Description
Delicious gluten-free donuts that are perfect for any occasion.
Ingredients
Scale
- 2½ cups gluten-free flour with xanthan gum (We recommend Pillsbury or Better Batter Brand)
- ¼ cup granulated sugar
- 2 tsp baking powder
- 2 tsp instant yeast (also called rapid rise yeast)
- ½ tsp cream of tartar
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup whole milk (room temperature or lukewarm)
- 1 large egg
- ¼ cup unsalted butter (melted but not hot)
- vegetable oil (for frying)
- 2 cups confectioners sugar
- ⅓ cup whole milk
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- In a large bowl, combine gluten-free flour, granulated sugar, baking powder, instant yeast, cream of tartar, nutmeg, and salt. Stir together until well combined.
- Add milk and egg to the flour mixture. Use an electric mixer with a dough hook and knead on low to medium speed for 5 minutes. Use a spatula to blend any dry ingredients that have settled at the bottom of the bowl. Keep kneading with the dough hook for the full 5 minutes, and the dough will start to come together and smooth out.
- Knead the butter in, using the dough hook on low-medium speed, until it is well combined (about 1 minute).
- Spray a medium bowl with non-stick cooking spray and place the dough inside. Cover the bowl with food-safe plastic wrap and put it in the fridge for at least 2 hours. This can also sit overnight in the fridge. Gluten-free flour needs this time to hydrate, so don’t skip this cooled proofing time.
- Line a large baking sheet with parchment paper. Set aside for now.
- Lightly flour your work surface, your rolling pin, and your donut cutter with gluten-free flour, then place your dough on the work surface. Roll the dough out to about ¾” thickness, then use a donut cutter to cut out the donut shapes. The size of the donut cutter I used is 3” in diameter.
- Gently place the raw donuts onto the prepared baking sheet. Space the donuts at least 2 inches from each other. Wrap the baking sheet well with food-safe plastic wrap, then place it in a warm area of your kitchen to rise for 1½ to 2 hours (until about 50% larger in size).
- Heat oil in a pot that’s deep enough to have at least 2 inches in it without spilling over the edges. Oil should be heated to a temperature between 320°F and 330°F (160–166°C). Use a candy thermometer to measure the temperature of the oil.
- While your oil is heating up, prepare your workspace by lining a wire rack with paper towels (to soak up oil after removing the donut from the pot). You’ll also need metal tongs for turning your donuts over while frying, plus a slotted spoon for removing the donut from the oil and placing it on the paper towel to cool.
- If this is your first time deep-frying donuts, start with frying one donut at a time. This will give you a better idea of how long to keep your donut in the oil. At a temperature of 330°F (165℃), I cook the donuts for less than a minute on each side. You’re looking for a golden color but not too brown, as that will lead to a burnt outer layer.
- Use the metal tongs to flip donuts over in the oil during frying.
- Use a slotted spoon to scoop donuts out of the oil and place on the paper towel lined wire rack.
- Let the donuts cool slightly (about 10 minutes) before adding toppings.
- For glazed donuts, stir the confectioner’s sugar and milk together until smooth. Dip donuts as desired (either fully dipping them or just dipping the tops). Add gel food coloring if you like.
- For cinnamon-sugar donuts, stir the sugar and cinnamon together. Dip both sides of the warm donut into the mixture and gently shake off any excess. This needs to be done while the donuts are warm, or the sugar mixture won’t stick.
Notes
- Gluten-free flour needs time to hydrate, do not skip proofing.
- A candy thermometer is essential for perfect frying results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg