|Gluten Free Raised Donuts|
|These turned out a little dense. I think I'll let them rise longer next time.|
|Cute gf donut holes.|
I enjoy these as well, but I did find a problem with them. Well, probably more with how I did it. I didn't let them rise quite long enough. Gluten Free on a Shoestring said to let them rise to 150% of their original size, but I'm a terrible judge of how much dough has risen. I need time. I let about 45 minutes pass, but these donuts were a little too dense. Not inedible, but not as light as I'd wanted them. So, I'm recommending in the recipe below that you let them rise about an hour. That's what I'll do next time, but for now, I'm still calling these a success.
Gluten Free Raised Donuts
--Adapted from Gluten Free on a Shoestring
- 2 1/2 cups Better Batter Gluten Free Flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 cup sugar
- 2 1/2 teaspoons instant yeast
- 1 pinch nutmeg
- 1 teaspoon apple cider vinegar
- 1 large egg plus one large egg white, beaten together
- 9 ounces milk (I used 1%)
- 4 tablespoons butter
- canola oil for frying
- a few scraps of gluten free bread
- 2 cups powdered sugar
- 1/4 milk
- 1/2 teaspoon vanilla extract
In the bowl of a stand mixer fitted with a paddle attachment, place flour, salt, cream of tartar, baking soda, sugar, yeast, and nutmeg. Stir with a whisk to combine.
In a microwave-proof cup/bowl, place 9 oz. milk and butter. Microwave on high for about 50 seconds. Stir until butter is completely melted. If butter doesn't seem to melt much, microwave another 20 seconds or so and stir some more.
Add egg and vinegar to the dry ingredients and mix on low to combine. With mixer on low, add melted butter and milk mixture in a slow stream until liquid is absorbed. Dough will be super sticky, but you can add 1-2 tablespoons of flour, one tablespoon at a time, to firm it up a bit.
Place a sheet of parchment onto a flat surface and sprinkle with a little flour. Scrape dough onto parchment and sprinkle with a little more flour. Cover with another sheet of parchment and roll dough to a half-inch thickness.
Cut donuts and holes and place cut pieces onto a parchment-lined baking sheet to rise. Gather scraps, roll, and cut more donuts and holes.
Cover donuts and holes and allow to rise about an hour, or until donuts are 50% puffier.
When donuts have risen, place 2 inches of canola oil in a heavy stock pot or dutch oven and heat on medium to almost medium high heat until it reaches about 350 degrees fahrenheit, or a piece of bread placed in bubbles and fries immediately.
Place a wire rack into a rimmed baking sheet and line the top with two layers of paper towels. Set aside, ready to take the fried donuts.
Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Cover and set aside.
Fry a few pieces of old gluten free bread (or pretzel nuggets--they taste really good after being fried by the way) and remove fried bread (Gluten-Free on a Shoestring has this step in her recipe and says it helps donuts turn "golden brown and delicious.")
Fry scraps and donut holes until deep golden brown, turning frequently with a slotted metal spoon or spider to brown them evenly. Remove to the paper towel lined baking rack.
Start frying the donuts, 3 or 4 at a time, turning when they are well-browned on one side. If they seem to be browning too quickly, turn the heat down. While these donuts fry, place donut holes in the glaze, turning to coat. Place on another plate or cooling rack to set.
Remove fried donuts to paper towels, cool slightly, and coat in glaze. Set on cooling rack or plate to set.
Makes about 10 donuts and 15 donut holes, depending on the size of your cutter.
|GF Donuts set to rise|