|Gluten Free Krispy Kreme-ish Donut|
I have two other gluten free donut recipes here on Food Pusher. Both were eaten pretty happily by my family, especially my gluten-limited son. (See Gluten Free Raised Donuts and Gluten Free Raised Donuts II.) The texture, to me, though, was still wrong. I really, really wanted to make a gluten free donut that would have a texture comparable to a Krispy Kreme donut. The texture of the other two recipes were dense and heavy. I wanted light and tender. Without going into too much tedious detail, the recipe below, which creates more of a batter than a dough, is just what I was going for. These may not be the most attractive donuts, but what they lack in appearance, they make up for in taste and texture. These have the soft, pillowy texture of a real Krispy Kreme donut. Sweet, delicate, melt-in-your-mouth fried dough goodness.
Just like real Krispy Kremes, these taste best warm. It's harder to tell they're gluten free when they're warm, but they are still fabulous at room temperature.
Heads up: you will end up with a mess in your kitchen, but if you or a loved one needs to eat gluten free AND a Krispy Kreme fix is desired, these most likely will do the trick.
Gluten Free Krispy Kreme-ish Donuts
- 1 1/3 cups milk
- 2 tablespoons butter
- 1 egg, beaten
- 1 3/4 cup Better Batter Gluten Free All Purpose Four, plus more for dusting
- 1/2 scant teaspoon salt
- 2 tablespoons sugar
- 1 1/2 teaspoons instant yeast*
- canola oil for frying
- 3 cups powdered sugar
- 4-6 tablespoons milk
- 1/4 to 1/2 teaspoon vanilla extract
In a microwave safe container, heat milk and butter for about 40 seconds in the microwave. Stir until butter is completely melted. Check to see if the mixture is too hot. If it feels HOT, let it cool down so it is only warm to the touch. Pour into a large mixing bowl (I used my Kitchen Aid mixer).
Meanwhile, mix the flour, salt, 2 tablespoons sugar, and the yeast.
When milk/butter mixture is warm to the touch, add the beaten egg. Mix to combine. Add the dry ingredients and mix on low to incorporate ingredients. Once ingredients are incorporated, beat on high for 4-5 minutes.
Heavily dust two baking sheets with some flour. Scoop batter/dough into a large piping bag fitted with a large round tip, or if you don't have a piping bag, use a large zip top freezer bag. If going the freezer bag route, cut about 3/4 inch off one corner and pipe out of that.
Pipe 4 to 5 inch strips of batter/dough onto prepared sheets, leaving 1 1/2 to 2 inches between strips. I covered mine with plastic cookie sheet lids, but if you don't have those, I think they'll be okay uncovered. Allow to rise for 50 minutes.
When 50 minutes has passed, heat about 2-3 inches of canola oil in a heavy pot or high-rimmed saucepan. Heat oil to 375 degrees Fahrenheit (I use medium-high heat, and then usually turn it down to just above medium if donuts start to brown too quickly).
While oil heats, mix the powdered sugar, milk, and vanilla in a shallow dish or bowl.
When oil is hot, carefully lift a dough strip with a thin metal spatula and gently let it roll off into the hot oil. Repeat with a few more dough strips, taking care not to put too many in the oil at a time. When one side is a nice dark golden brown, try to turn it over with metal tongs. Sometimes they become so cylindrical that they roll back to the original side. You'll just have to tend more closely to those ones to make sure they get golden brown on both sides.
When donuts are a nice deep golden brown, remove them to a paper towel lined cooling rack and then almost immediately place in the glaze, coating donuts all over. Place on a cooling rack to drain and set up. Continue frying donuts and glazing.
Eat warm and store any leftovers in an airtight container.
Makes about 2 dozen donuts
*If you only have regular dry yeast, not the instant kind, you can reduce the milk to 1 cup and sprinkle 1 1/2 teaspoons regular dry yeast over 1/3 cup warm water. When mixture is soft and bubbly, add it to the milk and butter mixture, and then proceed with the recipe.
|Yeah. I know they look, um, weird. Fried up they're delish.|