Bakery Style Gluten Free Donuts
These are the OMG yeast/fried bakery style donuts you’re looking for. My family couldn’t believe they were gluten free and even the glutenous eaters scarfed these down!
Servings: 15
Ingredients
- FOR THE DOUGH
- 1 tablespoon sugar
- 1/2 cup water, baby bottle warm
- 1 tablespoon yeast
- 2 large eggs, room temperature
- 3/4 cup margarine, melted then cooled slightly
- 1 cup almond milk
- 4 1/2 cups gluten free one-to-one flour with xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- peanut oil or canola oil for frying - at least 3-inches of oil in the pan/pot
- FOR THE GLAZE
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 tablespoon corn syrup
- Additional sprinkles and decorations
These are the OMG yeast/fried bakery style donuts you're looking for. My family couldn't believe they were gluten free and even the glutenous eaters scarfed these down!
Instructions
- FOR THE DOUGH
- In a large measuring cup, whisk together the water, sugar and yeast. Set aside
- Place the eggs in a mixing bowl. Beat the eggs on medium speed with a whisk attachment for four minutes.
- Add the yeast, margarine and almond milk and mix on low speed for two minutes to combine.
- Add the flour, baking powder, salt and sugar. Switch to a dough hook attachment. Mix for two minutes until a dough ball forms.
- On a large pastry board, sprinkle a little bit of gluten free flour. Pat/roll the dough to 1/2-inch thick. Cut out the donuts and set aside on the pastry board or a baking sheet covered with parchment/silicone mat.
- Cover the donuts with plastic and let rise for 20 minutes.
- Place a large cooling rack over a baking sheet covered with paper towels. Set aside.
- Heat the oil in a deep fryer or large dutch oven to 275-300 degrees F. Use a candy thermometer clipped to the side of the pot to maintain the temperature.
- Fry the donuts on each side for 1-1 1/2 minutes until lightly browned. Transfer to the prepared cooling rack. Allow to completely cool before frosting.
- FOR THE CHOCOLATE GLAZE
- In a medium bowl whisk together the powdered sugar, cocoa and corn syrup until smooth. Frost the donuts using an offset spatula. If the glaze starts to thicken before all the donuts are frosted, add a little warm water until the glaze is the right consistency.