Place the shapes on a lightly greased baking sheet and cover loosely with plastic wrap. Allow the donuts to rise for 1 – 1 1/2 hours in a warm location (see note).
- Cover a wire rack with paper towels. Set aside.
- Add at least 2-inches of oil to a medium/large sauce pan or deep fryer. Heat the oil to 320°F-330°F and try to maintain this temperature throughout the frying process with a candy thermometer.
- Fry the donuts in batches, until golden brown on each side around 2 1/2 minutes per side.
- Use a slotted spoon to remove the donuts and place them on the prepared wire rack. Make sure to drain them as much as possible before transferring to the rack.
- Allow the donuts to cool until lukewarm before filling.
To Fill the Donuts
- You can make a small hole in the donuts if you like using a paring knife or scissors before filling. This makes filling them a little easier.
- Re-whisk the pastry cream to make sure it’s completely smooth.
- Snip a small hole in a pastry bag and place the pastry tip into the bag, pushing the tip as far down as it will go and is tightly in the hole.
- Using a tall cup or glass, place the pastry bag in the cup and fold the edges of the bag over the rim of the cup. Spoon pastry cream into the bag until it’s around halfway filled. Unfold the bag from the cup and twist the bag to seal.
- Place the tip of the pastry bag into the center of the prepared donut and pipe cream into the donut until cream starts to come out of the hole.
- Repeat with the remaining donuts.
For the Chocolate Ganache Glaze
- Place the cream in a small microwave safe bowl of measuring cup. Microwave for one minute to heat. You can also place the cream in a small saucepan and heat over medium heat until simmering.
- Add the chocolate all at once and swirl the cup/pan to coat the chocolate. Allow the chocolate to rest for one minute.
- Whisk the mixture until smooth and glossy.
- Dip the warm donuts almost halfway into the glaze. Place on a wire rack to set.
- Serve slightly warm or within an hour of frying for best results. They can also be stored in the refrigerator in an airtight container but they will definitely not be as good.
The original recipe calls for 1/2 a recipe of pastry cream. I say make a whole batch (which is what I’m including) and eat the rest with a spoon. If you really want to be a little healthier, pastry cream is great on fruit or in a fruit tart.
It’s best to weigh the ingredients. In the event that you don’t have a scale (although you should!) you can measure out the ingredients. Weighing is best and most accurate.
For one of my batches of donuts I did not refrigerate the dough and it didn’t effect the result. I did let the dough rest for a little while before forming the donuts, but because I was using plant based butter instead of dairy butter, the setting of the butter wasn’t as essential. I also think that because I was using plant based butter the dough wasn’t as sticky as it might have been. Chill or not chill – up to you, but do let the dough rest for at least 10 minutes to allow the dry ingredients time to hydrate.
I used the proof setting on my oven. Basically I set the oven to 100°F bake (proof mode) and put the plasic covered pan into the oven to proof the donuts. It works increidbly well.
- Serving Size:
- Calories: 350
- Sugar: 22 g
- Sodium: 372.1 mg
- Fat: 15.4 g
- Saturated Fat: 7.2 g
- Carbohydrates: 48.1 g
- Fiber: 3.2 g
- Protein: 5.5 g
- Cholesterol: 100.9 mg
Keywords: Gluten Free Donuts, Fried Donuts, Gluten Free Cream Donuts, Gluten Free Boston Cream Donuts, Gluten Free, Gluten Free Donut Recipe, Pareve, Dairy Free, Meat Free, Vegetarian, Chanukah, Chanuka, Hanukah, Hanukkah