|Gluten Free Raised Donut|
I am ever on a quest to make a gluten free Krispy Kreme style raised donut. I haven't gotten there yet, even with this recipe, but I feel like I'm getting a little bit closer. Krispy Kreme donuts are so tender, light, and melt-in-your-mouth yummy. Maybe the gluten in them is the key to that fabulous sensory experience. Even though these donuts are no Krispy Kreme, my gluten-limited son has eaten about 6 from this batch, so I'd say they are a success. They are still just a little too dense for me to feel satisfied with this recipe, though. I do have another gluten free donut recipe that I got from Gluten-Free on a Shoestring. These are slightly lighter than those, but not much. Sigh. I'll keep trying, but for now, if you are gluten free and craving a soft raised donut, simply glazed, this may work temporarily.
Oh, and the reason the donuts are square is because I hate wasting ingredients. Cutting circles out means there will always be scraps that need to be thrown away. This gluten free flour is not cheap. I refuse to throw any away.
Update: I think I've achieved a gluten free Krispy Kreme donut. Click here to check it out.
Gluten Free Raised Donuts II
- 1 1/4 cup milk
- 2 tablespoons butter
- 1 egg, beaten
- 1 3/4 cup Better Batter Gluten Free All Purpose Four, plus more for dusting
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon yeast
- canola oil for frying
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1/4 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, 1 tablespoon 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 until it forms a thick batter/soft dough.
Turn dough out onto a floured surface. Roll in the flour and then using your hands and/or a rolling pin, flatten dough into a rough rectangle, about 1/2 inch thick.
Cut dough into 12 squares (or 8 squares, and four triangle-like shapes at the corners).
Use a very small biscuit cutter (or other very small round item that will cut) to cut the middle out of each square/triangle. Cover all of the pieces of dough, donuts and holes, with plastic wrap and 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, start by frying donut holes to make sure you have the right temperature. Fry until a deep golden brown. Remove to a paper towel lined cooling rack and then almost immediately place in the glaze, coating donuts and holes all over. Place on a cooling rack to drain and set up. Continue frying donuts and donut holes and glazing.
Eat warm and store any leftovers in an airtight container.
Makes 12 donuts and 12 holes
|My gluten-limited son AND my non-gluten-limited son|
both enjoyed the donuts. These remnants did
not last long. First time all GF donuts were eaten.